Description
Whip up tender Homemade Peanut Butter Blossoms with a chocolate kiss! A simple holiday cookie recipe full of nostalgic charm and easy kitchen fun.
Ingredients
Scale
- Cookie Base Essentials:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- Peanut Butter Heart:
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- Pantry Staples:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Sweet Topping:
- 1/4 cup granulated sugar (for rolling)
- 36 Hershey’s Kisses, unwrapped
Instructions
- Cream It Up:: First things first, get that butter and both sugars creaming together in a big bowl. I use my stand mixer for this, let it go for a good 2-3 minutes until it’s super light and fluffy. This step is crucial for airy cookies, don’t rush it! I always peek in, thinking, ‘is it fluffy enough yet?’ You want it pale and cloud-like, really.
- Peanut Butter Magic:: Now, add your creamy peanut butter, egg, and vanilla extract to the creamed mixture. Mix until everything is just combined. You don’t want to overmix here; we’re just getting acquainted. I remember one time, I got distracted and let it spin too long, and the dough got a bit tough. Keep it gentle, just until it’s smooth and smells absolutely divine.
- Dry Ingredients Join the Party:: In a separate bowl, whisk together your flour, baking soda, and salt. Then, slowly add these dry ingredients to your wet mixture, mixing on low speed until just combined. Stop as soon as you see no more dry streaks! This is where I always tell myself, ‘less is more, Nina!’ Overmixing develops the gluten too much, and we want tender Homemade Peanut Butter Blossoms, not hockey pucks.
- Roll and Sugar-Coat:: Scoop out dough balls, about 1 tablespoon each, and roll them gently between your palms. Then, roll each ball generously in granulated sugar. This sugar coating gives them that signature sparkle and a lovely little crunch. I usually make a small pile of sugar on a plate for easy rolling, it keeps the mess somewhat contained, honestly.
- Bake to Golden Perfection:: Place your sugar-coated dough balls about 2 inches apart on a baking sheet lined with parchment paper. Pop them into a preheated oven at 375°F (190°C) for about 8-10 minutes. They should look slightly puffed and just lightly golden at the edges. Don’t overbake them; they’ll firm up as they cool, I promise!
- The Iconic Kiss:: Immediately after pulling the cookies from the oven, gently press a Hershey’s Kiss into the center of each warm cookie. The warmth of the cookie will slightly melt the chocolate, making it stick perfectly. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This part is my favorite, watching the chocolate settle into its little blossom!