Peanut Butter Blossom Cookies






Creamy peanut butter and smooth Hershey Kiss candies combine for classic Peanut Butter Blossom cookies. 


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Peanut Butter Blossom Cookies
Peanut Butter Blossom cookie - Thumbprint size


Whether you need the perfect choice for the annual holiday cookie exchange, or whether you’d like to make a special batch for family holidays, Peanut Butter Kiss cookie is the right choice for both. This sweet peanut butter and Hershey Kiss cookies recipe have been a go-to for home bakers for years.

How to make Peanut Butter Blossom Cookies


Start with wet items...softened butter, egg, vanilla extract, add sugars, blend well in mixer.

Blend together flour, baking soda, baking powder in a bowl. 
    Stir dry ingredients into wet ingredients until dough forms. Chill dough for 20 minutes.

      Scoop dough with a cookie scoop or ice cream scoop. Shape dough into 1-inch balls; roll in additional granulated sugar. 
        On an ungreased or parchment-lined cookie sheet, place cookie balls about 2 inches apart.
        Peanut Butter Blossom Cookies




          Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in the center of each cookie. Remove from cookie sheets to a cooling rack.


          Peanut Butter Blossom Cookies on cookie sheet
          Peanut Butter Blossom cookie- standard size






          Peanut Butter Blossom Cookie Tips

          • Dark or light brown sugar: Dark brown sugar is what I prefer for this recipe, dark brown sugar provides a richer flavor
          • Hershey Kisses: I freeze Kisses for 30 minutes before topping the cookie.
          • Storing: You can store cookies for up to 4 days in an airtight container. 
          • FreezingBaked cookies will keep in the freezer for up to 3 or 4 weeks. After baking, allow cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top storage bag labeled with the name and date
          • Cookie Size:  I make 2 sizes, thumbprint size about a 1-inch ball of dough, or standard size cookie which is about 1 1/2 inch dough ball.  The first picture above shows the thumbprint size. 



          Peanut Butter Blossom Recipe

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          Creamy peanut butter and smooth Hershey Kiss candies combine for classic Peanut Butter Blossom cookies.

          Ingredients:
          • 1/2 cup granulated sugar
          • 1/2 cup dark brown sugar
          • 1/2 cup creamy peanut butter
          • 1/2 cup (1 stick) butter, softened
          • 1 egg
          • 1 teaspoon vanilla extract
          • 1 1/2 cup all purpose flour
          • 3/4 teaspoon baking soda
          • 1/2 teaspoon baking powder
          • 36 Hershey Kiss candy
          • additional sugar for rolling cookie dough
          Instructions:
          1. Preheat oven to 375°F
          2. In a large bowl, beat 1/2 cup granulated sugar, brown sugar, peanut butter, butter, vanilla extract, and egg with hand or stand mixer on medium speed.
          3. Stir in flour, baking soda, and baking powder into wet ingredients until dough forms. Chill dough for 20 minutes.
          4. Scoop dough with a cookie scoop or ice cream scoop. Shape dough into 1-inch balls; roll in additional granulated sugar.
          5. On ungreased or parchment-lined cookie sheets, place cookie balls about 2 inches apart.
          6. Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in the center of each cookie. Remove from cookie sheets to a cooling rack.

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