Peanut Butter Blossoms
User Reviews
5
Peanut Butter Blossoms
Description
The dough is mixed from butter, creamy peanut butter, granulated and brown sugars, egg, milk, vanilla, flour, baking soda, and salt. After chilling to firm, dough balls are rolled in granulated sugar and spaced on baking sheets before baking at 375°F for 8–10 minutes until edges brown lightly.
Immediately after baking, a Hershey's Kiss is pressed into each cookie center, where it softens slightly but retains shape. This gives a chocolate centerpiece contrasting the soft, sweet peanut butter cookie dough.
The sugar coating adds a slight crunch, while chilling the dough before baking helps maintain the cookie shape and texture. These cookies are well-suited for holiday baking or any occasion for a nostalgic and sweet peanut butter cookie treat.
Ingredients
- 1/2 cup butter softened
- 1/2 cup peanut butter creamy
- 1 cup granulated sugar divided use
- 1/2 cup brown sugar
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 36 Hershey's Kisses unwrapped
Instructions
- Place the butter, peanut butter, 1/2 cup of the granulated sugar and the brown sugar in the bowl of a mixer. Beat until light and fluffy.
- Add the egg, milk and vanilla extract. Beat until thoroughly combined.
- Add the flour, baking soda and salt. Beat on low speed until just combined.
- Cover the bowl of dough and place it in the freezer for 20 minutes to chill.
- Line 2 sheet pans with parchment paper or nonstick baking mats.
- Roll the dough into 1 inch balls. Roll each ball into the remaining 1/2 cup of granulated sugar.
- Place each ball 1 1/2 inches apart on the prepared pans. Preheat the oven to 375 degrees F.
- Chill the pans of cookie dough in the fridge or freezer for 10 minutes before baking.
- Bake the pans, one at a time, for 8-10 minutes or until cookies are lightly browned on the edges.
- Remove the pans from the oven. Quickly and firmly press a kiss into the center of each cookie.
- Let the cookies cool completely, then serve, or store in an airtight container for up to 5 days.
Notes
- Shape dough balls about 1 inch in diameter for balanced cookie size and chocolate ratio.
- Keep Hershey's Kisses unwrapped and ready to press into cookies immediately upon removing from oven.
- Press kisses firmly into warm cookies before they cool to help them adhere properly without cracking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 92mg | 4% |
| Potassium | 35mg | 1% |
| Sugar | 11g | 22% |
| Vitamin A | 85IU | 2% |
| Calcium | 16mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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