Classic Peanut Butter Blossoms
Classic Peanut Butter Blossoms are cozy, chocolate-topped peanut butter cookies that everyone remembers from holiday platters and school bake sales. These cookies are perfect for holiday cookie exchanges or nostalgic treats any time of year.
Ingredients
Dry Ingredients
- 1 ¾ cup All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt
Wet Ingredients
- ½ cup Creamy Peanut Butter Use creamy peanut butter for the classic texture.
- ½ cup Unsalted Butter Room temperature.
- ½ cup Granulated Sugar
- ½ cup Light Brown Sugar Lightly packed.
- 1 Large Egg Room temperature.
- 2 tbsp Milk Add more if the dough seems thick.
- 1 tsp Vanilla Extract
- ½ cup Granulated Sugar (additional) For coating cookies.
Chocolate
- 11 oz Bag of Hershey Kisses Unwrap a few more than you think you need.
Instructions
Preparation
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Make the Dough
- Using a hand mixer or stand mixer fitted with paddle attachment, cream together the peanut butter, unsalted butter, granulated sugar, and light brown sugar on medium-high speed until well blended.
- Add in the egg, milk, and vanilla extract. Scrape down the sides of the bowl as needed.
- Reduce the mixer speed, gradually adding in the dry mixture until completely blended.
Chill
- Place the cookie dough in a well-sealed food container or tightly wrap the bowl and chill for a minimum of 1 hour.
Shape, Sugar, and Bake
- After dough has chilled, line baking sheets with parchment paper or silicone mats, adjust the oven rack to the 2nd level mark, and preheat the oven to 375°F.
- Using a spoon or cookie scoop, shape the dough into 1-inch balls, roll in granulated sugar, and place about 1 1/2 to 2 inches apart on lined baking sheets.
- Bake for 7-8 minutes, then place a Hershey Kiss on each cookie, pressing down gently.
- Return to the oven and bake for 2 minutes longer.
- Cool cookies on the baking sheet for 5-10 minutes before transferring them to a cooling rack.
Notes
Store cookies in an airtight container with a slice of bread for up to a week. The bread keeps the cookies soft by adding moisture.