How Can I Prevent Dry and Crumbly Cookies?

Over years of testing, we have found these helpful tips for keeping PB Blossoms from being dry and crumbly. Use Softened Butter : It should be soft enough to leave an imprint of your finger when you gently press into it. If your butter isn’t soft enough, it can be hard to mix into the dough. Mix in Butter Thoroughly: Be sure to mix until you don’t see streaks of ingredients remaining in the dough. Measure Flour Correctly: Spoon flour into the measuring cup and level it off. Don’t scoop the flour with the measuring cup—it gets compacted that way, causing over measuring which leads to dry, hard cookies.

How Can I Prevent the HERSHEY’s KISSES from Melting?

There are a few simple ways to keep the chocolate candies from melting. Add the HERSHEY’S KISSES Immediately After Baking: Putting the cookies back in the oven with the candies on them can cause the chocolates to melt. Cool Cookies on Cooling Rack: After placing the candies on the hot cookies, transfer them to a cooling rack. Leaving them on the hot pan can cause the chocolate to soften too much. You want the HERSHEY’S KISSES to soften, but keep their shape, so they stick to the cookies once cooled.

Can I Make Peanut Blossoms Ahead of Time?

Try our favorite test kitchen tips for making peanut butter blossom cookies ahead of time. Freeze the Dough: Prepare the dough through Step 3—except place all the cookie balls on one cookie sheet covered with cooking parchment paper. Freeze uncovered about 2 hours or until firm. Transfer the balls to a resealable food storage freezer bag. Store up to 3 months. Thawing the Dough Balls and Baking the Cookies: Place the frozen balls 2 inches apart on cookie sheets. Cover loosely and let stand at room temperature about 30 minutes or until thawed. Bake as directed.

Classic Peanut Butter Blossom Cookies

Name: Classic Peanut Butter Blossom Cookies
Prep time: 1 h
Total time: 1 h
Yield: 36
Ingredients: 1/2 cup granulated sugar; 1/2 cup packed brown sugar; 1/2 cup creamy peanut butter; 1/2 cup salted butter, softened; 1 large egg; 1 1/2 cups Gold Medal™ All Purpose Flour; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; Additional granulated sugar; About 36 HERSHEY'S KISSES milk chocolate candies, unwrapped

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Prep Time 60 min
Total 60 min
Servings 36
Ingredients 10

Ingredients

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup salted butter, softened
1 large egg
1 1/2 cups Gold Medal™ All Purpose Flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Additional granulated sugar
About 36 HERSHEY'S KISSES milk chocolate candies, unwrapped

Instructions

Step
1

Heat oven to 375°F.
Step
2

In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, the butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until thoroughly blended and dough forms.
Step
3

Shape dough into 1-inch balls; roll in additional granulated sugar. Place on ungreased cookie sheets, about 2 inches apart.
Step
4

Bake one cookie sheet at a time for 8 to 10 minutes or until edges are light golden brown. Remove from oven and immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheet to cooling rack. Repeat with additional cookie sheets.
Step
5

Cool cookies until chocolate candies are set up, about 1 hour. Store in an air tight container in a single layer between sheets of waxed paper.

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Classic Peanut Butter Blossom Cookies

Ingredients

Instructions

Nutrition Facts

Serving Size: 1 Cookie

% Daily Value*:

Exchanges:

Classic Peanut Butter Blossom Cookies

Ingredients

Instructions

Tips from the Betty Crocker Kitchens Show

Nutrition Show

Nutrition Facts

Serving Size: 1 Cookie

% Daily Value*:

Exchanges: