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Classic Peanut Butter Blossoms

Soft peanut butter cookies topped with a milky chocolate Hershey’s Kiss, perfect for any cookie tray or paired with milk.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cup All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
Wet Ingredients
  • 1/2 cup Creamy Peanut Butter
  • 1/2 cup Unsalted Butter (room temperature)
  • 1/2 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar (lightly packed)
  • 1 Large Egg
  • 2 tbsp Milk
  • 1 tsp Vanilla Extract
  • 1/2 cup Granulated Sugar (additional for coating cookies)
Topping
  • 11 oz Bag of Hershey Kisses

Method
 

Preparation
  1. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  2. Using a hand mixer or stand mixer, cream together the peanut butter, unsalted butter, granulated sugar, and light brown sugar until well blended.
  3. Add the egg, milk, and vanilla extract, scraping down the sides of the bowl as needed.
  4. Gradually add in the dry mixture until completely blended.
  5. Chill the cookie dough for a minimum of 1 hour.
Baking
  1. After dough has chilled, preheat the oven to 375°F and line two baking sheets with parchment paper.
  2. Shape the cookie dough into 1-inch balls, roll in granulated sugar, and place on lined baking sheets about 1.5-2 inches apart.
  3. Bake for 7-8 minutes, then remove from the oven and press a milk chocolate kiss onto each cookie.
  4. Return to the oven and bake for an additional 2 minutes.
  5. Cool cookies on the baking sheet for 5-10 minutes before transferring to a rack to cool completely.

Notes

Store cookies in an airtight container with a slice of bread for up to a week. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.