Peanut Butter Blossoms
This nostalgic cookie offers a tender crumb, peanutty warmth, and a melty chocolate kiss all in one bite. Quick to make with pantry ingredients, they're soft-centered with a crackly sugar crust and perfect for gifting or holiday cookie swaps.
Equipment
- Mixing bowl
- hand mixer,
- Baking sheets
- Parchment paper
- Cooling rack
- measuring cups,
- - Measuring spoons
Ingredients
- 1 cup Peanut Butter creamy, see substitutions for crunchy or natural
- 1 stick Unsalted Butter softened (8 tablespoons)
- 0.5 cup Granulated Sugar plus more for rolling dough
- 0.5 cup Light Brown Sugar packed
- 1 large Egg at room temperature
- 2 teaspoons Vanilla Extract
- 2 tablespoons Milk any milk, optional for extra softness
- 1.5 cups All Purpose Flour spooned and leveled
- 1 teaspoon Baking Soda
- 0.5 teaspoon Baking Powder
- 0.5 teaspoon Fine Salt
- 36 Chocolate Kisses unwrapped
Instructions
- Preheat the oven to 350 F. Line two baking sheets with parchment or use a nonstick sheet.
- Unwrap the chocolate kisses and set them in a bowl in a cool spot.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until pale and fluffy, about two minutes with a hand mixer on medium.
- Add peanut butter and mix until the batter looks creamy and fully combined.
- Add egg, vanilla, and milk. Beat until smooth, scraping the bowl sides.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients. Beat on low until no dry streaks remain. The dough should be soft but not sticky. If using natural peanut butter and the dough looks greasy, mix in one tablespoon flour.
- Scoop one tablespoon portions and roll each into a smooth ball.
- Roll each ball in granulated sugar and place on the sheet, spacing about two inches apart.
- Bake one sheet at a time for eight to ten minutes, until cookies are puffed, tops crack, and edges just set. Centers should still look soft.
- Remove sheet from oven. Immediately press one chocolate into the center of each cookie. The cookie will crack more and the chocolate will begin to melt slightly.
- Let cookies rest on the sheet for three minutes, then transfer to a rack to cool. Allow the chocolate to firm before stacking. To set chocolate faster, place tray in a cool area or refrigerator for five minutes.
Notes
Use substitutions as needed for dietary preferences. For best results, measure flour carefully, unwrap chocolates ahead, and press chocolates gently into hot cookies.