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Peanut Butter Blossoms

Servings 30 cookies

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 1 large egg
  • 1 tsp vanilla
  • 1 1/2 cups + 2 Tbsp all-purpose flour (Stir the flour and then scoop it, so it's not packed into the measuring cup/spoon.)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 30 + Hershey Kisses

Instructions

  • Cream the butter and sugars together in the bowl of a stand mixer using the paddle attachment.
  • Add the peanut butter, egg, and vanilla. Mix well and scrape the bowl.
  • Combine the flour, baking soda, and salt. Add to the butter mixture all at once and mix until just incorporated.
  • CHILL dough for 2 hours in fridge or 45 minutes in the freezer. (This keeps the dough thick and puffy / helps it not spread too fast while baking.)
  • Scoop dough and shape into balls, about 1 rounded Tablespoon each. Place 2-inches apart on silicone lined baking sheets.
  • Bake at 350 degrees Fahrenheit for 8 to 9 minutes. Remove from oven. Immediately place a single Hershey Kiss in the center of each cookie while still warm. Rest for 1 minute, then transfer to a wire rack to cool. Store cookies in an airtight container up to 5 days.

Notes

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