Description
Homestyle Peanut Butter Blossom Cookies are soft, chewy, and topped with a chocolate kiss. A timeless treat, perfect for sharing or a sweet moment.
Ingredients
Scale
- Cookie Base Essentials:
- 2 ¼ cups (270g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (113g) unsalted butter, softened
- Flavor & Texture Boosters:
- ½ cup (100g) granulated sugar, plus extra for rolling
- ½ cup (110g) packed light brown sugar
- ½ cup (128g) creamy peanut butter (like Jif or Skippy)
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- The Chocolate Kiss Topping:
- 36 Hershey’s Kisses, unwrapped
Instructions
- Creaming the Fats & Sugars:: Okay, first things first, grab your softened butter, granulated sugar, and brown sugar. Throw them in a big bowl and beat them until they’re light and fluffy, like a cloud! This step is critical for a tender cookie. I remember rushing this once, and the cookies came out a bit dense, not that airy goodness we’re aiming for. You’ll see the color lighten and the texture get really creamy. Don’t skimp on this part, it’s the foundation for incredible Peanut Butter Blossom Cookies.
- Adding the Wet Ingredients:: Next, beat in that creamy peanut butter until it’s fully combined, then add your room temperature egg and that splash of vanilla extract. Mix until everything is just incorporated, scraping down the sides of the bowl. Don’t overmix here, hon! Overmixing can make your cookies tough. You want it to look smooth and luscious, smelling faintly of sweet peanut butter. This mixture is what gives our Peanut Butter Blossom Cookies their signature flavor.
- Combining Dry & Wet:: In a separate bowl, whisk together your flour, baking soda, and salt. Then, gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Stop as soon as you see no more streaks of flour! Seriously, this is where I always get tempted to keep mixing, but resist! The dough will be soft and pliable. Once, I totally forgot the baking soda and the cookies were flat. Oops! Now you’ve got your perfect Peanut Butter Blossom Cookies dough!
- Rolling and Sugaring:: Now for the fun part! Roll the dough into small, roughly 1-inch balls. I like to use a small cookie scoop for consistency. Then, roll each ball in granulated sugar until it’s fully coated. This gives them that lovely sparkly crunch on the outside. Place these sugary spheres about 2 inches apart on your prepared baking sheet. Sometimes, I get a little messy here, sugar everywhere, but it’s all part of the process for amazing Peanut Butter Blossom Cookies!
- Baking the Peanut Butter Blossom Cookies:: Pop those beauties into your preheated oven at 375°F (190°C) for about 8-10 minutes. You’re looking for edges that are lightly golden and centers that still look a little soft. Don’t wait until they’re super firm, they’ll continue to cook a bit on the hot pan. This is where I start smelling that incredible peanut butter aroma filling the kitchen. It’s truly one of my favorite smells in the world, signaling delicious Peanut Butter Blossom Cookies are on their way!
- The Chocolate Kiss Moment:: As soon as the Peanut Butter Blossom Cookies come out of the oven, immediately press a chocolate kiss into the center of each warm cookie. The chocolate will start to melt, creating that iconic blossom look. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Patience is key here, resist eating them all while they’re still warm and gooey! Though, honestly, I sometimes can’t help myself.