Peanut Butter Blossom Cookies

These Peanut Butter Blossom Cookies take two of my favorite things and combine them into one of the most delicious cookies. A soft, chewy peanut butter cookie is rolled in sugar and baked. Once it comes out of the oven, a milk chocolate Hershey kiss is added to it, and the heat of the cookie melts the chocolate just enough that it creates the perfect bite of gooey peanut butter chocolate-y goodness.

Plus, they could not be easier to make. The dough comes together so quickly. I like to pop the bowl into the fridge for 10 minutes before scooping. Then it's just a matter of scooping the dough and rolling it in the sugar before baking it.

This recipe makes about 45 cookies but can easily be divided in half to make half as many. They're made with a 1 tablespoon cookie scoop so they're on the smaller size, but the peanut butter to chocolate ratio works perfectly.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Egg: You want to make sure that your egg is at room temperature to ensure that it is properly incorporated into your batter. If you forget to leave it out before you start baking, place it in a bowl of warm water for about 15 minutes until it becomes room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat oven to 350º F. Remove the foil wrappers and paper from the Hershey kisses and set aside. In a stand mixer fitted with a paddle attachment, blend together the butter, sugars, and peanut butter on medium speed until combined. Scrape down the sides of the bowl. Add in the egg and mix until combined.

With the mixer on low, add in the flour, baking soda, and salt and mix just until combined, scraping down the sides of the bowl as needed. Place the bowl of dough in the fridge to chill for at least 10 minutes.

Using a 1 tablespoon scoop, form cookies into balls and roll each in sugar. Place each cookie on a parchment lined cookie sheet a few inches apart. On a ¾ sized sheet pan you can fit about 15 with five rows of three.

Bake the cookies for about 11-12 minutes. Immediately add a Hershey kiss to the center of each cookie once it comes out of the oven, pushing down just enough for it to adhere.

Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Continue this process until all cookies are baked. Enjoy!

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