Kitchens are made to bring families together and these Peanut Butter Blossom Cookies are here to prove just that. A family favorite as this recipe is requested quite regularly! You will have to give this recipe a try if you haven’t already. It is EAZY PEAZY!

I found this recipe in a 2005 Holiday Cookies magazine! Almost 15 years later I still have the wrinkly, folded, torn out page. It is the best thing I have kept all these years.

I can not believe I was 20 when I first made these cookies. I was going on my fourth year in college. The following year I would meet the love of my life and they ended up being one of his favorite cookies of all time. These cookies are even our two daughters favorite. It is a family tradition I hope to pass on to them and their kids too.

How To Make Peanut Butter Blossom Cookies

First, you will need to gather all your ingredients.

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar (light or brown, whatever you have on hand)
1/2 cup smooth peanut butter
1 egg
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
1 & 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 cup granulated sugar (for sugar coating)
25 milk chocolate Hershey kisses, unwrapped
Parchment Paper or silicone baking mat

Heat oven to 375°F degrees. Line 2 baking sheets with silicone baking mats or parchment paper.

In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat the butter, peanut butter, 1/2 cup sugar, brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes.

Reduce speed to medium-low and add in egg and vanilla. Scrape the sides of the bowl and continue to mix on medium speed until combined.

In a separate bowl whisk the flour, baking soda, and salt. Slowly add the flour mixture to the sugar mixture and beat until just combined.

Place the 1/4 cup sugar in a small bowl and unwrap the Hershey Kisses.

Use a cookie scoop or a heaping tablespoon and roll dough into 1-inch balls.

Roll each ball in the sanding sugar to cover completely.

Place 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes.

Remove from oven and immediately press 1 chocolate kiss in center of each cookie.

Cool completely until chocolate is firm, about 2 hours or better yet eat them when they are nice and warm.

Cookies can be stored in an airtight container up to 5 days.

Tips & Tricks:

You can use any Hershey Kiss you would like. Hershey with almonds, cookies ‘n’ cream, dark chocolate, caramel, or any of the “speciality” ones that come out during holidays are all good options to swap out for milk chocolate. I also liking using Dove Chocolates especially the heart shapes during Valentines Day.
You can also dye the dough with red food gel for Valentines day or red and/or green food gel for Christmas.
You can also dye the sugar different colors with food gel as well for a holiday or celebration. Be creative! Have fun!
Some of my favorite gadgets to bake with are the Solula Professional 18/8 Stainless Steel Medium Cookie Scoop I got from Amazon. I also love the LARGE baking pan I got from my favorite store Target Wilton Ultra Bake Professional. Lastly, I love using Amazon Basics Silicone Baking Mat instead of parchment paper. They are super easy to clean and they fit perfectly in your baking pan.
For all-purpose flour I love using Bob’s Red Mill® Gluten Free Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

How To Make Homemade Colored Sugar

Ingredients:

1 cup granulated sugar
2 drops any color liquid food color or you can use food gel

Directions:

Place sugar into a ziplock plastic bag.
Drip the food coloring onto the sugar, seal the bag, and shake vigorously for about 1 minute.
Adjust color with additional food coloring and repeat if the color is too light or if your sugar comes out darker than you’d like, simply add more sugar to the mix, until you get the color you want.
Next you’ll need to dry the sugar before using. To dry the sugar, simply spread it out in a thin, even layer on wax paper or a baking sheet, and allow it to air dry. It should be dry in about 15-20 minutes.

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Peanut Butter Blossom Cookies

Adapted from a 2005 Holiday Cookies Magazine

By: Tammie

March 30, 2019
25
45 min
Print this

Ingredients

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup smooth peanut butter
1 egg
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
1 & 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 cup granulated sugar
25 milk chocolate Hershey kisses, unwrapped
Parchment Paper or silicone baking mat

Directions

Step 1: Heat oven to 375°F degrees. Line 2 baking sheets with silicone baking mats or parchment paper.
Step 2: In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat the butter, peanut butter, 1/2 cup sugar, brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
Step 3: Reduce speed to medium-low and add in egg and vanilla. Scrape the sides of the bowl and continue to mix on medium speed until combined.
Step 4: In a separate bowl whisk the flour, baking soda, and salt.
Step 5: Slowly add the flour mixture to the sugar mixture and beat until just combined.
Step 6: Place sugar in a small bowl.
Step 7: Use a cookie scoop or a heaping tablespoon and roll dough into 1-inch balls. Roll each ball in the sanding sugar to cover completely.
Step 8: Place 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes.
Step 9: Remove from oven and immediately press 1 chocolate kiss in center of each cookie.
Step 10: Cool completely until chocolate is firm, about 2 hours or better yet eat them when they are nice and warm. Cookies can be stored in an airtight container up to 5 days.