Peanut Butter Blossoms

27 reviews, 4.7 star(s). 81% would make again

Ready in 30 minutes

I love these traditional holiday cookies, and can't ever eat just one. Peanut Butter Blossoms (a.k.a., Peanut Butter Kisses) are essentially mild peanut butter drop cookies with a milk chocolate kiss pressed onto the top. These are quick and easy cookies that kids love to help make and eat! They're especially fun to make with the little kids who love to roll them in the sugar and put the kiss on top.

Ingredients

1 1/2 cups Unbleached all-purpose flour
1 teaspoon Baking soda
1/2 teaspoon Salt
1/2 cup unsalted butter; (1-stick), softened
3/4 cup creamy peanut butter; (I use Jif)
1/3 cup Granulated sugar
1/3 cup light brown sugar; firmly packed
1 large Egg
2 tablespoons milk
1 teaspoon Vanilla extract
additional granulated sugar; (for rolling cookie balls in)
48 Hershey's chocolate kisses; unwrapped

Original recipe makes 4 Servings

Dozen  

Preparation

Adjust oven rack to middle position and heat oven to 375 degrees F.

Remove wrappers from chocolates; set aside. Place about 1/2 cup sugar (for rolling) in an 8-inch cake pan or shallow dish; set aside. In a medium bowl, sift together flour, baking soda and salt; set aside.

In a large bowl, beat butter and peanut butter until well blended. Beat in granulated and brown sugars until light and fluffy. Add egg, milk and vanilla, and beat until well blended. Gradually mix reserved dry ingredients into the wet ingredients.

Using a tablespoon measure or cookie scoop, portion out dough and shape into balls about 1-inch in diameter. Drop balls into pan with sugar and shake (about 4 balls at a time) to roll balls in sugar to coat. Place balls about 2-inches apart, in staggered rows of 3-2-3-2-3, on a large ungreased cookie sheet.

Place one baking sheet at a time onto center rack of preheated 375 degree F oven. Bake until just starting to turn light golden brown, about 8 to 10 minutes, rotating baking sheet if needed for even baking. Do not over-bake. Remove from the oven and immediately place one chocolate kiss onto the center of each cookie, pressing down firmly (cookie will crack slightly around edges). Transfer cookies to a wire rack to cool completely.

Store cookies in an airtight container at room temperature for up to 1 week. Cookies freeze well.

Makes about 48 cookies.

Notes

For an extra treat, try making these with one of the many variations of Hershey's Kisses -- e.g., Caramel filled Kisses, Peanut Butter filled Kisses, or Cherry Cordial Creme filled Kisses. Mmm? Mmm? good!

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sgrishka


jasmariesmith


EditorBigOven


sgrishka


sgrishka

Calories Per Serving: 1548 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

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A variation on this recipe

sgrishka sgrishka

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Link in another recipe. What would you serve with this?

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Reviews

Comment or review

Awesome recipe!
hbatzel 4m ago

Delish! I ran out of regular pb (I don't use the stuff) so I used my pb2 powder. Tasted the same :) three days later, gone!
andSHEruns 1y ago

Made these yesterday for my children for the first time and they loved them. Yummy!
honeyabeja 2y ago

These came out fluffy and sat light in the belly.. I love these and so doesnt everyone in the family... Nice recipe thank you!
tessElwell123 2y ago

Awesome recipe! So easy & the dough is so soft & fluffy you just want to eat it there & then before they reach the oven! I doubled the recipe & froze raw cookie dough balls in the freezer for when we want fresh cookies! I omitted rolling them in sugar as they are quite decadent biscuits already
Angelworkz 2y ago

I'm a guy and this was the first time I ever made these. They turned out delicious and were easy to make!
Jncook80 2y ago

Used almond butter was great
korte805 2y ago


YUM!!!!!!!!
nooklover1000 3y ago


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