Peanut Butter Blossom Cookies
Soft and chewy peanut butter cookies rolled in sugar and topped with a Hershey's Kiss right out of the oven. A classic Christmas cookie that makes 36 in about 30 minutes.
Servings 36 cookies
Ingredients
For the Cookies
- ½ cup unsalted butter softened
- ¾ cup creamy peanut butter no-stir
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ¼ teaspoon salt
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon baking powder
For Rolling and Topping
- ⅓ cup granulated sugar or red and green sanding sugar
- 36 Hershey's Kisses unwrapped and frozen
Instructions
Prep
- Unwrap the Hershey's Kisses and freeze them for at least 10 minutes.
- Heat the oven to 375°F and line two baking sheets with parchment paper.
Make the Dough
- Beat the butter, peanut butter, ½ cup granulated sugar, brown sugar, and salt on medium speed for about 2 minutes, until light and creamy.
- Beat in the egg and vanilla until smooth, scraping down the bowl.
- Whisk the flour, baking soda, and baking powder in a separate bowl. Add to the peanut butter mixture on low speed and mix just until combined.
Shape and Bake
- Roll the dough into 1-inch balls, about 1 tablespoon each. Roll each ball in the remaining sugar and place 2 inches apart on the prepared sheets.
- Bake one sheet at a time for 8 to 10 minutes, until puffed with set edges and lightly cracked tops.
- Immediately press a frozen kiss into the center of each cookie. Cool on the sheet for 5 minutes, then transfer to a wire rack.
- Refrigerate the rack for 10 minutes, or let stand about 1 hour, until the chocolate is firm.
Notes
- Melt-Proof Kisses: Freezing the kisses and moving the cookies off the hot pan after 5 minutes keeps the chocolate glossy and pointed.
- Peanut Butter: No-stir creamy peanut butter gives the softest, most reliable cookies.
- Chilling: Optional. A 30-minute chill makes slightly puffier cookies.
- Storage: Airtight at room temperature up to 5 days, or freeze up to 3 months.
- Make Ahead: Freeze sugar-rolled dough balls and bake from frozen, adding 1 to 2 minutes.