Peanut Butter Blossoms
User Reviews
5
Peanut Butter Blossoms
Description
Peanut Butter Blossoms feature a cookie dough base mixing creamy peanut butter with softened butter and sugars to create a balanced sweetness and rich texture. The dough contains leavening agents like baking powder and baking soda to ensure the cookies rise lightly and have a soft crumb. After baking just shy of browning, each cookie is topped with a chocolate Kiss that softens slightly, granting a distinctive peanut butter and chocolate combination. The sugar coating adds a subtle exterior crunch and sparkle.
The finished cookies hold their round shape due to rolling the dough balls in sugar before baking and spacing them evenly on the baking sheet. They cool briefly on the baking sheet before transferring to a rack, ensuring the chocolate kisses remain properly set. These treats make good holiday gifts or snacks and store well in airtight containers.
Chilling the dough is not indicated, nor are special storage instructions beyond airtight containment, so they are best enjoyed fresh or within a few days of baking.
Ingredients
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup peanut butter creamy
- 3/4 cup butter , softened
- 3/4 cup sugar
- 3/4 cup brown sugar , packed
- 2 egg
- 1 teaspoon vanilla
- sugar extra, for rolling
- 36 chocolate Kiss candies
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together softened butter with brown sugar and white sugar. Beat for 1 minutes.
- Add peanut butter and blend until combined.
- Add vanilla, blending again. And then one egg at a time, blending until combined.
- In a medium mixing bowl, soft together baking powder, baking soda, salt and flour.
- Add to wet mixture until just combined.
- Shape dough into 1-inch balls and then roll in a bowl of white sugar.
- Place cookies 2 inches apart on prepared baking sheet.
- Bake cookies 11-12 minutes or until right before they start to brown.
- Immediately after removing from the oven, place one chocolate kiss in the center of each cookie, pressing down lightly to secure.
- Cool on baking sheet for 2-3 minutes, then carefully transfer to a cool rack.
- Store in an airtight container.
- If you’ve tried this recipe, come back and let us know how it was!
Notes
- The recipe is adapted from Jiffy Peanut Butter, which suggests this is a classic and reliable recipe base.
- Roll dough balls evenly in sugar to help cookies keep shape and develop a light crust.
- Add the chocolate Kiss immediately after baking to allow it to melt slightly and set properly on the warm cookie.
- Store the finished cookies in an airtight container to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 138mg | 6% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 131IU | 3% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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