Peanut butter flowers are so delicious with their chewy peanut butter cookie base and Hershey’s Kisses milk chocolate candy set on top! The addition of white sugar is part of the charm and deliciousness of these classic cookies!
- Number of servings: 36 cookies
- Calories: 110 calories
- Cooking time 15 min.
- Cooking time 10 minutes
- Total time 25 minutes
▢ ½ cup sugar (+ ⅓ cup extra sugar to coat dough)
▢ ½ cup light brown sugar (packed)
▢ ½ cup butter (softened, at room temperature)
▢ ½ cup creamy peanut butter
▢ 1 broad egg (at room temperature)
▢ 1 teaspoon vanilla extract
▢ ¾ teaspoon baking soda
▢ ½ teaspoon baking powder
▢ 1 ½ cups general purpose flour
▢ 36 Hershey’s Kisses (about 36 unpacked milk chocolate candies)
Preheat oven to 375°F (190°C) and line a baking tray with parchment paper or a silicone baking mat.
In a large bowl or the bowl of a mixer, beat the sugar, brown sugar and butter with the cream. Add the peanut butter and mix in the sugar.
Mix eggs and vanilla extract, then add baking soda and baking powder. Once the wet ingredients are completely blended, add the all-purpose flour and stir until a dough forms.
Put the extra sugar in a shallow bowl or dish. Portion the dough and roll it into 1 cm diameter balls, then roll through the granulated sugar to completely cover it. Place on the prepared baking tray (and) 2 inches apart between cookies.
Bake at 375°F (190°C) for 8-10 minutes or until cookie bottoms are light golden brown.
Remove from the oven and immediately lay out the unwrapped Hershey’s Kisses milk chocolate candies. Allow the cookies to cool slightly on the baking tray before transferring them to a rack to cool completely.