Peanut Butter Blossom Cookies
These peanut butter blossoms are soft and chewy with rich peanut butter flavor, a crunchy sugar coating and a Hershey's Kiss in the center. A touch of cinnamon makes them extra special, and freezing the Kisses keeps the chocolate perfectly shaped. They're a must-make Christmas cookie.
Servings: 24 Cookies
Cost: $6
Equipment
Ingredients
- ½ cup salted butter (softened)
- 1 cup creamy peanut butter
- 1 Tablespoon whole milk (room temperature)
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- 1 teaspoon pure vanilla extract
- 1 egg (room temperature)
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- 2 Tablespoons granulated sugar (for coating)
- 24 chocolate kiss candies (unwrapped and frozen)
Instructions
Freeze the Hershey's Kisses
- Unwrap 24 chocolate kiss candies. Place unwrapped candies in a container and put them in the freezer.
Make & Chill the Peanut Butter Blossoms Dough
- In a small bowl mix together flour, baking soda, salt, baking powder cinnamon. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, cream together butter and peanut butter until smooth.
- Add sugars and beat until light and fluffy (about 60 seconds).
- Add egg, milk and vanilla and beat for 60 seconds until the mixture is light in color and sugar is dissolved.
- Add the dry ingredients and mix on low speed until combined.
- Transfer dough to an airtight container.
- Chill in the refrigerator for at least 60 minutes, and up to overnight.
Bake the Peanut Butter Blossoms
- Preheat oven to 375℉ (190℃). Line two baking sheets with parchment paper and set aside.
- Use a small cookie scoop to measure 1 ½ TBS dough and roll it into a ball. Repeat until all the dough has been used.
- Rolls the balls of dough in granulated sugar until lightly and evenly coated.
- Place the cookies on a baking sheet with at least 1 ½ inches between them (usually 12 fit on a standard large baking sheet).
- Bake in preheated oven for 10 minutes until the cookies look set and puffed and are slightly cracked.
Add the Hershey's Kisses
- Remove the cookies from the oven and immediately place one frozen chocolate kiss candy in the middle of each cookie and gently press it into the cookie.
Cool & Serve
- Let the cookies cool for 10 minutes on the baking sheet, then transfer to a wire cooling rack to cool completely. Let the cookies cool for at least 3 hours for best texture!
Video
Notes
Ingredient Substitutions
- Salted Butter. unsalted butter or vegan butter are good substitutes.
- Peanut Butter. I recommend using a variety of peanut butter that is solid at room temperature (Jif, Skippy, Skippy Natural, etc.).
- Milk. Any type of milk works excellently in these peanut butter kiss cookies. I typically use whole milk because it’s what we buy. However 2%, whole, and half-and-half have all worked well for us.
- Vanilla Extract. Please only use pure vanilla extract (not imitation) for the best taste.
- Light Brown Sugar. If you like a little bolder, molasses taste use dark brown sugar.
- Granulated Sugar. white sugar or organic cane sugar are the best choices.
- Cinnamon. Ok, I truly believe the touch of cinnamon sets these peanut butter blossom cookies apart from the rest. I do not recommend leaving it out, as it greatly enhances the flavor.
- Sea salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
- Chocolate Kisses. You can use any chocolate candy you wish in this recipe, just be sure to unwrap and freeze them first. Suggestions include: peanut butter cups, caramel-filled candies (like Rolos), your favorite solid chocolates, etc.
Freeze
These cookies can be wrapped, placed in an airtight container and stored in the freezer for up to 1 month. Or, you can freeze the dough. Portion it out and roll it in sugar, then freeze in an airtight container. When your'e ready to bake, thaw to room temperature and bake according to the recipe instructions.Nutrition
Serving: 1cookie | Calories: 184kcal | Carbohydrates: 20g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 138mg | Potassium: 90mg | Fiber: 1g | Sugar: 13g | Vitamin A: 128IU | Calcium: 23mg | Iron: 1mg