Peanut Blossoms

Soft peanut butter cookies rolled in sugar and topped with a chocolate kiss. A classic, crowd-pleasing cookie that’s easy to make and perfect for sharing.

Ingredients

1 cup butter softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup brown sugar
2 large eggs
3-1/2 cups all-purpose flour
2 teaspoon baking soda
1 teaspoon salt
2 teaspoon vanilla extract
1 bag Hershey kisses (need about 35)

Instructions

Preheat oven to 375°F. Line baking sheets with parchment paper or lightly grease.
In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs and vanilla; mix until fully incorporated.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients and mix until combined.
Scoop dough into 1-inch balls. Roll each ball in granulated sugar and place on prepared baking sheets.
Bake for 8 minutes. Remove from oven and immediately press a chocolate kiss into the center of each cookie.
Return cookies to the oven and bake for 1 additional minute.
Remove and allow cookies to cool completely on the baking sheet before transferring. Store in an airtight container.

Notes

For best results, unwrap the chocolate kisses before baking so they are ready to press in immediately.
If the dough feels soft, chilling it for 20–30 minutes will make rolling easier.
Rolling the dough balls in sugar is optional but helps create the classic crackled exterior.
Press the chocolate kiss gently into the cookie as soon as it comes out of the oven so it adheres without melting completely.
Cookies will be soft when warm and will firm up slightly as they cool.
Store in an airtight container at room temperature for up to 4 days.