Peanut Butter Blossom Recipe - Tender peanut butter cookies, made from scratch, and topped with Hershey Kisses. The perfect combination of chocolate and peanut butter. These cookies disappear fast! Butter, peanut butter, brown sugar, sugar, all-purpose flour, baking soda, baking powder, egg, and vanilla extract. Simple to make and even easier to eat! Add this easy recipe to your holiday baking list. It is sure to be a hit!
Preheat oven to 375ºF. Line cookie sheet with parchment paper.
Beat butter and peanut butter with an electric mixer on medium speed for 30 seconds. Add ½ cup of the flour, the sugars, egg, baking soda, baking powder and vanilla. Beat until thoroughly combined. Beat in remaining flour.
Shape dough into 1-inch balls (small scoop) and roll in granulated sugar. Place 2 inches apart on a cookie sheet.
Bake for 7-9 minutes. Immediately after baking, press one chocolate kiss into each cookie.
Transfer cookies to a wire cooling rack and refrigerate for 15 to 20 minutes.
Notes:
I use unsalted butter, but you can use salted butter if you prefer. Either works fine.
You can use creamy peanut butter or crunchy peanut butter.
Use a small 1 tablespoon cookie scoop.
Variations: Bake the cookie dough in a mini muffin pan and press a Reese's Peanut Butter Cup into the center of each cookie. Add sprinkles for an extra festive treat!
Rolo candies are equally delicious.
Roll the cookie dough in colored sugar. I use red and green for the holidays.
Can Peanut Butter Blossoms be frozen? Yes! Bake the cookies and cool them completely. Transfer to a freezer bag and store in the freezer for up to three months.
Store cookies in an airtight container at room temperature.