Peanut Butter Blossom Cookies
Soft, chewy, and irresistibly nostalgic, Peanut Butter Blossom Cookies are a timeless holiday classic that combine the rich, nutty flavor of creamy peanut butter with the sweet decadence of Hershey's Kisses. This easy-to-make recipe features a perfectly balanced cookie dough, lightly rolled in sugar for a delicate crunch, and baked to golden perfection before being crowned with a melty chocolate kiss. Ready in under 30 minutes with simple pantry staples, these cookies are perfect for gifting, festive cookie swaps, or a comforting treat anytime. The slight crackle on the edges and the iconic chocolate centerpiece make these cookies as beautiful as they are delicious. Enjoy them fresh out of the oven or store them to savor throughout the week—if they last that long!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter, softened
- 0.5 cup Creamy peanut butter
- 0.5 cup Granulated sugar (for dough)
- 0.5 cup Brown sugar, packed
- 1 Egg
- 1 teaspoon Vanilla extract
- 0.25 cup Granulated sugar (for rolling)
- 24 pieces Hershey's Kisses (unwrapped)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together using a handheld or stand mixer on medium speed until creamy and smooth, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until fully combined, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Scoop out dough in 1-tablespoon portions and roll each portion into a ball. Roll each ball in the granulated sugar reserved for rolling and place them about 2 inches apart on the prepared baking sheets.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Avoid overbaking as the cookies will firm up as they cool.
Remove the cookies from the oven and immediately press an unwrapped Hershey's Kiss into the center of each cookie. The cookie edges may crack slightly, which is normal.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.6 g | 252% | |
| Saturated Fat | 92.9 g | 465% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 2594 mg | 113% | |
| Total Carbohydrate | 497.3 g | 181% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 315.8 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 343 mg | 26% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1522 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
