Description
Bake classic Peanut Butter Blossoms! These soft, chewy cookies with a chocolate kiss are a nostalgic treat. My simple recipe brings back sweet memories.
Ingredients
Scale
- Cookie Base Essentials:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup creamy peanut butter (not natural, trust me!)
- 1/2 cup granulated sugar (plus more for rolling)
- 1/2 cup packed light brown sugar
- Flavor & Structure:
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- The Chocolate Kiss:
- About 36 Hershey’s Kisses, unwrapped
Instructions
- Creaming the Goods:: First things first, get that butter and sugars happy together. In a big bowl, I cream the softened butter, granulated sugar, and brown sugar until it’s light and fluffy, like a cloud. This takes about 2-3 minutes with an electric mixer, honestly. I always get sugar dust on my countertop, but hey, it’s part of the process, right? You’ll see it transform into this pale, whipped mixture, and that’s when you know you’re on the right track.
- Adding the Wet Stuff:: Next, beat in that lovely creamy peanut butter until it’s fully combined and smells absolutely divine. Then, crack in your egg and a splash of vanilla extract. Mix just until everything is blended; don’t go crazy here. Overmixing at this stage can lead to tough cookies, and we definitely don’t want that! I always pause to scrape down the sides of the bowl because nobody wants unmixed bits.
- Dry Ingredients Join the Party:: In a separate, smaller bowl, whisk together your all-purpose flour, baking soda, and salt. I usually just use a fork for this, no fancy sifter needed unless I’m feeling extra. Gradually add this dry mixture to your wet ingredients, mixing on low speed until just combined. As soon as you see no more streaks of flour, stop! My biggest mistake used to be overmixing, turning delicious dough into a crumbly mess.
- Roll ‘Em Up:: Time for the fun part! Grab a small scoop or use your hands to roll the dough into 1-inch balls. I like to make them fairly uniform, but honestly, a little variation adds character. Roll each ball in granulated sugar until it’s fully coated. My kids love helping with this step, though it usually means more sugar on the floor than on the cookies, oops! Place them about 2 inches apart on an ungreased baking sheet.
- Bake ‘Em Golden:: Pop those beauties into a preheated oven at 375°F (190°C) for about 8-10 minutes. You’re looking for edges that are lightly golden and centers that still look a little soft. Don’t overbake them; trust me, they’ll firm up as they cool, and we want that chewy softness! I usually set a timer for 8 minutes, then peek. Sometimes my oven runs hot, so I’ve learned to adjust.
- The Kiss Moment:: As soon as the Peanut Butter Blossoms come out of the oven, immediately press a Hershey’s Kiss into the center of each warm cookie. The chocolate will get all melty and gooey, which is exactly what we want! Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Patience is hard here, I know, but it’s worth it for that perfect set.