Ingredients
Equipment
Method
- Stir together the peanut butter, brown sugar, egg and vanilla until smooth. You can use a wooden spoon, spatula or a hand mixer.
- Cover the bowl and place the dough in the fridge for at least 4 hours. This step helps the cookies hold shape and crack beautifully as they bake.
- Line a baking sheet with parchment paper. Place the 1/4 cup white sugar into a small bowl.Unwrap all 16 Hershey Kisses so they are ready to go.
- Scoop the dough into 16 equal sized balls using a cookie scoop. Roll each ball in the white sugar and place onto the baking sheet. Do not flatten.
- Bake at 350°F for 11 to 13 minutes until the tops look set and small cracks form. They should still feel soft.
- Remove from the oven and immediately press a Hershey Kiss gently into the centre of each cookie.
- Allow the cookies to cool on the baking sheet before moving them to a cooling rack.
Notes
- Chilling the dough for several hours helps these cookies bake thick and soft instead of spreading.
- Rolling each dough ball in white sugar adds that classic sparkle and slight crunch that makes peanut butter blossoms so nostalgic.
- You can use any flavour of Hershey Kiss here which means you can tailor the cookies to the season or the occasion. Peppermint, caramel, hot cocoa and dark chocolate all work beautifully!
Storage
- Store in an airtight container for up to 3 days.
- Freeze baked cookies for up to 2 months. Thaw at room temperature.
Related Recipes:
- Check out all our other Cookie Recipes HERE!
- Need some Holiday baking inspiration? HERE's all our Festive Recipes!
Nutrition information is automatically calculated, so should only be used as an approximation.