Soft Peanut Butter Blossoms: Holiday Baking Fun

Homemade Peanut Butter Blossoms: Ingredients

• All-Purpose Flour: This is the backbone of our cookies. Don’t go using fancy cake flour here, we need that sturdy structure. Honestly, I’ve tried once, and the cookies were too delicate, crumbled right in my hands. Stick with all-purpose!
• Baking Soda: Our secret weapon for that lovely lift and chewiness. It reacts with the acids in the brown sugar, making them puff up just right. I once accidentally used baking powder and they spread a bit too much, so definitely double-check your leavening agent!

• Salt: A pinch of salt is crucial. It balances the sweetness of the peanut butter and chocolate, making all those flavors sing. I always add a tiny bit more than the recipe calls for because I love that sweet-and-salty kick.

• Unsalted Butter: Room temperature, please! Seriously, this makes all the difference when you’re creaming it with the sugars. If it’s too cold, it won’t mix properly, and you’ll end up with dense cookies. I’ve been there, impatient, and paid the price.

• Creamy Peanut Butter: Go for the classic creamy stuff, like Jif or Skippy. Natural peanut butter with oil separation just doesn’t work the same here, it makes the dough too crumbly and dry. Trust me on this one, I’ve experimented, and the creamy, processed kind wins for these Homemade Peanut Butter Blossoms.

• Granulated Sugar & Brown Sugar: The dynamic duo! Granulated sugar gives crispness, while brown sugar adds moisture and that lovely chew. The combo is essential for the perfect texture, creating a rich flavor that’s just irresistible.
• Large Egg: Our binder! It holds everything together and adds richness. I always make sure mine is at room temperature too, it helps it incorporate better into the batter.
• Vanilla Extract: A splash of good vanilla elevates all the flavors. I swear by pure vanilla extract, imitation just doesn’t cut it. It brings out the warmth in the peanut butter beautifully.
• Chocolate Kisses: The iconic topping! Unwrap them while the cookies bake, it’s a little therapeutic. I usually buy a bag and then realize I’ve eaten half of them before they even make it to the cookies. Oops!

Baking Homemade Peanut Butter Blossoms: Instructions

Creaming the Good Stuff:

First things first, get your butter and both sugars into a stand mixer. Cream them together on medium speed until they’re light and fluffy, about 2-3 minutes. This step is super important for airy cookies, so don’t rush it! I always watch for that pale, cloud-like consistency. It smells wonderfully sweet and promises good things to come. I recall one time I didn’t cream enough, and the cookies were a bit dense, so take your time here!

Adding the Wet Wonders:

Now, beat in that creamy peanut butter until it’s fully combined and smooth. Next, crack in your egg and add the vanilla extract. Mix until everything is just incorporated. Overmixing at this stage can lead to tough cookies, and nobody wants that! I always scrape down the sides of the bowl here, making sure all that peanut butter goodness gets mixed in properly. This is where the dough starts to smell absolutely incredible.

Bringing in the Dry Team:

In a separate bowl, whisk together your flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing on low speed until just combined. Stop as soon as you see no more streaks of flour. Honestly, this is where I sometimes get impatient and mix a little too long, but I’ve learned that a light hand is key for tender Homemade Peanut Butter Blossoms. The dough will be soft but manageable.

Roll ‘Em Up:

Pour some granulated sugar into a shallow bowl. Scoop out dough (about 1 tablespoon per cookie) and roll it into little balls. Then, roll each ball in the sugar until it’s fully coated. Place them about 2 inches apart on a parchment-lined baking sheet. This sugar coating gives them that signature sparkle and a bit of extra texture. I usually get a little messy here, sugar everywhere, but it’s part of the fun!

Bake to Golden Perfection:

Pop those beauties into a preheated oven at 375°F (190°C) for 8-10 minutes. You want the edges to be lightly golden, but the centers should still look a little soft. Don’t overbake! I always set a timer for 8 minutes and then peek, because ovens can be quirky. When they come out, your kitchen will smell like the best peanut butter dream ever, trust me. They’ll look puffy and inviting.

The Iconic Chocolate Kiss:

Immediately upon removing the cookies from the oven, gently press a chocolate kiss into the center of each warm cookie. The residual heat will soften the chocolate, making it melty and delicious. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This is the best part, seeing those little chocolate hats melt into the peanut butter goodness! Don’t press too hard, or the cookies might crack.

Homemade Peanut Butter Blossoms: Substitution Ideas

Homemade Peanut Butter Blossoms are fairly adaptable if you’re feeling adventurous or just need to use what you have. I tried swapping the creamy peanut butter for almond butter once because I was out, and it worked… kinda. The texture was a little different, less dense, and the flavor wasn’t quite the same classic blossom, but still good! You could also experiment with different chocolate candies instead of Kisses. Mini Reese’s cups would be fun, or even a square of your favorite chocolate bar. I’ve seen people use white chocolate Kisses too, which look super festive. For a nut-free version, sunflower seed butter might work, but I haven’t personally tested that one, so proceed with caution!

Serving Suggestions

Serving your Homemade Peanut Butter Blossoms is basically just putting them on a plate and watching them disappear! But if you want to get a little fancy, they are absolutely divine with a tall glass of cold milk it’s just a classic pairing that never gets old. For a more grown-up vibe, a hot cup of coffee or a rich espresso makes a wonderful companion, especially when the chocolate is still a bit soft. During the holidays, I love arranging them on a festive platter with other cookies. They’re also fantastic with a scoop of vanilla bean ice cream for a simple dessert. This dish and a good holiday movie? Yes please. They just scream ‘cozy evening.’

Cultural Backstory

The Peanut Butter Blossom is a quintessential American cookie, a true classic that first appeared in the 1950s. Its origin story is pretty charming: it was invented by Freda Strasburg Smith of Gibsonburg, Ohio, who entered it into the Pillsbury Bake-Off contest in 1957. While it didn’t win the grand prize, it quickly became a national favorite, especially during the holiday season. For me, it became a part of our family’s holiday tradition because my grandma swore by it. She always said it was the easiest cookie to make that looked fancy, and she wasn’t wrong! It’s that perfect blend of simplicity and pure comfort food, a testament to American home baking.

Frequently Asked Questions

→ Can I make Homemade Peanut Butter Blossoms ahead of time?

Absolutely! You can prepare the dough, roll it into balls, and store it in the fridge for up to 2-3 days, or freeze the dough balls for a month. Just let them warm up a bit before rolling in sugar and baking!

→ What kind of peanut butter works best for these cookies?

Definitely go for creamy, processed peanut butter (like Jif or Skippy). Natural peanut butter tends to be too oily and can make the cookies dry and crumbly, which I learned the hard way once. Stick to the classic!

→ Why did my chocolate Kisses melt completely off the cookies?

This usually happens if you press them in too late, or if the cookies are too hot and you leave them on the tray for too long. Press them in immediately, but let them cool on the tray for a few minutes before moving!

→ How do I keep these cookies soft after a few days?

Store them in an airtight container at room temperature. Adding a slice of bread to the container can actually help keep them soft, as the cookies absorb moisture from the bread. It’s a little trick I picked up!

→ Can I use other types of chocolate for the topping?

Totally! While Kisses are classic, I’ve seen people use mini peanut butter cups, chocolate stars, or even a dollop of melted chocolate after baking. Experiment and see what you love!