Description
Classic Peanut Butter Blossoms are chewy peanut butter cookies topped with a chocolate candy kiss center, making them a perfect treat for any occasion. These cookies combine the rich flavors of peanut butter and chocolate with a delightful sugar coating for an irresistible bite.
Ingredients
Scale
Main Ingredients
- 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
- 24 chocolate candy kisses, such as Hershey's
Instructions
- Preheat the oven: Set your oven to 375°F to get it ready for baking the cookies.
- Mix wet ingredients: In a large bowl, beat the brown sugar, granulated sugar, peanut butter, softened butter, and room temperature egg on medium speed with an electric mixer until the mixture is well blended and creamy.
- Add dry ingredients: Reduce the mixer speed to low and gradually mix in the all-purpose flour, baking soda, baking powder, and salt until just combined, forming a dough.
- Form dough balls: Shape the dough into 1-inch balls and roll each ball in granulated sugar to coat evenly.
- 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.
- Bake the cookies: Bake one cookie sheet at a time in the preheated oven for 10 minutes or until the edges turn light golden brown.
- Add chocolate kisses: Immediately remove the cookies from the oven and gently press one chocolate candy kiss into the center of each cookie while still warm.
- Cool the cookies: Transfer the cookies to a wire rack to cool completely. Let them sit for about 1 hour so the chocolate centers can set properly before serving.
- Repeat baking: Repeat the baking and chocolate pressing steps with the remaining dough and candy kisses until all cookies are baked and decorated.
Notes
- For a softer cookie, do not overbake; remove them as soon as the edges start to turn golden.
- You can substitute creamy peanut butter with natural peanut butter for a more intense peanut flavor.
- If you prefer, use mini chocolate kisses for bite-sized treats.
- Ensure the egg is at room temperature to help the dough blend smoothly.
- Store cookies in an airtight container at room temperature for up to 1 week.
- Rolling the dough balls in sugar adds a nice crunchy texture to the cookie exterior.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
