Peanut Butter Blossoms
User Reviews
5
Peanut Butter Blossoms
Description
This recipe mixes softened butter with granulated and brown sugar until combined, then adds creamy peanut butter, egg, and vanilla extract. Flour, baking soda, and salt are whisked together and blended into the wet ingredients. The dough can be chilled if too soft, then scooped into tablespoon-sized balls, rolled in granulated sugar for a sweet, slightly crunchy coating.
Baked at 375°F, the cookies are removed when nearly set, and Hershey's kisses are pressed into their centers while still warm, allowing the chocolate to melt slightly and adhere. Cooling on a rack sets the shape and texture. These cookies balance the rich peanut butter flavor with the sweet chocolate top and sugary exterior.
The cookies are spaced apart for even baking and can be stored or chilled after cooling. They are convenient for sharing or gifting and have a distinct, recognizable appearance.
Ingredients
- 1 1/2 cups (212g) all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter softened but still slightly firm
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2/3 cup (165g) peanut butter creamy
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup (70g) granulated sugar or cane sugar
- 36 milk chocolate brand Hershey's Kisses
Instructions
- Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone bakings mats.
- In a small mixing bowl whisk together flour, baking soda and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1/2 cup granulated sugar and brown sugar until combined.
- Mix in peanut butter then blend in egg and vanilla. Add in flour mixture and mix until combined. If dough seems too wet you can chill for a bit if needed - though I never need to.
- Scoop dough out 1 even tablespoon at a time and shape into balls. Place 1/3 cup sugar in a bowl then roll balls into sugar to coat.
- Transfer to baking sheets spacing cookies 1 1/2-inches apart. Bake one sheet at a time in preheated oven 7 - 9 minutes until nearly set.
- Meanwhile unwrap chocolates. Immediately after removing cookies from oven gently press one chocolate into each cookie*.
- Transfer to a wire rack and transfer to fridge or freezer for a 5 - 10 minutes to let the chocolate set. Store cookies in an airtight container at room temperature.
- Random side note, if you've had an issue with the Kiss coming off you can add a small dab of peanut butter to the Kiss before pressing them on.
- Recipe source: inspired by NYT and others
User Reviews
Overall Rating
5
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