Servings
Font
Back
5.0 from 18 votes

Peanut Butter Blossoms

These peanut butter blossoms feature soft and chewy peanut butter cookies topped with a Hershey's chocolate kiss. A classic Christmas cookie recipe!

Prep Time
10 mins
Cook Time
10 mins
Chill Time
3 hrs
Total Time
3 hrs 18 mins
Servings: 22 cookies
Calories: 166 kcal
Course: Baked Goods
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Using a two-tablespoon cookie scoop form approximately 22 equal-sized mounds of dough.
  5. 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.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
  7. Optionally (but recommended) add 1/3 cup sugar to shallow bowl and roll dough mounds through sugar.
  8. 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.
  9. Immediately place one Kiss in the center of each cookie, pressing down slightly so the edges crack a bit if desired.
  10. 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

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

% 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.