Peanut Butter Blossoms
User Reviews
5
Peanut Butter Blossoms
Description
This recipe produces peanut butter cookies combining creamy peanut butter with softened butter, sugars, egg, vanilla, flour, and baking soda. The dough is scooped into balls and rolled in granulated sugar before baking at 375°F. Once baked and still warm, a chocolate kiss is pressed into the center causing characteristic cracks on top.
The cookies are tender yet hold their shape well, offering a sweet and slightly salty contrast between the peanut butter base and chocolate center. They are suitable for cookies plates, holiday baking, or as a treat with tea or milk.
Tips include using room temperature eggs for better mixing and accurately measuring flour with a scale or spoon-and-level method to avoid dry cookies. Creamy, no-stir peanut butter is recommended for consistent texture. To prevent chocolate melting or losing shape, chilling the kisses briefly before pressing is an option. Inviting helpers to unwrap kisses and roll dough speeds preparation and adds fun to baking.
Ingredients
- ¾ cup peanut butter 188g, creamy
- ½ cup butter softened (113g, unsalted
- ½ cup granulated sugar plus more for rolling (100g)
- ½ cup light brown sugar 110g, packed
- ¼ teaspoon salt
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour (180g)
- ½ teaspoon baking soda
- 36 chocolate kisses unwrapped, Hersey's brand
Instructions
- Preheat the oven to 375°F. Line cookie sheets with parchment paper.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the peanut butter, unsalted butter, sugars and salt. Cream together by beating on medium speed until well combined. Add the egg and vanilla. Beat until well combined. Scrape down the bowl. Add the flour and baking soda and beat on low speed just until combined.
- Scoop the dough and roll into 1-inch balls. Coat in additional granulated sugar if desired. Place on a prepared baking sheet 2 inches apart.
- Bake for 8 to 10 minutes or until the cookies look puffy and cracked and the bottom just start to turn brown. Immediately press a chocolate kiss into the center of each cookie. (The cookies will crack and that’s okay!) Allow the cookies to cool completely on the pan, until the chocolate is set. Serve or store in an airtight container for up to 1 week.
Notes
- Use room temperature eggs to blend evenly and improve dough texture.
- Measure flour by weight or fluff and spoon into cups to avoid overpacking and dry cookies.
- Use creamy no-stir peanut butter to prevent separation issues in dough.
- Chill chocolate kisses for 10 minutes before pressing if you want to maintain their shape during baking.
- Enlist helpers for unwrapping kisses and rolling dough balls to speed assembly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 62mg | 3% |
| Potassium | 43mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 86IU | 2% |
| Calcium | 17mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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