This easy Peanut Butter Blossoms cookies recipe is straight from your childhood! It's the Hershey's classic that's soft and chewy with the Kiss melting in the center just like you remember. You'll love these easy-to-make cookies, a heartwarming recipe that's perfect for sharing with family, friends and neighbors!
Add both the white and brown sugars and beat at medium speed until light and fluffy.
Add egg, and vanilla; continue beating until well blended.
Add flour and baking soda then beat at low speed, scraping bowl often, until it's completely mixed.
Chill dough for 30 minutes if you have time.
Shape dough into 1-inch balls.
Roll balls in ¼ cup vanilla sugar.
Place 2 inches apart onto ungreased cookie sheets.
Bake 8-10 minutes.
Gently press 1 chocolate kiss in center of each cookie.
Let cool on cookie sheets for 5 minutes.
Place in freezer for about 10 minutes or until the chocolate hardens back up.
Remove from freezer.
Notes
Storage:Store in a tightly covered container at room temperature for up to a week. Freeze for up to 3 months.Tips:
A lot of Peanut Butter Blossoms recipes call for shortening but I prefer butter. You can use shortening instead if you want. It will be less likely to spread in the oven but also less flavorful.
If you let the cookie cool for about 3 minutes before adding the Kiss it will help it keep its shape.
The dough is kind of soft so you'll want to chill it for an hour or so before you try to shape the cookies. It's actually best if you chill it overnight.
Have the chocolate Kiss candy unwrapped and ready to go before you put the cookie dough in the oven.
When you add the Hershey's Kiss press it down gently just enough to help it adhere to the surface of the cookie.
Also - if you freeze the unwrapped kisses before using them for the cookies they'll keep their shape better.
You can also put them straight in the freezer for a quick chill once you've added the Kiss - that will help, too.