Classic Peanut Butter Blossoms
Author: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!
Ingredients
- 1 ¾ cup All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup Creamy Peanut Butter
- ½ cup Unsalted Butter (room temperature)
- ½ cup Granulated Sugar
- ½ cup Light Brown Sugar (lightly packed)
- 1 Large Egg
- 2 tablespoon Milk
- 1 teaspoon Vanilla Extract
- ½ cup Granulated Sugar (additional amount for coating cookies)
- 11 oz Bag 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
Recipe Notes
Recipe adapted from the Original 1957 Bake-off Contest Recipe and my Grammy's family recipe.
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