Peanut Butter Blossoms
A timeless treat combining crunchy, creamy, and sweet flavors, these cookies feature an iconic Hershey's Kiss in the center, making them perfect for any occasion.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup smooth peanut butter (the creamier, the better)
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar, plus more for rolling
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
Topping
- Hershey Kisses for topping
Instructions
Preparation
- Preheat your oven to 375 degrees Fahrenheit.
- Line 2 large baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and salt.
- In a larger bowl, beat the softened butter and smooth peanut butter until creamy.
- Add the brown sugar and granulated sugar, beating until light and fluffy.
- Beat in the egg, then stir in the milk and vanilla extract.
- Gradually add the dry ingredients, mixing on low speed until just combined.
Baking
- Roll about 2 tablespoons of dough into balls and coat in granulated sugar.
- Place dough balls on the lined baking sheets, leaving 2 inches between each.
- Bake for 8 to 10 minutes, or until cookies are puffed and golden.
- Immediately press a Hershey Kiss into the center of each warm cookie.
Notes
For an extra flavor, add a dash of cinnamon to the dry ingredients or fold in chocolate chips. Store cookies in an airtight container at room temperature for up to five days.