Peanut Butter Blossoms Recipe
Peanut Butter Blossoms are classic soft and chewy cookies featuring a perfect balance of creamy peanut butter and sweet sugars, topped with a melted chocolate kiss for a festive finish. These cookies are ideal for holiday baking or anytime you crave a nostalgic peanut butter treat with a chocolate twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all purpose flour
- 2 tablespoons all purpose flour
- ¾ teaspoon baking soda
- 1 pinch salt (if using unsalted butter, add ¼ teaspoon salt)
Wet Ingredients
- ½ cup butter, softened
- ½ cup creamy peanut butter
- ½ cup lightly packed brown sugar
- ½ cup sifted powdered sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Extras for Rolling and Topping
- ½ cup granulated sugar
- ½ cup sifted powdered sugar
- 24 unwrapped chocolate kisses
- ¼ cup jam or filling of choice (for thumbprint cookies, optional)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the 1 ¾ cups flour, 2 tablespoons flour, baking soda, and salt. Set aside for later incorporation into the dough.
- Cream Wet Ingredients: In a separate medium bowl or stand mixer, cream together the softened butter, brown sugar, powdered sugar, and peanut butter until fluffy, around 2-3 minutes. Then add in the egg and vanilla extract and beat until fully combined.
- Combine Ingredients and Chill Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the dough comes together. Avoid overmixing. Cover the bowl with plastic wrap and refrigerate the dough for one hour to firm up.
- Shape and Roll Cookies: Form the dough into balls about 1 inch (2 cm) in diameter, slightly smaller than a golf ball. Roll each ball in granulated sugar and place them 2 inches (4 cm) apart on parchment-lined cookie sheets. For crinkle cookies, roll first in granulated sugar then powdered sugar. For thumbprint cookies, after rolling in sugar, make an indentation in the center with your thumb or a wooden spoon. Chill the shaped cookies while preheating the oven.
- Preheat Oven: Heat oven to 350°F (180°C) to prepare for baking.
- Bake Cookies: Bake for about 12 minutes until set. For Peanut Butter Blossoms, immediately press an unwrapped chocolate kiss into the center of each cookie after removing from oven. For thumbprint cookies, gently re-indent the center. Let the cookies cool on the baking sheet for 10 minutes.
- Cool and Finish: Transfer cookies to a wire rack to cool completely. For thumbprint cookies, once cooled, fill the centers with jam or preferred filling. For crinkle cookies, allow them to cool on the cookie sheet for 10-15 minutes before moving to the rack.
Notes
- Store Peanut Butter Blossoms in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies in a freezer-safe container with parchment paper layers for up to 3 months.
- Unbaked cookie dough balls can also be frozen up to 3 months; freeze first on a baking sheet, then transfer to a freezer-safe container. Bake from frozen, adding a few extra minutes to the baking time.
Keywords: Peanut Butter Blossoms, Peanut Butter Cookies, Christmas Cookies, Chocolate Kiss Cookies, Holiday Baking
Find it online: https://cheframi.com/peanut-butter-blossoms-recipe/
