Delicious Peanut Butter Blossoms Recipe

If you are looking for the ultimate chocolate and peanut butter treat, look no further than these Peanut Butter Blossoms. These classic cookies are soft, chewy, and brimming with the irresistible flavor of smooth peanut butter. The moments right after you pull them from the oven fill your kitchen with a warm, nutty aroma that beckons you to indulge. Each cookie is crowned with a decadent milk chocolate kiss, providing the perfect balance of sweetness to the rich, nutty taste of the cookie. Whether for a holiday gathering, a potluck, or just a weekend treat, these cookies will be a hit with friends and family alike. Get ready to make a batch that will leave your loved ones asking for more!

Ingredients

1-3/4 cups all-purpose flour: This gives structure and texture to the cookies.
1 teaspoon baking soda: A leavening agent that helps the cookies rise and become light and fluffy.
1/2 teaspoon table salt: Enhances the flavors and balances the sweetness.
1/2 cup unsalted butter, room temperature: Adds richness and moisture; using unsalted allows you to control the saltiness.
1/2 cup granulated sugar: Contributes sweetness and helps create a crisp exterior.
1/4 cup granulated sugar (extra for rolling): Used for rolling the cookie dough balls to add sweetness and texture.
1/2 cup light brown sugar, lightly packed: Imparts a subtle caramel flavor and chewiness to the cookies.
3/4 cup smooth peanut butter: Provides the signature flavor and creamy texture; smooth is best for easy mixing.
2 tablespoons milk: Adds moisture and helps blend the ingredients.
1 teaspoon vanilla extract: Enhances the overall flavor of the cookies.
1 large egg: Binds the ingredients together and helps the cookies rise.
40 to 42 milk chocolate kisses, unwrapped: The classic topping that brings the whole cookie together with its sweet, creamy chocolate flavor.

Step-by-Step Instructions

In a mixing bowl, whisk together the flour, baking soda, and salt. Set this mixture aside for later.
In a mixer, beat the room-temperature butter until it is smooth and creamy.
Add both the granulated sugar and light brown sugar to the butter, then cream them together until the mixture is fluffy.
Mix in the peanut butter until fully incorporated, then add the milk, vanilla, and egg, blending well.
Gradually add the flour mixture to the wet ingredients, mixing until a stiff dough forms. Cover the dough and refrigerate for 30 to 60 minutes to firm it up.
Preheat your oven to 375°F. Pour the extra sugar into a small bowl.
Scoop the chilled dough into 1-1/4 inch portions, roll each one into a ball, and then roll the balls in the extra sugar. Place them on baking sheets, leaving 2 inches of space between each cookie.
Bake in the preheated oven for about 8 to 10 minutes, until the cookies are lightly browned.
Immediately after removing them from the oven, press a chocolate kiss into the center of each cookie.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Recipe Details

Prep Time: 30 minutes (plus chilling time)
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: Approximately 40 cookies
Calories: Approximately 100 per cookie

Tips, Storage & Variations

For better texture, ensure your butter is at room temperature before creaming it.
To store, keep the cookies in an airtight container at room temperature for about 3 to 5 days. For longer storage, you can freeze the cookies for up to 3 months.
Try using dark chocolate kisses for a richer flavor or even substitute half of the peanut butter with almond butter for a twist.

FAQ

1. Can I make Peanut Butter Blossoms without eggs?
Yes, you can use a flax egg or applesauce as an egg substitute to make them egg-free.

2. How can I soften butter quickly?
You can cut the butter into small cubes and let it sit at room temperature for about 15-20 minutes or use a microwave for about 10 seconds on low power.

3. Can I use crunchy peanut butter instead?
Yes, crunchy peanut butter can be used for added texture, though the cookies will be slightly different in consistency.

4. How do I prevent cookies from spreading too much?
Chilling the dough before baking can help maintain the shape of the cookies.

5. Can I add chocolate chips to the dough?
Certainly! You can fold in chocolate chips with the dough for extra chocolatey goodness.

6. Are Peanut Butter Blossoms suitable for gluten-free diets?
You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.

Conclusion

These Peanut Butter Blossoms are not just a delightful treat; they bring back memories and create new ones with every batch you bake. Perfect for sharing or enjoying on a quiet afternoon, these soft, chewy cookies will quickly become a family favorite. Don’t hesitate to try this recipe and share your baking experience with friends and family. Enjoy the cozy, nutty sweetness in every bite!

Delicious Peanut Butter Blossoms

Print Recipe

Classic soft and chewy cookies made with peanut butter and topped with decadent chocolate kisses.

Author: amanda-lewis
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 70 minutes
Yield: 40 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1–3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon table salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/4 cup granulated sugar (extra for rolling)
1/2 cup light brown sugar, lightly packed
3/4 cup smooth peanut butter
2 tablespoons milk
1 teaspoon vanilla extract
1 large egg
40 to 42 milk chocolate kisses, unwrapped

Instructions

In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In a mixer, beat the room-temperature butter until smooth and creamy.
Add both granulated sugar and light brown sugar to the butter, cream them together until fluffy.
Mix in the peanut butter, then add the milk, vanilla, and egg, blending well.
Gradually add the flour mixture to the wet ingredients, mixing until a stiff dough forms. Cover the dough and refrigerate for 30 to 60 minutes.
Preheat your oven to 375°F. Pour the extra sugar into a small bowl.
Scoop the chilled dough into 1-1/4 inch portions, roll each one into a ball, then roll the balls in the extra sugar. Place them on baking sheets, leaving space between each cookie.
Bake for about 8 to 10 minutes, until lightly browned.
Immediately after removing from the oven, press a chocolate kiss into the center of each cookie.
Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.