Soft Peanut Butter Blossoms
User Reviews
5
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Prep Time
20 mins
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Cook Time
9 mins
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Additional Time
30 mins
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Total Time
59 mins
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Servings
24 cookies
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Calories
158 kcal
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Course
Baked Goods
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Cuisine
American
Soft Peanut Butter Blossoms
Description
Soft Peanut Butter Blossoms start by creaming softened butter with granulated and brown sugar, incorporating peanut butter, egg, and vanilla for a smooth base. Flour, salt, and baking soda are sifted and gently mixed in to produce a supple dough which performs best when chilled to firm up for thick, chewy cookies.
Before baking, dough balls are rolled in granulated sugar, which adds a slightly crisp exterior. Cookies bake at 375°F for 9 to 10 minutes until tops crack but centers remain soft and slightly underbaked. Pressing an unwrapped Hershey’s Kiss chocolate candy into the center immediately after baking creates a warm, semi-melted chocolate topping that contrasts the peanut butter base.
These cookies offer a tender chew with sweet peanut butter flavor and a gentle chocolate finish. Serving them fresh maintains their soft interior. The use of processed creamy peanut butter helps maintain dough consistency and cookie quality.
Ingredients
- ½ cup granulated sugar plus extra for coating
- ½ cup brown sugar
- ½ cup butter softened, salted, 1 stick
- 1 large egg
- ½ cup peanut butter creamy
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- ¾ teaspoon baking soda
- 24 Hershey’s Kisses (or more or less, depending on how many cookies you make)
Instructions
- Preheat oven to 375°F. Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, use a handheld electric mixer or a stand mixer fitted with the paddle attachment to cream together granulated sugar, brown sugar and butter. Add egg, peanut butter, and vanilla extract. Beat well.
- In a separate bowl, whisk (or sift) together flour, salt, and baking soda. Gradually add the dry ingredients to the butter mixture; mix just until combined. Optional, but recommended: cover and chill dough for up to 30 minutes for really thick, chewy cookies.
- Place about ½ cup of additional granulated sugar in a shallow bowl. Using a cookie scoop (about 1 ½ tablespoons), roll dough into balls and coat in sugar.
- Place about 2 inches apart on greased baking sheets.
- Bake in the 375 degree F oven for 9-10 minutes, or until the tops begin to crack a little bit. The cookies will still be soft. Remove the baking sheets from the oven and place on wire racks to cool. Let the cookies cool for 2-3 minutes, then place a chocolate kiss in the center of each cookie, pressing down slightly.
- Cool on the baking sheets for about 3-5 more minutes, and then transfer to wire racks to cool completely.
Notes
- Unwrap chocolate kisses during baking to have them ready for topping freshly baked cookies.
- Remove cookies from oven while centers still look soft to keep them tender after cooling.
- Chilling dough about 30 minutes before baking yields thicker, chewier cookies.
- Use processed creamy peanut butter (e.g., Jif or Skippy) rather than natural versions to prevent separation and improve cookie texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 158kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 149mg | 6% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 128IU | 3% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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