Peanut Butter Blossoms
User Reviews
5
Peanut Butter Blossoms
Description
The recipe begins by mixing flour, baking soda, and salt separately, then creaming butter with sugars until light and fluffy to develop air for a tender crumb. Peanut butter adds moist richness and flavor. Milk and vanilla are beaten in followed by egg, then flour mixture is incorporated to form a stiff dough which is chilled to firm up.
Portions of dough are rolled into balls, coated in granulated sugar for texture and slight crispness, then baked at 375°F for 8 to 10 minutes until set but not overbaked to avoid dryness. Immediately after removing from the oven, a milk chocolate kiss candy is gently pressed into the center, softening and creating a gooey chocolate center as it cools.
This method produces cookies with a soft interior and sugar-crusted edges, highlighting the sweet peanut butter flavor balanced by the chocolate top.
Ingredients
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 cup butter room temperature (1 stick, unsalted
- 1/2 cup granulated sugar , plus an extra 1/4 cup for rolling
- 1/2 cup light brown sugar , lightly-packed
- 3/4 cup peanut butter not "natural" peanut butter, smooth
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 large egg
- 40 to 42 milk chocolate kisses , unwrapped
Instructions
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with an electric hand mixer, beat butter until smooth. Cream the butter with 1/2 cup granulated sugar and the light brown sugar until light and fluffy. Beat in peanut butter.
- Scrape the bottom and sides of the mixing bowl. Beat in milk and vanilla, followed by the egg, until combined.
- Add the flour mixture and mix until a stiff dough forms. Cover the mixing bowl and refrigerate for 30-60 minutes.
- Preheat oven to 375 degrees F. Place 1/4 cup granulated sugar in a shallow bowl.
- Scoop the dough into 1-1/4 inch portions (40-42 portions), roll them into balls, and then roll them in the granulated sugar. Place on ungreased baking sheets, 2 inches apart.
- Bake the cookies 8-10 minutes, until set, lightly brown, and just starting to crack. Don't overbake.
- As soon as you remove the cookies from the oven, gently press a Hershey's kiss into each center. (The cookies will crack - this is normal and part of their classic appearance.) After about 5 minutes, transfer the cookies to a wire rack to cool completely, at least an hour. (The chocolate should be firm before the cookies are stored.)
- Store at room temperature in an airtight container for 3-5 days, or freeze for 2-3 months.
Notes
- The recipe is inspired by a 1957 Pillsbury Bake Off finalist but uses butter instead of shortening, increasing richness.
- Regular smooth peanut butter is recommended instead of natural to ensure proper texture and consistency.
- Press the chocolate kisses into the cookies while warm to soften the chocolate without breaking it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40to 42 cookies
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 90mg | 4% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 79IU | 2% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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