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Peanut Butter Blossom Cookies

Delicious peanut butter cookies topped with a melty Hershey’s Kiss, perfect for holiday baking and gifts.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup peanut butter Use a firm, scoopable peanut butter (not overly oily) for best texture.
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg For an egg-free version, use a flax egg.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 24 Hershey's Kisses For topping.
  • 1 cup gluten-free flour Optional: Substitute for regular flour.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine peanut butter, brown sugar, granulated sugar, egg, vanilla extract, baking soda, and salt.
  3. Mix until well combined.
  4. Roll dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
Baking
  1. Bake for 8-10 minutes or until cookies are slightly golden.
  2. Immediately press a Hershey’s Kiss into the center of each cookie upon removing them from the oven.
  3. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.