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Classic Peanut Butter Blossoms

Classic Peanut Butter Blossoms
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Soft, chewy peanut butter cookies topped with a milk chocolate kiss, perfect for beginner bakers. A comforting classic everyone loves!

Ingredients

Scale
  • 1 3/4 cup All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 cup Creamy Peanut Butter
  • 1/2 cup Unsalted Butter room temperature
  • 1/2 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar lightly packed
  • 1 Large Egg
  • 2 tbsp Milk
  • 1 tsp Vanilla Extract
  • 1/2 cup Granulated Sugar additional amount for coating cookies
  • 11 oz Bag of Hershey Kisses

Instructions

  1. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  2. Set the dry mixture aside.
  3. Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the peanut butter, unsalted butter, granulated sugar, and light brown sugar.
  4. Mix on medium-high speed until the mixture is well blended and light.
  5. Add in the large egg.
  6. Add in the milk.
  7. Add in the vanilla extract.
  8. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
  9. Reduce the mixer speed to low.
  10. Gradually add in the dry flour mixture.
  11. Mix until the dry ingredients are just completely blended into the dough.
  12. Place the cookie dough in a well-sealed food container.
  13. Alternatively, tightly wrap the top of the mixing bowl with plastic wrap.
  14. Chill the cookie dough in the refrigerator for a minimum of 1 hour.
  15. After the dough has chilled, line 2 baking sheets with parchment paper or silicone mats.
  16. Adjust the oven rack to the second level mark (just above center).
  17. Preheat the oven to 375°F (190°C).
  18. Unwrap all the Hershey Kisses before starting the next step.
  19. Using a spoon and your clean hands, shape the cookie dough into 1-inch balls.
  20. Roll each cookie dough ball in the additional 1/2 cup granulated sugar until fully coated.
  21. Place the sugared cookie balls about 1 1/2 to 2 inches apart on the lined baking sheets.
  22. Bake for 7-8 minutes.
  23. Remove the baking sheets from the oven.
  24. Immediately place one milk chocolate kiss on top of each cookie.
  25. Press down gently on each kiss to create the classic crackled cookie edges.
  26. Return the baking sheets to the oven.
  27. Bake for an additional 2 minutes longer.
  28. Cool cookies on the baking sheet for 5-10 minutes.
  29. Transfer the partially cooled cookies to a wire cooling rack.
  30. Allow the cookies to cool completely on the rack.

Notes

Always use room temperature butter for the best texture.
Do not overmix the dough once the flour is added.
Chilling the dough is essential for preventing spread.
Unwrap all your Hershey Kisses before the cookies come out of the oven!

Nutrition

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