Peanut Butter Blossoms: A Classic Treat

Name: Peanut Butter Blossoms
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: American
Ingredients: 1-3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon table salt; 1/2 cup unsalted butter, room temperature; 1/2 cup granulated sugar; 1/4 cup granulated sugar (extra for rolling); 1/2 cup light brown sugar, lightly packed; 3/4 cup smooth peanut butter; 2 tablespoons milk; 1 teaspoon vanilla extract; 1 large egg; 40 to 42 milk chocolate kisses, unwrapped

There’s something truly special about Peanut Butter Blossoms that brings back childhood memories of baking with loved ones. These delightful cookies feature a rich, nutty flavor from creamy peanut butter, paired perfectly with the sweet and slightly melted chocolate kiss on top. The texture is a delightful combination of chewy and crumbly, creating a comforting bite that warms the soul. Whether you’re making them for a holiday gathering, a bake sale, or simply to enjoy at home, these cookies are sure to make everyone smile. The irresistible aroma of peanut butter baking fills the kitchen, making it hard to resist sneaking a taste before they’re fully cooled. Let’s dive into this timeless recipe and create a batch of Peanut Butter Blossoms that are bound to impress.

Ingredients

1-3/4 cups all-purpose flour: The foundation for your cookies, providing structure and balance.
1 teaspoon baking soda: Helps the cookies rise and become light and fluffy.
1/2 teaspoon table salt: Enhances flavors and balances the sweetness.
1/2 cup unsalted butter, room temperature: Adds creaminess and richness to the dough.
1/2 cup granulated sugar: Sweetens the dough and helps create a light texture.
1/4 cup granulated sugar (extra for rolling): Adds a delightful sugary crunch to the exterior.
1/2 cup light brown sugar, lightly packed: Contributes moisture and a slight caramel flavor.
3/4 cup smooth peanut butter: Provides the signature flavor and creaminess of the cookies.
2 tablespoons milk: Helps to bind the dough together for a perfect consistency.
1 teaspoon vanilla extract: Adds warmth and depth to the flavor.
1 large egg: Acts as a binder, giving the cookies structure.
40 to 42 milk chocolate kisses, unwrapped: The perfect sweet topping that finishes the cookies beautifully.

Step-by-Step Instructions

In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
In a large mixing bowl, beat the unsalted butter with an electric mixer until smooth and creamy.
Gradually add the granulated sugar and light brown sugar to the butter, creaming them together until the mixture is light and fluffy.
Mix in the peanut butter until the mixture is fully combined and smooth.
Add the milk, vanilla extract, and egg to the mixture, and beat until everything is well incorporated.
Gradually fold in the flour mixture until a stiff dough forms. Cover the dough with plastic wrap and refrigerate for 30 to 60 minutes.
Preheat your oven to 375°F (190°C).
Scoop the chilled dough into 1-1/4 inch portions, rolling each piece into a ball. Then roll the balls in the extra granulated sugar.
Place the sugar-coated dough balls on ungreased baking sheets, leaving about 2 inches of space between each one.
Bake the cookies in the preheated oven for 8 to 10 minutes, or until they are set and lightly browned.
As soon as you take them out of the oven, press a Hershey’s kiss into the center of each cookie while they are still warm.
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Store any leftover cookies in an airtight container for 3 to 5 days or freeze for 2 to 3 months for later enjoyment.

Recipe Details

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 45 minutes (including chilling)
Servings: About 20 cookies
Calories: Approximately 120 calories per cookie

Tips, Storage & Variations

Chilling the Dough: Make sure to chill the dough to keep the cookies from spreading too much while baking.
Storage: Keep the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for 2 to 3 months.
Flavor Variations: You can use crunchy peanut butter for added texture, or mix in some chopped nuts for extra crunch.

FAQ Section

1. Can I use natural peanut butter for this recipe?
Yes, natural peanut butter can be used, but it may alter the texture slightly, making the cookies a bit denser.

2. How should I store leftover cookies?
Store them in an airtight container at room temperature.

3. Can I freeze the cookie dough?
Yes! You can freeze the dough for up to 3 months. Just thaw it in the refrigerator before baking.

4. How many cookies does this recipe make?
This recipe yields about 20 cookies, depending on the size of the dough balls.

5. Can I make these cookies without eggs?
Yes, you can substitute the egg with a flaxseed egg or applesauce for a vegan option.

6. What can I use instead of Hershey’s kisses?
You can use any chocolate candy or even caramel candies if you want to mix up the flavors.

Conclusion

Peanut Butter Blossoms are a timeless treat that brings happiness with each bite. They are perfect for sharing with family and friends or enjoying as a special indulgence for yourself. I encourage you to try making this classic recipe and share your experience. Happy baking, and may your kitchen be filled with the warm, inviting aroma of fresh cookies!

Peanut Butter Blossoms

Print Recipe

Classic cookies featuring creamy peanut butter with a sweet chocolate kiss on top, perfect for any occasion.

Author: hannah-reed
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1–3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon table salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/4 cup granulated sugar (extra for rolling)
1/2 cup light brown sugar, lightly packed
3/4 cup smooth peanut butter
2 tablespoons milk
1 teaspoon vanilla extract
1 large egg
40 to 42 milk chocolate kisses, unwrapped

Instructions

In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter with an electric mixer until smooth and creamy.
Gradually add the granulated sugar and light brown sugar to the butter, creaming until light and fluffy.
Mix in the peanut butter until fully combined and smooth.
Add the milk, vanilla extract, and egg, and beat until well incorporated.
Gradually fold in the flour mixture until a stiff dough forms. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
Preheat your oven to 375°F (190°C).
Scoop the chilled dough into 1-1/4 inch portions, rolling each into a ball, then coat in extra granulated sugar.
Place on ungreased baking sheets, leaving 2 inches apart.
Bake for 8 to 10 minutes, until set and lightly browned.
Press a chocolate kiss into the center of each cookie while warm.
Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.