Peanut Butter Blossom Cookies
These soft and chewy cookies make 4 dozen bite-sized treats, perfect for holiday cookie platters. Top them with Hershey's Kisses or heart candies for Valentine's Day!
Servings 60
Calories 101kcal
Ingredients
- ½ cup unsalted butter (i.e. 1 stick)
- 1 ¼ cups light brown sugar
- ¼ cup granulated sugar
- 1 cup creamy peanut butter
- 2 tablespoons light corn syrup
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 ¼ cups all-purpose flour
Topping
- 2 tablespoons granulated sugar
- 48 Hershey's Kisses
Instructions
- Preheat oven to 350°F.
- In a large microwave-safe bowl, melt the ½ cup unsalted butter (i.e. 1 stick) for 20-30 seconds, or until fully melted.
- Add 1 ¼ cups light brown sugar and ¼ cup granulated sugar and use an electric mixer to mix on medium-speed for 1 minute.
- Mix in 1 cup creamy peanut butter and 2 tablespoons light corn syrup. Add 2 large eggs and 2 teaspoons vanilla extract, mixing until well combined. Mix in 1 teaspoon baking soda and 1 teaspoon kosher salt.
- Gradually mix in 2 ¼ cups all-purpose flour until just incorporated.
- Scoop 1-tablespoon-sized portions of dough and roll them into balls. Pour 2 tablespoons granulated sugar in a small bowl. Coat each ball in granulated sugar, then gently flatten the tops. Place on a parchment-lined baking sheet.
- Bake at 350°F for 8-9 minutes, or until the edges and top are very lightly golden brown. Avoid overbaking; the cookies will appear slightly underbaked but will continue to bake as they cool on the pan.
- After removing from the oven, immediately press in the Hershey's Kisses. Allow the cookies to cool completely before storing.
Nutrition
Calories: 101kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 83mg | Potassium: 38mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 55IU | Calcium: 15mg | Iron: 0.4mg
