Soft Peanut Butter Blossoms Recipe
Soft and sweet, these Peanut Butter Blossoms cookies are great for holidays or bake sales. Everyone loves this classic cookie!
When I was a kid, these cookies were always at holiday events and bake sales. I always looked forward to my Mom making them because, unlike most kids who liked chocolate chip cookies, I loved the mix of sweet chocolate and salty peanut butter!
This recipe is perfect for making with kids. They can help with many steps, like scooping the dough, rolling it into balls, coating it in sugar, and putting the chocolate kiss on top.
My daughter's favorite part is adding the chocolate kiss, but I think she just wants an excuse to have more chocolate kisses!
CAN YOU FREEZE PEANUT BUTTER BLOSSOM COOKIES?
I haven't tried freezing the baked cookies, but you can freeze the dough. Roll the dough into balls without sugar, freeze them individually, and when you're ready to use, thaw them in the fridge overnight. Then roll in sugar and follow the recipe!
DO YOU HAVE TO CHILL THE DOUGH?
Not necessarily, but if the dough is soft and warm, the cookies might spread more. Even chilling for just 30 minutes results in thicker cookies. I use this time to catch up on a Netflix show, preheat the oven, and prepare the baking sheet with parchment paper.
Some recipes use shortening to avoid chilling the dough. Yet, creating peanut butter blossoms without shortening is just as simple, and I like the delicious taste of real butter in this recipe.
Soft Peanut Butter Blossoms Recipe
Preparation Time: 10 minutes Cooking Time: 9 minutes Total Time: 19 minutes
Dessert Recipe - American Cuisine
Ingredients:
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup granulated sugar (for rolling)
- 36-48 chocolate kisses, unwrapped
Instructions:
- In a big bowl, put brown sugar, 1/2 cup granulated sugar, softened butter, and peanut butter. Use a hand mixer (or a stand mixer) and beat on medium speed until it's light and fluffy, around 1-2 minutes.
- Add egg and vanilla, and beat until it's well mixed. Put flour, baking soda, and salt, and beat on low until it's all combined with no flour streaks. Scrape the bowl if needed.
- Cover the bowl with plastic wrap and put it in the fridge for 30 minutes or more. Also, refrigerate the unwrapped chocolate kisses until you're ready to add them to the baked cookies.
- When you're set to bake, preheat the oven to 375 F degrees. Cover a baking sheet with parchment paper and keep it to the side. Put the final 1/2 cup of granulated sugar in a small shallow bowl, and set it aside.
- Use a small cookie scoop (1.5 tablespoon size is perfect) or your hands to shape the dough into balls a little larger than 1 inch in diameter. Gently roll the balls in the bowl of granulated sugar to coat them on all sides.
- Place them about 2 inches apart on the prepared baking sheet and bake for 9-10 minutes until they are lightly golden brown, and the tops of the cookies have a cracked appearance.
- Press a chocolate kiss into the center of each cookie, then move them to a cooling rack to continue cooling.
Notes:
- This recipe makes approximately 36-48 cookies.
- Preparation time does not include chilling time, as it may vary from person to person.