Description
These classic peanut butter blossoms cookies are a favorite around the holidays! A soft peanut butter cookie with a Hershey’s kiss in the middle.
Ingredients
Units
Scale
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup creamy peanut butter
- 3/4 cup cane sugar, divided
- 1/2 cup brown sugar, packed
- 1 tsp. baking powder
- 1/4 tsp. kosher salt
- 1 large egg
- 2 Tbsp. milk
- 1 tsp. pure vanilla extract
- 1 3/4 cups all-purpose flour, spoon & leveled
- Hershey’s Kisses Milk Chocolates
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, beat butter and peanut butter with an electric mixer on medium speed until combined. Add 1/2 cup cane sugar, brown sugar, baking powder, and salt. Beat until combined. Beat in egg, milk, and vanilla. Gradually add flour on low speed. The dough should be thick and crumbly consistency.
- Place the remaining 1/4 cup cane sugar in a small bowl. Shape dough into 1 1/2-inch balls. Roll the balls in sugar to coat and place on a parchment lined baking sheet, about 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden and firm. Cookies will be very soft in the middle but as they cool they will slightly harden.
- While the cookies are baking, unwrap approximately 30 Kisses Milk Chocolates.
- Immediately after the cookies are done baking, press Kisses Milk Chocolates into the center of each cookie and transfer to a wire rack to cool. You want to do this quickly or the cookies will crack as they begin to cool when you try to press the chocolates.
Nutrition
- Serving Size: 2 cookies
- Calories: 367
- Sugar: 33.2 g
- Sodium: 66.5 mg
- Fat: 19 g
- Carbohydrates: 47.7 g
- Protein: 6 g
- Cholesterol: 28.7 mg