Perfect Peanut Butter Blossoms
Simple, classic and iconic, these peanut butter blossoms are Christmas baking at it's best! They are soft & chewy (and stay that way), coated in crackly, sparkling sugar, and have a chocolate Hershey's Kiss in the center of each cookie. They are one of our all-time favorite Christmas cookies!
Servings: 36 cookies
Ingredients
- 1/2 cup salted butter softened
- 1/2 cup granulated sugar + 1/4 cup for rolling
- 1/2 cup light brown sugar firmly packed
- 1/2 cup creamy peanut butter
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 36 unwrapped Hershey's Kisses a little less than one bag
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Unwrap the Hershey's Kisses and set aside.
- Combine butter, 1/2 cup granulated sugar, brown sugar, peanut butter, egg, milk, vanilla extract, flour, baking soda, and salt in a large bowl. Mix with an electric mixer until combined. Do not overmix.1/2 cup salted butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1/2 cup creamy peanut butter, 1 large egg, 2 tablespoons milk, 1 teaspoon vanilla extract, 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Scoop out small, tablespoon size amounts of dough and roll into balls between your palms, then roll each ball in the extra sugar in a shallow bowl. Place on a baking sheet spaced an inch or two apart, then bake for 8 to 10 minutes. Don't let these overbake - I almost always pull them out at the 8-9 minute mark.
- Immediately upon removing the cookies from the oven, gently press an unwrapped Hershey's Kiss in the center of each cookie. It will melt from the heat of the cookie and then eventually harden again as the cookies cool completely.36 unwrapped Hershey's Kisses
Video
Notes
- These cookies are very forgiving. You could cream the butter and sugars separately, then add the eggs and mix again before stirring in the flour, but I have always just thrown everything together and they turn out incredible. People always ask me why my peanut butter blossoms are so soft and I feel like this might be the real reason why.
- Storage: Store these cookies in an airtight container at room temperature for up to 4 days.
- Freezing cookies: You can freeze peanut butter blossoms once they have completely cooled, and the chocolate is solid again. Simply put them in an airtight container in a single layer and keep them in the freezer for up to 3 months.
- Freezing cookie dough: Alternatively, you can freeze peanut butter cookie dough balls for up to 3 months by placing the balls on a baking tray and in the freezer until solid. Then, remove the tray from the freezer and put the frozen cookie dough balls in a Ziploc bag and back in the freezer for up to 3 months.
Nutrition
Calories: 119kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 109mg | Potassium: 38mg | Fiber: 1g | Sugar: 10g | Vitamin A: 87IU | Calcium: 17mg | Iron: 1mg
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