Classic Peanut Butter Blossoms – A Holiday Favorite!
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- ½ cup creamy peanut butter
- ½ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ½ cup light brown sugar (lightly packed)
- 1 large egg
- 2 tbsp milk
- 1 tsp vanilla extract
Extras:
- ½ cup granulated sugar (for coating)
- 11 oz bag of Hershey Kisses
Instructions
- Prepare Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream Wet Ingredients:
- Using a mixer, cream peanut butter, butter, granulated sugar, and brown sugar until smooth.
- Add the egg, milk, and vanilla, scraping the bowl as needed.
- Combine & Chill:
- Gradually mix in dry ingredients until fully blended.
- Cover the dough and chill for at least 1 hour.
- Shape & Bake:
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- Roll chilled dough into 1-inch balls, coat in sugar, and place 1½–2 inches apart on the sheets.
- Bake for 7–8 minutes, remove from oven, and gently press a Hershey Kiss into the center of each cookie.
- Finish Baking:
- Return to oven for 2 more minutes, then cool cookies on the sheet for 5–10 minutes before transferring to a rack.
- Store:
- Keep cookies in an airtight container with a slice of bread to maintain softness for up to a week.