A giant twist on the classic peanut butter blossom cookie, featuring a soft and chewy peanut butter cookie base topped with a large, melty Hershey’s Kiss in the center. Perfect for sharing or enjoying as a decadent treat.
1 cup creamy peanut butter
1 cup granulated sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup granulated sugar (for rolling)
8 large Hershey’s Kisses (unwrapped)
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the peanut butter, 1 cup granulated sugar, egg, baking soda, vanilla extract, and salt. Mix until smooth and well combined.
Place the 1/2 cup granulated sugar in a shallow bowl.
Using a large cookie scoop or spoon, scoop out approximately 1/4 cup of dough per cookie. Roll each portion into a ball.
Roll each dough ball in the 1/2 cup granulated sugar until fully coated.
Place the coated dough balls on the prepared baking sheet, spacing them about 3 inches apart to allow for spreading.
Bake in the preheated oven for 10 minutes.
Remove the baking sheet from the oven. Immediately press one unwrapped Hershey’s Kiss into the center of each cookie. The cookie will crack slightly around the edges, which is normal.
Return the baking sheet to the oven and bake for an additional 2 minutes to slightly melt the chocolate.
Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.