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Holiday Peanut Butter Blossoms

*I've tried Jif and an all natural peanut butter. Both have given me great results with these cookies. I made about 24 to 30 cookies.
Prep Time1 hr 20 mins
Cook Time10 mins
Total Time1 hr 30 mins
Course: Cookies
Servings: 30
Author: Hip Foodie Mom

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1/2 cup (1 stick) unsalted butter at room temperature
  • ½ cup smooth peanut butter*
  • ½ cup granulated sugar + more for rolling
  • ½ cup light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 24 to 30 Hershey’s Kisses foil removed
  • melted white chocolate or dark or semi-sweet chocolate
  • holiday sprinkles

Instructions

  • Sift together flour, baking soda and salt; set aside. Using your stand mixer fitted with the flat beater attachment (or paddle attachment), cream together the butter, peanut butter and both sugars. Add the egg and vanilla; beat until well blended. With the mixer on low, slowly add in the flour mixture, mixing thoroughly until combined. Refrigerate for at least an hour.
  • When ready to bake, preheat oven to 375 degrees. Spray, oil or line a cookie sheet with parchment paper and set aside. Roll dough into 1-inch balls.
  • Roll cookies in sugar and place 2 inches apart on cookie sheet and press down very gently (this is optional). Bake until very light brown and puffed, 8 to 10 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Lower oven temperature to 350 degrees and return cookie sheet to oven until light golden brown, only about 2 to 3 minutes. Remove from oven, let cool completely and, if decorating, drizzle on melted chocolate and then sprinkle on festive holiday sprinkles. Enjoy!

Notes

*I've tried Jif and an all natural peanut butter. Both have given me great results with these cookies. I made about 24 to 30 cookies.