Description
These classic Peanut Butter Blossom Cookies combine a rich, creamy peanut butter dough rolled in sugar with a signature Hershey’s chocolate kiss placed on top. They offer a perfect balance of soft, chewy texture and chocolatey sweetness, ideal for holidays, parties, or any sweet craving.
Ingredients
Dough Ingredients
- ½ cup unsalted butter (room temperature)
- ¾ cup creamy peanut butter
- ½ cup packed brown sugar
- ⅓ cup granulated sugar (plus additional ½ cup for rolling)
- 1 large egg (room temperature)
- 2 teaspoons vanilla bean paste
- 1 ⅓ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
Topping
- 24 Hershey’s chocolate kisses, unwrapped
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Beat Wet Ingredients: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the unsalted butter, creamy peanut butter, brown sugar, and granulated sugar. Beat on medium-high speed for 2 to 3 minutes until the mixture becomes light and fluffy, which provides a tender texture to the cookies.
- Add Egg and Vanilla: Add the large egg and vanilla bean paste to the butter mixture and mix until fully incorporated. Scrape down the sides and bottom of the bowl to ensure everything is evenly combined.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder. This ensures that the leavening agents and salt are evenly distributed throughout the flour.
- Combine Mixtures: Gradually add the dry ingredients to the peanut butter mixture, mixing just until the flour is absorbed and the dough comes together. Avoid overmixing to keep the cookies tender.
- Roll Dough Balls: Using a small cookie scoop or about 1 ½ tablespoons, scoop portions of dough and roll them into smooth balls with your hands. Then roll each ball in granulated sugar until evenly coated to create a slightly crunchy, sweet exterior.
- Bake Cookies: Place the sugar-coated dough balls on the prepared baking sheets, spacing them approximately 2 inches apart. Bake in the preheated oven for 8 to 10 minutes, until the cookies’ tops start to crack and the edges are set but the centers remain soft.
- Add Chocolate Kisses: Immediately after removing the cookies from the oven, press an unwrapped Hershey’s chocolate kiss into the center of each cookie. This warm placement melts the base of the kiss slightly, helping it adhere.
- Cool Cookies: Allow the cookies to cool on the baking sheet for at least 3 minutes so the chocolate sets slightly, then transfer them to a wire rack to cool completely. This cooling process firms up the cookies for ideal texture.
Notes
- For best results, use room temperature ingredients to ensure even mixing.
- Rolling the dough balls in granulated sugar adds a lovely texture contrast to the soft cookie.
- You can substitute Hershey’s kisses with another chocolate candy of your choice, but the traditional Kisses provide the perfect shape and size.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To soften the butter quickly, cut it into small cubes and let sit at room temperature for about 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
