Peanut Butter Blossoms
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Chill Time
3 hrs
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Total Time
3 hrs 18 mins
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Servings
22 cookies
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Calories
166 kcal
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Course
Baked Goods
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Cuisine
American
Peanut Butter Blossoms
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These peanut butter blossoms feature soft and chewy peanut butter cookies topped with a Hershey's chocolate kiss. A classic Christmas cookie recipe!
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Ingredients
- 1 large egg
- ½ cup unsalted butter
- ½ cup light brown sugar packed
- ¼ cup granulated sugar + 1/3 cup for rolling optional
- ¾ cup creamy peanut butter something like Skippy or Jif works best, don’t use a ‘natural’ peanut butter that separates
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt or to taste
- 22 Hershey’s Kisses unwrapped
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Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), add the egg, butter, brown sugar, 1/4 cup granulated sugar, and cream on medium-high speed until light and fluffy, about 3 to 4 minutes.
- Stop, scrape down the sides of the bowl, and add the peanut butter, vanilla, and mix on medium-high speed until incorporated, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix.
- Using a two-tablespoon cookie scoop form approximately 22 equal-sized mounds of dough.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
- Optionally (but recommended) add 1/3 cup sugar to shallow bowl and roll dough mounds through sugar.
- Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 to 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. I let them cool on the baking sheet and don’t use a rack.
- Immediately place one Kiss in the center of each cookie, pressing down slightly so the edges crack a bit if desired.
- Allow cookies to cool for at least 15 minutes before serving, or until chocolate has had time to set up and has ‘glued’ onto the cookie.
Notes
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
- Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Adapted from Peter Pan Neverland Cookies.
Nutrition Information
Show Details
Serving
1
Calories
166kcal
(8%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Cholesterol
21mg
(7%)
Sodium
104mg
(4%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 166kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 21mg | 7% |
| Sodium | 104mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* 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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