Classic Peanut Butter Blossom Cookies
Soft, chewy peanut butter cookies coated in sugar and topped with a Hershey kiss makes these Classic Peanut Butter Blossom Cookies a favorite.
Servings 24 cookies
Ingredients
- ½ cup butter room temperature
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ¾ cup creamy peanut butter
- 1½ tsp vanilla extract
- 1¼ cup all-purpose flour spooned & leveled
- ½ tsp baking soda
- ¼ tsp table salt
- 24 Hershey Kiss chocolate candies
Coating
- ½ cup granulated sugar you can use sanding sugar in any color if desired
Instructions
- In a large mixing bowl, beat the butter for about 1 minute on high until creamy.
- Slowly mix in the granulated sugar and brown sugar and beat until creamy and smooth.
- Beat in the egg and then increase the speed to high and continue beating for about 1 minute, scraping down the sides of the bowl as needed.
- Add in the peanut butter and vanilla extract, mixing on high until combined.
- Slowly mix in the flour, baking soda, and salt until just combined.
- Cover and refrigerate the dough for at least 30 minutes or up to 1 day.
- Once the dough is chilled, preheat the oven to 350 degrees.
- Line a couple of baking sheets with parchment paper or silicone liners.
- Scoop the dough into tablespoon-sized portions and roll between your hands to form a smooth ball.
- Roll the ball of dough in the granulated sugar to coat and place on the prepared baking sheet about 2" apart.
- Bake for 10 minutes or until the tops of the cookies begin to crack slightly.
- While the cookies are baking, unwrap all of the Hershey kisses.
- When you remove the cookies from the oven, immediately press 1 kiss candy into the tops of each cookie.
- Use a thin spatula and transfer the cookies to a small plate and immediately place it in the refrigerator or freezer to keep the warm cookies from melting the chocolate kisses too much.
- Remove the cookies from chilling after 10 minutes.