Easy Peanut Butter Blossoms
These Easy Peanut Butter Blossoms are a holiday favorite. Soft and chewy peanut butter cookies are coated in sugar and topped with hershey milk chocolate kisses.
chocolate peanut butter, chocolate stars, easy
Medium Cookie Scoop
softened to room temperature
I use Jiff’s
plus more for rolling
all purpose flour
milk chocolate kisses or stars
unwrapped (I personally love Brach’s Milk Chocolate Stars)
Preheat oven to 350 degrees F and line a rimmed baking sheet with a silicone mat. Set aside.
Place some granulated sugar into a medium sized bowl and set aside.
Place butter, peanut butter, 1/2 cup granulated sugar, brown sugar, the egg, and vanilla extract into a large bowl.
Using a hand mixer, beat together until well combined.
Add in flour, baking soda, and salt.
Mix, again, until combined.
Use a medium cookie scoop to scoop the dough into a ball (you'll make about 26 cookies) and drop the cookie dough ball into the bowl of sugar.
Gently roll it around in the sugar until the dough is fully coated.
Place onto the prepared baking sheet.
Repeat with remaining dough, I like baking 12 at a time, so they don't spread into each other.
Bake in preheated oven for 10-12 minutes.
The dough will NOT look very golden. Don’t over bake.
Remove from oven and gently press a Hershey’s kiss into the center of the cookie.
Repeat with remaining cookies.
Cool slightly before removing from the baking sheet.
Cool completely on a wire rack before storing them in a sealed Tupperware container.
Repeat with remaining dough (you’re making 26 TOTAL cookies).
Take 5 seconds to
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*Some people have trouble with cookies spreading, so I’d suggest doing a test batch of 1 or 2 cookies to see if they spread. If they DO, chill the dough cookie for 30 minutes to an hour.