Peanut Butter Blossoms
The traditional soft peanut butter cookie rolled in sugar and topped with a Hershey's kiss. It is favorite quick and easy classic holiday cookie (or anytime cookie)!
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Author: Lori Vaughn
- ½ cup unsalted butter softened
- ¾ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 ½ cups (180 grams) all purpose flour spooned & leveled
- ½ tsp salt
- 1 tsp baking soda
- ¼ tsp cinnamon
- + ¼ cup granulated sugar for rolling cookie dough in prior to baking
Preheat oven to 350° F. Prepare a cookie sheet and line with a silicone mat or parchment paper.
Using a hand or stand mixer, cream together softened butter and peanut butter until blended and smooth. Add the 1/2 cup granulated sugar and brown sugar. Mix again until combined.
Add vanilla and egg. Mix again. Add flour (don't pack - weigh or spoon & level), salt, baking soda, and cinnamon. Mix until just combine. Do not over mix cookie dough.
Using a standard cookie scoop (2 TB), scoop balls of cookie dough and roll in a bowl of granulated sugar. 12 cookie dough balls fit on a standard half sheet pan.
If dough seem pretty soft from handling I recommend chilling for about 10 minutes to prevent the cookies from over spreading.
Bake for 10-12 minutes. While baking, unwrap Hershey's kisses - one for each cookie. Remove cookies from oven and immediately press a chocolate kiss into the center of each cookie. Store in an airtight container for up to one week.
MAKE AHEAD TIPS: You can easily make the dough ahead of time by freezing the dough balls rolled in sugar. When you're ready to bake, let them come back to room temperature and bake as directed. You can also freeze the baked cookies, but I love a fresh hot cookie out of the oven!