Peanut Butter Blossoms
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5.0
18 reviews
Excellent
Peanut Butter Blossoms
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These sweet, chewy peanut butter cookies, topped with a milk chocolate kiss, are a classic addition to holiday cookie trays. A favorite of cookie lovers of all ages!
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Ingredients
- 1-3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 cup unsalted butter , room temperature (1 stick)
- 1/2 cup granulated sugar , plus an extra 1/4 cup for rolling
- 1/2 cup light brown sugar , lightly-packed
- 3/4 cup smooth peanut butter (not "natural" peanut butter)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 large egg
- 40 to 42 milk chocolate kisses , unwrapped
Instructions
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with an electric hand mixer, beat butter until smooth. Cream the butter with 1/2 cup granulated sugar and the light brown sugar until light and fluffy. Beat in peanut butter.
- Scrape the bottom and sides of the mixing bowl. Beat in milk and vanilla, followed by the egg, until combined.
- Add the flour mixture and mix until a stiff dough forms. Cover the mixing bowl and refrigerate for 30-60 minutes.
- Preheat oven to 375 degrees F. Place 1/4 cup granulated sugar in a shallow bowl.
- Scoop the dough into 1-1/4 inch portions (40-42 portions), roll them into balls, and then roll them in the granulated sugar. Place on ungreased baking sheets, 2 inches apart.
- Bake the cookies 8-10 minutes, until set, lightly brown, and just starting to crack. Don't overbake.
- As soon as you remove the cookies from the oven, gently press a Hershey's kiss into each center. (The cookies will crack - this is normal and part of their classic appearance.) After about 5 minutes, transfer the cookies to a wire rack to cool completely, at least an hour. (The chocolate should be firm before the cookies are stored.)
- Store at room temperature in an airtight container for 3-5 days, or freeze for 2-3 months.
Notes
- *Inspired by Mrs. Freda F. Smith's recipe, a finalist in the 1957 Pillsbury Bake Off® contest. My family's variation swaps butter for the shortening in the original recipe, and adds additional peanut butter.
Nutrition Information
Show Details
Calories
103kcal
(5%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
13mg
(4%)
Sodium
90mg
(4%)
Potassium
39mg
(1%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
79IU
(2%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40to 42 cookies
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 90mg | 4% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 79IU | 2% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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