Soft and Sweet Peanut Butter Blossom Cookies

Why You’ll Love This Recipe

• Simple Ingredients: Chances are, you already have everything you need in your pantry!
• Quick to Make: From mixing to baking, these cookies come together in no time at all.
• Perfectly Balanced: The richness of peanut butter and the sweetness of chocolate are a match made in dessert heaven.
• Customizable: Add your own twist with different chocolates or peanut butter brands.

Ingredients Breakdown

Essentials

• Peanut Butter: Go for creamy, unsweetened peanut butter for the best texture and balance. If sweetened is all you have, reduce the sugar slightly.
• Granulated Sugar: Adds that necessary sweetness and gives the cookies their classic baked cookie flavor.
• Brown Sugar: Keeps the cookies moist and enhances the caramel-like undertones.
• Unsalted Butter: Ensure it’s softened for easy creaming with the sugars.
• All-Purpose Flour: The foundation of these classic cookies. Be sure to measure accurately to avoid dense dough.
• Hershey’s Kisses: Unwrap them ahead of time to save yourself a step while the cookies bake.
• Baking Powder & Baking Soda: These leaveners give your cookies the perfect lift and texture.
• Egg: Adds structure and richness to the dough.
• Vanilla Extract: For that extra touch of warmth and flavor depth.

Pro Tips

If you prefer a crisper cookie, swap out half the butter for shortening. And if chocolate kisses aren’t your thing, try mini peanut butter cups or dark chocolate squares instead!

Step-by-Step Instructions

Let’s make these iconic cookies together, step by step! Here’s how:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter, peanut butter, white sugar, and brown sugar with an electric mixer until smooth and fluffy.
3. Add the egg and vanilla extract, mixing until fully combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and a pinch of salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing!
6. Roll about a tablespoon of dough into small, even balls. Roll the balls in granulated sugar for that classic sparkle.
7. Place the dough balls about 2 inches apart on the prepared baking sheet. Bake for 8-10 minutes, until the edges are just set but the centers remain soft.
8. While the cookies are still hot, gently press an unwrapped Hershey’s Kiss into the center of each one. Let the cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Chef’s Tips and Tricks

• Chill Your Dough: If your dough feels too soft or sticky, pop it in the fridge for about 20 minutes before rolling. This helps the cookies keep their nice rounded shape.
• Unwrap Chocolates First: Prep your Hershey’s Kisses ahead of time so they’re ready to go once the cookies come out of the oven.
• Don’t Overbake: Take them out as soon as the edges are set. They’ll continue to cook slightly on the baking sheet.

Recipe Variations and Serving Suggestions

• Nut-Free Option: Use sunflower seed butter or cookie butter for a delicious twist!
• Flavor Variations: Try almond extract instead of vanilla for a subtle nutty flavor, or swap out the Hershey’s Kisses for your favorite chocolate truffle.
• Pairing Ideas: Serve these with a tall glass of cold milk, or make them part of a holiday cookie platter alongside Snickerdoodles and Chewy Chocolate Chip Cookies.

FAQs

• Can I freeze the dough? Yes! Roll the dough into balls, place them on a tray, and freeze until solid. Transfer them to a bag or container, and you can bake them straight from the freezer—just add an extra 1-2 minutes to the bake time.
• How should I store these cookies? Keep them in an airtight container at room temperature for up to a week. They also freeze beautifully after baking!
• Can I use chunky peanut butter? Absolutely, though the cookies may have a slightly less smooth texture.

Peanut Butter Blossoms Recipe Card