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Soft Peanut Butter Blossom Cookies with Hershey’s Kisses

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizers u0026amp; Snacks
Cuisine American
Servings 36 servings
Calories 300 kcal

Ingredients
  

  • For the Cookie Dough:
  • 1 ¾ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • ½ cup creamy peanut butter
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • For Rolling u0026 Topping:
  • ¼ cup granulated sugar (for rolling dough)
  • 36 Hershey’s Kisses, unwrapped

Instructions
 

  • Preheat Oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  • Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  • Cream Butter and Sugars: In a large bowl, beat softened butter, peanut butter, granulated sugar, and brown sugar until creamy and smooth.
  • Add Egg and Vanilla: Beat in egg and vanilla extract until fully incorporated.
  • Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined.
  • Form Cookie Balls: Scoop 1 tbsp of dough and roll into balls. Roll each ball in granulated sugar to coat.
  • Bake the Cookies: Place dough balls 2 inches apart on prepared baking sheets. Bake for 10–12 minutes, until edges are lightly golden but centers are soft.
  • Add Hershey’s Kisses: Immediately press one Hershey’s Kiss into the center of each warm cookie. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.