Hershey's Peanut Butter Blossoms
Soft and chewy peanut butter blossom cookies rolled in sugar and topped with a milk chocolate Kiss. Classic holiday favorite made with simple pantry ingredients.
Servings: 30 cookies
Calories: 143kcal
Cost: $6
Ingredients
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- ⅔ cup creamy peanut butter
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 30 to 36 Hershey’s Kisses
- Sugar coating: 1/2 cup granulated sugar
Instructions
- Whisk flour, baking soda, and salt; set aside.
- In a large bowl, using an electric mixer, beat the butter and peanut butter until creamy, 1 to 2 minutes.
- Mix in brown sugar and 1/4 cup granulated sugar until smooth.
- Beat in egg, then vanilla and milk.
- Add dry ingredients; mix just until a soft dough forms.
- Scoop tablespoon-size dough onto a sheet and chill 15–20 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment.
- Roll dough into balls, coat in remaining sugar, and place 2 inches apart.
- Bake 8–10 minutes, until tops crack and edges look set (no browning).
- Cool 5 minutes, then press a Hershey’s Kiss into each cookie.
- Let sit 5–10 minutes more, then transfer to a rack to cool completely.
Notes
- Do not overbake. Pull cookies when tops crack and edges are set.
- For thicker cookies, chill dough balls 30 minutes.
- Swap dark chocolate Kisses or mini peanut butter cups for variety.
- Freeze baked cookies up to 2 months; thaw at room temperature.
- Freeze unbaked dough balls and bake from frozen, adding 1–2 minutes.
Nutrition
Calories: 143kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 99mg | Potassium: 48mg | Fiber: 1g | Sugar: 12g | Vitamin A: 103IU | Calcium: 18mg | Iron: 0.5mg