Description
This Peanut Butter Blossoms Recipe brings back holiday joy. Soft, chewy cookies with a chocolate kiss, a truly classic sweet & salty treat.
Ingredients
Scale
- Cookie Base Essentials:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar (for dough)
- ½ cup packed light brown sugar
- ½ cup creamy peanut butter
- Flavor & Texture Boosters:
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- The Iconic Topping:
- ½ cup granulated sugar (for rolling)
- 36 Hershey’s Kisses, unwrapped
- Kitchen Cabinet Staples:
- Parchment paper
Instructions
- Prep Your Kitchen & Dry Mix:: First things first, let’s get organized! Preheat your oven to 375°F (190°C). Line a couple of baking sheets with parchment paper; this makes cleanup a breeze and prevents sticking, which is a lifesaver. In a medium bowl, whisk together your flour, baking soda, and salt. I always give it a good whisk for about 30 seconds to make sure everything’s evenly distributed, otherwise, you might get a surprise salty bite, and nobody wants that!
- Cream the Wet Ingredients:: In a large bowl, or your stand mixer if you’re lucky enough to have one, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This usually takes me about 2-3 minutes. Then, beat in the creamy peanut butter until it’s well combined and looks wonderfully smooth. I’m telling you, the smell alone at this stage is enough to make your mouth water!
- Add Egg & Vanilla:: Next, crack in that large egg and add the vanilla extract. Beat them into the mixture until just combined. Don’t go overboard here; overmixing can make your cookies tough, and we’re aiming for that tender, melt-in-your-mouth texture for these Peanut Butter Blossoms. Scrape down the sides of the bowl to make sure everything gets incorporated evenly.
- Combine Wet and Dry:: Gradually add your dry flour mixture to the 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 get flour all over the counter, but it’s part of the fun, right? The dough should be soft and pliable, not too sticky. If it feels a bit dry, don’t panic, it’ll come together.
- Roll ‘Em Up:: Pour some granulated sugar into a small bowl. Scoop out tablespoon-sized portions of the cookie dough and roll them into neat little balls. Then, roll each ball in the granulated sugar until it’s fully coated. I find a cookie scoop makes this part so much easier and keeps them uniform, which is great for even baking.
- Bake & Kiss:: Place the sugared dough balls about 2 inches apart on your prepared baking sheets. Bake for 8-10 minutes, or until the edges are lightly golden and the centers are still soft. As soon as you pull them from the oven, immediately press a Hershey’s Kiss into the center of each warm cookie. They’ll crackle a bit, which is totally normal and charming! Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. That first bite, when the chocolate is still a little melty? Pure bliss.