Description
Bake classic Peanut Butter Blossoms! My recipe shares soft, chewy cookies with a chocolate kiss, just like grandma made. Easy, nostalgic, and always a hit.
Ingredients
Scale
- Base Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar, plus more for rolling
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- Dry Essentials:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Finishing Touches:
- Approximately 36 Hershey’s Kisses, unwrapped
Instructions
- Creaming the Good Stuff:: First up, get that softened butter and both sugars into your stand mixer. Or a big bowl with a hand mixer, no judgment! Cream them together until they’re light and fluffy, usually about 2-3 minutes. You want it to look almost pale, like a little cloud. This is where I always get excited, because it smells so sweet and promising, a sign of good cookies to come.
- Adding the Wet Wonders:: Next, beat in the creamy peanut butter until it’s fully incorporated. Scrape down the sides of the bowl, because that peanut butter likes to hide! Then, crack in your egg and a generous splash of vanilla. Mix until everything is just combined. Don’t overmix here, or your cookies might get tough. I didn’t expect that the first time I made them, and my cookies were like hockey pucks, oops!
- Bringing in the Dry Team:: In a separate bowl, whisk together your flour, baking soda, and salt. Now, gradually add this dry mixture to your wet ingredients, mixing on low speed until just combined. Stop as soon as you don’t see any streaks of flour. Honestly, this is where I usually make a small mess, with flour dust puffing up. It’s okay! Just don’t overmix, that’s the real secret for tender Peanut Butter Blossoms.
- Roll ‘Em Up!:: Time to get your hands a little messy! Roll the dough into 1-inch balls. I like to use a small cookie scoop to keep them uniform, but your hands work just fine. Then, roll each ball in granulated sugar until it’s fully coated. Place them about 2 inches apart on baking sheets lined with parchment paper. This step always makes me feel like a kid again, playing with edible dough!
- Baking Bliss:: Pop those sugared dough balls into a preheated oven at 375°F (190°C) for about 8-10 minutes. You want the edges to be lightly golden, but the centers should still look a little soft. Don’t overbake them! They’ll continue to set up as they cool. My kitchen starts to smell absolutely divine at this point, that classic warm peanut butter aroma filling the air!
- The Iconic Blossom:: As soon as you pull the cookies from the oven, immediately press an unwrapped Hershey’s Kiss into the center of each warm cookie. Press firmly enough to create that classic ‘blossom’ look, but not so hard it cracks the cookie. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This is the best part, seeing those perfect Peanut Butter Blossoms come to life!