Peanut Butter Blossom Cookies that Melt Hearts this Christmas
Enjoy these nostalgic peanut butter blossom cookies this Christmas, filled with chocolate kisses and easy to bake with family.
Equipment
- Mixing bowl
- Baking sheet
- Wire rack
Ingredients
For the Cookies
- 2 cups All Purpose Flour can use gluten-free blend
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 1 cup Butter (softened) or margarine for dairy-free
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar can substitute more granulated sugar
- 1 large Egg can replace with flax egg
- 1 cup Smooth Peanut Butter or crunchy for added texture
- 2 teaspoons Pure Vanilla Extract
For the Coating and Topping
- 1/4 cup Granulated/Sanding Sugar
- 24 pieces Hershey's Kiss Chocolates or other chocolate candies
Instructions
Baking Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt.
- In another bowl, beat the softened butter with granulated and brown sugars until creamy. Add in the egg, peanut butter, and vanilla extract, mixing until smooth.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Scoop and roll portions of dough into balls, then coat each in granulated sugar.
- Place on a baking sheet and bake for 8-10 minutes until lightly golden.
- Gently press a Hershey's Kiss into the center of each warm cookie.
- Let cool on a wire rack to set.
Notes
For a festive touch, sprinkle crushed candy canes on top before serving. Store cookies for up to 4 days in an airtight container, or freeze for longer storage.