The recipe comes from my little sister’s friend, Lauren. They played soccer together for years and years and it was always so much fun to go to their games. Lauren would sometimes drop off a plate of cookies and it was always peanut butter blossoms. I finally got the recipe from her and have never switched recipes. They are delicious!!!
I’ve decided I like them best rolled in sugar right before baking. It just adds the perfect little touch of sweetness that I love! These cookies are slightly crunchy on the outside and super soft on the inside. That’s just how a cookie should be in my book!
The Hershey’s Kisses are placed on the cookies right when they come out of the oven so they get a little melty on the bottom and you get that signature cracking in the cookie. Skip the dozen red roses and give me a dozen Peanut Butter Blossoms please!
Creamy or Crunchy?
Are you a creamy or a crunchy peanut butter fan? It depends on what the peanut butter is being used for for me. It also depends on the day. A nice piece of bread toasted sure is good with some crunchy peanut butter on it! It is dang good with creamy on it too though. See, it depends on the day or the minute! For this recipe we like to use creamy, but crunchy would be excellent too if you like some chunks of peanut in your cookie. Yum!
Why Softened Butter?
Almost all baking recipes call for softened butter just like this one does. Why is that? When butter is at room temperature, the sugar aerates the butter better when the two are creamed together. This allows for air to be whipped into the base of your cookies. The baking soda and/powder expand these air pockets creating a light and fluffy finished product.
Do you ever watch the baking competition shows on TV? We love the Great British Baking Show! That Paul Hollywood is so handsome! Focus, Carrian, focus! So the bakers always use scales to measure their ingredients. I realize it is a competition so they want everything perfect, but is that level of precision really necessary?
The short answer is that baking is all about science, so having precise measurements makes a huge difference. Head over to our post about how to measure flour, and you will be blown away by the difference the method used to measure flour makes! You don’t have to have a food scale…unless you are trying to impress Paul Hollywood of course!
Can You Freeze Peanut Butter Cookie Dough?
You can freeze cookie dough for about 3 months. Roll the dough into balls and arrange on parchment paper on cookie sheet. Freeze for a couple of hours and then transfer to heavy duty freezer bag.
You can also freeze these cookies after they have been baked. Let them cool completely to room temperature and then store them in an airtight container. They will last in your freezer for up to 3 months. Just sit them on the counter and allow them to come to room temperature before eating.
Are Hershey Kisses Gluten Free?
Some Hershey candy is not gluten free.
But, Hershey Kisses are considered to be gluten free.
Is Peanut Butter a Good Source Of Protein?
Peanut butter is a pretty good source of protein.
Two tablespoons of peanut butter contain 8 grams of protein.
Looking for a few different cookie recipes other than our Peanut Butter Blossoms? Here are just a few to get you started: Chocolate Sin Cookies, Sweet Glazed Lemon Cookies, Strawberries and Cream Pudding Cookies, S’mores Chocolate Chip Cookies, Lemon Drop Cookies, Cinnamon Roll Cookies, Nutella and Dulce de Leche Stuffed Cookies, Fudge Filled Chocolate Chip Cookies, or our Shortbread M&M Cookies.
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- 1/2 Cup Butter, softened
- 3/4 Cup Brown Sugar
- 1/4 Cup White Sugar
- 1 Cup Peanut Butter
- 1 Large Egg
- 3/4 Teaspoon Vanilla
- 1 3/4 Cups All Purpose Flour, make sure you measure in this way
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1 Pkg Hershey Kisses
- Sugar for rolling the dough in
- Heat oven to 375
- In a large mixing bowl cream together the butter, peanut butter and sugars.
- Add egg and vanilla and mix on low until combined.
- In a separate bowl combine dry ingredients and slowly add to the large mixing bowl.
- Continue to mix until just combined.
- In a separate bowl pour in sugar.
- Roll the dough into balls and roll in sugar.
- Place on a baking sheet and bake for 8-9 minutes.
- Remove from oven and quickly place a chocolate kiss on each cookie.
Amount Per Serving:Calories: 208 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 18mg Sodium: 184mg Carbohydrates: 22g Fiber: 1g Sugar: 9g Protein: 4g