Peanut Butter Blossoms Recipe
These homemade Peanut Butter Blossoms are soft, thick peanut butter cookies topped with a chocolate kiss, and easy to make for the holidays or anytime the craving hits.
Servings: 24
Equipment
Ingredients
- 10 tablespoons unsalted butter softened
- ⅔ cup light brown sugar
- ¼ cup granulated sugar plus more for rolling the cookie dough balls
- ½ cup creamy peanut butter
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1½ cups all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 24 milk chocolate Hershey's kisses unwrapped
Instructions
- Prep. Preheat the oven to 375°F and line baking sheets with parchment paper.
- Cream the butter and sugars. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together the butter, brown sugar, and ¼ cup granulated sugar until creamy, smooth, and fluffy.
- Add the peanut butter, egg, and vanilla. On medium-high speed, mix in the peanut butter, egg, and vanilla extract until fully combined.
- Whisk the dry ingredients. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Combine the wet and dry ingredients. On low speed, gradually mix the flour mixture into the peanut butter mixture until a soft dough forms, stopping as soon as everything is combined.
- Chill the dough. Optional, but recommended: cover and chill the cookie dough in the refrigerator for at least 30 minutes to an hour.
- Shape and roll the cookie dough. Scoop about 2 to 3 teaspoons of dough, roll into balls, and coat each one in white sugar.
- Bake. Place the sugar-coated balls evenly spaced on the parchment-lined baking sheets and bake for 8 minutes.
- Add the kisses. Remove the baked cookies from the oven and wait about 1 minute before gently pressing one milk chocolate kiss into the center of each cookie.
- Let them cool. Allow the peanut butter blossom cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Make Ahead: The cookie dough can be made ahead and refrigerated overnight. You can also roll the dough into balls and freeze them for 2 to 3 months. Thaw in the refrigerator before baking.
- Storage: Store baked peanut butter blossoms in an airtight container at room temperature for up to 5 days, and in the fridge for 2 weeks.
- Freezing: Baked cookies can be frozen in a freezer-safe container for up to 2 months. Wrap them well to protect against freezer burn.
Nutrition
Serving: 1cookie | Calories: 160kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 175mg | Potassium: 51mg | Fiber: 1g | Sugar: 11g | Vitamin A: 156IU | Calcium: 20mg | Iron: 1mg
