Description
Peanut Butter Blossoms are a timeless classic that never fails to delight. With their irresistible peanut butter flavor, soft and chewy texture, and the iconic Hershey’s Kiss topping, these cookies are a surefire hit at any gathering.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 24 Hershey’s Kisses
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy. Then, beat in the egg and vanilla extract until the mixture is smooth and well combined.
3. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together. Be careful not to overmix.
5. Scoop the dough into 1-inch balls and roll them in extra granulated sugar. Place the coated dough balls about 2 inches apart on the prepared baking sheet.
6. Bake for 8 to 10 minutes, until the edges are just starting to brown. The centers should still look slightly underbaked.
7. As soon as the cookies come out of the oven, immediately press a Hershey’s Kiss into the center of each one.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Peanut Butter Blossoms can be stored for up to a week in an airtight container at room temperature. For longer-term storage, you can freeze the dough or the baked cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 10mg