Peanut Butter Blossoms
Sugar-dipped peanut butter cookies with crisp edges & chewy centers are topped with a rich chocolate kiss for deliciously soft Peanut Butter Blossoms! An easy Christmas cookie for this holiday season.
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Servings: 48 cookies
Ingredients
Ingredients
- 1 ¾ cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- ½ cup smooth peanut butter
- ½ cup granulated sugar plus more for rolling
- ½ cup light brown sugar
- 1 large egg room temperature
- 1 tablespoon milk
- 1 teaspoon pure vanilla extract
For rolling
- 1/2 to 1 cup granulated sugar
Topping
- 4 dozen Hershey’s Kisses or homemade kisses, foil removed
Instructions
- In a medium bowl, sift together flour, baking soda, and salt. Set aside.
- Using a stand mixer, combine butter, peanut butter, granulated sugar, and light brown sugar. Beat until creamed together and fluffy, starting at low, then increasing to medium high as allowed (so sugar doesn’t spray out). Scrape down the sides of the bowl as needed.
- Decreasing the speed to medium low, beat in egg, milk, and vanilla.
- Set the mixer set to low and slowly mix in the flour mixture until well combined, scraping down the bowl of the mixer as needed.
- If the cookie dough is soft, you’ll need to refrigerate until firm, about 1 hour. To be safe, I always recommend doing this.
- Preheat oven to 375°F. Line a cookie sheet with parchment paper or greased foil.
- Using a small cookie dough, scoop and roll dough into 1-inch balls, then coat in granulated sugar and place on the prepared cookie sheet, about 2 inches apart.
- Bake for 6-8 minutes, or until light brown and puffed up. Mine took 7 minutes.
- Place cookie sheet onto a cooling rack or other heat-protected surface. Press un-foiled Hershey’s Kisses into the tops of each cookie, until the cookie tops crack just a bit.
- Return the cookie sheet into the oven to bake, about 2-3 minutes.
- Allow cookies to cool on the sheet until firm, about 10 minutes. Then transfer to a cooling rack to cool completely. Enjoy!
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Notes
Recipe adapted from the New York Times and the Gerrero family.
To refrigerate the dough: Scoop cookie dough balls into an airtight container. Keep for 2-4 days in the refrigerator, then roll into spheres and in sugar, then bake as normal.
To freeze the dough: Scoop cookie dough into balls or keep as one big chunk. Freeze in an airtight container for 1-2 months. Bake as directed.
Storing Instructions: Cool cookies completely, then store in an airtight container for 1-2 weeks.
Freezing Instructions: Once cooled, store cookies carefully in a freezer-friendly, airtight container, being careful not to crush the kisses. Freeze for 1-3 months.