Peanut Butter Blossoms

These easy and quick-to-make Hershey kiss cookies are a Christmas classic. They are delectable peanut butter cookies topped with a chocolate kiss. They are one of our favorite Christmas cookies and are always a lovely addition to our Christmas holiday trays.

Course cookies

Cuisine American

Keyword can you freeze peanut butter blossom cookies, how to make peanut butter blossoms, peanut butter blossom cookies, peanut butter blossom cookies recipe, peanut butter blossoms recipe

Prep Time 20

Cook Time 10

Servings

Calories 242kcal

Author Beth Pierce

Ingredients

1 ½ cups all purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ cup butter softened 1 stick
½ cup sugar
½ cup brown sugar
⅔ cup creamy peanut butter
1 egg room temperature
1 teaspoon vanilla extract
¼ cup sugar
36 chocolate kiss candies

Instructions

Place your wrapped chocolate kisses in the freezer. Preheat oven to 350 degrees. Cover baking sheets with silicone mats or parchment paper.
In a medium bowl, combine your flour, baking soda, baking powder, and salt.
Using a stand mixer with a paddle attachment or an electric hand mixer on medium speed, cream the butter, sugars, and peanut butter until light and fluffy. Add the egg and the vanilla to the butter mixture and mix just until incorporated. Reduce the speed to low and add the dry ingredients to the wet ingredients in several increments, mixing until combined. Scrape down the bowl and beaters as needed.
Cover and refrigerate the dough for 2 hours. Place 1/4 cup sugar in a small bowl. Roll the dough into 3/4 to 1-inch balls. Roll the dough balls in the granulated sugar and place on the baking sheet about 2 inches apart. Bake for 8-10 minutes or until very lightly browned. Unwrap the chocolate kisses while the cookies are baking.
Remove the cookies from the oven. After 1 minute, place 1 unwrapped chocolate kiss in the center of each cookie, pressing down gently and ever so slightly. Remove cookies to a cookie cooling rack and allow to fully cool. Store in an airtight container for up to a week.

Notes

Before you start your cookies, place the Hershey Kisses in the freezer. This helps them keep their original shape when placed on the hot cookies.
Plan, as this dough must be refrigerated for a couple of hours.
Place the cookie on the sheet about two inches apart. They don't rise or spread a lot, but the hot oven air needs to flow between the cookies.
If you have time, do a test run with one or two cookies. This will help establish the baking time.
Unwrap your chocolate kisses right before your cookies are done. That way, you will be ready to go. I pause for about one minute before I put the chocolates on to prevent them from melting. I am usually unwrapping the last few kisses.
These cookies must cool completely before being stacked because the chocolate kiss is soft. It will harden again, but it can take several hours.

Nutrition