Peanut Butter Cookies — Peanut Butter Blossoms
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Transform classic peanut butter cookies into blossoms by adding a Hershey's Kiss on top. Be sure to add the Kiss while the cookie is still warm. Get the full recipe and air frying instructions here.
Ingredients
- All base peanut butter cookie ingredients (peanut butter, sugar, egg, vanilla, baking soda, salt)
- 16 Hershey's Kisses, unwrapped
Steps
- 01Make the base peanut butter cookie dough.
- 02Roll into balls, press with fork crosshatch, air fry per food page.
- 03Immediately after pulling from the air fryer (within 30 seconds), press one unwrapped Hershey's Kiss firmly into the center of each hot cookie. Press until the base of the Kiss meets the cookie surface.
Timing matters. The cookie must still be soft and hot for the Kiss to sink in and adhere. If you wait too long, the cookie firms up and the Kiss sits on top and falls off. Unwrap all the Kisses before the cookies come out so you're ready to press immediately. The chocolate softens from the cookie's heat but doesn't fully melt, giving you that classic blossom look.
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How to Air Fry It
- 01Preheat the air fryer to 320°F (160°C) and line the basket with an air fryer parchment paper liner.
- 02Roll store-bought refrigerated peanut butter cookie dough into 1-inch balls.
- 03Place the dough balls into the basket, leaving at least 1 inch of space between each, and press a crisscross pattern into them using a fork.
- 04Air fry at 320°F (160°C) for 8 minutes until the edges are lightly browned.
- 05Let the cookies sit in the basket for 3 minutes to firm up before carefully removing them to cool completely.
Lightly spray the basket or tray before cooking.
Recipe Notes
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Season it up
Pairs well
Meal Prep
Store in an airtight container at room temperature for 5 days. Reheat at 300°F (150°C) for 2 minutes to refresh. Also freeze well for 2 months.
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