Peanut Butter Blossoms
Peanut Butter Blossoms are timeless, classic cookies perfect for the holiday season. A peanut butter cookie topped with a chocolate kiss.
Servings: 45 cookies
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened 1 stick
- ¾ cup creamy peanut butter
- ⅓ cup granulated sugar
- ⅓ cup packed light brown sugar
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Additional granulated sugar for rolling (optional)
- 45 - 50 Hershey's Kisses unwrapped
Instructions
- Preheat oven to 375°.
- In a medium bowl, stir together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and peanut butter with an electric mixer until well combined. Add granulated sugar and brown sugar; beat until fluffy. Add the egg, milk, and vanilla; beat well. Gradually beat the flour mixture into the peanut butter mixture.
- Shape dough into 1-inch balls. Roll in granulated sugar, if desired. Place on ungreased cookie sheet.
- Bake 8-10 minutes or until lightly browned. Immediately press a Hershey Kiss into the center of each cookie. Allow the cookies to cool on the pan for 3 minutes before transferring to a wire rack to cool completely.
Notes
- Be sure to use a cookie scoop or tablespoon measure to ensure all of your cookies are uniform in size.
- It's best to keep the cookie dough right about 1-inch so they bake properly.
- For pretty holiday cookies, roll your cookie dough balls in colored sugar or sprinkles before baking.
- To ensure your kisses don't over melt, you can refrigerate them before adding them to the tops of the cookies.
Nutrition
Serving: 1cookie | Calories: 96kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 75mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 70IU | Calcium: 15mg | Iron: 0.3mg
