Classic Peanut Butter Blossoms

There’s something undeniably nostalgic about Peanut Butter Blossoms. With their sugary, crackled tops and melty chocolate centers, they’ve earned their place as a beloved treat on cookie trays since the 1950s. Often referred to as “Hershey Kiss Cookies,” these bites of peanut butter perfection are easy to make and always the first to disappear at holiday gatherings. Whether you’re baking them for a cookie swap or to share with family, they’re sure to bring smiles all around.

Tips for Baking Success

• Unwrap your kisses first: Have them ready in a bowl so you can press them into the warm cookies without delay
• Chill the dough: Refrigerating keeps the cookies from spreading and helps them bake into soft, round pillows
• Use a spoon, not a scoop: A spoon and your hands give the best feel for forming perfect 1 inch balls
• Keep them soft longer: Store with half a slice of bread. Your cookies will stay bakery fresh for days

Ingredients

• 1¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ cup creamy peanut butter
• ½ cup unsalted butter, room temperature
• ½ cup granulated sugar
• ½ cup light brown sugar, lightly packed
• 1 large egg
• 2 tbsp milk
• 1 tsp vanilla extract
• ½ cup granulated sugar, for coating
• 11 oz bag of Hershey’s Kisses, unwrapped

Directions

1. Whisk the dry ingredients
   In a medium bowl, whisk together the flour, baking soda, and salt. Set aside
2. Cream the butter and sugars
   Using a stand mixer with the paddle attachment or a hand mixer, blend the peanut butter, unsalted butter, granulated sugar, and brown sugar on medium high speed until light and fluffy
3. Add the egg, milk, and vanilla
   Mix in the egg, milk, and vanilla extract. Scrape down the bowl to ensure everything is fully combined
4. Combine dry with wet
   Reduce mixer speed to low and slowly add the dry ingredients to the wet. Mix just until no streaks of flour remain
5. Chill the dough
   Cover the dough tightly with plastic wrap or place it in an airtight container. Chill for at least 1 hour or overnight
6. Preheat and prepare
   Line two baking sheets with parchment paper or silicone mats. Preheat the oven to 375°F and set the rack just above center
7. Roll and coat
   Scoop out 1 inch portions of dough, roll them into balls with your hands, then coat each one in the extra granulated sugar. Place 1½ to 2 inches apart on the prepared baking sheets
8. Bake and press
   Bake for 7 to 8 minutes. Remove from the oven and immediately press one chocolate kiss into the center of each cookie. Return to the oven for an additional 2 minutes
9. Cool and enjoy
   Let cookies cool on the baking sheet for 5 to 10 minutes before moving to a wire rack to cool completely. They’ll be soft and warm, perfect for sharing

Equipment

• Stand or hand mixer
• Mixing bowls
• Baking sheets
• Parchment paper or silicone baking mats
• Wire cooling rack

Nutrition Information

Each cookie has approximately 107 calories, with 14g of carbohydrates, 2g of protein, and 5g of fat. Sugar content is about 10g per cookie
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice

Storage and FAQs