Classic Peanut Butter Blossom Cookies
Classic Hershey’s Peanut Butter Blossoms bring all the holiday magic — soft, chewy cookies with a chocolate Kiss, perfect for gifting and sharing. They freeze well, too!
Servings 48
Calories 94kcal
Equipment
Ingredients
- ½ cup butter room temperature
- ½ cup peanut butter
- ½ cup sugar
- ½ cup brown sugar firmly packed
- 1 egg
- 1 ½ teaspoon vanilla
- 1 ¾ cups flour
- 1 teaspoon baking soda
- ¼ cup sugar try vanilla sugar in these!
- 48 Hershey's Kisses unwrapped
Instructions
- Preheat oven to 350F.
- Combine the butter and peanut butter in bowl.
- Beat until well blended.
- 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. I’ve shipped these to my military sons overseas and they still arrived fresh.
Tips:
- 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.
- If you freeze the unwrapped kisses before using them for the cookies they'll keep their shape better.
Nutrition
Calories: 94kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 58mg | Potassium: 26mg | Sugar: 8g | Vitamin A: 65IU | Calcium: 14mg | Iron: 0.3mg
