Peanut Butter Blossoms
Indulge in the perfect balance of sweet and savory with these classic, easy peanut butter blossoms.
Prep Time15 minutes mins
Cook Time12 minutes mins
Total Time27 minutes mins
Course: cookies, Dessert
Cuisine: American
Keyword: peanut butter cookies
Servings: 36 cookies
Calories: 204kcal
Author: Erica Walker
Preheat oven to 350 degrees.In a large bowl, combine the flour, the baking soda, and the salt. Set aside. In a large bowl, beat the butter and the peanut butter together until fluffy.
Add the sugars and beat until smooth.Add the egg and mix well.Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly.
Place sprinkling sugar — the remaining tablespoon — on a plate.Drop by rounded teaspoonfuls into the sugar, then place onto prepared cookie sheets lined with parchment paper, leaving several inches between for expansion. Bake for 10 to 12 minutes. Do not overbake.
Remove cookies from the oven and immediately press an unwrapped chocolate Hershey's kiss into the center of each cookie.
Allow cookies to cool on the baking sheets for a few minutes, then remove to a rack to cool completely.
Storing Peanut Butter Cookies
Keep your cookies from getting dry by storing them in an airtight container. The cookies will stay soft and delicious in an airtight container at room temperature for up to a week, but will last in the freezer for a couple of months!
More Tips:
- You can use a hand mixer or a stand mixer to make these cookies. Switch to the dough paddle when mixing in the ry ingredients if using a stand mixer.
- Use a small cookie scoop to get consistent cookie sizes
- Peanut butter blossoms make a great gift, package them in a nice cookie jar or tin and give them to your friends and family during the holidays or for special occasions.
Calories: 204kcal | Carbohydrates: 22g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 122mg | Potassium: 94mg | Fiber: 1g | Sugar: 16g | Vitamin A: 136IU | Calcium: 20mg | Iron: 1mg