Classic Peanut Butter Blossom Cookies
These homemade classic peanut butter blossom cookies are loaded with flavors! Soft and chewy peanut butter cookies coated in sugar and topped with Hershey kiss chocolate.
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Servings 30 cookies
Ingredients
- 2 cups all-purpose flour sifted
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 2 large eggs
- 1 1/2 cups creamy peanut butter
- 1 ½ tsp vanilla extract
- 30 Hershey kiss candies
- 1/4 cup granulated sugar or colorful sanding sugars for coating
Instructions
- Line a baking sheet with parchment paper.
- Sift together the all-purpose flour, baking soda, baking powder, and salt. Set it aside.
- With a mixer, mix the softened butter, granulated sugar, brown sugar, and peanut butter until creamy and smooth.
- Add the eggs and vanilla and mix again until combined.
- Gently mix in the dry ingredients with the wet ingredients until well combined.
- Using a cookie scoop or spoon, scoop about 1-1.5 Tbsp of dough into about 14-15 scoops. Add the scoops of cookie dough to the lined baking sheet and chill for 30 minutes.
- Preheat the oven to 350°F and line another baking sheet with parchment paper.
- Add granulated sugar to a small bowl or ramekin. Unwrap the chocolate kiss candies from the wrappers, one for each cookie.
- Roll the scoop of dough into a nice ball and then dip it into the bowl of sugar or sanding sugar, coating the cookie ball. Repeat with all the dough.
- Add the cookie balls onto the baking sheets, spreading 1-2 inches apart from each other.
- Bake at 350°F for 12 minutes or until the cookies are slightly golden and the tops crack. Remove from the oven and then press the chocolate into the center of each cookie.
- Allow the cookies to chill for at least 10-15 minutes. Serve warm or allow them to completely cool. For faster cooling, cool in the fridge until chocolate hardens.