Peanut Butter Blossom Cookie Recipe: This Easy Classic Cookie Recipe Is Always a Crowd Pleaser by Morgan Mostrom
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I have never gotten more compliments on any baked good than I have for these easy peanut butter and chocolate cookies! My next-door neighbor used to make these cookies for dessert when I was growing up, and I’ve always held a special place for them in my heart.
I just moved to Spain and I packed Hershey's Kisses in my suitcase just so that I will still be able to make these! That’s how much I love this easy peanut butter cookie recipe.
Cuisine: American
Prep Time: 20 minutes
Cook Time: 8 to 10 minutes
Total Time: 28 to 30 minutes
Servings: 36
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1/2 cup butter, softened
- 1 large egg
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 36 milk chocolate Hershey's Kisses, unwrapped (or swap for another favorite chocolate candy)
- 1/3 cup granulated sugar, for rolling
Here's how to make it:
- Add the granulated sugar, brown sugar and peanut butter into a mixing bowl. Add the softened butter and large egg to the bowl. Use an electric mixer at medium speed (or a spoon) to beat the ingredients together until blended thoroughly.
- In small increments at a time, add flour, baking soda and baking powder into the bowl and stir thoroughly until all has been added and dough has formed.
- Roll the dough into 1-inch balls.
- Pour the 1/3 cup of granulated sugar into a small bowl. Roll each ball of dough into the sugar until coated on all sides. Repeat for each ball and place onto ungreased cookie sheets about 2 inches apart.
- Bake the cookies in a preheated 350-degree F oven for 8 to 10 minutes until golden brown.
- Once the cookie sheet is removed from the oven, immediately place an unwrapped Hershey's Kiss in the center of each cookie. Put cookies onto a rack to cool.
Check out this great way to store your cookies in the freezer to keep them tasting fresh for much longer!
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