Thumbprint Hershey Kiss Cookies
The best recipe for bite-sized, soft Thumbprint Hershey Kiss Cookies, also known as peanut butter blossoms. The perfect cookie-to-kiss ratio!
Servings: 15
Calories: 142kcal
Ingredients
- 1 ⅓ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp fine sea salt
- ½ cup + 2 tablespoons unsalted butter, melted
- ½ cup light brown sugar, firmly packed
- ½ cup + 1 tablespoon granulated sugar
- 1 cup peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- About 60 unwrapped Chocolate Kisses
Instructions
- Preheat oven to 350° and have ready a cookie sheet lined with a sheet of parchment paper or a Silpat.
- In a mixing bowl, whisk together flour, baking powder, and sea salt. Set aside until ready to use.
- In the bowl of a stand mixer, mix together butter, brown sugar, granulated sugar and peanut butter on medium-high speed. If you don’t have a stand mixer, use a large mixing bowl and a handheld mixer. Add the egg, followed by the vanilla extract. Add the flour with the mixer on low. Remove bowl from mixer and scrape the dough from the bottom, up and over the top. Return bowl to the mixer and mix on low 30 seconds more.
- Scoop out a scant tablespoon of dough and form into a ball. Place about 1” apart on parchment paper. Bake 10 minutes, remove from the oven and set atop a cooling rack.
- Place the chocolate kiss in the center of the cookie and apply gentle pressure to inset. Allow to cool 5-10 minutes, serve and enjoy.
Video
Notes
Makes about 50 cookies.
Nutrition
Calories: 142kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 160mg | Potassium: 51mg | Sugar: 6g | Vitamin A: 260IU | Calcium: 20mg | Iron: 0.6mg