Peanut Butter Blossoms
Peanut Butter Blossoms are soft and chewy peanut butter cookies rolled in sugar and topped with warm chocolate kisses. They bake up with perfect crackly tops and rich peanut butter flavor, making them a classic cookie tray favorite and a must for holiday baking.
Servings: 48
Calories: 68kcal
Ingredients
- ½ cup unsalted butter softened
- ¾ cup creamy peanut butter
- ⅓ cup granulated sugar plus extra for rolling
- ⅓ cup light brown sugar packed
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 48 chocolate kiss candies unwrapped (e.g., Hershey's Kisses)
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, beat together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the egg, milk, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.
- Scoop out about 1 tablespoon of dough and roll it into a ball. Roll each ball in additional granulated sugar to coat evenly.
- Place the dough balls onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the tops are slightly cracked.
- While the cookies are baking, ensure all chocolate kisses are unwrapped.
- Immediately upon removing the cookies from the oven, press a chocolate kiss into the center of each cookie. The cookies may crack slightly around the edges when the chocolate is pressed in; this is normal.
- Allow the cookies to cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely. The chocolate will soften from the heat but will firm up again as the cookies cool.
Notes
- Use creamy peanut butter: Avoid natural peanut butter since the oil separates and affects the texture.
- Measure the flour correctly: Spoon and level to avoid adding too much flour. Too much flour leads to dry or dense cookies.
- Do not overbake: Pull the cookies from the oven as soon as the tops begin to crack. They will finish setting as they cool and stay soft.
- Press the chocolate kisses in while warm: Give the cookies a few seconds out of the oven before adding the chocolate so it softens without melting fully.
- Make ahead: Shape the dough balls and freeze them on a tray. Once frozen, transfer to a freezer bag and bake straight from the freezer.
- Freezing baked cookies: Freeze in layers with parchment in between. Thaw at room temperature for a fresh baked taste.
Nutrition
Serving: 1serving | Calories: 68kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 67mg | Potassium: 32mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 65IU | Vitamin C: 0.001mg | Calcium: 6mg | Iron: 0.3mg
