Peanut Butter Blossoms are one of my favorite cookies. You can’t go wrong with peanut butter cookies topped with a Hersey’s kiss. I thought it would make a really cute valentine cookie so I sprinkled the cookies with red sanding sugar instead of regular sugar. Of course the original cookie recipe calls for regular sugar but this is festive for February and topped with a kiss!
Just bake all these cookies and give them away if you don’t want to eat them all yourself! It’s a great cookie to take to your office or give to your kids for Valentine’s Day at school.
So cute and festive for Valentine’s Day!
Enjoy!!
Peanut Butter Blossoms
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar divided
- 1/2 cup packed light brown sugar
- 1 large egg at room temperature
- 3/4 cup creamy peanut butter
- 1 tsp pure vanilla extract
- 24 chocolate kiss candies unwrapped
- optional: 1/2 cup red sanding sugar
Instructions
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Whisk the flour, baking soda, and salt together. Set aside.
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Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in the brown sugar and only 1/4 cup of the granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and mix on high until combined.
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Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for at least 30 minutes in the refrigerator.
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Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Also, make sure there is room in your freezer because they will later need to be placed inside to prevent the chocolate kisses from melting on the warm cookies.
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Scoop and roll cookie dough, about 1 Tablespoon of dough each. Roll each ball in the remaining 1/2 cup of sugar. *If you want to make your cookies festive, replace the regular sugar with the red sanding sugar. Arrange on the baking sheet about 2 inches apart. Bake for 10 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow to cool for 10 minutes.
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Press a chocolate kiss candy into each cookie on 1 of the baking sheets until it sticks. Place the baking sheet in the freezer so the chocolate does not melt. Remove after 10 minutes in the freezer. Repeat with 2nd baking sheet of cookies.
