Description
This recipe gives you tender, moist, sweet, and beautiful peanut butter blossoms. These cookies look complicated but are easy to make.
Ingredients
Scale
- ¾ cup creamy peanut butter (188g)
- ½ cup unsalted butter softened (113g)
- ½ cup granulated sugar plus more for rolling (100g)
- ½ cup packed light brown sugar (110g)
- ¼ teaspoon salt
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour (180g)
- ½ teaspoon baking soda
- 36 Hersey’s chocolate kisses unwrapped
Instructions
- Preheat the oven to 375°F. Line cookie sheets with parchment paper.
- In a large mixing bowl, combine the peanut butter, unsalted butter, sugars, and salt. Cream together until well combined. Add the egg and vanilla. Beat until well combined. Scrape down the bowl. Add the flour and baking soda and beat on low speed until just combined.
- Scoop the dough and roll into 1-inch balls. Coat in additional granulated sugar if desired. Place on a prepared baking sheet 2 inches apart.
- Bake for 8 to 10 minutes or until the cookies look puffy and cracked, and the bottoms start to turn brown. Immediately press a chocolate kiss into the center of each cookie.
- Allow the cookies to cool completely on the pan until the chocolate is set. Serve or store in an airtight container for up to 1 week.
Notes
- Use a room temperature egg for easier incorporation.
- Measure the flour accurately; using a kitchen scale is best (180g). If not, spoon the flour into the measuring cup without packing.
- Use a no-stir creamy peanut butter for best results.
- If concerned about Hershey’s kisses melting, freeze them for 10 minutes before pressing them into the cookies.
- Enlist help to unwrap the Hershey’s kisses and roll the cookie dough balls.
Nutrition
- Serving Size: 1 cookie
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown