Description
Classic Peanut Butter Blossoms are soft, chewy peanut butter cookies topped with a gooey chocolate kiss at the center. These delightful cookies combine the rich taste of peanut butter with the sweet surprise of chocolate candies, perfect for holidays, parties, or any time you crave a nostalgic treat.
Ingredients
Scale
Cookie Dough
- 1/2 cup granulated sugar, plus extra for dusting
- 1/2 cup brown sugar, packed
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 large egg, at room temperature
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Topping
- 24 chocolate candy kisses, such as Hershey's
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it is hot and ready for baking the cookies evenly.
- Mix Wet Ingredients: In a large bowl, use an electric mixer on medium speed to blend together the brown sugar, granulated sugar, creamy peanut butter, softened unsalted butter, and the egg until the mixture is smooth and well combined.
- Add Dry Ingredients: Lower the mixer speed to low and gradually add the all-purpose flour, baking soda, baking powder, and salt. Mix until just combined to form the cookie dough.
- Form Cookie Balls: Shape the dough into 1-inch diameter balls. Roll each ball thoroughly in granulated sugar to coat the surface evenly.
- Arrange on Baking Sheet: Place the sugared dough balls on an ungreased baking sheet, spacing them approximately 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies one sheet at a time for 10 minutes or until the edges turn a light golden brown. Baking one sheet at a time ensures even cooking.
- Add Chocolate Kisses: Immediately after removing a baking sheet from the oven, press one chocolate candy kiss into the center of each hot cookie, slightly pushing it in without breaking the cookie.
- Cool Cookies: Transfer the cookies carefully to a wire rack to cool completely. Let them sit for about 1 hour to allow the chocolate to set firmly before serving.
Notes
- Make sure the egg is at room temperature to help ingredients blend smoothly.
- If the dough feels too sticky, chill it in the refrigerator for 30 minutes before shaping.
- Use an ungreased baking sheet to ensure cookies hold their shape and texture properly.
- You can substitute chocolate candy kisses with other small chocolates if preferred.
- Store the cookies in an airtight container at room temperature for up to a week to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
