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Peanut Butter Blossoms
These classic Peanut Butter Blossoms are soft, sweet, and full of nostalgic flavor! Easy to make, perfect for gifting, holiday trays, or sharing with loved ones any time of year.
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Servings: 36 Cookies
Calories: 98kcal
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Ingredients
- ¾ cup Jif Creamy Peanut Butter
- ½ cup Salted Butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ¼ teaspoon kosher salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 36 Hershey's Kisses unwrapped
Instructions
Prepare the Cookie Dough
- Preheat the oven to 375°F and line baking sheets with parchment paper.
- In a large mixing bowl or stand mixer fitted with a paddle attachment, combine the peanut butter, softened butter, granulated sugar, brown sugar, and salt. Beat on medium speed until fully combined.¾ cup Jif Creamy Peanut Butter, ½ cup Salted Butter, ½ cup granulated sugar, ½ cup light brown sugar, ¼ teaspoon kosher salt
- Add the egg and vanilla extract. Mix until incorporated, scraping down the bowl as needed.1 large egg, 1 teaspoon vanilla extract
- Add the flour and baking soda. Mix on low speed just until the dough comes together.1 ½ cups all-purpose flour, ½ teaspoon baking soda
Shape the Cookies
- Scoop dough and roll into 1-inch balls.
- Lightly roll each ball in granulated sugar.
- Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each one.
Bake the Cookies
- Bake for 8–10 minutes, or until the cookies appear puffy with light cracking and the bottoms are just beginning to brown.
- Immediately press a chocolate kiss into the center of each warm cookie.36 Hershey's Kisses
- Let the cookies cool completely on the baking sheet until the chocolate is set.
Notes
Substitutions
- Peanut butter: Use creamy no-stir peanut butter. Natural peanut butter is not recommended as it separates.
- Butter: Salted butter is preferred; if using unsalted, add an extra small pinch of salt.
- Serve with coffee, hot chocolate, or cold milk.
- Include on holiday cookie trays, party platters, or dessert boards.
- Store cooled cookies in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies in a single layer, then transfer to a freezer bag and freeze for up to 2 months.
- Freeze unbaked dough balls (without rolling in sugar) on a sheet pan, then bag and freeze for up to 2 months. Roll in sugar just before baking.
Nutrition
Serving: 1 cookie | Calories: 98kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 78mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 86IU | Calcium: 8mg | Iron: 0.4mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.