Perfect Peanut Butter Blossoms
The best peanut butter blossoms made with a thick, soft, and chewy peanut butter cookie and a chocolate kiss pressed in the middle.
Servings: 24 cookies
Ingredients
- 1/2 cup unsalted butter softened to room temperature
- 1 cup creamy peanut butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 20-24 Hershey's Kisses unwrapped
Instructions
- Preheat the oven to 350 degrees F and line 2 baking sheets with a baking mat or parchment paper.
- In a medium bowl (a stand mixer works well for this, too), add the butter and peanut butter and beat to combine well.
- Add the brown sugar and the granulated sugar and beat until light and fluffy, about 3 minutes.
- Add the egg and vanilla and mix to combine.
- Add the flour, salt, baking powder, and baking soda. Mix together until well combined.
- Scoop a generous tablespoon of dough in your hand and roll into a ball.
- Place the prepared ball on the baking sheet and repeat with remaining dough, leaving 2 inches between each cookie.
- Bake for 10 minutes. Remove from the oven. Let the cookies rest for 1 minute on the baking sheet and then lightly press one chocolate kiss into the center of each cookie. Let the cookies cool 4 more minutes on the cookie sheet before removing to finish cooling on a wire wrack.
- Let the cookies cool completely before storing, but eat them warm or at room temperature.
- Store extra cookies in an air-tight container for up to a week or in the freezer for up to 2 months.
Video
Notes
- I tried this recipe with both traditional peanut butter and with natural peanut butter. They both worked well, though the cookies made with natural peanut butter seemed to crack along the edges when I pressed the chocolate kiss into the center. The cookie was also slightly less moist. Not a huge deal but something to be noted.
- I love the texture and look of extra chubby sparkling sugar on these cookies. This big bag of Bob's Red Mill sparkling sugar is perfect for baking.
- I like to wait about a minute after the cookies come out of the oven before adding the chocolate. This helps the kisses to not melt too much from the heat of the cookie, losing their signature shape.
- You can use another kind of chocolate pieces if you don't care for Hershey's kisses.
Nutrition
Serving: 1 of 24 cookies | Calories: 182kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 111mg | Potassium: 81mg | Fiber: 1g | Sugar: 13g | Vitamin A: 129IU | Calcium: 28mg | Iron: 1mg
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