Top-ranked recipe named "Peanut Butter Blossoms"
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.
"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"
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.
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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andSHEruns 7 months agoDelish! 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!
honeyabeja 1 year agoMade these yesterday for my children for the first time and they loved them. Yummy!
tessElwell123 1 year agoThese came out fluffy and sat light in the belly.. I love these and so doesnt everyone in the family... Nice recipe thank you!
Angelworkz 1 year agoAwesome 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
Jncook80 1 year agoI'm a guy and this was the first time I ever made these. They turned out delicious and were easy to make!
korte805 2 years agoUsed almond butter was great
Angel2006 2 years ago
nooklover1000 2 years agoYUM!!!!!!!!
vixxenmoon24 2 years ago
skriggs 2 years ago