Peanut Butter Blossom Cookies
Peanut Butter Blossom cookies are just classic, soft peanut butter cookies, topped with a chocolate kiss. This recipe is incredibly easy to make - simple pantry ingredients and just one bowl!
Servings: 30 cookies
Calories: 127kcal
Ingredients
- 1/2 cup Butter, softened I used salted butter
- 1/2 cup Peanut Butter, softened
- 1/3 cup Raw Sugar
- 1/3 cup Brown Sugar
- 2 cups All Purpose Flour
- 1 tsp Baking Soda
- 4-5 tbsp Milk You may need more
- 1.5 tsp Vanilla Extract
- 30 Hershey's Chocolate Kisses
Instructions
- Preheat your oven to 180C. Line a baking tray with Silpat or parchment paper.
Cookie Dough
- Start with mixing the room temp butter, peanut butter, and sugars together. I used an electric handheld mixer, but you can do this by hand too.
- After a couple of minutes, you’ll have a fluffy and light mixture.
- To this, add the milk and vanilla extract.
- Then, the dry ingredients - flour and baking soda.
- Use a spatula to bring the dough together.
- When your ingredients are incorporated, bring the final dough together by hand. What you’ll have at this stage is a soft, pliable dough.
Assembling & Baking
- Roll the dough into equal-sized balls.
- Roll each of the cookie dough balls lightly in granulated sugar. You can use brown or white. I did not want too much of a sugar coating so rolled with a very light hand - feel free to cover them more thoroughly for a crunchier coating!Place on the prepared tray.
- Bake for 12-14 minutes at 180 C. Keep an eye on the cookies, to avoid overbaking. We want a soft cookie here.
- When they are light golden, take them out and immediately press the chocolate kisses in the center of the cookie.
- Finally, let the cookies cool completely and serve! The peanut butter blossom cookies will harden as they cool and the chocolate will set. Enjoy!
Notes
- The key to assembling these cookies is to make sure they don't overbake and are soft when you take them out of the oven. Otherwise, you won't be able to press in the chocolate and get the crinkly blossom effect.
- If the peanut butter blossom cookie dough is too soft, refrigerate for 5–10 minutes until it firms up.
- If the dough feels dry, add a tablespoon or two of milk.
- I did not want too much of a sugar-coating on each cookie. So, I rolled the dough in sugar with a very light hand. Feel free to cover them more thoroughly for a crunchier coating!
Nutrition
Serving: 1 Serving | Calories: 127kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 86mg | Potassium: 42mg | Fiber: 1g | Sugar: 8g | Vitamin A: 98IU | Vitamin C: 0.004mg | Calcium: 18mg | Iron: 1mg