Peanut Butter Blossoms
User Reviews
5
Peanut Butter Blossoms
Description
This recipe combines softened butter, brown and white sugar creamed until fluffy, then mixes in creamy peanut butter, eggs, milk, and vanilla to form a rich dough. Flour, baking soda, and salt create structure while maintaining tenderness. Chilling the dough, if time permits, helps with shaping. Rolling the cookie balls in sugar before baking adds a gentle crunch texture.
Baked at 375°F for 8-10 minutes, the cookies maintain a soft, chewy texture rather than becoming crisp. Immediately pressing unwrapped Hershey’s Kisses onto the hot cookies allows the chocolate bottoms to partially melt and stick securely without sliding off. Cooling before removing from the baking sheet preserves shape and texture.
This cookie is designed for those who enjoy the combination of peanut butter and milk chocolate with a soft cookie base. It’s important not to overbake to keep moisture and avoid dryness. The choice of creamy peanut butter is critical to texture, while real Hershey’s Kisses provide the traditional flavor and appearance that defines this classic cookie.
Substitutes for kisses are possible but recommended to be thick milk or dark chocolate squares. Dough can be prepared ahead and chilled wrapped up to 48 hours to improve shaping and flavor melding.
Ingredients
- 1/2 cup butter softened, unsalted
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/2 cup peanut butter creamy
- 1 large egg
- 1 teaspoon vanilla
- 1 Tablespoon milk
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1/4 to 1/2 teaspoon salt
- sugar (to roll cookie balls in)
- 1 pkg. hershey kisses
Instructions
- In a large mixing bowl, cream butter and sugars for 4 minutes or until light and fluffy. This ensures the texture is perfectly creamy and no graininess from the sugar is left.
- Add peanut butter, egg, milk, and vanilla and cream for 2 minutes longer scraping the sides of the bowl often.
- Stir in flour, baking soda, and salt and mix until just combined. If time is on your side, let chill for 30 minutes.
- Preheat oven to 375 degrees. Roll into 1-inch balls and roll into sugar. Bake for 8-10 minutes or just until the cookies are cooked through but still soft and chewy.
- While the cookies are baking, unwrap the Hershey Kisses so you are ready to put them on the hot cookies. While they are still warm, press a Hershey kiss into each peanut butter cookie. Allow to cool before removing from cookie sheet.
Notes
- Use creamy, sweetened peanut butter (like Jif or Skippy) for best texture; natural peanut butter may cause dryness.
- To prevent dryness, avoid overbaking and measuring flour carefully without packing.
- Chill dough 24-48 hours wrapped tightly to improve shaping and flavor.
- Unwrap Hershey's Kisses before baking and press onto warm cookies immediately to help them stick.
- Thick squares of milk or dark chocolate can substitute for Hershey's Kisses if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 102mg | 4% |
| Potassium | 34mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 87IU | 2% |
| Calcium | 7mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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