Tiny Mini Kisses Peanut Blossoms
Tiny Mini Kisses Peanut Blossoms are a bite-sized twist on the classic holiday favorite, combining the nutty richness of creamy peanut butter with the melt-in-your-mouth indulgence of Hershey’s Mini Kisses. These petite cookies boast a soft, melt-in-your-mouth texture with a signature sugar-dusted coating, crowned by a delightful chocolate kiss pressed into the center while still warm. Perfectly portioned at just a teaspoon of dough, these cookies are ideal for holiday gatherings, cookie swaps, or sweet weekday treats. With just 20 minutes of prep time and a batch yield of 36 cookies, these bite-sized blossoms are an irresistible treat that’s as fun to make as they are to eat. Keep them fresh in an airtight container for a week or freeze for future indulgence!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.5 cup Creamy peanut butter
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk
- 0.25 cup Granulated sugar (for rolling)
- 1 cup Hershey's Mini Kisses
Instructions
Preheat the oven to 375°F (190°C). 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 mixing bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar using a hand or stand mixer on medium speed until creamy, about 2-3 minutes.
Add the egg, vanilla extract, and milk to the butter mixture. Beat until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Scoop teaspoon-sized portions of dough (approximately 1 inch) and roll them into balls.
Roll each ball in the reserved granulated sugar until fully coated.
Place the dough balls on the prepared baking sheets, spacing them about 1.5 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the cookies are just lightly golden and puffed.
While the cookies bake, unwrap the Hershey's Mini Kisses, if needed, and set them aside.
Remove the baking sheets from the oven. Immediately press a Mini Kiss into the center of each cookie, flattening it slightly. 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 one week, or freeze for longer storage.
Nutrition Facts
Calories |
127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 84 mg | 4% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 10.7 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 48 mg | 1% | |
*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.
