Description
A classic American holiday staple, these blossoms feature a tender, peanut-forward cookie base rolled in sparkling granulated sugar. Topped with a signature milk chocolate kiss, they provide the perfect aromatic balance of roasted nuts and sweet cocoa.
Ingredients
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/4 teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (180g)
- 1 teaspoon baking soda
- 36 Hershey’s Kisses, unwrapped
- Extra granulated sugar for rolling
Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, beat the creamy peanut butter, softened butter, granulated sugar, brown sugar, and salt until light and fluffy.
- Add the egg and vanilla extract to the mixture and beat until the batter is smooth and velvety.
- Reduce mixer speed to low and gradually add the all-purpose flour and baking soda, mixing until just combined.
- Scoop dough into 1-inch balls and roll each ball in extra granulated sugar to coat completely.
- Place balls on the prepared baking sheets 2 inches apart and bake for 8 to 10 minutes until slightly cracked.
- Remove from the oven and immediately press a chocolate kiss into the center of each cookie, then let cool until the chocolate sets.
Notes
To ensure your cookies have the perfect height and texture, avoid using natural peanut butter which can cause the dough to spread too thin. For a cleaner look, unwrap your chocolate kisses while the cookies are in the oven so you can press them in while the dough is at its softest.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American