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Peanut Butter Blossoms

Peanut butter blossoms are soft, chewy sugar-rolled cookies with a milk chocolate kiss pressed into each center. Chill the dough before baking for cookies that puff up with set edges and hold their shape.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling and resting 35 minutes
Total Time 1 hour 25 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 151
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp table salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup creamy peanut butter
  • 0.75 cup granulated sugar divided
  • 0.33 cup light brown sugar packed
  • 1 egg large
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 36 milk chocolate kisses unwrapped

Equipment

  • 2 baking sheets

Method
 

  1. Heat the oven to 375°F.
  2. Line two baking sheets with parchment paper.
  3. Whisk the flour, baking soda, and salt together in a medium bowl.
  4. In a large bowl, beat the butter, peanut butter, 1/2 cup of the granulated sugar, and brown sugar until creamy, about 2 minutes.
  5. Beat in the egg, milk, and vanilla until combined.
  6. Mix in the flour mixture just until no dry streaks remain.
  7. Cover and refrigerate the dough for 30 minutes, until firm enough to roll.
  8. Put the remaining 1/4 cup granulated sugar in a small bowl.
  9. Shape the dough into 1-tablespoon balls and roll each in the sugar.
  10. Arrange 12 balls about 2 inches apart on a baking sheet.
  11. Bake one sheet at a time for 8 to 10 minutes, until the cookies are puffed and the edges are set.
  12. Immediately press one chocolate kiss into the center of each cookie.
  13. Let the cookies rest on the baking sheet for 5 minutes.
  14. Transfer the cookies to a wire rack to cool.

Notes

For neater cookies, chill the dough until firm enough to roll. Store in an airtight container in the fridge for up to 5 days; freeze yes. For a gluten-free version, use a 1:1 gluten-free baking flour.