Peanut Butter Blossoms Cookies
Soft, chewy peanut butter cookies rolled in sugar and topped with milk chocolate Kisses. A classic American holiday favorite that’s easy to make with simple pantry ingredients.
Equipment
- 1 electric mixer to beat butter and peanut butter
- 1 baking sheet lined with parchment paper
Ingredients
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter room temperature
- ⅔ cup peanut butter
- ¼ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 30 to 36 Hershey’s Kisses
Instructions
- Whisk together flour, baking soda, and salt in a bowl; set aside.
- Beat butter and peanut butter in a large bowl using an electric mixer until creamy.
- Mix in brown sugar and ¼ cup of granulated sugar until smooth.
- Beat in egg, vanilla extract, and milk until combined.
- Add dry ingredients and mix just until soft dough forms.
- Scoop tablespoon-sized dough balls onto a sheet and chill for 15 to 20 minutes.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Roll chilled dough into balls, coat each in remaining granulated sugar, and place 2 inches apart on prepared sheets.
- Bake for 8 to 10 minutes until tops crack and edges appear set without browning.
- Cool cookies 5 minutes, then press a Hershey’s Kiss into the center of each.
- Let cookies sit 5 to 10 minutes more, then transfer to a rack to cool completely.
Notes
- Do not overbake; remove when tops crack and edges are set.
- Chill dough balls longer for thicker cookies.
- Swap chocolate Kisses for variety.
- Freeze baked cookies up to 2 months; thaw before serving.
- Freeze dough balls and bake from frozen, adding 1-2 minutes baking time.