Marie Saba

From My Kitchen To Yours

Peanut Butter Blossoms

Peanut Butter Blossoms are such a fun cookie any time of year, and especially around the holidays. Like most of my cookie recipes, this one is easy to make with just a handful of basic ingredients, plus a bag of Hershey’s Kisses. Or, if you’d like to go all-in on the peanut butter flavor, you can use a bag of small peanut butter cups!

Peanut Butter Blossoms are a lovely addition to a Christmas cookie box or holiday party tray. They’re also really fun to make with kids if you’re looking to start a new tradition. My kids enjoyed seeing who could unwrap the Kisses the fastest, so be sure to give that job to the kiddos!

Traditionally, the cookies are rolled in granulated sugar before baking. If you’d like something more colorful, roll the balls of dough in colored sugar sprinkles, like red, green or gold for the holidays.

Looking for some other festive cookies to try? Check out our One-Bowl Chocolate Chip Cookies, Mexican Wedding Cookies, Easy Holiday Biscotti, M&M’s Cookies, or Snickerdoodles. Happy baking!

Peanut Butter Blossoms

Ingredients

30-40 Hershey’s Kisses, unwrapped
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar, divided
1/2 cup dark brown sugar, packed
1/2 cup unsalted butter
1/2 cup smooth peanut butter (not natural)
1 egg
1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, mix together flour, baking soda and salt; set aside. Place 1/2 cup sugar in a shallow bowl and set aside.
In the bowl of a stand mixer, beat together 1/2 cup sugar, dark brown sugar and butter until creamy, about 2 minutes. Add peanut butter, egg and vanilla extract and beat 1 minute more. Add dry ingredients to butter mixture and beat on low just until the dough comes together.
Using your hands, roll dough into 1-inch balls. Then roll each ball gently in the sugar in the shallow bowl. Place balls of dough coated in sugar about 2-inches apart on the parchment-lined baking sheet. Bake 8-10 minutes. Gently press a Hershey’s Kiss in the center of each cookie. Let cookies cool 5 minutes on the baking sheet, then transfer to a cookie drying rack to cool completely.

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