Indulge in the delightful world of Peanut Butter Blossom Cookies, where creamy peanut butter meets sweet, chocolatey kisses. These classic treats are a mix of flavors that will satisfy your sweet tooth cravings.
Why I Love This Recipe
Before we get started, I want to share a personal note about these cookies.
They hold a special place in my heart because they combine two of my all-time favorite ingredients: peanut butter and chocolate.
The sweet, nutty flavor of peanut butter paired with the rich, gooey chocolate center is simply irresistible.
Plus, they are incredibly easy to make, making them perfect for busy days when you want to whip up a sweet treat without spending hours in the kitchen.
Why You’ll Love This Recipe
▪️ Quick and Easy: These cookies are a breeze to make, and you’ll have a batch ready in no time.
▪️ Perfect Balance: The combination of peanut butter and a chocolate kiss on top strikes the perfect balance between sweet and nutty.
▪️ Kid-Friendly: Kids absolutely love helping out with the “kissing” part, making this a family-friendly recipe.
▪️ Great for Special Occasions: Whether it’s a holiday gathering or a simple weeknight dessert, these cookies are versatile and always a hit.
Helpful Kitchen Tools
▪️ 1/2 cup unsalted butter, softened – To give the cookies that perfect, tender texture.
▪️ 1/2 cup creamy peanut butter – For that rich, nutty flavor we all love.
▪️ 1/2 cup granulated sugar – Sweetness and the texture of the cookies.
▪️ 1/2 cup brown sugar – Adds a delightful hint of caramel.
▪️ 1 egg – Binds all the ingredients together, ensuring a great cookie structure.
▪️ 1 teaspoon vanilla extract – Enhances the overall flavor with its aromatic touch.
▪️ 1 3/4 cups all-purpose flour – Provides structure and body to the cookies.
▪️ 1 teaspoon baking soda – Helps the cookies rise and become tender.
▪️ 1/2 teaspoon salt – Balances the sweetness and enhances flavor.
▪️ 1/4 cup granulated sugar (for rolling) – This extra sugar adds a delightful crunch to the cookie’s exterior.
▪️ 48 chocolate kisses – The heart of the recipe, these kisses create that irresistible blossom effect in the center of each cookie.
Making Of Peanut Butter Blossom Cookies
STEP 1: Before we start, let’s warm up that oven to 375°F (190°C) and put a sheet of parchment paper on your baking tray to make clean-up a breeze.
STEP 2: Take a big bowl and mix together the softened butter and creamy peanut butter until they’re nice and smooth.
STEP 3: Add in both the granulated and brown sugars, and then toss in the egg. Give it a good stir until it all fluffs up.
STEP 4: Now, for a bit of that sweet aroma, stir in the vanilla extract. It’s like a little flavor hug for your cookies.
STEP 5: In another bowl, grab your flour, baking soda, and salt. Mix them together and add this mix bit by bit to your peanut butter mix. Keep mixing until it’s all smooth.
STEP 6: It’s time to get your hands a little messy. Roll the dough into small balls about the size of a walnut. Then, roll these dough balls in granulated sugar to give them a sweet, crispy coat. Put these on your prepared baking sheet, giving each one some room to spread out as they bake.
STEP 7: Place your cookie friends in the oven that’s all warmed up. Let them bake for about 10 minutes or until they turn a light, golden brown. Keep an eye on them; you don’t want them to overcook.
STEP 8: As soon as you take the cookies out, while they’re still warm, gently press a chocolate kiss into the center of each one. This is where the magic happens. The kiss gets all soft and creates a lovely blossom in the middle of your cookie.
STEP 9: Be patient! Let your cookies cool down on a wire rack. Once they’re cool, they’re ready to be enjoyed by you and your cookie enthusiasts. Time to savor the magic you just baked up!
Tips and Techniques
▪️ Don’t overmix the dough to keep the cookies tender.
▪️ For a soft center, press the chocolate kiss immediately after taking the cookies out of the oven.
▪️ Experiment with different types of chocolate kisses for a twist.
▪️ Store any leftover cookies in an airtight container to keep them fresh.
This recipe makes around 48 mouthwatering Peanut Butter Blossom Cookies, so you’ll have plenty to share and savor with your loved ones. Enjoy!
▪️ Serve these cookies with a cold glass of milk for a classic and comforting combination.
▪️ Enjoy them as an after-school snack with a cup of hot cocoa – a delightful treat for kids and kids at heart!
▪️ Pair these cookies with a scoop of your favorite vanilla ice cream to create an easy homemade dessert that’s simply irresistible.
▪️ Share these cookies at gatherings, potlucks, or picnics, and watch them disappear – they’re a crowd-pleaser!
▪️ Use different types of kisses: caramel-filled, white chocolate, or dark chocolate for a unique flavor.
▪️ Add a sprinkle of sea salt on top for a sweet and salty contrast.
▪️ Roll the cookies in crushed nuts for extra crunch.
To keep your Peanut Butter Blossom Cookies fresh, store them in an airtight container at room temperature for up to one week. If you want to keep them longer, pop them in the freezer, and they’ll stay good for up to three months. Happy snacking!
Q. Can I use chunky peanut butter?
Absolutely, you can use chunky peanut butter for an extra crunch in your cookies. It’s a delightful variation!
Q. Can I make the dough in advance?
Yes, you can make the cookie dough in advance and store it in the fridge for a day or freeze it for later use. Just let it come to room temperature before baking.
Q. What’s the best way to store leftover cookies?
To keep them fresh, store any leftover cookies in an airtight container at room temperature. They’ll stay delicious for up to a week.
Peanut Butter Blossom Cookies
- ½ cup unsalted butter softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar for rolling
- 48 chocolate kisses
- Preheat your oven to 375°F (190°C) and line your baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and creamy peanut butter.
- Add both granulated and brown sugar and the egg, and mix until fluffy.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the peanut butter mixture and mix until it forms a smooth dough.
- Roll the dough into 1-inch balls, then roll them in granulated sugar. Place them on the prepared baking sheet.
- Bake for about 10 minutes until lightly golden.
- Right after removing from the oven, gently press a chocolate kiss into the center of each cookie while they’re still warm.
- Allow the cookies to cool on a wire rack. Once cooled, they’re ready to be enjoyed!
- Don’t overmix the dough for tender cookies.
- Press the chocolate kiss immediately after taking the cookies out of the oven for a soft center.
- Experiment with different types of chocolate kisses for variety.
- Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to three months.