Description
Classic Peanut Butter Blossoms are delightful cookies made with a soft peanut butter dough rolled in sugar and topped with a chocolate candy kiss. These cookies combine a rich peanut butter flavor with a perfectly melted chocolate center, offering a nostalgic treat that's simple to make and perfect for holidays or any occasion.
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°F to prepare for baking the cookies at the correct temperature.
- Mix Wet Ingredients: In a large bowl, combine the brown sugar, white granulated sugar, creamy peanut butter, unsalted butter, and egg. Use an electric mixer on medium speed until the mixture is well blended and creamy.
- Add Dry Ingredients: Switch the mixer to low speed and gradually add the all-purpose flour, baking soda, baking powder, and salt. Mix just until the dry ingredients are fully incorporated and a dough forms.
- Shape and Sugar Coat: Shape the dough into 1-inch balls. Roll each ball in extra granulated sugar to coat thoroughly for a crunchy, sweet exterior.
- Arrange on Baking Sheet: Place the sugar-coated dough balls on an ungreased baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake one sheet at a time in the preheated oven for 10 minutes, or until the edges are lightly golden brown. Avoid overbaking for soft centers.
- Add Chocolate Kisses: Immediately after removing the cookies from the oven, press one chocolate candy kiss into the center of each cookie while still warm.
- Cool on Wire Rack: Transfer the cookies carefully to a wire rack to cool completely. Let them rest for about 1 hour to allow the chocolate to set firmly before serving.
Notes
- To prevent chocolate kisses from melting too much, press them into the cookies right after baking while the cookies are still warm, not hot.
- Rolling dough balls in sugar before baking adds a delightful crunchy texture to the cookie exterior.
- Allow cookies to cool completely for best texture and chocolate setting; storing in an airtight container keeps them fresh for up to a week.
- You can substitute creamy peanut butter with natural peanut butter if preferred, though it may affect texture slightly.
- For a festive variation, try using colored sugar for rolling the dough before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 10 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: 20 mg
