Description
Bake a Classic Peanut Butter Blossoms Cookies Recipe! Get Nina’s personal tips, funny kitchen stories, and make these soft, sweet treats with chocolate kisses.
Ingredients
Scale
- Cookie Base Essentials:
- 1 ½ cups (180g) all-purpose flour
- ½ cup (100g) granulated sugar
- ½ cup (110g) packed light brown sugar
- ½ cup (128g) creamy peanut butter (like Jif or Skippy)
- Flavor & Sweetness:
- ½ cup (113g) unsalted butter, softened
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- Pantry Staples:
- 1 teaspoon baking soda
- ¼ teaspoon salt
- The Signature Topping:
- 36 Hershey’s Kisses, unwrapped
Instructions
- Prep Your Oven & Kisses:: First things first, preheat your oven to 375°F (190°C). While it’s warming up, go ahead and unwrap all those Hershey’s Kisses. This is the part I always forget until the cookies are already out of the oven, frantically tearing wrappers! Trust me, do it now. It makes the whole process so much smoother, and you won’t be fumbling with chocolate when the cookies are hot and ready.
- Cream the Wet Ingredients:: In a large bowl, or your stand mixer, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This usually takes me about 2-3 minutes. You want it to look pale and airy, not dense. Then, beat in the peanut butter, egg, and vanilla extract until everything is well combined and smells absolutely heavenly. Honestly, this is where the magic starts to happen!
- Combine Dry Ingredients:: In a separate, smaller bowl, whisk together your flour, baking soda, and salt. Give it a good whisk to make sure everything is evenly distributed. This step is important for consistent texture; I once just dumped it all in, and let’s just say some cookies were flatter than others. Don’t skip this, it’s quick!
- Mix Dough & Chill (If You’re Patient):: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, or your cookies will be tough – I learned that the hard way! The dough should be soft but manageable. If it feels too sticky, a quick 15-minute chill in the fridge can help, though for this Classic Peanut Butter Blossoms Cookies Recipe, I often skip it if I’m in a rush.
- Roll ‘Em in Sugar:: Pour some extra granulated sugar into a shallow dish. Roll the cookie dough into 1-inch balls. I usually just eyeball it, but a small cookie scoop works wonders for consistency. Then, roll each ball generously in the sugar until it’s fully coated. This gives them that signature sparkle and a little extra crunch. Place them about 2 inches apart on an ungreased baking sheet.
- Bake & Blossom:: Bake for 8-10 minutes, or until the edges are lightly golden. The centers might look a little soft, and that’s okay! As soon as they come out of the oven, immediately press a Hershey’s Kiss into the center of each warm cookie. The chocolate will get all soft and melty, which is exactly what we want. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. That warm chocolate smell? Irresistible!