Hershey's Peanut Butter Blossom Cookie Recipe
Soft and chewy peanut butter blossoms with Hershey’s candy cane kisses provide a stunning Christmas cookie that the whole family will love!
Servings: 50
Calories: 95kcal
Equipment
Ingredients
- 1 ¾ cups unbleached all-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- 4 ounces Unsalted butter 1 stick butter at room temperature
- ½ cup Smooth peanut butter make sure it's creamy
- ½ cup Granulated sugar
- ½ cup Light brown sugar
- 1 Egg large size
- 1 Tablespoon Milk may use half-and-half, oat milk, or nut milk
- 1 teaspoon Vanilla extract (6-½ grams)
- 11 ounce Hershey's Kisses 5 dozen - foil removed
Instructions
- Preheat oven to 375℉. Line a cookie sheet with parchment paper or spray the sheet with vegetable spray.
- Sift together flour, baking soda and salt; set aside.
- Using an electric mixer, cream together butter, peanut butter, granulated sugar, and brown sugar.
- Add egg, milk, and vanilla; beat until well blended.
- Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.
- Form dough into 1-inch balls. *** see notes.
- Roll cookies in sugar and place 2 inches apart on the cookie sheet.
- Bake until very light brown and puffed, for about 9-to 11 minutes.
- Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Cool for 2 minutes.
- The chocolate will bond to the cookie as the cooke. Remove the cookies to a wire rack and cool completely and store in an airtight container.
Nutrition
Calories: 95kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 64mg | Potassium: 27mg | Fiber: 1g | Sugar: 8g | Vitamin A: 62IU | Calcium: 17mg | Iron: 1mg