Peanut Butter Blossoms
User Reviews
5.0
6 reviews
Excellent
Peanut Butter Blossoms
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Delicious peanut buttery cookies are topped with chocolate Hershey’s Kisses for a flavor combination that nobody can resist.
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Ingredients
- 1/2 cup butter softened
- 1/2 cup peanut butter
- 1 cup granulated sugar divded
- 1/2 cup light brown sugar
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 48 Hershey's Kisses unwrapped
Instructions
- Preheat oven to 375 degrees.*
- Combine butter, peanut butter, 1/2 cup sugar and brown sugar in a bowl and cream together with an electric mixer for 2-3 minutes. Add in egg, milk and vanilla and beat with mixer to combine.
- Add in flour, baking soda and salt, and stir to combine ingredients. The flour mixture should all be absorbed into the peanut butter mixture, but do not overmix.
- OPTIONAL – The dough can be covered and chilled for one hour if desired. This helps prevent cookies from spreading and deeps the flavor, but it is not required. If chilling, do not preheat the oven until ready to bake.*
- Divide the dough into four even parts, using each of the four portions to make 12 cookie dough balls. Roll dough into 1″ balls.Pour remaining sugar into a small bowl or saucer and roll each dough ball in sugar.
- Place cookie dough balls onto a baking sheet, at least 2″ apart, and bake until they start to lightly brown and puff up, about 6 to 8 minutes. Remove baking sheet and working quickly, gently press an unwrapped kiss into the center of each cookie. Return to the oven for an additional 2 minutes, until light golden brown.
- Remove from oven and place plan on a wire rack to cool. once cool, store in an airtight container.
Notes
- *If opting to chill the dough, which helps prevent spreading and gives the cookies an amazing flavor, do not preheat oven until ready to bake the cookies.
- If you like your cookies gooey and soft, bake for 5 minutes, then place the Kisses on and bake for an additional 2 minutes. Then make sure to let them cool completely on the baking sheet before you attempt to remove them.
- Cookies can be stored in an airtight container for 4-5 days, or frozen up to two months.
Nutrition Information
Show Details
Calories
99kcal
(5%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
10mg
(3%)
Sodium
83mg
(3%)
Potassium
28mg
(1%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
65IU
(1%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 48cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 83mg | 3% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 65IU | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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