thepioneerwoman4.4
Peanut Butter Blossoms
Top these peanut butter blossom cookies with a Hershey's Kiss! This classic holiday dessert recipe will be a hit at Christmas cookie swaps.
👥 42 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min👤 Erin Merhar📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●baking sheet
- ●cutting board
- ●oven
📝 Preparation Steps
1
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2
To a medium bowl (or the bowl of a stand mixer), add the softened butter, peanut butter, and sugars. Using a hand mixer (or stand mixer fitted with a paddle attachment), beat until creamy and light, 2 to ⏱️ 3 minutes. Add the egg and vanilla and mix well to combine. Add the flour mixture in 3 to 4 batches, mixing on low speed to fully combine after each addition. Scrape the bottom and sides of the bowl as needed.
large egg1
3
Line 2 large baking sheets with parchment paper. Place the sugar that you plan to use (granulated or sanding sugar) on a small plate.
4
Preheat the oven to 350°F. Scoop mounded balls of dough (about 1 tablespoon each) and place them on a cutting board. Grease your hands and roll the scoops into balls. Roll each ball in the sugar of choice. Divide the balls amongst the 2 baking sheets.
5
Bake just until the bottom edges look light brown, 9 to ⏱️ 11 minutes, rotating the trays between the top to bottom oven racks half-way through baking. Remove from the oven and immediately press a Hershey's kiss into the center of each cookie. (The cookie will crack slightly and that is ok!) Let the cookies cool for ⏱️ 2 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
Nutrition Facts
calories
134 Calories
fat Content
8 g
fiber Content
1 g
sugar Content
11 g
sodium Content
32 mg
protein Content
2 g
trans Fat Content
0 g
cholesterol Content
10 mg
carbohydrate Content
15 g
saturated Fat Content
4 g
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