Peanut Butter Blossoms
Soft, chewy peanut butter cookies topped with melting chocolate kisses, perfect for any occasion.
Ingredients
Dough Ingredients
- 1 stick Unsalted butter, softened Add flavor and helps cookies hold shape.
- 1/2 cup Creamy peanut butter Use no-stir variety for best texture.
- 1/2 cup Brown sugar Adds moisture and richness.
- 1/4 cup Granulated sugar
- 1 large Egg Binds the dough and adds structure.
- 1 teaspoon Vanilla extract Enhances peanut butter flavor.
- 1 1/2 cups All-purpose flour Measure accurately.
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt Enhances the flavors.
- 36 Chocolate kisses, unwrapped Press into cookies while they are hot.
- extra sugar Granulated sugar for rolling For classic sparkle.
Instructions
Make the dough
- Cream the softened butter and peanut butter together until smooth, about 1 to 2 minutes on medium speed.
- Add brown sugar and granulated sugar, beating until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet, mixing on low speed just until a dough forms. Do not overmix.
Chill and scoop
- Cover the dough and chill for 30 minutes.
- While dough chills, unwrap the chocolate kisses and preheat oven to 350°F. Line baking sheets with parchment.
- Scoop dough into 1 tablespoon portions, roll into balls, and roll in granulated sugar to coat.
Bake and blossom
- Place dough balls 2 inches apart on the baking sheet.
- Bake for 8 to 10 minutes, until cookies puff up and edges are set.
- Immediately press a chocolate kiss into the center of each cookie.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies after cooling flat, or freeze unbaked scooped dough, adding a minute or two to the bake time when baking from frozen.