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Peanut butter blossoms rolled in sugar and topped with Hershey's Kisses

Easy Peanut Butter Blossoms

Classic peanut butter blossoms from the original 1957 recipe, made with butter, rolled in sugar and topped with a chocolate kiss.
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Cook Time 10 minutes
Total Time 10 minutes
Servings: 48 cookies
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • ½ cup granulated sugar plus more for rolling
  • ½ cup packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter softened
  • ½ cup creamy peanut butter
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 egg
  • 48 Hershey's Kisses milk chocolates unwrapped

Method
 

  1. Heat the oven to 375°F.
  2. Beat the butter, peanut butter, ½ cup granulated sugar and brown sugar until creamy. Beat in the egg, milk and vanilla.
  3. Whisk the flour, baking soda and salt in a separate bowl, then stir into the peanut butter mixture until a soft dough forms. If it's too sticky to roll, chill it for 30 minutes.
  4. Shape the dough into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased cookie sheets.
  5. Bake 10 to 12 minutes, until light golden brown. Press a kiss into the center of each cookie right away.
  6. Cool completely, until the chocolate is set.

Notes

  • Bake 10 to 12 minutes. Ovens vary, so start checking at 10.
  • Store in an airtight container at room temperature up to 1 week.
  • Freeze baked cookies up to 3 months.
  • Freeze dough balls and bake from frozen, adding about 1 minute.