Description

These classic peanut butter blossoms feature a soft, chewy base rolled in sparkling sugar and finished with a iconic milk chocolate kiss. They are a timeless family favorite that perfectly balances nutty peanut butter with sweet chocolate in every bite.

Ingredients

1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar, plus extra for rolling
1/2 cup light brown sugar
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
36 Hershey’s Kisses, unwrapped

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Instructions

Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, creamy peanut butter, 1/2 cup granulated sugar, light brown sugar, and salt until fluffy and well-combined.
Add the egg and vanilla extract to the mixture and beat again until fully incorporated and smooth.
Switch your mixer to low speed and add the all-purpose flour and baking soda, beating just until the flour is moistened.
Scoop the dough into 1-inch balls and roll each ball in a small bowl of extra granulated sugar to coat completely.
Place the sugared balls on the prepared baking sheets about 2 inches apart and bake for 8 to 10 minutes until puffy and slightly cracked.
Remove the pan from the oven and immediately press an unwrapped Hershey’s Kiss into the center of each hot cookie, then let them cool on the pan until the chocolate is set.

Notes

For the best results, ensure your peanut butter is a standard creamy brand rather than a natural variety to maintain a consistent texture. If your kitchen is warm, you can chill the unwrapped chocolate kisses in the freezer for a few minutes before pressing them into the hot cookies to help them maintain their signature shape without melting too quickly.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American