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Peanut butter Blossoms

  • Author: Chef Megan

Description

Peanut Butter Blossoms are classic holiday cookies made with soft, chewy peanut butter dough and topped with a Hershey’s Kiss pressed in the center. These iconic cookies are sweet, nutty, and perfect for Christmas or any time you crave the classic combo of peanut butter and chocolate!

Ingredients

Scale
  • 1/2cup(115g) unsalted butter, softened
  • 1/2cup(120g) creamy peanut butter
  • 1/2cup(100g) granulated sugar (plus extra for rolling)
  • 1/2cup(110g) brown sugar, packed
  • 1large egg
  • 2 tbspmilk
  • 1 tspvanilla extract
  • 1 3/4cups(220g) all-purpose flour
  • 1 tspbaking soda
  • 1/2 tspsalt
  • 24–30Hershey’s Kisses, unwrapped

Instructions

  1. Preheat the Oven:Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
  3. Make the Dough:In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.Add the egg, milk, and vanilla extract, mixing until well combined.In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  4. In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
  5. Add the egg, milk, and vanilla extract, mixing until well combined.
  6. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  7. Shape the Cookies:Scoop about 1 tablespoon of dough and roll it into a ball.Roll each ball in granulated sugar to coat, then place it on the prepared baking sheet, leaving about 2 inches between cookies.
  8. Scoop about 1 tablespoon of dough and roll it into a ball.
  9. Roll each ball in granulated sugar to coat, then place it on the prepared baking sheet, leaving about 2 inches between cookies.
  10. Bake the Cookies:Bake for 8-10 minutes, or until the edges are set but the centers are still soft.Remove from the oven and immediately press a Hershey’s Kiss into the center of each cookie, allowing the cookie to crack slightly around the edges.
  11. Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
  12. Remove from the oven and immediately press a Hershey’s Kiss into the center of each cookie, allowing the cookie to crack slightly around the edges.
  13. Cool and Serve:Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
  14. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Notes

Add variety:Try different Hershey’s Kisses flavors, like dark chocolate, almond, or peppermint, for a twist.
Storage:Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
Make it chewy:Underbake slightly for softer, chewier cookies.

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Find it online: https://cosycookery.com/peanut-butter-blossoms/