Peanut Butter Blossom Cookies

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A plate of freshly baked Peanut Butter Blossom Cookies, each topped with a chocolate kiss.

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Peanut Butter Blossom Cookies are a delightful treat where a soft, peanut butter cookie meets a luscious chocolate kiss. In this easy and classic recipe, slightly chewy cookies are rolled in sugar and baked to perfection, then topped with a frozen chocolate kiss for a sweet surprise.

Ingredients:

Cookie Dough:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup softened butter (1 stick, preferably unsalted)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2/3 cup creamy peanut butter (brand preference: Jif or Skippy)
  • 1 egg (room temperature)
  • 1 teaspoon vanilla extract

Additional:

  • 1/4 cup sugar (for rolling)
  • 36 chocolate kiss candies (preferably Hershey’s, frozen)

How to Make Peanut Butter Blossom Cookies:

  1. Preparation: Start by placing the wrapped chocolate kisses in the freezer. Preheat your oven to 350 degrees and line baking sheets with silicone mats or parchment paper.
  2. Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. Creaming the Butter: Using a stand mixer or an electric hand mixer on medium speed, cream the butter, sugars, and peanut butter until the mixture is light and fluffy.
  4. Wet Ingredients: Add the room temperature egg and vanilla extract to the butter mixture, mixing just until incorporated.
  5. Combining Wet and Dry: Gradually add the dry ingredients to the wet mixture in increments, ensuring a smooth blend. Scrape down the bowl and beaters as needed.
  6. Chilling: Cover and refrigerate the dough for 2 hours.
  7. Forming Cookies: Roll the chilled dough into 3/4 to 1-inch balls and roll them in granulated sugar. Place the dough balls 2 inches apart on the prepared baking sheets.
  8. Baking: Bake for 8-10 minutes or until very lightly browned. While baking, unwrap the frozen chocolate kisses.
  9. Finishing Touch: Once out of the oven, wait for a minute before gently pressing an unwrapped chocolate kiss into the center of each cookie. Allow the cookies to fully cool on a wire rack.
  10. Storage: Store the cookies in an airtight container for up to a week. They can also be frozen for four to six weeks.

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