Peanut Butter Blossoms
User Reviews
5
Peanut Butter Blossoms
Description
This cookie begins by creaming unsalted butter, creamy sweetened peanut butter, brown sugar, and granulated sugar until well combined and fluffy. Eggs and vanilla extract are mixed in, then dry ingredients including all-purpose flour, baking soda, and salt are folded to form a soft dough. The dough chills for 30 minutes to help develop structure and ease handling.
Cookies are portioned into even balls, rolled in granulated sugar for a lightly crisp exterior, and baked at 350°F until puffed and edges set. Immediately after removing from the oven, an unwrapped milk chocolate Hershey Kiss is pressed into the center of each cookie while still warm, allowing the chocolate to soften and adhere without melting completely.
The cookies have a tender bite with a peanut butter flavor complemented by the milk chocolate center, making them a popular treat around holidays and celebrations.
The recipe offers guidance for storing the cookies at room temperature or refrigerated, with layers separated by parchment or wax paper to protect chocolate toppings.
Ingredients
For The Cookies:
- 1 tick butter at room temperature, unsalted
- ¾ cup peanut butter creamy, sweetened
- ½ cup light brown sugar packed
- ⅓ cup granulated sugar
- 1 egg at room temperature, large
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
To Finish:
- ¼ cup granulated sugar
- 24 milk chocolate unwrapped, Hershey Kisses
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, peanut butter, brown sugar and granulated sugar at medium speed for 3 minutes. Scrape down the sides of the bowl and egg and vanilla extract. Mix at medium speed for 1 minute.
- In a medium bowl, whisk together flour, baking soda and salt. Add the dry ingredients to the peanut butter mixture and mix at low speed until no streaks of flour remain. Cover the bowl with cling wrap and set in the fridge to chill for 30 minutes.
- While the dough chills, preheat the oven to 350˚F and line two rimmed baking sheets with parchment paper.
- Using a 1.5 tablespoon-size spring loaded cookie scoop, scoop 12 dough balls on each prepared baking sheet about 2 inches apart. Roll into even balls, then coat each in sugar. Bake for 10-12 minutes, or until the cookies have puffed up and the edges have set.
- Remove cookies from the oven. Working quickly, press a Hershey Kiss into each cookie, then transfer to a cooling rack until the cookies are cool and the chocolate is set.
Notes
- Store cookies in an airtight container at room temperature; use parchment or wax paper between layers to prevent chocolate kisses from sticking.
- Cookies remain fresh for about one week at room temperature.
- For longer storage, refrigerate in an airtight container for up to two weeks to maintain texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 91mg | 4% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 129IU | 3% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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