Peanut Butter Blossoms

Peanut butter blossom cookies on sheet pan with spoonful of peanut butter and Hershey kisses.

Peanut butter blossoms are nostalgic Christmas cookie are essential in holiday cookie trays. Soft peanut butter cookies and chocolate kisses.

Course Desserts

Cuisine American, Holiday Baking

Prep Time 12

Cook Time 10

Refrigeration 1

Total Time 1 22

Servings cookies

Calories 90kcal

Author Jessica Robinson

Ingredients

½ cup (1 stick) unsalted butter softened
½ cup granulated sugar
½ cup firmly packed brown sugar
½ cup creamy peanut butter
1 large egg room temperature
1 teaspoon pure vanilla extract
½ teaspoon salt
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ cup granulated sugar (for rolling)
48 milk Hershey Kisses milk chocolates, unwrapped

Instructions

Peanut Butter Blossoms

In a large mixing bowl cream together the butter, peanut butter, sugar and brown sugar until fluffy. Use a spatula to scrape the bottom and sides of the bowl occasionally.
Add the eggs and vanilla. Gradually incorporate the flour, salt and baking soda. Mix until incorporated into peanut butter mixture. Scrape the bottom and sides of the bowl to be sure everything is mixed well.
Cover the bowl with plastic wrap and refrigerate or transfer the cookie dough into a large zip-style freezer bag and refrigerate a minimum of 1 hour.
While the dough refrigerates, unwrap the Hershey kisses and place into a bowl. (This makes life much easier during the baking process!)
Preheat the oven to 375 degrees F.
Shape the dough into 1-inch balls. Roll into granulated sugar.
Place evenly on a half sheet pan lined with parchment paper leaving a little bit of space in between each cookie. (About 30 cookies fit on one half sheet pan)
Place evenly on a half sheet pan lined with parchment paper leaving a little bit of space in between each cookie. Bake for 10-11 minutes. Turn the sheet pans around half way through baking.
Remove from the oven and immediately press a chocolate kiss into the center of each cookie. The cookies will crack around the edges. Let cool completely.
Chocolate kisses will solidify once they are cooled.
Store cooled cookies in an airtight container for 4-5 days.

Notes

Refrigerating cookie dough

Refrigerating cookie dough allows the flour to fully hydrate and helps prevent cookies from spreading too much while baking. Leading to a more flavorful and chewy cookie.

Uniform cookies

Use a small cookie scoop or tablespoon in order to scoop the same size cookies. These cookies are 1-inch cookie rounds. 30 cookies will fit on a half sheet pan.

Baking

Bake two sheet pans at once. Which helps accurately monitor baking times.

Rotating your baking pans about half way through baking will give you more evenly baked cookies. Rotate baking pans 180-degrees and rotate from top to bottom, and from bottom to top rack.

Peanut butter

Creamy peanut butter works best. Skippy and Jif are preferred brands. Food Lion, Walmart and Publix grocery stores have great store-brand peanut butter that is comparable to Skippy.

Granulated sugar

Place the sugar to roll cookies into a shallow bowl so you can easily coat cookies. Discard whatever you have leftover, as you never want to put sugar that's touched peanut butter back into your sugar jar. That would cause cross contamination.

Nutrition