Peanut Butter Blossom Cookies
It's that time of year again when we're all getting ready for the holidays, and one thing I love about this season is baking cookies! I am here to share one of my favorite classic recipes: peanut butter blossom cookies.
Servings: 24 cookies
Calories: 165kcal
Equipment
- Mixing bowls
- Hand mixer
- parchment paper
- Sheet pan
- Cooling rack
Ingredients
- 1 ¼ cup all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup creamy peanut butter
- ½ cup butter softened
- ½ cup brown sugar
- ½ cup white sugar plus ½ cup for rolling dough
- 1 egg
- 1 teaspoon vanilla extract
- 24 Hershey Kisses
Instructions
- Mix flour, baking soda, baking powder, and salt in a bowl. Set aside.
- Beat butter and peanut butter with an electric mixer (hand or stand) at medium speed until smooth.
- Add both sugars and beat until fluffy.
- Next blend in the egg and vanilla.
- Add in the flour mixture and stir until combined.
- Refrigerator dough for 1 hour.
- Preheat oven to 350 degrees F. Form dough into 1-inch balls with a cookie scoop or tablespoon and then roll balls in the 1/2 cup white granulated sugar. Scrape the sides of the bowl well to maximize the amount you can make.
- Place balls on parchment-lined baking sheets about 2 inches apart.
- Bake for 8-10 minutes. Remove from oven and top each cookie with a Hershey Kiss and press down slightly.
- Let cool for at least 2 minutes before transferring to cooling rack.
Nutrition
Serving: 1cookie | Calories: 165kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 164mg | Potassium: 63mg | Fiber: 1g | Sugar: 12g | Vitamin A: 128IU | Calcium: 25mg | Iron: 1mg