Description
Whip up these Soft & Chewy Peanut Butter Blossoms! A classic cookie with a chocolate kiss, they bring back sweet memories and are easy to bake.
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
- 1/2 cup creamy peanut butter (like Jif or Skippy)
- 1 large egg
- 1 teaspoon vanilla extract
- Dry Good Mix:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- The Signature Topping:
- Approximately 36 Hershey’s Kisses, unwrapped
- For Rolling:
- 1/4 cup granulated sugar
Instructions
- Cream It Up:: First things first, get that softened butter and both sugars into a bowl. Cream them together with an electric mixer until they’re light and fluffy, about 2-3 minutes. This is where you’re building the foundation for those incredibly Soft & Chewy Peanut Butter Blossoms, so don’t rush it! It should look pale and airy, almost like a cloud. I always get a little too excited at this stage, sometimes sugar goes flying, but hey, that’s baking, right?
- Add the Wet Wonders:: Next, beat in the creamy peanut butter until it’s fully combined. Then, crack in that large egg and pour in the vanilla extract. Mix until everything is just incorporated. You don’t want to overmix here, or your cookies might get tough. It’ll smell amazing already, that distinct peanut butter aroma filling the kitchen? Yep, that’s what we’re going for! I’ve definitely added the vanilla before the egg in a rush, it still works, but mixing order matters a little bit.
- Dry Ingredients Unite:: In a separate, smaller bowl, whisk together your all-purpose flour, baking soda, and salt. Give it a good whisk to make sure everything is evenly distributed. Then, gradually add this dry mixture to your wet ingredients, mixing on low speed until just combined. Stop as soon as you see no more streaks of flour. Overmixing is the enemy of Soft & Chewy Peanut Butter Blossoms, remember that!
- Roll ‘Em in Sugar:: Scoop out rounded tablespoons of dough. I like to use a cookie scoop for consistency, but a regular spoon works too! Roll each portion into a neat little ball between your palms. Then, roll those dough balls in a bowl of granulated sugar until they’re fully coated. This sugar coating gives them that classic sparkle and a little extra texture. Honestly, this is the fun part, though my fingers always end up sticky!
- Bake to Perfection:: Place your sugar-coated dough balls about 2 inches apart on ungreased baking sheets. Pop them into a preheated oven at 375°F (190°C) for about 8-10 minutes. You’re looking for edges that are lightly golden, but the centers should still look a little soft. This is key for Soft & Chewy Peanut Butter Blossoms – slightly underbaked is better than overbaked, trust me!
- The Iconic Kiss:: As soon as the cookies come out of the oven, immediately press a Hershey’s Kiss into the center of each hot cookie. The warmth of the cookie will slightly melt the chocolate, making it gooey and wonderful. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Patience is a virtue here; if you move them too soon, those kisses might slide right off!