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Peanut Butter Blossoms, HHB Edition

This Peanut Butter Blossom Cookie Recipe makes an incredibly soft, flavorful cookie that remains so even the next day. Perfect for holidays!
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Cookies, Desserts, Recipe
Servings: 15 servings
Calories: 250kcal

Ingredients

  • ½ cup {I stick} salted butter, softened
  • ½ cup all natural creamy peanut butter 
  • ¼ cup sugar
  • ½ cup dark brown sugar, packed 
  • 1 large egg 
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • Granulated sugar, for rolling 
  • Hershey’s kisses, unwrapped

Instructions

  • Preheat oven to 375°. 
  • Cream butter, peanut butter, and sugars together until light and fluffy, about 30 seconds. 
  • Add egg and mix well. 
  • Add vanilla extract, flour, baking soda, and salt. Mix until all ingredients are well incorporated. 
  • Roll into 1”-1 ½” balls, and toss each in the granulated sugar. Bake for 8-10 minutes, or until lightly golden on the outside.
  • Immediately press a Hershey kiss into each cookie, allowing to cool completely. Remove to wire rack and store in an airtight container  at room temperature for up to three days. Makes about 40-45 cookies.  Enjoy! 

Notes

  • You can easily make this recipe gluten free by replacing the all purpose flour with bobs red mill 1:1 gluten free baking flour, and dairy free by replacing the butter with a plant based alternative. 
  • Calories listed are approximations only and should not be used for strict daily caloric calculations.