This peanut butter blossoms recipe is a vacation traditional. Comfortable, tender peanut butter cookies rolled in sugar and topped with a chocolate kiss make a simple Christmas cookie everybody loves.
Peanut butter blossoms are festive, style wonderful, and are available along with easy pantry substances and a bit of effort. I make these yearly in December, proper alongside favorites like snowball cookies and cinnamon roll sugar cookies. However, they’re simply nearly as good any time a peanut butter and chocolate craving hits. When you’re in search of a peanut butter blossoms recipe that bakes up mushy, thick, holds its form, and delivers that iconic chocolate-kiss end, that is the one!
Why You’ll Love This Peanut Butter Blossoms Recipe
- They’re genuinely simple. Just like my sugared and mushy gingerbread cookies, you’ll combine the dough, roll it in sugar, bake, and press a chocolate kiss on high whereas the cookies are nonetheless heat.
- Comfortable cookies, each time. This recipe bakes up tender and mushy, not dry or crumbly, and the hershey kiss cookies maintain their form.
- Good for the vacations and past. Peanut butter blossom cookies look festive on Christmas cookie trays proper subsequent to my scorching chocolate fudge and bourbon balls! They’re all the time welcome at cookie exchanges, however they’re welcome any time you need a traditional peanut-butter-chocolate deal with.
- Make-ahead pleasant. You’ll be able to prep the dough forward of time, freeze it, or bake the cookies prematurely, which is a lifesaver throughout busy days.
What You’ll Want To Make This Recipe
- Unsalted butter – Softened so it lotions simply with the sugars. When you solely have salted butter, you should utilize that, however scale back the added salt later within the recipe.
- Gentle brown sugar – Provides moisture, taste, and retains the cookies mushy.
- Granulated sugar – Used within the dough and for rolling the cookies earlier than baking for a lightweight crunch on the surface.
- Creamy peanut butter – Keep on with common creamy peanut butter, like Jif, for one of the best texture and construction, the identical that I like to recommend for my keto peanut butter cookies and peanut butter cookie dough balls. Crunchy peanut butter can technically work, however it can change the cookie’s texture.
- Egg – Make sure that it’s at room temperature so it mixes easily into the dough.
- Vanilla extract – Provides heat and rounds out the flavour.
- All-purpose flour – Spoon and degree for accuracy to maintain the cookies mushy and never dense.
- Cornstarch – The key ingredient that helps hold these cookies tender and mushy.
- Baking soda – Offers the cookies simply sufficient carry.
- Salt – Balances the sweetness with out making the cookies style salty.
- Milk chocolate kisses – Unwrapped and able to press into the nice and cozy cookies proper out of the oven. I personally love utilizing darkish chocolate Hershey’s kisses.
Recipe Ideas
- Use a room-temperature egg. It mixes into the dough extra evenly and helps create a smoother cookie dough.
- Measure the flour appropriately. An excessive amount of flour is the quickest approach to dry cookies. Spoon and degree the flour, or weigh it in case you can.
- Keep on with creamy, no-stir peanut butter. Pure peanut butter separates and might throw off the feel. Common grocery-store peanut butter works greatest right here.
- Chill the dough for thicker cookies. In case your dough feels mushy or your kitchen is heat, chilling it for about half-hour helps the cookies bake up thicker.
- Press the chocolate kiss gently. Press simply sufficient to safe it. Pushing too arduous can crack the cookie. It’s much like making thumbprint cookies, however with peanut butter cookie dough and utilizing chocolate as an alternative of jam.
- Barely underbake for softer cookies. Pull them 30–60 seconds early in case you like extra-soft facilities.
- Freeze the chocolate kisses if wanted. This isn’t required, however in case you’re fearful in regards to the kisses shedding their form, freezing them for about 10 minutes earlier than baking helps.
Frequent FAQs
Sure. The dough freezes properly for 2 to three months. Thaw it in a single day within the fridge earlier than rolling and baking.
This often occurs if the dough is just too chilly or the cookies bake a bit of too lengthy. Urgent the chocolate kiss too firmly can even trigger cracking.
Sure. You’ll be able to bake the cookies 2–3 days prematurely, or refrigerate the dough in a single day and bake the subsequent day.
