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–+ servings

Snickerdoodle Peanut Butter Blossoms

5 from 1 vote
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Dessert
Servings 28 cookies

Ingredients
  

  • 1 ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ⅔ cup peanut butter
  • 1 egg + 1 egg yolk
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 ½ teaspoons vanilla extract

For Rolling

  • ⅓ cup granulated sugar
  • 1 ½ teaspoons cinnamon

Instructions
 

  • Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. Set it aside.
  • Combine the butter, peanut butter, and sugars in a large bowl. Cream for 1-2 minutes until fluffy. Add in the egg, egg yolk, and vanilla extract. Mix again until combined.
  • Add in the flour, baking soda, and salt. Mix until completely combined and the cookie dough is smooth.
  • In a small bowl, combine the ⅓ cup granulated sugar and 1 ½ teaspoons cinnamon. Mix well. Use a small cookie scoop to scoop out the dough. Roll each scoop into a ball, then roll each one in the cinnamon sugar mixture. Place each dough ball 2 inches apart onto the prepared baking sheet. Bake the cookies for 8-9 minutes.
  • Once out of the oven, immediately press an unwrapped Hershey kiss gently into the top of each cookie. Allow the cookies to cool on the pan for a few minutes, then carefully transfer them to a cooling rack.
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