Double Peanut Butter Blossom Cookies
These Double Peanut Butter Blossoms take the classic cookie up a notch with a sweet peanut butter center that melts slightly under a chocolate kiss. They’re soft, chewy, and full of rich peanut peanut butter flavor in every bite. Perfect for cookie trays, holidays, or anytime your PB craving hits.
Servings: 48 cookies
Ingredients
For the cookies:
- ¾ cup creamy peanut butter
- ½ cup salted butter room temperature. You can use unsalted if you prefer
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 tsp vanilla extract
- ¼ cup whole milk room temperature
- 1 egg room temperature
- 1 ¾ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- ¼ cup granulated sugar for rolling
For the topping:
- ½ cup creamy peanut butter warmed in the microwave to make whisking easier
- ¼ cup powdered sugar
- ¼ tsp vanilla extract
- 48 Hershey kisses
Instructions
For the cookies:
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper. In a bowl using a hand held mixer or the bowl of a stand mixer, beat the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg, vanilla and milk. Add in all of the dry ingredients and mix until combined.
- Scoop dough into 1 tablespoon dough balls. Roll each in granulated sugar and place on the prepared sheet, spaced about 1-2 inches apart.
- Bake for 8–10 minutes, just until the edges are set and the tops look puffy.
For the topping:
- While the cookies bake, whisk together the warmed peanut butter, vanilla extract and powdered sugar until smooth and thick. Set aside.
For assembly:
- As soon as the cookies come out of the oven, use the back of a teaspoon to gently press a well into the center of each warm cookie. Spoon ½ teaspoon of the peanut butter mixture into each well.
- Immediately press a chocolate kiss into the peanut butter so it settles nicely into the center. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.