For a nut-free model, swap the peanut butter for sunflower seed butter or Biscoff unfold. You’ll have higher luck with sunflower seed butter, which provides you a texture nearer to traditional peanut butter blossoms.
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Prep. Preheat the oven to 375°F and line baking sheets with parchment paper.
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Cream the butter and sugars. Within the bowl of a stand mixer fitted with the paddle attachment, or in a big bowl utilizing a hand mixer, beat collectively the butter, brown sugar, and ¼ cup granulated sugar till creamy, clean, and fluffy.
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Add the peanut butter, egg, and vanilla. On medium-high pace, combine within the peanut butter, egg, and vanilla extract till absolutely mixed.
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Whisk the dry substances. In a medium bowl, whisk collectively the flour, cornstarch, baking soda, and salt.
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Mix the moist and dry substances. On low pace, step by step combine the flour combination into the peanut butter combination till a mushy dough kinds, stopping as quickly as every little thing is mixed.
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Chill the dough. Non-obligatory, however advisable: cowl and chill the cookie dough within the fridge for not less than half-hour to an hour.
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Form and roll the cookie dough. Scoop about 2 to three teaspoons of dough, roll into balls, and coat every one in white sugar.
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Bake. Place the sugar-coated balls evenly spaced on the parchment-lined baking sheets and bake for 8 minutes.
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Add the kisses. Take away the baked cookies from the oven and wait about 1 minute earlier than gently urgent one milk chocolate kiss into the middle of every cookie.
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Allow them to cool. Enable the peanut butter blossom cookies to chill on the baking sheet for five minutes, then switch them to a wire rack to chill fully.
- Make Forward: The cookie dough will be made forward and refrigerated in a single day. You can too roll the dough into balls and freeze them for two to three months. Thaw within the fridge earlier than baking.
- Storage: Retailer baked peanut butter blossoms in an hermetic container at room temperature for as much as 5 days, and within the fridge for two weeks.
- Freezing: Baked cookies will be frozen in a freezer-safe container for as much as 2 months. Wrap them properly to guard towards freezer burn.
Serving: 1cookie | Energy: 160kcal | Carbohydrates: 18g | Protein: 3g | Fats: 9g | Saturated Fats: 4g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.2g | Ldl cholesterol: 21mg | Sodium: 175mg | Potassium: 51mg | Fiber: 1g | Sugar: 11g | Vitamin A: 156IU | Calcium: 20mg | Iron: 1mg
Dietary data is an estimate and offered as courtesy. Values could range based on the substances and instruments used. Please use your most popular dietary calculator for extra detailed data.
How To Make Peanut Butter Blossom Cookies
You’ll discover the total recipe above, however these step-by-step photographs make it even simpler to observe alongside. This can be a fast, easy cookie recipe that’s excellent in the course of the vacation rush.
- Prep. Preheat the oven to 375°F and line baking sheets with parchment paper.
- Cream the butter and sugars. In a big mixing bowl, beat the softened butter, brown sugar, and granulated sugar till mild and fluffy.
- Add the moist substances. Combine within the peanut butter, egg, and vanilla extract till clean and absolutely mixed.
- Whisk the dry substances. In a separate bowl, whisk collectively the flour, cornstarch, baking soda, and salt.
- Mix. Step by step combine the dry substances into the moist substances till a mushy dough kinds. Don’t overmix.
- Scoop and roll. Scoop about 2 teaspoons of dough and roll into balls. Then, roll every dough ball in granulated sugar till coated. Switch them to the baking sheet, a few inches aside.
- Bake. Bake for 8 minutes, till the cookies look set and puffed.
- Add the kisses. Take away from the oven and wait about 1 minute, then gently press a chocolate kiss into the middle of every cookie.
- Cool. Let the cookies cool on the baking sheet for five minutes, then switch to a wire rack to chill fully.
How To Retailer The Cookies
- Room temperature or fridge. Retailer your peanut butter blossoms in an hermetic container at room temperature for 4 to five days. When you’d like them to last more, you’ll be able to refrigerate them for as much as 2 weeks.
- Freezer. To freeze the baked cookies, place them in a freezer-safe container and freeze for as much as 2 months. For greatest outcomes, wrap the cookies in plastic wrap first to guard them from freezer burn.
