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Peanut Butter Blossoms Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 33 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Peanut Butter Blossoms are soft, chewy peanut butter cookies topped with a classic chocolate kiss. This delightful treat combines peanut butter and chocolate in every bite, making it a beloved favorite for holidays and everyday snacking. The cookies have a slightly crisp edge with a soft center, enhanced by the melty chocolate that settles perfectly on top right out of the oven.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients & Sugars

  • 1/2 cup unsalted butter, softened
  • 1/2 cup peanut butter (creamy or chunky)
  • 1/2 cup granulated sugar (plus extra for rolling)
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Topping

  • 24-30 chocolate kisses (unwrapped)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set the mixture aside for later.
  3. Cream the Butter and Sugars: Using a hand mixer or stand mixer, cream together the softened unsalted butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, approximately 2-3 minutes.
  4. Add the Wet Ingredients: Beat in the large egg, milk, and vanilla extract to the creamed mixture, mixing thoroughly until smooth and well combined.
  5. Combine the Dry and Wet Ingredients: Gradually add the dry ingredients into the peanut butter mixture, mixing just until combined to avoid overworking the dough.
  6. Shape the Dough: Scoop tablespoon-sized portions of dough and roll each into a ball. Roll the dough balls in extra granulated sugar to coat them evenly. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  7. Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges turn lightly golden but the centers remain soft and slightly underbaked for a chewy texture.
  8. Add the Chocolate Kisses: Immediately upon removing the cookies from the oven, press one unwrapped chocolate kiss into the center of each cookie. The residual heat will cause the cookie edges to crack slightly around the kiss, which is a signature look for these cookies.
  9. Cool and Serve: Allow the cookies to cool on the baking sheet for about 5 minutes to set, then transfer them to a wire rack to cool completely. This ensures the chocolate firms up without melting completely and the cookie sets perfectly.

Notes

  • For best results, use room temperature butter to ensure proper creaming with the sugars.
  • Rolling the dough balls in granulated sugar gives a subtle crunch and a pretty finish to the cookies.
  • The chocolate kisses must be unwrapped before placing on cookies, as the foil does not melt and could cause issues in the oven.
  • If you prefer a stronger chocolate flavor, you can slightly flatten the cookie dough balls before baking so the chocolate kiss melts more into the cookie.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze them for longer storage.

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Find it online: https://quickmealideasnow.com/peanut-butter-blossoms-recipe/