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Classic Peanut Butter Blossoms




1/2 cup unsalted butter, softened

1/2 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup granulated sugar (for rolling)

36 Hershey’s Kisses, unwrapped


Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

In a mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until well incorporated.

Shape the dough into 1-inch balls. Roll each ball in granulated sugar until coated.

Place the sugar-coated dough balls on the prepared baking sheets, about 2 inches apart.

Bake for 8-10 minutes or until the edges are lightly golden.

Remove from the oven and immediately press a Hershey’s Kiss into the center of each cookie. The edges may crack slightly.

Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Prep Time: 20 minutes | Cooking Time: 8-10 minutes per batch | Total Time: 30 minutes

Yield: Approximately 36 cookies

See also  Blueberry Cheesecake ROLLS

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