Classic Peanut Butter Blossoms are soft and chewy peanut butter cookies with a sugary, crackled top and finished with a milk chocolate kiss! They're the perfect go-to cookie for the holiday season!
½cupGranulated Sugar(additional amount for coating cookies)
11ozBag of Hershey Kisses
Instructions
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
1 ¾ cup All-Purpose Flour, 1 teaspoon Baking Soda, ½ teaspoon Salt
Using a hand mixer or stand mixer fitted with paddle attachment, cream together the peanut butter, unsalted butter, granulated sugar, and light brown sugar on medium-high speed until well blended.
½ cup Creamy Peanut Butter, ½ cup Unsalted Butter, ½ cup Granulated Sugar, ½ cup Light Brown Sugar
Add in the egg, milk, and vanilla extract. Scrape down the sides of the bowl as needed.
1 Large Egg, 2 tablespoon Milk, 1 teaspoon Vanilla Extract
Reduce the mixer speed, gradually adding in the dry mixture until completely blended.
Place the cookie dough in a well sealed food container or tightly wrap the top of the mixing bowl with plastic wrap (or alternative) and chill the cookie dough for a minimum of 1 hour.
After dough has chilled, line 2 baking sheets with parchment paper or silicone mats, adjust the oven rack to the 2nd level mark (just above center), and preheat the oven to 375°F.
Using a spoon and your clean hands, shape the cookie dough into 1 inch balls, roll in granulated sugar, and place about 1 ½ - 2 inches apart on lined baking sheets.
½ cup Granulated Sugar
Bake for 7-8 minutes, then remove from oven and place a milk chocolate kiss on each cookie, pressing down gently to create the crackly cookie edges..
11 oz Bag of Hershey Kisses
Return to the oven and bake for 2 minutes longer.
Cool cookies on baking sheet for 5-10 minutes before transferring to a cooking rack to cool completely.
Store cookies in an airtight container with a slice of bread for up to a week.
Video
Notes
For a smoother process, I like to unwrap the chocolate kisses and put them in a bowl before baking the cookies. This way, you can have them ready to place on top of the cookies when they come out of the oven.
The best way to store peanut butter blossoms is in a tightly sealed food storage container with a slice of bread cut in half. The peanut butter blossoms will absorb the moisture from the bread, keeping them soft for much longer. The cookies will last up to a week at room temperature. I guarantee you, though, they won't last that long!
To freeze peanut butter blossom cookie dough:
Roll them into the 1-inch balls, but do not coat them in the sugar.
Place them on a wax paper or parchment paper lined baking sheet, then into the freezer.
Freeze until hard (about 1-2 hours), then place in a freezer storage bag.
When ready to bake, coat them in the sugar and bake for 9-11 minutes. Do not let them come to room temperature before baking. Top with the milk chocolate kiss, then back into the oven for 2 minutes more.