Peanut Butter Blossoms are the nostalgic choice for cookie lovers everywhere. With their rich, creamy peanut butter flavor paired with a sweet, melting chocolate kiss, these cookies are a delightful treat that brings back fond memories of family gatherings and holiday celebrations. The soft, chewy texture combined with the aroma of freshly baked cookies creates an inviting atmosphere in any kitchen. Whether you are making them for a special occasion or just because, Peanut Butter Blossoms are guaranteed to please both kids and adults alike. They are perfect for sharing with loved ones or enjoying as an after-school snack. Follow this simple recipe to create a batch of these classic cookies that will bring smiles to faces and warmth to hearts.

Ingredients

• 1-3/4 cups all-purpose flour: Provides structure for the cookies.
• 1 teaspoon baking soda: Helps the cookies rise and become fluffy.
• 1/2 teaspoon table salt: Enhances the flavor of the cookies.
• 1/2 cup unsalted butter, room temperature: Adds richness and moisture to the dough.
• 1/2 cup granulated sugar: Sweetens the cookies and helps them achieve a lovely texture.
• 1/4 cup granulated sugar (extra for rolling): Used for rolling the dough balls, adding sweetness and a slight crunch.
• 1/2 cup light brown sugar, lightly packed: Provides a deeper flavor and moisture.
• 3/4 cup smooth peanut butter: The star ingredient that gives these cookies their signature taste.
• 2 tablespoons milk: Helps to bind the dough together.
• 1 teaspoon vanilla extract: Adds an aromatic, sweet note to the cookies.
• 1 large egg: Acts as a binding agent and adds richness.
• 40 to 42 milk chocolate kisses, unwrapped: The iconic topping that completes these delightful cookies.

Step-by-Step Instructions

1. In a bowl, whisk together the all-purpose flour, baking soda, and table salt. Set aside.
2. In a stand mixer, beat the unsalted butter until it is smooth and creamy. Add the 1/2 cup granulated sugar and light brown sugar, creaming them together until light and fluffy.
3. Mix in the smooth peanut butter until it is fully combined with the butter and sugars.
4. Beat in the milk, vanilla extract, and the egg until everything is well incorporated.
5. Gradually add the flour mixture to the wet ingredients, mixing until a stiff dough forms. Refrigerate the dough for 30–60 minutes.
6. Preheat your oven to 375°F (190°C). Roll the chilled dough into 1-1/4 inch balls, then roll each ball in the remaining granulated sugar. Place them on baking sheets, spaced 2 inches apart.
7. Bake in the preheated oven for 8–10 minutes, or until the cookies are set and lightly browned.
8. Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 8-10 minutes
• Total Time: 50-70 minutes (includes refrigeration)
• Servings: 20-24 cookies
• Calories: Approximately 120 per cookie

Tips, Storage & Variations

• Tips: If the dough is too sticky to handle after refrigeration, add a bit of flour to your hands before rolling the balls.
• Storage: Store cookies in an airtight container at room temperature for up to a week.
• Freezing: Freeze unbaked cookie dough balls for up to 3 months. When ready, bake directly from the freezer, adding a minute or two to the baking time.
• Flavor Variations: Try using crunchy peanut butter for added texture, or substitute half of the peanut butter with almond butter for a different flavor profile.

FAQ Section

1. Can I use natural peanut butter in this recipe?
Yes, but it may alter the texture slightly. Natural peanut butter can be more oily.

2. How do I prevent the cookies from spreading too much?
Make sure to refrigerate the dough, as it helps to maintain shape while baking.

3. Can I use dark chocolate kisses instead?
Absolutely! Dark chocolate kisses provide a richer contrast to the peanut butter flavor.

4. How can I make these cookies gluten-free?
Substitute the all-purpose flour with a gluten-free all-purpose flour blend.

5. What can I do if my dough feels too crumbly?
Add a splash more milk or a little more melted butter to bring the dough together.

6. Can I make these cookies without the chocolate kisses?
Yes, you can create peanut butter cookies without topping them if you prefer a simpler version.

People Also Ask

1. Are Peanut Butter Blossoms soft or crunchy?
They are soft and chewy with a slight crisp on the edges.

2. Can I make Peanut Butter Blossoms in advance?
Yes, the dough can be made ahead of time and refrigerated for several days before baking.

3. How do I store baked Peanut Butter Blossoms?
Store them in an airtight container at room temperature for optimal freshness.

4. Is it necessary to chill the dough?
Yes, chilling the dough helps prevent the cookies from spreading too much while baking.

5. How long do these cookies last?
They stay fresh for about a week at room temperature.

6. Can I freeze baked Peanut Butter Blossoms?
Yes, bake and then freeze them in an airtight container for up to 3 months.

Conclusion

Peanut Butter Blossoms are more than just cookies; they are a warm hug in baked form. You will love the delightful combination of flavors and textures that make these treats so special. I encourage you to gather your ingredients, create these timeless treats, and share them with friends and family. Happy baking!

Peanut Butter Blossoms

These classic cookies combine rich peanut butter with chocolate kisses for a delightful treat that pleases all ages.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Nutrition Notes

Ingredients

  

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Dry Ingredients

• 1.75 cups all-purpose flour Provides structure for the cookies.
• 1 teaspoon baking soda Helps the cookies rise and become fluffy.
• 0.5 teaspoon table salt Enhances the flavor of the cookies.

Wet Ingredients

• 0.5 cup unsalted butter, room temperature Adds richness and moisture to the dough.
• 0.5 cup granulated sugar Sweetens the cookies and helps them achieve a lovely texture.
• 0.25 cup granulated sugar (extra for rolling) Used for rolling the dough balls.
• 0.5 cup light brown sugar, lightly packed Provides a deeper flavor and moisture.
• 0.75 cup smooth peanut butter The star ingredient that gives these cookies their signature taste.
• 2 tablespoons milk Helps to bind the dough together.
• 1 teaspoon vanilla extract Adds an aromatic, sweet note to the cookies.
• 1 large egg Acts as a binding agent and adds richness.
• 40-42 pieces milk chocolate kisses, unwrapped The iconic topping that completes these cookies.

See also  The Best Jelly Thumbprint Cookies Recipe

Method

 

Preparation

1. In a bowl, whisk together the all-purpose flour, baking soda, and table salt. Set aside.
2. In a stand mixer, beat the unsalted butter until it is smooth and creamy.
3. Add the 1/2 cup granulated sugar and light brown sugar, creaming them together until light and fluffy.
4. Mix in the smooth peanut butter until it is fully combined with the butter and sugars.
5. Beat in the milk, vanilla extract, and the egg until everything is well incorporated.
6. Gradually add the flour mixture to the wet ingredients, mixing until a stiff dough forms.
7. Refrigerate the dough for 30–60 minutes.

Baking

1. Preheat your oven to 375°F (190°C).
2. Roll the chilled dough into 1-1/4 inch balls, then roll each ball in the remaining granulated sugar.
3. Place them on baking sheets, spaced 2 inches apart.
4. Bake in the preheated oven for 8–10 minutes, or until the cookies are set and lightly browned.
5. Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 2gSodium: 100mgSugar: 9g

Notes

If the dough is too sticky to handle after refrigeration, add a bit of flour to your hands before rolling the balls. Store cookies in an airtight container at room temperature for up to a week. Freeze unbaked cookie dough balls for up to 3 months. When ready, bake directly from the freezer, adding a minute or two to the baking time. For flavor variations, try using crunchy peanut butter or substituting half of the peanut butter with almond butter.

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