Peanut Butter Blossoms
These peanut butter blossoms are the perfect combination of chocolate and peanut butter. If you’re craving something salty and sweet, give this peanut butter cookie recipe a try.
Equipment
Ingredients
- 1¼ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter (1 stick) softened
- ¼ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg room temperature
- ¾ cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 24 Hershey's chocolate kisses
- ½ cup granulated sugar for coating
Instructions
- In a small mixing bowl, whisk together the flour, baking soda, and salt. Set aside. Using a hand mixer or stand mixer with a paddle attachment, cream the butter for 1-2 minutes on high speed until smooth. Mix in the granulated and brown sugars and mix until completely creamed with the butter.
- Beat the egg and vanilla extract into the creamed butter and sugar, scraping down the sides and bottom of the bowl as needed. Add the peanut butter and mix until fully incorporated.
- Add in the dry ingredients and mix on low speed until fully combined. Cover the dough and chill in the refrigerator for 30-45 minutes. (Put your unwrapped kisses in the fridge to chill as well).
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Once the dough is chilled, roll into 2-inch balls and coat in granulated sugar. Place dough balls on a baking sheet about 2-inches apart.
- Bake for 10 minutes until the tops begin to crack slightly. Remove cookies from the oven and immediately press a chocolate kiss into the top of each cookie. Place the baking sheets in the freezer for about 10 minutes to keep the chocolate kisses from fully melting. Remove from the freezer and enjoy.
Notes
Unwrap the Hershey's kisses and put them in the refrigerator or freezer until the cookies are out of the oven to keep them from melting completely when you put them in the center of the cookies.
Nutrition
Serving: 1cookieCalories: 162kcal
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