Classic Peanut Butter Blossoms
Ingredients
- 1 and 1/4 cups all-purpose flour
156g
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
softened to room temperature, 8 Tbsp; 113g
- 1/2 cup packed light or dark brown sugar
100g
- 1/4 cup granulated sugar
50g
- 1 large egg
at room temperature
- 3/4 cup creamy peanut butter
about 185g
- 1 teaspoon pure vanilla extract
- 24 chocolate kiss candies
unwrapped
- 1/2 cup granulated sugar
100g
- OR: 1/4 cup green sanding sugar and 1/4 cup red sanding sugar
50g
Directions
- 1
Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- 2
In a large bowl using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. Switch to medium-high speed and beat in the brown sugar and 1/4 cup (50g) granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl with a silicone spatula as needed. Add the peanut butter and vanilla extract and beat until combined.
- 3
Add the flour mixture to the wet ingredients and beat on low speed until combined. The dough will be very creamy and soft. Cover and chill the cookie dough in the refrigerator for at least 1 hour, and up to 3 days.
- 4
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside. Also, make sure there’s room in your freezer because the cookies will need to be placed inside to prevent the chocolates from melting.
- 5
Roll & Bake: Scoop and roll cookie dough, about 1 heaping Tablespoon of dough each. Roll each ball in the 1/2 cup of sugar (or sanding sugar) and arrange on the baking sheet about 3 inches apart. Bake for 11–13 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow to cool on the baking sheets for 5 minutes.
- 6
Set the chocolate: Press a chocolate kiss candy into the center of each, then, using a thin spatula, immediately transfer the cookies to a large plate or a few smaller plates (gently—they’re soft). Place the plate(s) of cookies in the freezer for 10 minutes to quickly set the chocolate in the cookie.
- 7
Remove from the freezer and serve.
- 8
Cookies stay fresh covered at room temperature for up to 1 week.
Classic Peanut Butter Blossoms
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About this Recipe
Craving that quintessential melt-in-your-mouth cookie with the perfect balance of rich peanut butter and sweet chocolate? These Classic Peanut Butter Blossoms deliver exactly that nostalgic flavor you remember, making them a beloved treat for any occasion.
This recipe shines by adhering to classic cookie-making principles, utilizing room temperature butter and eggs to ensure a smooth, emulsified dough. The thoughtful combination of brown and granulated sugars contributes to both a wonderfully chewy texture and a subtly crisp edge, perfectly complementing the creamy peanut butter base that defines these iconic cookies.
Prepare for a delightful sensory experience. You'll find a soft, tender cookie with a rich, nutty peanut butter flavor that yields to a perfectly melted chocolate kiss in the center. The slightly sweet crust from the rolled sugar adds a lovely textural contrast, making each bite incredibly satisfying. These cookies are straightforward to make, offering a rewarding baking project that culminates in 24 perfectly formed, irresistible treats.
For a festive twist, you can swap the second portion of granulated sugar, used for rolling the dough, with a vibrant mix of green sanding sugar and red sanding sugar. This simple change adds a beautiful holiday sparkle, making your peanut butter blossoms stand out on any seasonal dessert platter.
These classic cookies are perfect for holiday gatherings, potlucks, or simply as a comforting snack with a glass of milk. They also make a thoughtful homemade gift.