Peanut Butter Blossoms

Peanut Butter Blossoms

Peanut Butter Blossoms


5 dozen cookies


  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoons salt
  • 4 ounces (1 stick) butter, at room temperature
  • ½ cup smooth peanut butter
  • ½ cup granulated sugar, plus more for rolling
  • ½ cup light brown sugar
  • 1 large egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • Nonstick spray or vegetable oil for cookie sheet, optional
  • 5 dozen (one 11-ounce package) Hershey’s Kisses , foil removed, or Brach’s Stars


  1. Sift together flour, baking soda and salt; set aside.

  2. Using an electric mixer, cream together butter, peanut butter, ½ cup granulated sugar and light brown sugar.

  3. Add egg, milk and vanilla; beat until well blended.

  4. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.

  5. Heat oven to 375 F. Spray, oil or line a cookie sheet with nonstick liner and set aside.

  6. Roll dough into 1-inch balls. (For exactly 5 dozen cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)

  7. Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes.

  8. Remove sheet from oven and lightly press a chocolate into the center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.