Description
Bake up soft & chewy peanut butter blossoms! This classic cookie recipe, straight from my kitchen, brings sweet nostalgia and a burst of chocolate.
Ingredients
Scale
- Dry Pantry Essentials:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- Wet Ingredients & Flavor:
- ½ cup (1 stick) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- The Peanut Butter Power:
- ½ cup creamy peanut butter (like Jif or Skippy)
- Finishing Touch:
- ¼ cup granulated sugar (for rolling)
- 36 Hershey’s Kisses, unwrapped
Instructions
- Prep the Oven & Pan:: First things first, preheat your oven to 375°F (190°C). While it’s warming up, line a couple of baking sheets with parchment paper. This step is a lifesaver, honestly. I used to just grease the pans, and half the time, the cookies would stick or spread weirdly. Parchment paper makes cleanup a breeze and ensures a nice, even bake for our Soft & Chewy Peanut Butter Blossoms. Get those Kisses unwrapped now too, trust me on this one!
- Cream the Wet Wonders:: In a large bowl, or your stand mixer if you’re fancy like that, 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 almost pale and airy. This step is crucial for incorporating air, which helps make our Soft & Chewy Peanut Butter Blossoms so tender. Don’t rush it; this is where the magic starts!
- Add the Essentials:: Next, beat in the egg and then the vanilla extract until everything is just combined. Scrape down the sides of the bowl with a spatula to make sure no lonely bits of butter or sugar are hiding. You want a smooth, cohesive mixture before moving on. I once forgot to scrape, and ended up with a few cookies that were weirdly greasy at the bottom. Oops! Smooth batter equals happy Soft & Chewy Peanut Butter Blossoms.
- Mix in the Peanut Butter:: Now for the star! Add in the creamy peanut butter and mix until it’s thoroughly incorporated. The mixture will get thick and fragrant, smelling absolutely divine – like a peanut butter dream! Don’t overmix here; we just want it combined. Overmixing develops the gluten in the flour too much, and we’re aiming for soft and chewy, not tough and dry, for our Soft & Chewy Peanut Butter Blossoms.
- Combine Dry & Wet:: In a separate medium bowl, whisk together your flour, baking soda, and salt. Then, gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stop as soon as you see no more streaks of flour. Seriously, stop! Overmixing is the enemy of soft cookies. The dough for these Soft & Chewy Peanut Butter Blossoms will be thick and wonderfully pliable.
- Roll and Bake the Soft & Chewy Peanut Butter Blossoms:: Scoop the dough into 1-inch balls, roll them in granulated sugar (this gives them that sparkly crackle!), and place them about 2 inches apart on your prepared baking sheets. Bake for 8-10 minutes, or until the edges are lightly golden but the centers still look a little soft. As soon as they come out of the oven, immediately press a Hershey’s Kiss into the center of each cookie. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy those beautiful, warm Soft & Chewy Peanut Butter Blossoms!