Classic Peanut Butter Blossoms
These delicious cookies combine creamy peanut butter with the sweetness of chocolate kisses, offering a nostalgic treat perfect for any occasion.
Ingredients
Dry Ingredients
- 1 ¾ cup All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt
Wet Ingredients
- ½ cup Creamy Peanut Butter
- ½ cup Unsalted Butter (room temperature)
- ½ cup Granulated Sugar
- ½ cup Light Brown Sugar (lightly packed)
- 1 large Egg
- 2 tbsp Milk
- 1 tsp Vanilla Extract
Coating and Topping
- ½ cup Granulated Sugar (additional for coating cookies)
- 11 oz Bag of Hershey Kisses
Instructions
Preparation
- Gather all your ingredients and tools. Preheat your oven to 375°F and line the baking sheets with parchment paper.
Mixing Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Creaming Mixture
- In a large bowl, cream together peanut butter, unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2–3 minutes.
Combining Wet Ingredients
- Add egg, milk, and vanilla to the creamed mixture. Beat until well combined.
Combining Ingredients
- Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Chilling Dough
- Chill the dough in a sealed container or covered bowl in the refrigerator for at least one hour.
Forming Cookies
- Scoop out 1-inch portions of dough, roll into balls, and coat each ball in granulated sugar.
Baking Cookies
- Place dough balls on baking sheets 1½ to 2 inches apart. Bake for 7 to 8 minutes until slightly underdone.
Adding Topping
- Press a Hershey's Kiss into the center of each cookie immediately after removing from the oven.
Cooling and Storing
- Bake for another 2 minutes. Cool on the baking sheet for 5–10 minutes before transferring to a cooling rack.
Notes
Store in an airtight container with a slice of bread to maintain freshness. Dough can be frozen for later use.