Description
These classic Peanut Butter Blossoms are a festive holiday favorite featuring soft, chewy peanut butter cookies topped with a sweet Hershey’s Kiss. The perfect balance of salty and sweet, they make an irresistible treat for Christmas or any occasion.
Ingredients
- 1/2 cup granulated sugar (plus extra for rolling)
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- About 30 Hershey’s Kisses, unwrapped
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together granulated sugar, brown sugar, softened butter, and peanut butter until light and fluffy.
- Add the egg and mix until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Scoop dough and roll into 1-inch balls. Roll each ball in granulated sugar to coat.
- Place dough balls onto the prepared baking sheet about 2 inches apart.
- Bake for 8–10 minutes, or until the edges are lightly golden.
- Immediately press a Hershey’s Kiss into the center of each cookie. The cookie will crack slightly around the edges.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- You can use a small cookie scoop to make evenly-sized cookies.
- Let the cookies cool completely before storing to prevent the chocolate from melting.
- Use room temperature butter for better mixing consistency.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg
