Classic Peanut Butter Blossoms Pressure Cooker Recipe
These classic peanut butter blossoms combine pressure cooker magic with oven finishing for soft, chewy cookies topped with melty chocolate kisses. Perfect for holidays or a quick sweet treat.
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet Lined with parchment
- 1 Electric mixer Hand or stand mixer
Ingredients
Main Ingredients
- 1 ¾ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup Creamy Peanut Butter
- ½ cup Unsalted Butter room temperature
- ½ cup Granulated Sugar
- ½ cup Light Brown Sugar lightly packed
- 1 Large Egg
- 2 tablespoons Milk
- 1 teaspoon Vanilla Extract
- ½ cup Granulated Sugar additional, for coating cookies
- 11 oz Hershey Kisses
Instructions
Instructions
- Whisk together the flour, baking soda, and salt in a medium bowl, then set aside.
- Cream the peanut butter, butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
- Add the egg, milk, and vanilla extract, and beat until smooth.
- Gradually add dry ingredients to wet ingredients and mix just until combined.
- Chill the dough for at least 1 hour, covered.
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Shape chilled dough into 1-inch balls, roll in sugar, and place on baking sheet 2 inches apart.
- Bake for 8-10 minutes until set and edges begin to brown lightly.
- Immediately press a Hershey kiss into the center of each cookie after baking.
- Cool on the baking sheet for 5-10 minutes, then transfer to a wire rack.
Video
https://youtube.com/watch?v=qWNpc5lKl0Q%3Ffeature%3Doembed
Notes
For a smoother process, unwrap chocolate kisses before baking so they’re ready to use. Store cookies in a sealed food container with a slice of bread to keep soft.