Peanut Butter Blossoms Cookie Recipe
User Reviews
4.8
Peanut Butter Blossoms Cookie Recipe
Description
The cookie dough is prepared by creaming together brown sugar, granulated sugar, butter, and peanut butter until light and fluffy. Eggs and vanilla extract add richness and flavor. Dry ingredients including flour, baking soda, and kosher salt are beaten in on low speed. After mixing, the dough is refrigerated to firm up. Chocolate kisses and extra granulated sugar are chilled separately before assembly. Dough balls are shaped using a small scoop or hands, rolled in granulated sugar for a slight crunch, and baked on parchment-lined sheets. The unwrapped chocolate kiss is placed on each cookie shortly after baking, allowing it to soften without fully melting, creating the signature look.
This recipe yields about 36-48 cookies depending on size. The chilling step contributes to a better texture and shape in the oven.
These cookies combine peanut butter’s savory depth with a sweet chocolate accent and sugary coating, popular as a festive treat.
Ingredients
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup butter unsalted, softened
- 1/2 cup peanut butter creamy
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup granulated sugar for rolling
- 36-48 chocolate kisses unwrapped
Instructions
- In a large mixing bowl, add brown sugar, 1/2 cup granulated sugar, softened butter and peanut butter. Using a hand mixer (or stand mixer if you have one), beat on MED speed until light and fluffy, about 1-2 minutes.
- Add egg and vanilla and beat until well mixed. Add flour, baking soda, and salt, and beat on LOW until combined and no flour streaks remain. Scrape the bowl if needed.
- Cover bowl with plastic wrap and refrigerate for 30 minutes or more. Add unwrapped chocolate kisses to a bowl and refrigerate as well, until ready to add to baked cookies.
- When ready to bake, preheat oven to 375 F degrees. Line a baking sheet with a sheet of parchment paper and set aside. Add final 1/2 cup granulated sugar to a small shallow bowl, and set aside.
- Using a small cookie scoop (1.5 tablespoon size is perfect), or your hands, shape dough into balls a little larger than 1 inch in diameter. Gently roll balls in bowl of granulated sugar to coat on all sides.
- Place approximately 2 inches apart on prepared baking sheet and bake 9-10 minutes, until lightly golden brown and tops of cookies have a cracked appearance.
- Press a chocolate kiss into the center of each cookie, then remove to a cooling rack to continue cooling.
Notes
- This recipe yields approximately 36 to 48 cookies depending on size.
- Prep time excludes chilling time, which varies depending on individual refrigerator conditions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 74mg | 3% |
| Potassium | 35mg | 1% |
| Sugar | 11g | 22% |
| Vitamin A | 85IU | 2% |
| Calcium | 16mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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