Peanut Butter Blossom Cookies

Soft, flour-free peanut butter cookies topped with a chocolate kiss that bake quickly and hold their shape every time.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Freeze time 10

Total Time 30

Servings cookies

Calories 165kcal

Author Deb Clark

Equipment

1 cookie sheet
1 cookie scoop
Parchment Paper
cooling rack

Ingredients

1 cup creamy peanut butter Or crunchy peanut butter use your favorite.
1 ¼ cup sugar (divided)
1 egg
½ teaspoon vanilla extract
18 Hershey's Kisses

Instructions

In a large mixing bowl, add the peanut butter, egg, vanilla and 1 cup of granulated sugar. Using a hand mixer, mix until smooth.
Using a small cookie scoop, portion the cookies and roll them into 1" balls. Roll them in the granulated sugar.
Freeze the balls for 10 minutes or refrigerate them for 30.
While the dough is cooling, unwrap the candy kisses.
When you're ready to bake, preheat oven to 350 degrees.
Line your baking pan with parchment paper or a silpat lined baking sheet.
Place the cookie dough balls on the prepared baking sheet. Do not press them down.
Bake for 10 to 12 minutes at 350 degrees.
As soon as you remove the cookies for the oven, press the unwrapped candy kisses into the middle of the baked cookie.
Let the cookies rest on the baking sheet for about 10 minutes, then move them to a cooling rack to finish cooling.

Notes

Storage - Store baked cookies in an airtight container at room temperature and enjoy within four or five days. You can also freeze the baked cookies in an airtight container for a little over a month.

Nutrition