Description
Peanut Butter Blossom Cookies are soft, chewy peanut butter treats topped with a classic Hershey’s Kiss. These cookies combine the rich flavor of creamy peanut butter with a hint of sweetness from both brown and granulated sugars, finished with a touch of sea salt for balance. Perfect for holiday gatherings or everyday snacking, this recipe yields about 42 irresistible cookies with a crisp sugar coating and melty chocolate center.
Ingredients
Scale
Cookie Dough
- ½ cup (102.5 g) shortening
- ½ cup (110 g) brown sugar
- ½ cup (100 g) granulated sugar
- ½ cup (129 g) creamy peanut butter (not natural)
- 1 large egg, room temperature
- 2 tablespoons milk, room temperature
- 1½ teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1¾ cups (245 g) all-purpose flour
Coating and Topping
- ½ cup (100 g) granulated sugar for rolling cookies
- Flaked sea salt for sprinkling on top
- 10 oz (283.5 g) bag Hershey’s Kisses, unwrapped
Instructions
- Preheat and Prepare Pans: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set them aside to keep the cookies from sticking and ensure even baking.
- Cream Shortening and Sugars: In a medium mixing bowl, cream together the shortening, brown sugar, and granulated sugar until the mixture is smooth and fluffy, ensuring an even sweetness throughout the dough.
- Add Peanut Butter and Wet Ingredients: Stir in the creamy peanut butter until well mixed. Then add the egg, milk, and vanilla extract, mixing thoroughly until all wet ingredients are fully incorporated.
- Combine Dry Ingredients: Add the baking soda, salt, and flour to the wet ingredients. Mix gently until just combined to avoid overworking the dough which can lead to tough cookies.
- Shape and Roll Cookies: Using a 2 teaspoon cookie scoop, scoop balls of dough and roll each in granulated sugar to coat. Place the sugared dough balls onto the prepared baking sheets, spacing about 20 per sheet as these cookies spread minimally. Sprinkle a small amount of flaked sea salt on top of each cookie for contrast.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes. The cookies should start to crinkle and puff up slightly but remain soft.
- Add Hershey’s Kisses: Immediately after removing the cookies from the oven, press one unwrapped Hershey’s Kiss into the center of each cookie, allowing the warmth to slightly melt the base and secure it.
- Chill to Set: Transfer the cookies to the refrigerator for 10 to 15 minutes so the chocolate can firm up, making them easier to handle and enhancing their texture.
Notes
- Store cookies in an airtight container for 2-3 days or freeze for up to 2-3 months to maintain freshness.
- These cookies pair wonderfully with various Hershey’s Kiss flavors like plain chocolate, caramel-filled, or peppermint for seasonal varieties.
- Using room temperature ingredients helps the dough mix properly, resulting in a smooth and consistent batter.
- For accuracy, weigh ingredients using grams, especially flour; if you don’t have a scale, spoon flour lightly into measuring cups to avoid packing.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8 g
- Sodium: 95 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
