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–+ servings
Peanut Butter Blossoms, Peanut Butter Kiss Cookies, and Peanut Butter Thumbprints are all one and the same. An easy and delicious soft peanut butter cookie with a large chocolate morsel center. Makes a great Christmas cookie to share with family and friends!

Peanut Butter Blossoms

Author Amber Brady
Yields 30 cookies

Ingredients

  • ½ cup (113 g) unsalted butter, softened
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) brown sugar, gently packed
  • ½ cup (132 g) creamy peanut butter
  • 1 large egg
  • 1 tsp vanilla
  • 1 ½ cups (180 g) + 2 Tbsp all-purpose flour, (stir, spoon, & level)
  • 1 tsp baking soda
  • ½ tsp salt
  • 30 + Hershey Kisses

Instructions

  • Cream the butter and sugars together in the bowl of a stand mixer using the paddle attachment.
  • Add the peanut butter, egg, and vanilla. Mix well and scrape the bowl.
  • Combine the flour, baking soda, and salt. Add to the butter mixture all at once and mix until just incorporated.
  • CHILL dough for 2 hours in fridge or 45 minutes in the freezer. (This keeps the dough thick and puffy / helps it not spread too fast while baking.)
  • Scoop dough and shape into balls, about 1 rounded Tablespoon each. Place 2-inches apart on silicone lined baking sheets.
  • Bake at 350˚F for 8 to 9 minutes. Remove from oven. Immediately place a single Hershey Kiss in the center of each cookie while still warm. Rest for 1 minute, then transfer to a wire rack to cool. Store cookies in an airtight container up to 5 days.

Notes