Description
These classic Peanut Butter Blossom Cookies feature a soft, chewy peanut butter base topped with a melty Hershey’s chocolate kiss. Sweetened with both granulated and light brown sugar, these cookies have a perfect balance of rich peanut flavor and chocolatey goodness. They’re easy to make, baking up golden with a delightful crackled surface, making them an irresistible treat for holidays and everyday snacking.
Ingredients
Scale
Cookie Dough
- ¾ cup creamy peanut butter (188g)
- ½ cup unsalted butter, softened (113g)
- ½ cup granulated sugar (100g), plus extra for rolling
- ½ cup packed light brown sugar (110g)
- ¼ teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour (180g)
- ½ teaspoon baking soda
Topping
- 36 Hershey’s chocolate kisses, unwrapped
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
- Mix Wet Ingredients: In a large mixing bowl or stand mixer, combine the creamy peanut butter, softened unsalted butter, granulated sugar, light brown sugar, and salt. Beat on medium speed until the mixture is smooth and creamy, about 2-3 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract to the mixture and beat until fully incorporated. Be sure to scrape down the sides of the bowl to ensure everything is mixed evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually add these dry ingredients to the wet mixture, mixing on low speed just until combined to avoid overmixing.
- Form Dough Balls: Use a cookie scoop to form dough into 1-inch balls. Roll each dough ball in the extra granulated sugar until evenly coated for a sweet, crunchy exterior.
- Arrange on Baking Sheet: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheet to give them room to spread while baking.
- Bake the Cookies: Bake in the preheated oven for 8 to 10 minutes or until the cookies are slightly puffed with cracked tops and the bottoms are lightly golden.
- Add Chocolate Kisses: Remove the cookies from the oven immediately and gently press one unwrapped Hershey’s chocolate kiss into the center of each cookie. The cookie edges will crack around the chocolate, which is the desired effect.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring that the cookies firm up and the chocolate sets perfectly.
Notes
- For best results, use room temperature eggs to ensure the dough mixes evenly.
- If you prefer a stronger peanut butter flavor, choose a natural creamy peanut butter without added sugar.
- Rolling the dough in sugar helps create a delightful textured crust on the cookie surface.
- These cookies can be stored in an airtight container at room temperature for up to a week or frozen for longer storage.
- Make sure to press the chocolate kiss right after baking while the cookies are hot so it slightly melts and sticks well.
