Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Stir in the peanut butter until smooth.
- In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Place extra granulated sugar in a small shallow bowl.
- Roll dough into 1-inch balls. Roll each ball in the granulated sugar until coated.
- Place the sugar-coated cookie balls about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set but still soft. The cookies will look slightly underbaked.
- Immediately upon removing from the oven, press one unwrapped Hershey’s Kiss into the center of each hot cookie. The chocolate will soften and melt slightly.
- Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.
Full Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar, plus more for rolling
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup creamy peanut butter
- Approximately 48 Hershey’s Kisses, unwrapped
Shopping List
- Dairy & Eggs: 1/2 cup (1 stick) unsalted butter, 1 large egg
- Pantry: 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1 teaspoon vanilla extract, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 1/2 cups all-purpose flour, 1 cup creamy peanut butter, Approximately 48 Hershey’s Kisses
Equipment Needed
- Large mixing bowl
- Electric mixer (stand or hand-held)
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper
- Small bowls for sugar
- Wire cooling rack
Variations & Serving Ideas
These irresistible Peanut Butter Blossom Cookies are versatile enough for any occasion, from an elegant dessert platter at a party to a simple, comforting snack for your family. Arrange them artfully on a festive plate for holiday gatherings, or simply pile them high on a rustic tray for an afternoon pick-me-up with coffee or a cold glass of milk. For convenient storage, place cooled cookies in an airtight container at room temperature for up to 5-7 days, keeping them fresh and delicious. If you’ve made a big batch or want to prepare ahead, these cookies freeze beautifully for up to 2-3 months; simply thaw them at room temperature before serving for that freshly baked taste.
I hope these simple yet sensational Peanut Butter Blossom Cookies become a cherished staple in your home, bringing smiles and delicious moments to your everyday meals. There’s truly nothing quite like the joy of sharing homemade treats! Give this recipe a whirl, and I’d absolutely love to hear how your batch turned out in the comments below. Happy baking and enjoy every chewy, chocolatey bite! #EasyPeanutButterBlossoms #SimplePeanutButterBlossomCookies #PbBlossomCookiesEasy #BestPeanutButterBlossoms #MoistPeanutButterBlossomCookies #PeanutButterBlossomCookiesYummly #PeanutButterBlossomsChristmas #OriginalPeanutButterBlossomCookies #PeanutButterBlossomCookiesRecipeAllrecipes
