Description
Classic Peanut Butter Blossoms Cookies Recipe brings back sweet memories. Learn my tips for chewy cookies with that iconic chocolate kiss. So easy!
Ingredients
Scale
- Base Dough Essentials:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- Flavor & Texture Builders:
- 1/2 cup creamy peanut butter (not natural)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- The Iconic Topping:
- 36 Hershey’s Kisses, unwrapped
- Finishing Touch:
- 1/4 cup granulated sugar, for rolling
Instructions
- Creaming the Good Stuff:: Grab your softened butter, granulated sugar, and brown sugar. Throw them into a big mixing bowl. Now, beat them together with an electric mixer until they’re light and fluffy, almost pale in color. This step is crucial for that tender crumb, so don’t rush it! I used to just mix until combined, but really getting air into it makes all the difference. You’ll see it transform; it’s pretty satisfying, honestly.
- Adding the Peanut Butter & Egg:: Next up, toss in that creamy peanut butter and your room-temperature egg. Mix them into the butter and sugar mixture until everything is well combined and smooth. Make sure to scrape down the sides of the bowl a few times with a spatula, because sneaky bits of peanut butter always try to hide! I’ve had batches where I forgot to scrape and ended up with streaks of unmixed peanut butter later, oops.
- Mixing in the Dry Ingredients:: In a separate, smaller bowl, whisk together your flour, baking soda, and salt. Now, gradually add this dry mixture to your wet ingredients, mixing on low speed until just combined. The key here is *just combined*! Overmixing develops the gluten in the flour, and you’ll end up with tough cookies, not the soft, chewy Classic Peanut Butter Blossoms Cookies Recipe we’re aiming for. It should still look a little crumbly, that’s okay!
- Rolling and Sugaring the Dough:: Scoop out small portions of dough, about 1 tablespoon each. Roll them between your palms to form perfect little balls. Once you have a ball, roll it in granulated sugar to coat it completely. This sugar coating isn’t just for looks; it gives the cookies a lovely sparkly crunch on the outside. I always make sure they’re well coated; it makes them look extra special when they come out of the oven.
- Baking the Peanut Butter Blossoms:: Place your sugar-coated dough balls about 2 inches apart on an ungreased baking sheet. Pop them into a preheated oven at 375°F (190°C) for about 8-10 minutes. You’re looking for the edges to be lightly golden, and the centers to still look a little soft. Don’t overbake! They’ll firm up as they cool, and overbaking makes them dry. I’ve definitely left them in too long, distracted by a podcast, and regretted it.
- The Iconic Chocolate Kiss:: As soon as the cookies come out of the oven, immediately press one unwrapped Hershey’s Kiss into the center of each warm cookie. The warmth of the cookie will slightly melt the chocolate, making it adhere perfectly. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set up and prevents the Kisses from sliding off. This is the best part, honestly, seeing those little chocolate hats!