Digital scale (or dry measuring cups, measuring cup for sticky ingredients, and measuring spoons)
Stand mixer with paddle attachment, hand mixer, or wooden spoon
Whisk
Bowls (medium and large if mixing by hand)
Parchment paper (I like to use precut parchment paper sheets)
Baking sheet
Wire rack
Ingredients
48chocolate Hershey’s Kisses
½cup(113g) unsalted butter, room temperature
½cup(130g) smooth peanut butter
1large(53g) egg
1tsp(4g) vanilla extract
2tbsp(32g) whole milk
½cup(100g) granulated sugar
½cup(100g) light brown sugar
1¾cup(260g) all-purpose flour
½tsp(3g) salt
1tsp(5g) baking soda
3-4Tbsp(36-48g) granulated sugar for coating the outside of the cookies
Instructions
Preparation Steps
Preheat the oven to 375°F/190°C.
Unwrap the chocolate kisses and place them in the refrigerator while preparing the dough.
Making the Peanut Butter Blossoms Dough
Place butter, peanut butter, egg, vanilla extract, milk, granulated sugar, and brown sugar in the bowl of the stand mixer fitted with the paddle attachment (or a large bowl if mixing with a hand mixer or by hand). Cream the ingredients together on medium speed until light and smooth.
Whisk together the dry ingredients in a medium bowl before adding them to the dough. Mix on low speed until incorporated.
Baking Peanut Butter Blossoms Cookies
Shape dough into balls using a rounded teaspoonful. Roll the cookies in granulated sugar and place them on a baking sheet lined with parchment paper with room for spreading.
Bake in the oven for 10-12 minutes or until the cookies begin to brown slightly.
Remove the cookies from the oven and immediately top each cookie with a refrigerated chocolate kiss. Press the chocolate into the cookie until the cookie begins to crack along the edges.
Transfer the cookies to a wire rack to cool completely.
Storing Peanut Butter Blossoms
Keep the peanut butter blossoms in an airtight container at room temperature for up to 5 days. Place the cookies in a single layer and then stack them by placing the next layer of cookies between the chocolate kisses.
Notes
Tips for Success
Make sure the butter is softened to room temperature before combining with the other ingredients. This will allow it to incorporate fully without leaving chunks of butter in the dough.
If using natural peanut butter, you might need to add slightly more salt and bake for a shorter time. Also be aware that the cookies are likely to spread slightly more than when using a regular peanut butter.
If the dough is too soft to roll into balls, place the dough in the refrigerator for 5-10 minutes to allow the butter to harden.
Use a small ice cream or cookie scoop to get equal sized cookies.