What kind of peanut butter should I use for peanut butter blossom cookies?

Natural peanut butter with nothing but salt added is great for daily use on toast or sandwiches but just won't work in this recipe. Natural peanut butter does not have stabilizers, so it's oily and will separate. You will want to get the national brands like Jiffy Creamy Peanut Butter.

Do I have to use Hershey's Kisses for blossom cookies?

Hershey's Kisses are necessary to make the classic version of these cookies, but you can use the base cookie recipe and add other toppings. Try mini peanut butter cups or candied nuts.

How do I store the cookies?

Store these cookies in an airtight container for up to 3 days at room temperature or in the fridge for up to 1.5 weeks. Storing in the fridge will change the texture slightly, but they will still taste delicious!

Can you freeze these cookies?

You can freeze these cookies for up to 1 month in the freezer. Freezing for any longer than this changes the texture and risks freezer burn.

Peanut Butter Blossom Cookies

Description

Delicious peanut butter cookies perfect for the whole family! Shaped like little hats perfect for decorating and the holidays!

Ingredients

Scale

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
4 ounces (1 stick) butter, at room temperature
½ cup smooth peanut butter
½ cup granulated sugar, more for rolling
½ cup light brown sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla
Nonstick spray or vegetable oil for cookie sheet, optional
5 dozen (one 11-ounce package) Hershey’s Kisses, foil removed

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Instructions

Sift together flour, baking soda and salt; set aside.
Using an electric mixer, cream together butter, peanut butter, ½ cup granulated sugar and light 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.
Preheat oven to 375 degrees. Spray, oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)
Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Dessert
Method: Baking
Cuisine: American