Peanut Butter Blossoms Recipe
User Reviews
4.7
Peanut Butter Blossoms Recipe
Description
The recipe starts by creaming butter, creamy peanut butter, and sugars, then adding vanilla and eggs. The dry mix of flour, baking soda, and salt is incorporated to form a soft dough. Individual 1-inch balls of dough are rolled in granulated sugar before baking on a parchment-lined sheet. The cookies bake just enough to puff with minimal spread, creating a soft texture.
Once baked, a chocolate Hershey's Kiss is pressed onto the warm cookies, slightly melting the candy to adhere. The combination of nutty peanut butter and sweet chocolate makes these cookies distinctive. Rolling in sugar adds a subtle crunch and sweetness to the exterior.
Peanut Butter Blossoms store well in airtight containers at room temperature and can be frozen for up to six weeks, making them suitable for holiday baking. Dough can be prepared up to one day ahead. If chocolate candies detach after cooling, briefly reheating the cookies with kisses on top helps them set firmly.
Ingredients
- 1 cup butter room temperature, 8 ounces, salted
- 1 cup peanut butter 250 grams, creamy
- 1 cup granulated sugar 200 grams
- 1 cup light brown sugar 210 grams
- 1 teaspoon vanilla extract 5 grams
- 3 large egg
- 4 cups all-purpose flour 520 grams
- 2 teaspoons baking soda 12 grams
- 1/4 teaspoon salt
- 1/2 cup granulated sugar for rolling
- 60 chocolate candies unwrapped, Hershey Kiss brand
Instructions
- In the bowl of a stand mixer with the paddle attachment (or with an electric hand mixer), cream the butter, peanut butter and sugars for 2-3 minutes on medium speed. Add vanilla and mix again. 1 cup salted butter, 1 cup creamy peanut butter, 1 cup granulated sugar, 1 cup light brown sugar, 1 teaspoon vanilla extract
- Then add the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl as needed. 4 cups all-purpose flour
- In a separate medium bowl, whisk the flour, baking soda and salt. 4 cups all-purpose flour, 2 teaspoons baking soda, 1/4 teaspoon salt
- Add the dry ingredients to the wet ingredients in stand mixer bowl and mix until well combined until a soft dough forms.
- Shape dough into 1-inch balls and then roll the cookie dough balls in sugar. Place the balls of dough onto a parchment paper lined baking sheet. Leave about 2" between each cookie dough ball. The dough will not spread that much, but will puff slightly. 1/2 cup granulated sugar for rolling
- Refrigerate the cookie dough balls for 15 minutes. While dough is chilling, heat oven to 375ºF.
- Bake for about 8 minutes. If you like cookies to be soft, be sure not to overbake them. As soon as the cookies come out of the oven, press the milk chocolate kisses into the center of the cookie. 60 Hershey Kiss candies
- Allow the cookies to cool for about 3 minutes on the pan, then move to a wire rack to cool completely.
Notes
- The estimated calorie counts depend on ingredient brands and may vary; consult a nutritionist for precise info.
- You can prepare the dough up to one day in advance for convenience.
- To secure chocolate kisses after baking, place the cookies back in the oven for about one minute once the kiss is placed.
- Store finished cookies in airtight containers at room temperature or freeze them for up to six weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 126mg | 5% |
| Potassium | 57mg | 1% |
| Sugar | 13g | 26% |
| Vitamin A | 135IU | 3% |
| Calcium | 20mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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