Peanut Butter Blossoms are another Christmas classic. Who doesn’t love the peanut butter and chocolate combination? It’s only natural to pair them in a scrumptious holiday cookie.
These will be some of the first cookies to disappear off your holiday dessert table! It doesn’t hurt that they’re so easy to make, either. Enjoy!
How to Make Peanut Butter Blossoms
Mix up the dough according to the recipe instructions. Chill for at least 30 minutes to make the dough easy to work with. This last part of the process is very much the same as for the Snickerdoodles we made, yesterday.
Use a *cookie dough scoop to measure out 1 1/2 inch cookie dough balls. Roll them in granulated sugar and place them on a greased or lined baking sheet. Bake at 350° for 8-10 minutes.
When you remove the pan from the oven, set it on a cooling rack and then press one Hershey’s kiss into the center of each hot cookie. Allow to set for 2 or 3 minutes and then transfer the cookies from the baking sheet to the cooling rack.
How simple is that?! These are so good. You’re gonna love them!
The Recipe
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Peanut Butter Blossoms
- Total Time: 20 minutes
- Yield: 3 dozen 1x
Ingredients
- 1/2 cup dark brown sugar
- 1/2 cup sugar
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1 large egg
- 1 teaspoon vanilla
- 1 3/4 cup flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For decorating cookies:
- 1/2 cup sugar (for rolling)
- 36 chocolate kisses unwrapped
Instructions
- In the bowl of a *stand mixer (or large mixing bowl if making by hand), cream the butter, peanut butter and sugars.
- Beat in the egg and vanilla.
- Add flour, baking soda and salt and mix until all ingredients are thoroughly combined.
- Cover the bowl and refrigerate for at least 30 minutes, to make the dough easier to handle.
- Add the sugar to a small bowl.
- Drop 1 1/2 inch diameter cookie dough balls into the sugar, with a *cookie scoop. Roll the balls until they are completely coated.
- Place the cookies on a greased cookie sheet and bake at 350° for 8-10 minutes. Cookies should be lightly golden brown tops and they will have cracks. Remove them as early as you see those cracks appear if you like softer, chewier cookies.
- Remove from the oven and immediately push 1 Hershey’s kiss into the center of each individual cookie. It’s important to do this while the cookies are still hot.
- Place cookies on a cooling rack to cool.
- Store in an airtight container.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dessert, Cookies
- Cuisine: American
More Delicious Cookie Recipes
- Soft Ginger Cookies, from Arlene, at Flour on My Face
- Classic Oatmeal Cookies, from Lois, at Walking on Sunshine Recipes
- Creme Brulee Cookie, from Lenny, at Fat Dad Foodie
You might also like my Snickerdoodles recipe or Potato Chip Cookies.
About Glenda
I believe cooking from scratch doesn’t have to be complicated and that YOU can do it. My simple recipes, tutorials, and cooking tips will help you get weeknight dinners on the table with less stress. Forget takeout or the drive-thru. Let me show you how to make homemade easy. Read more...
I made x2 recipe only made 64 of them cooked them for 9 minutes turned out yummy thank you for the recipe
Yay! Glad they turned out so well! Differences in the size of scoop used could account for the yield variance. Thanks so much for stopping by to visit and let me know you had made them. Have a wonderfully blessed Christmas and a Happy New Year!