Peanut Butter Blossoms
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 mins
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Chill Time
3 hrs
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Total Time
3 hrs 18 mins
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Servings
22 cookies
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Calories
166 kcal
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Course
Baked Goods
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Cuisine
American
Peanut Butter Blossoms
Description
This recipe crafts Peanut Butter Blossoms that balance a rich peanut butter taste with a tender crumb. Creamy peanut butter is mixed with butter and sugars, then combined with flour, baking soda, and salt for leavening and structure. After chilling to firm the dough and limit spreading, the dough is scooped into equal portions. Once baked, each cookie is topped with a Hershey's Kiss that softens slightly but keeps its shape.
The cookies have a soft texture and a recognizable peanut butter flavor contrasted by the chocolate candy topping. Baking at 350°F develops a light golden edge while maintaining tenderness inside.
These cookies keep well at room temperature or can be frozen, and unbaked dough stores effectively for days refrigerated or months frozen to bake as needed.
The dough should be fully chilled before baking to avoid flat cookies. Rolling baked cookies in sugar before baking is optional but recommended for a subtle crunch and added sweetness on the exterior.
Ingredients
- 1 egg large
- ½ cup butter unsalted
- ½ cup light brown sugar packed
- ¼ cup granulated sugar optional, plus 1/3 cup for rolling
- ¾ cup peanut butter something like Skippy or Jif works best, don’t use a ‘natural’ peanut butter that separates, creamy
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt or to taste
- 22 Hershey’s Kisses unwrapped
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), add the egg, butter, brown sugar, 1/4 cup granulated sugar, and cream on medium-high speed until light and fluffy, about 3 to 4 minutes.
- Stop, scrape down the sides of the bowl, and add the peanut butter, vanilla, and mix on medium-high speed until incorporated, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix.
- Using a two-tablespoon cookie scoop form approximately 22 equal-sized mounds of dough.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
- Optionally (but recommended) add 1/3 cup sugar to shallow bowl and roll dough mounds through sugar.
- Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 to 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. I let them cool on the baking sheet and don’t use a rack.
- Immediately place one Kiss in the center of each cookie, pressing down slightly so the edges crack a bit if desired.
- Allow cookies to cool for at least 15 minutes before serving, or until chocolate has had time to set up and has ‘glued’ onto the cookie.
Notes
- Store baked cookies airtight at room temperature for up to 1 week.
- Freeze baked cookies for up to 6 months to retain freshness.
- Unbaked dough can be refrigerated for up to 5 days or frozen for 4 months for future baking.
- Chilling the dough for at least 3 hours is essential to prevent cookies from spreading too thin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 166kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 21mg | 7% |
| Sodium | 104mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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