Description
Peanut Butter Blossoms are classic cookies featuring a soft peanut butter base topped with a milk chocolate kiss. They’re a favorite during the holidays and perfect for any occasion.
Ingredients
Units
Scale
- For the cookies:
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 3/4 cup (185g) creamy peanut butter
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 and 1/2 cups (190g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For rolling:
- 1/4 cup (50g) granulated sugar
- Topping:
- About 36 milk chocolate kiss candies, unwrapped
Instructions
- Prepare the Dough:
- In a large bowl, beat the softened butter, granulated sugar, brown sugar, and peanut butter until creamy.
- Add the egg and vanilla extract; mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Chill the Dough:
- Cover the dough and refrigerate for at least 1 hour. Chilling helps prevent the cookies from spreading too much while baking.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Shape the Cookies:
- Roll the chilled dough into 1-inch balls.
- Roll each ball in granulated sugar to coat.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake the cookies for 8 to 10 minutes, or until the edges are lightly browned.
- Add Chocolate Kisses:
- Immediately after removing the cookies from the oven, press a chocolate kiss into the center of each cookie. The cookie may crack slightly around the edges; this is normal.
- Cool:
- Transfer the cookies to a wire rack to cool completely, allowing the chocolate to set.
Notes
- Storage: Store the cookies in an airtight container at room temperature for up to a week.
- Freezing: You can freeze the unbaked dough balls for up to 3 months. When ready to bake, roll them in sugar and bake from frozen, adding an extra minute to the baking time.
- Variations: For a festive touch, roll the dough balls in colored sugar sprinkles before baking.