Description
Peanut Butter Blossom Cookies are classic, soft peanut butter cookies rolled in sugar and topped with a melty Hershey’s Kiss in the center. This easy-to-make recipe combines creamy peanut butter with rich brown and granulated sugars for a perfectly sweet and tender cookie. Finished with a sprinkle of flaked sea salt and chilled to keep the chocolate firm, these festive treats are great for holidays, parties, or any time you crave a delightful peanut butter dessert.
Ingredients
Scale
Cookie Dough
- ½ cup (102.5 g) shortening
- ½ cup (110 g) brown sugar
- ½ cup (100 g) granulated sugar
- ½ cup (129 g) creamy peanut butter (not natural)
- 1 large egg (room temperature)
- 2 tablespoons milk (room temperature)
- 1½ teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1¾ cups (245 g) all-purpose flour
For Rolling & Topping
- ½ cup (100 g) granulated sugar (for rolling cookies)
- Flaked sea salt (for sprinkling on top)
- 10 oz (283.5 g) bag Hershey’s Kisses (unwrapped)
Instructions
- Preheat Oven and Prepare Baking Sheets: Set your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Shortening and Sugars: In a medium bowl, beat shortening with brown sugar and granulated sugar until the mixture is smooth and creamy, which helps develop a tender texture.
- Add Peanut Butter: Mix in the creamy peanut butter until fully combined to infuse the dough with rich peanut flavor.
- Incorporate Wet Ingredients: Add the egg, milk, and vanilla extract to the bowl and beat until the mixture is well blended and homogenous.
- Add Dry Ingredients: Stir in baking soda, salt, and all-purpose flour just until combined. Be careful not to overmix to maintain tender cookies.
- Form and Sugar the Dough Balls: Using a 2 teaspoon cookie scoop, form dough balls and roll each ball in granulated sugar. Place the sugared balls about 20 per baking sheet, spaced evenly, and sprinkle lightly with flaked sea salt.
- Bake Cookies: Bake the cookies in your preheated oven for 8-10 minutes or until they start to puff and show cracks on the surface, indicating they are set but still soft inside.
- Top with Hershey’s Kiss: Immediately after removing from the oven, press one unwrapped Hershey’s Kiss into the center of each cookie so it slightly melts into the warm cookie.
- Chill to Set Chocolate: Transfer the cookies to the refrigerator for 10-15 minutes to allow the chocolate kisses to firm up and hold their shape.
Notes
- Store cookies in an airtight container at room temperature for 2-3 days or freeze for up to 2-3 months for longer preservation.
- Feel free to experiment with different Hershey’s Kiss flavors such as caramel or peppermint for a unique twist.
- Use room temperature ingredients to ensure the dough mixes evenly and produces the best texture.
- Weighing ingredients, especially flour, yields more consistent results. If you don’t have a scale, lightly spoon the flour into measuring cups without packing.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7 g
- Sodium: 110 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
