Peanut Butter Blossom Cookies

5 from 1 vote

Peanut Butter Blossom Cookies – Soft, chewy, delicious, and classic peanut butter cookies topped with a rich Hershey chocolate kiss. They’re the perfect addition to your cookie trays!

Prep Time20

Cook Time10

Total Time30

Course: Baking, Cookies, Dessert

Cuisine: American, International

Keyword: Christmas Cookies, peanut butter blossom cookies

Servings: Cookies

Calories: 124kcal

Author: Hari Chandana Ponnaluri

Ingredients

½ Cup Unsalted Butter, softened
¾ Cup Peanut Butter
⅓ Cup White Sugar (Extra for rolling)
⅓ Cup Light Brown Sugar
1 Teaspoon Vanilla Extract
6 Tablespoons Milk
1.5 Cups All Purpose Flour / Plain Flour
¼ Teaspoon Salt
1 Teaspoon Baking Soda
32 Chocolate Kisses

Instructions

In a medium bowl, combine flour, salt and baking soda and mix well. Keep it aside until use.
Line a baking sheet with a parchment paper and keep it aside.
Line a baking sheet with a parchment paper and keep it aside.
In a bowl of stand mixer or large mixing bowl, combine softened butter and peanut butter.
Beat until using a whisk or hand mixer until smooth and creamy. Add brown and white sugars to the creamed butter mixture. Beat until well combined.
Add vanilla extract and milk and mix well.
Add the dry ingredients little by little to the wet ingredients mix until dough forms. Occasionally scrape the sides of the bowl using a spatula.
Add little more flour if you feel the dough is too sticky.
Shape dough into 1-inch balls.
Roll the balls well in sugar.
Arrange them on the prepared baking sheet spacing 2 inches apart. Bake them in the pre-heated oven at 180C (350F) for about 10-12 minutes or until set but still soft.
Once they are baked, remove them from the oven and let them cool down for 2-3 minutes. While they are still warm, press a Hershey’s Kiss into the center of each cookie. Allow chocolate to set and store in an airtight container.

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