Peanut Butter Blossoms
Peanut Butter Blossoms: A classic cookie recipe that everyone adores! Soft, pillowy peanut butter cookies with a milk chocolate kiss in the center.
Peanut butter blossoms!
These are a total classic. Am I right?
I totally meant to get this recipe up before Christmas but I just was not able to make it happen.
It’s ok though because these cookies are not just for the holidays. They are an all-year ’round treat!
And I mean what’s not to love. Peanut butter and chocolate are a match made in heaven! Just like the Reese’s people used to always say, they’re “two great tastes that taste great together.” (Probably dating myself with that one but whatev’s!)
The peanut butter chocolate desserts I have here on Baking a Moment are probably some of my favorites ever. And my friends and family would agree with me on that one! Be sure to check out my peanut butter bars, peanut butter brownies, peanut butter pie, and peanut butter tandy cake if you’re a fan as well.
But today it’s all about the peanut blossom cookies.
WHAT ARE PEANUT BUTTER BLOSSOMS
These things have been around forever and they’re a huge crowd pleaser!
It starts with a soft, fluffy peanut butter cookie recipe. The dough for the cookies is rolled in sugar, for an extra sweet taste and a little bit of a sandy crunch when you bite into them. The peanut butter flavor is off-the-charts good, and then you have the sweet milk chocolate center. Perfection!
Plus, they’re totally adorable to look at. With that chocolate kiss, they’re perfect for a Valentine’s party, or any other time you want to show someone special a little extra love.
HOW TO MAKE PEANUT BUTTER BLOSSOM COOKIES
To make this easy cookie recipe, start by creaming the butter and sugar.
We are using a combination of light brown and white sugars here. The brown sugar keeps the cookies extra-moist and gives them a little boost of warm flavor.
Be sure to beat these ingredients together on medium-high speed for a full 5 minutes! This step is really important and will help your cookies to be super soft and pillowy. The mixture should look very pale and be very fluffy. If it’s not, you could end up with dense lumps and you won’t get as many cookies out of the batch.
Once you’ve got lots of air into the batter, mix in the peanut butter.
When that’s fully incorporated, scrape down the bottom and sides of your bowl with a silicone spatula, and add the egg.
Work the egg in completely, then it’s time for the dry ingredients. Flour, baking soda, and salt all get mixed in until just barely combined. You don’t want to overwork the dough once the flour’s gone in!
Scoop the cookie dough into 1.5-tablespoon balls, and roll the balls in granulated sugar. It makes them so sparkly!
Place the unbaked cookies on a parchment-lined baking sheet, and pop them into the oven for 8 to 10 minutes.
You’ll know they’re done when they’re set around the edges but still very soft in their centers. Be careful not to overbake them, or they’ll come out dry!
Immediately after pulling them from the oven, press a chocolate kiss into the center of each cookie. The cookie will still be very soft and the candy will nestle right in.
At first, the kisses will get really soft from the heat of the cookies, but as everything cools down they’ll firm back up again!
WHAT KIND OF PEANUT BUTTER TO USE
For the cookies you see here, I used regular creamy peanut butter. You could probably use crunchy too though, if you’d like!
The brand I typically bake with is Jif.
I have not tried making these cookies with natural peanut butter, but I have a feeling it would yield a different result. Those types of products tend to be runnier, so that might not work as well. If you have experience with this, I’d love it if you could post your thoughts in a comment down below!
ARE THESE GLUTEN-FREE?
This is not a gluten-free recipe, as it contains all-purpose flour, but if you have a gluten-free flour blend that subs 1:1 for regular flour, I would think that would work well as a replacement.
Here are a few good options:
CAN THEY BE MADE AHEAD?
Peanut butter blossoms are a great make-ahead treat!
This allows them plenty of time to cool and for the Hershey’s Kisses to firm back up again.
You can also make the dough ahead of time. Wrap it tightly and refrigerate it for up to a few days, or you can scoop and shape the cookies, then freeze them on a baking sheet. Once they’re frozen solid, transfer them to a zip-top bag, and bake them off a few at a time, whenever that peanut butter blossom craving strikes!
HOW LONG DO THEY LAST?
These cookies will last 5 to 7 days, at room temperature. Just keep them in an airtight container, so they don’t dry out or get stale.
Once baked, they can also be frozen. They’ll keep for a month or two in the freezer, tightly wrapped.
HOW TO STACK PEANUT BUTTER BLOSSOMS
It can be a little awkward to try and stack these cookies, what with the big chocolate point sticking up from the middle. But I’ve found that if you alternate them, they fit together nicely in the container.
In other words, line them up in rows, and then stack the next row slightly off-center, so that the upper cookies are nestled in between the bottom cookies’ kisses.
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Peanut Butter Blossoms
- 1/2 cup (113.5 g) unsalted butter, (1 stick), softened
- 1/2 cup (110 g) light brown sugar , (loosely packed)
- 1/2 cup (100 g) granulated sugar, , plus extra for rolling
- 1/2 cup (129 g) creamy peanut butter
- 1 egg, (large)
- 1 3/4 cup (218.75 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt, (scant)
- 30 milk chocolate kisses
- Preheat the oven to 375 degrees F, and line baking sheets with parchment paper.
- Place the butter, brown sugar, and granulated sugar in a large bowl and cream together on medium-high speed until very pale and fluffy (5 full minutes).
- Stir in the peanut butter until smooth.
- Scrape the bottom and sides of the bowl with a silicone spatula, then stir in the egg until fully incorporated.
- Add the flour, baking soda, and salt, and stir together on low speed until just barely combined.
- Using a 1.5-tablespoon cookie scoop, portion the dough out into balls and roll them in additional granulated sugar.
- Place the unbaked cookies on the prepared baking sheet, and bake for 8 to 10 minutes, or until set around the edges but still very soft in the center (do not overbake).
- While the cookies are still hot from the oven, press a chocolate kiss down into the center of each cookie.