These classic Peanut Blossom cookies are a timeless holiday favorite that delivers the perfect balance of sweet and salty flavors. The dough is rich with creamy peanut butter and butter, creating a tender crumb that holds up beautifully to the iconic Hershey’s Kiss topping. As they bake, the cookies spread slightly, causing the chocolate to melt just enough to adhere while the edges crisp up. The result is a delightful contrast between the soft, chewy interior and the snap of the chocolate shell. Ideal for cookie exchanges, family gatherings, or simply pairing with a hot cup of coffee, these cookies bring a nostalgic, home-baked comfort to any occasion. They are straightforward to make, requiring no mixer, and freeze well for later enjoyment.
Peanut Blossom Cookies From Alan’S Mom
Description
These classic Peanut Blossom cookies are a timeless holiday favorite that delivers the perfect balance of sweet and salty flavors. The dough is rich with creamy peanut butter and butter, creating a tender crumb that holds up beautifully to the iconic Hershey's Kiss topping. As they bake, the cookies spread slightly, causing the chocolate to melt just enough to adhere while the edges crisp up. The result is a delightful contrast between the soft, chewy interior and the snap of the chocolate shell. Ideal for cookie exchanges, family gatherings, or simply pairing with a hot cup of coffee, these cookies bring a nostalgic, home-baked comfort to any occasion. They are straightforward to make, requiring no mixer, and freeze well for later enjoyment.Ingredients
Directions
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Preheat oven to 375&# 194;°F (190ðC).
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In a large bowl, cream together the softened butter and peanut butter until smooth.
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Add granulated sugar, brown sugar, egg, and vanilla extract; beat until well combined and fluffy.
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In a separate small bowl, sift together the flour, baking soda, and salt.
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Gradually add the dry ingredients to the wet mixture, mixing thoroughly until a uniform dough forms.
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Scoop tablespoon-sized portions of dough and roll them into balls, approximately the size of a hickory nut.
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Place the dough balls on an ungreased baking sheet, spacing them about 2 inches apart.
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Bake for 8 minutes.
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Remove the sheet from the oven and immediately press one Hershey's Kiss (foil removed) into the center of each warm cookie.
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Return the cookies to the oven and bake for an additional 5 minutes.
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Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 972.2kcal
- % Daily Value *
- Total Fat 41.6g64%
- Saturated Fat 18.9g95%
- Cholesterol 111.1mg38%
- Sodium 2787.9mg117%
- Total Carbohydrate 134.8g45%
- Dietary Fiber 4.6g19%
- Sugars 62.7g
- Protein 18.5g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use Hershey's Kisses for the traditional look, but you can substitute with any small chocolate candies if preferred. Ensure the foil is removed before pressing into the cookie.
If the dough is too sticky to roll, chill it in the refrigerator for 15 minutes before shaping.
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months.
The cookies will spread slightly and crack around the edges when you press the chocolate in; this is normal and part of the classic "blossom" appearance.
