Description
Soft & Chewy Peanut Butter Blossoms: a cozy, classic, perfectly sweet cookie. Relive memories with this comforting recipe!
Ingredients
Scale
- