Description
Classic Soft and Chewy Peanut Butter Blossoms are irresistibly creamy delights with a gooey chocolate hug.
Ingredients
Scale
- 1 ¾ cups All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ cup Creamy Peanut Butter
- ½ cup Unsalted Butter, softened to room temperature
- ½ cup Granulated Sugar (for dough)
- ½ cup Light Brown Sugar, lightly packed
- 1 large Egg
- 2 Tbsp Milk (any kind)
- 1 tsp Vanilla Extract
- ½ cup Granulated Sugar (for rolling)
- 1 bag (11 oz) Hershey Kisses, unwrapped
Instructions
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Mix in the egg, milk, and vanilla until just combined, scraping down sides as needed.
- Gradually add the dry mixture to the wet mixture on low speed until a smooth dough forms. Do not overmix.
- Cover the bowl and refrigerate for at least 1 hour (up to overnight) to prevent spreading during baking.
- 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.
- Bake for 7–8 minutes until edges are set but centers are soft. Remove from oven, press one chocolate kiss into each cookie, and return to oven for 2 more minutes.
- Cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure your butter is softened to room temperature for better mixing.
- Chilling the dough is crucial to prevent the cookies from spreading too much.
- You can use crunchy peanut butter for a different texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg