Description

Soft and chewy Peanut Blossom cookies made with creamy peanut butter, rolled in sugar, and topped with a chocolate kiss. A classic cookie everyone loves. Perfect for Valentine’s Day, Christmas, Cookie Swaps or anytime you want a special treat.

Ingredients

1 stick salted butter, room temperature
2/3 cup granulated sugar
1/2 cup light brown sugar, firmly packed
2/3 cup creamy peanut butter
1 large egg
2 teaspoons pure vanilla extract
1 3/4 cups all-purpose flour, sifted then measured
1 teaspoon baking soda
1/2 teaspoon salt

For Rolling:

About 1/2 cup granulated sugar
Or for a holiday like Valentine’s Day or Christmas you can try rolling the cookie dough in red or green sugar crystals.

Topping:

20–30 Hershey’s Kisses, frozen

Instructions

Preheat oven to 350°F. Line baking sheets with parchment paper.
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Beat in peanut butter, egg, and vanilla.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually mix dry ingredients into wet ingredients just until combined.
Cover dough and chill for 30–45 minutes (or freeze for 20 minutes).
Scoop dough using a heaping tablespoon and roll into 2-inch balls.
Roll balls in sugar and place on baking sheet about 2-inches apart.
Bake for 8–10 minutes, until lightly golden. The cookies will crack on top — that’s exactly what you want.
Immediately press a frozen Hershey’s Kiss into each cookie.
Cool 5 minutes, then transfer to a rack.

Notes

Storage & Freezing Tips

Room Temperature:

Store in airtight container up to 4 days.

Freezer (Baked Cookies):

Freeze up to 2 months.

Freezer (Dough):

Freeze dough balls, thaw slightly, roll in sugar, and bake.

Perfect for making ahead.

Nutrition

Serving Size: 1 Cookie
Calories: 170
Sugar: 14 g
Fat: 9 g
Carbohydrates: 22 g
Protein: 3 g