Chocolate/ Christmas/ Cookies

Peanut Butter Blossoms

Peanut Butter Blossoms

By Valerie Kukahiko Serves: 50 Cookies


  • ½ cup salted butter, cold
  • ½ cup sugar
  • ½ cup brown sugar + ¼ cup for rolling
  • ¾ cup creamy peanut butter
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons milk
  • 1 ¾ cups flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 48-50 hershey kisses, unwrapped



Preheat oven to 375 degrees.


Beat cold butter, sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment until completely combined and not crumbly. Scrape down the sides of the bowl.


Add the peanut butter, egg, vanilla, and milk. Mix just until combined.


Add the flour, salt, and baking soda. Mix just until combined, scraping down the sides of the bowl as needed.


Scoop cookies out into 1 Tablespoon sized balls (or weight them into .6 oz cookies). Roll each cookie into a smooth ball. Roll each cookie in sugar.


Place 12 cookies on a double stacked cookie sheet. (2 cookie sheets stacked will keep the cookies soft and prevent the bottoms of the cookies from over baking and getting crunchy.)


Bake cookies for 9-10 minutes or until cookies are firm on the top to the touch but still soft in the middle.


Immediately press a hershey kiss into the center of each cookie right out of the oven.


Eat warm or at room temperature. Store in an airtight container at room temperature.

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