Description
Classic Peanut Butter Blossoms are soft, chewy peanut butter cookies topped with a perfect chocolate kiss in the center. These delightful treats combine the rich flavor of peanut butter with a touch of sweetness and a melty chocolate center, making them a favorite for holidays and special occasions.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup granulated sugar, plus extra for dusting
- 1/2 cup brown sugar, packed
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 large egg, at room temperature
Topping
- 24 chocolate candy kisses, such as Hershey's
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare it for baking the cookies at the right temperature.
- Mix Wet Ingredients: In a large bowl, combine the brown sugar, granulated sugar, creamy peanut butter, softened unsalted butter, and egg. Using an electric mixer on medium speed, blend these ingredients well until smooth and fully combined.
- Add Dry Ingredients: Lower the mixer speed to low and gradually add the flour, baking soda, baking powder, and salt. Mix just until the dry ingredients are incorporated to form the cookie dough.
- Shape and Roll Dough: Form the dough into 1-inch balls, then roll each ball in additional granulated sugar to coat. This adds a sweet crust and texture to the cookies.
- Arrange on Baking Sheet: Place the sugar-coated dough balls on an ungreased baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake Cookies: Bake one sheet at a time in the preheated oven for 10 minutes, or until the edges of the cookies turn a light golden brown.
- Add Chocolate Kiss: Immediately upon removing cookies from the oven, gently press one chocolate candy kiss into the center of each cookie while still warm so it adheres properly.
- Cool Cookies: Transfer the cookies to a wire rack to cool. Allow them to cool for about 1 hour so the chocolate centers can set properly before serving.
Notes
- For softer cookies, avoid overbaking; remove them when edges are just golden.
- Use room temperature egg and butter to ensure even mixing and better dough consistency.
- If you prefer a crunchier cookie, bake for the full 10 minutes; less time yields softer cookies.
- You can substitute peanut butter with almond or cashew butter for a different flavor profile.
- Make sure to press the chocolate kisses into the cookies immediately after baking for the best melt and adherence.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
