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Peanut Butter Blossoms

These Classic Soft and Chewy Peanut Butter Blossoms are a holiday staple, featuring tender peanut butter cookie dough topped with a glossy chocolate kiss.
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Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1.75 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 0.5 tsp Salt
  • 0.5 cup Creamy Peanut Butter
  • 0.5 cup Unsalted Butter, softened Room temperature
  • 0.5 cup Granulated Sugar (for dough)
  • 0.5 cup Light Brown Sugar, lightly packed
  • 1 large Egg Room temperature
  • 2 Tbsp Milk (any kind)
  • 1 tsp Vanilla Extract
  • 0.5 cup Granulated Sugar (for rolling)
  • 1 bag (11 oz) Hershey Kisses, unwrapped

Method
 

Preparation
  1. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  2. In a large mixing bowl, cream together peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
  3. Mix in the egg, milk, and vanilla until just combined, scraping down sides as needed.
  4. Gradually add the dry mixture to the wet mixture on low speed until a smooth dough forms. Do not overmix.
  5. Cover the bowl and refrigerate for at least 1 hour (up to overnight) to prevent spreading during baking.
Baking
  1. Preheat oven to 375°F (190°C). Roll chilled dough into 1-inch balls. Coat each ball in granulated sugar and place 1½–2 inches apart on a parchment-lined baking sheet.
  2. Bake for 7–8 minutes until edges are set but centers are soft.
  3. Remove from oven, press one chocolate kiss into each cookie, and return to oven for 2 more minutes.
  4. Cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.

Notes

Serve at room temperature on a holiday cookie platter or in decorative tins. They pair well with cold milk, coffee, or tea. For parties, arrange with other textured cookies to balance chewiness and crunch.