Perfect Peanut Butter Blossoms
User Reviews
5
Perfect Peanut Butter Blossoms
Description
This cookie recipe balances creamy peanut butter and sugars with butter and dairy to yield soft, lightly sweet cookies. The dough, made with flour, baking soda, and salt, is gently combined to maintain tenderness. Rolling the dough balls in sugar before baking gives a subtle crunch and extra sweetness on the surface.
Baking at a moderate temperature for about 8 to 10 minutes ensures the cookies are set but still soft inside. Pressing an unwrapped Hershey's Kiss onto each warm cookie melts the chocolate into the center, which then hardens as it cools, creating a contrasting texture and rich chocolate peanut butter pairing.
These cookies are suitable for dessert or snacks and can be stored or frozen for convenience. The recipe is versatile, forgiving to minor technique variations, and can be made ahead.
Freezing either baked cookies or shaped dough extends shelf life without compromising texture.
Ingredients
- 1/2 cup butter softened, salted
- 1/2 cup granulated sugar + 1/4 cup for rolling
- 1/2 cup light brown sugar firmly packed
- 1/2 cup peanut butter creamy
- 1 egg large
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 36 Hershey's Kisses a little less than one bag, unwrapped
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Unwrap the Hershey's Kisses and set aside.
- Combine butter, 1/2 cup granulated sugar, brown sugar, peanut butter, egg, milk, vanilla extract, flour, baking soda, and salt in a large bowl. Mix with an electric mixer until combined. Do not overmix.
- Scoop out small, tablespoon size amounts of dough and roll into balls between your palms, then roll each ball in the extra sugar in a shallow bowl. Place on a baking sheet spaced an inch or two apart, then bake for 8 to 10 minutes. Don't let these overbake - I almost always pull them out at the 8-9 minute mark.
- Immediately upon removing the cookies from the oven, gently press an unwrapped Hershey's Kiss in the center of each cookie. It will melt from the heat of the cookie and then eventually harden again as the cookies cool completely.
Notes
- Butter and sugar can be creamed separately before adding other ingredients, but mixing all at once also works well.
- Store finished cookies in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies once fully cooled and chocolate hardened for up to 3 months in a single layer container.
- Cookie dough balls can also be frozen separately on a tray, then stored in a bag for up to 3 months before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 109mg | 5% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 87IU | 2% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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