Peanut Butter Blossoms
User Reviews
4.3
Peanut Butter Blossoms
Description
This cookie recipe starts with creaming butter, peanut butter, brown sugar, and granulated sugar until light. Eggs and vanilla are incorporated next, then leavening agents and salt are mixed with flour and folded in to form a slightly stiff dough. The dough is scooped, rolled into balls, and baked until set with golden edges. Immediately after removing from oven, an unwrapped Hershey's Kiss is gently pushed into each cookie center, melting slightly and creating a distinctive chocolate-topped peanut butter cookie. The combination delivers a tender, slightly chewy texture with the familiar sweet peanut butter and chocolate pairing. The spacing of dough balls ensures even baking.
Ingredients
- 3/4 cup butter room temperature
- 1 1/4 cup peanut butter creamy
- 1 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 3/4 cups all-purpose flour
- 42 hershey kisses unwrapped
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl, add in the butter, peanut butter, brown sugar, and granulated sugar. Beat with a hand mixer on medium until light and fluffy. Scrape down the sides of the bowl.
- Add in the eggs and vanilla extract. Continue to beat on medium until the eggs are incorporated.
- In a separate bowl, add the baking soda, baking powder, salt, and flour. Whisk to combine.
- Add the flour mixture to the wet ingredients and beat on medium just until the flour is incorporated. The cookie dough will be slightly stiff.
- Using a 1 tablespoon or 1 1/2 tablespoon cookie scoop, scoop the cookie dough into your hand and roll into a ball.
- Place on the parchment paper. Leave an inch of space between the cookie dough balls.
- Place in the preheated oven and bake for 12 to 14 minutes until the edges are golden and the tops are set.
- Remove from the oven and immediately place a Hershey Kiss in the center of each cookie.
- Let cool for 10 to 15 minutes and place on a paper towel lined counter or wire rack to cool completely.
- Store in an airtight container at room temperature. Don’t stack the cookies because the chocolate kisses will be very soft.
Notes
- A 1 tablespoon cookie scoop is preferred for uniform cookie size.
- Extra Hershey's Kisses may be needed if making more cookies than the original quantity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 42cookies
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 100mg | 4% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 113IU | 2% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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