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Food

Peanut Butter Blossoms

“This version of the classic peanut butter and chocolate cookie was part of the spread at a wedding that we wrote about in The New York Times.” — Ron Lieber

Ingredients


Serves 60

  • 1¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 8 tbsp (1 stick) unsalted butter, at room temperature
  • ½ cup creamy peanut butter or other creamy nut butter
  • ½ cup granulated sugar, plus more for rolling
  • ½ cup packed light brown sugar
  • 1 large egg
  • 1 tbsp milk, half-and-half, oat milk or nut milk
  • 1 tsp pure vanilla extract

Nonstick spray or vegetable oil, for baking sheet (optional)

60 Hershey’s Kisses (one 11-oz. package), foil removed

Directions

Make Dough

  1. In bowl, sift together flour, baking soda and salt, and set aside. In another bowl, using electric mixer, cream together butter, peanut butter, granulated sugar and light brown sugar. Add egg, milk and vanilla, and beat until well blended. Gradually add flour mixture, mixing thoroughly. If dough is very soft, refrigerate for about 60 minutes.

Bake Cookies

  1. Heat oven to 375°F. Spray, oil or line baking sheets with silicone baking mats and set aside.
  2. Roll dough into 1″ balls. (For precise number of cookies, divide dough into 5 equal portions, then divide each portion into 12 balls.) Roll cookies in granulated sugar and place 2″ apart on baking sheets.
  3. Bake until very light brown and puffed, 6 to 8 minutes. Remove from oven and lightly press 1 candy kiss into centre of each cookie, allowing cookie to crack slightly. Return to oven until light golden brown, 2 to 3 minutes more. Remove from oven, cool completely and store in airtight container.

Source

Recipe from Cookies: The Best Recipes for the Perfect Anytime Treat by Vaughn Vreeland and The New York Times Cooking. ©2025 by The New York Times Company. Photographs ©2025 by The New York Times Company. Published by Ten Speed Press, an imprint of Penguin Random House

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