Peanut Butter Kiss Blossom Cookies
These cookies offer a rich and nutty peanut butter taste with a sweet and crunchy exterior. The surprise Hershey's Kiss in the center adds a creamy chocolate finish, making these cookies an irresistible treat.
Servings 36
Calories 135
Ingredients
- ½ cup light brown sugar firmly packed
- ¼ cup dark brown sugar
- ¼ cup granulated sugar
- ¾ cup creamy peanut butter at room temperature
- ½ cup unsalted butter softened
- 1 large egg at room temperature
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
To Decorate
- ½ cup granulated sugar for rolling
- 36 Hershey's Kisses chocolates unwrapped
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the light brown sugar, dark brown sugar, granulated sugar, peanut butter, and butter with an electric mixer until light and fluffy.
- Add the egg to the creamed mixture and beat until fully combined.
- In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
- Gradually mix in the flour mixture and blend on low speed until just mixed in, making sure to scrape the sides of the bowl as needed.
- Place the dough in the refrigerator for approximately 1 hour, or until it becomes firm enough to shape into balls.
- Roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat.
- Place the sugar-coated dough balls on the prepared baking sheet, spaced about 2 inches apart.
- Bake in the preheated oven for 8 to 10 minutes, or until the cookies are set and the edges are just beginning to brown.
- As soon as the cookies come out of the oven, press a Hershey's Kiss into the center of each one.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Soften Butter Correctly: When softening butter, let it sit at room temperature for about 30 minutes. It should be soft but not melted. This ensures proper creaming with sugar.
- Use an Electric Mixer: An electric mixer makes it easier to cream the sugar, butter, and other wet ingredients together, resulting in a fluffier cookie dough.
- Sift Dry Ingredients: Sifting the dry ingredients like flour, baking soda, baking powder, and salt helps to remove lumps and ensures even distribution.
- Chill the Dough: Don’t skip the chilling step. It firms up the dough, making it easier to handle and prevents cookies from spreading too much during baking.
- Uniformly Sized Dough Balls: Roll the dough into uniform-sized balls for consistent cooking times. Using a measuring spoon or cookie scoop can help achieve this.
- Space Cookies Properly: Leave enough space between cookie dough balls on the baking sheet to allow for spreading during baking. Typically, about 2 inches apart works well.
- Press Kisses While Warm: After removing the cookies from the oven, immediately press a Hershey’s Kiss into the center while they’re still warm. This helps the chocolate adhere.
Nutrition
Calories: 135 | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 78mg | Potassium: 51mg | Fiber: 1g | Sugar: 12g | Vitamin A: 85IU | Calcium: 20mg | Iron: 0.5mg