Description

Blossom Cookies are classic, soft peanut butter cookies topped with a warm chocolate kiss, creating a delightful blend of sweet and salty flavors. Perfect for holidays, parties, or anytime you need a treat, these cookies are as visually charming as they are delicious.

Ingredients

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Peanut Butter Cookie Dough

1/2 cup (1 stick) unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

For Rolling

1/4 cup granulated sugar (for rolling the dough balls)

Topping

24–30 Hershey’s Kisses chocolates, unwrapped

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Instructions

Prepare the Dough: In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until fully incorporated.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms. Do not overmix.
Shape and Roll: Scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each ball in the extra granulated sugar until coated.
Bake the Cookies: Arrange the dough balls 2 inches apart on a parchment-lined baking sheet. Bake in a preheated 350°F (175°C) oven for 8-10 minutes, or until the edges are lightly golden but the centers are still soft.
Add the Chocolate Kisses: Immediately after removing the cookies from the oven, gently press a Hershey’s Kiss into the center of each cookie. The cookie will crack around the edges as you press in the chocolate.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, allowing the chocolate to set.

Notes

For best results, use creamy peanut butter; natural peanut butters may cause spreading.
If dough seems too soft to handle, refrigerate for 15-20 minutes.
Add the chocolate Kisses right after baking so they partially melt and adhere to the cookie.
Store in an airtight container for up to 1 week.

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 8g
Sodium: 85mg
Fat: 6g
Saturated Fat: 2.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0.5g
Protein: 2g
Cholesterol: 10mg