I like to bring baked goods to work for the team. Sometimes I do it to get some feedback on a new recipe, sometimes were having a bake sale, maybe to be festive for an event we have going on…. and then other times it’s just because.
Well sometimes I make these cookies just because I am in the mood for a sweet, peanut butter treat with a soft, slightly melted chocolate kiss in the middle.
This is one of those “no fuss” cookie recipes, where if you own an electric mixer and a cookie scoop, you don’t even have to put much effort in. They’re always a crowd pleaser, and you can dress them up with colored sugar or different kinds of Hershey’s Kisses if you really want to get snazzy.
peanut butter blossoms
a classic peanut butter and chocolate cookie that is a crowd pleaser every time!
- 1/2 c sugar plus more for rolling cookies
- 1/2 c packed brown sugar
- 1/2 c creamy peanut butter
- 1/2 c unsalted butter at room temperature
- 1 egg at room temperature
- 1 1/2 c all purpose flour
- 3/4 t baking soda
- 1/2 t baking powder
- 36 Hershey’s Kisses
Preheat oven to 375° F. Line two baking sheets with parchment paper. Remove all Hershey’s Kisses from their wrappers and set aside in a bowl.
In a large bowl, beat together the sugar, peanut butter, and butter until well combined and light in color. Mix in egg.
In a separate bowl, sift together flour, baking soda, and baking powder. With the mixer on low, add the dry ingredients, 1/3 at a time, to the wet until all is combined.
Scoop cookie dough out with a cookie scoop. Roll the balls in the sugar until completely coated, and place on baking sheets, about 2 inches apart.
Bake for 8-10 minutes, or until lightly golden. Place Kisses in center of each cookie while the cookies are still hot. Remove cookies from sheet to cooling rack.
Store in airtight container for up to 5 days.
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