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.