Best Peanut Butter Blossoms
Soft, tender, and coated in that classic crackly sugar, these easy Peanut Butter Blossoms bake up with the perfect peanut butter flavor and a shiny Hershey's Kiss right in the center. They come together in one bowl, bake in minutes, and always disappear from our holiday cookie trays.
Servings: 30 servings
Calories: 140kcal
Ingredients
- ½ cup unsalted butter softened
- ¾ cup creamy peanut butter
- ½ cup granulated sugar
- ⅓ cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons granulated sugar (for rolling)
- 30 Hershey's Kisses (or Hugs) unwrapped
Instructions
- Preheat your oven to 350°F and line a cookie sheet with parchment paper. Unwrap 30 Hershey's Kisses and set them aside so they're ready the moment the cookies come out of the oven.
- In a large bowl, beat ½ cup softened butter, ½ cup granulated sugar, and ⅓ cup packed brown sugar together with an electric mixer until smooth and creamy.
- Mix in 1 large egg, then add ¾ cup creamy peanut butter and 1 teaspoon vanilla extract. Stir until the mixture is fully combined.
- Add 1½ cups of flour, 1 teaspoon of baking soda, and ¼ teaspoon of salt on top of the wet ingredients. Mix on low speed until a soft dough forms. Stop mixing as soon as the dry ingredients disappear.
- Place 3 tablespoons of granulated sugar in a shallow bowl. Scoop the dough into 1-tablespoon portions, then roll each one into a smooth ball. Roll each dough ball in the sugar to coat it completely, then place it on the prepared cookie sheet. Place balls 2 inches apart.
- Bake the cookies at 350°F for 8-10 minutes. The cookies should look soft, slightly cracked on top, and set around the edges.
- Immediately press one Hershey's Kiss into the center of each hot cookie as soon as they come out of the oven. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve immediately and enjoy!
Video
Notes
- If you only have salted butter, omit the added salt.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- To freeze, place baked cookies in a single layer on a sheet pan, freeze until firm, then store in a freezer-safe bag for up to 3 months.
Nutrition
Calories: 140kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 91mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 104IU | Calcium: 17mg | Iron: 0.5mg
