The Best Peanut Butter Blossom Cookies


Peanut Butter Blossoms are a classic holiday treat and a favorite of cookie lovers of all ages! Sweet, chewy peanut butter cookies meet a crunchy coating of sugar before baking, crowned with a milk chocolate “blossom” while they’re warm. The perfect peanut butter-chocolate indulgence!

Ingredients
US Customary – Metric
  • 1-3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/2 cup unsalted butter , room temperature (1 stick)
  • 1/2 cup granulated sugar , plus an extra 1/4 cup for rolling
  • 1/2 cup light brown sugar , lightly-packed
  • 3/4 cup smooth peanut butter (not "natural" peanut butter)
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 40 to 42 milk chocolate kisses , unwrapped
Instructions
  1. In a bowl, whisk together flour, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with an electric hand mixer, beat butter until smooth. Cream the butter with 1/2 cup granulated sugar and the light brown sugar until light and fluffy. Beat in peanut butter.
  3. Scrape the bottom and sides of the mixing bowl. Beat in milk and vanilla, followed by the egg, until combined.
  4. Add the flour mixture and mix until a stiff dough forms. Cover the mixing bowl and refrigerate for 30-60 minutes.
  5. Preheat oven to 375 degrees F. Place 1/2 cup granulated sugar in a shallow bowl.
  6. Scoop the dough into 1-1/4 inch portions (40-42 portions), roll them into balls, and then roll them in the granulated sugar. Place on ungreased baking sheets, 2 inches apart.
  7. Bake the cookies 8-10 minutes, until set, lightly brown, and just starting to crack. Don't overbake.
  8. As soon as you remove the cookies from the oven, gently press a Hershey's kiss into each center. (The cookies will crack – this is normal and part of their classic appearance.) After about 5 minutes, transfer the cookies to a wire rack to cool completely, at least an hour. (The chocolate should be firm before the cookies are stored.)
  9. Store at room temperature in an airtight container for 3-5 days, or freeze for 2-3 months.

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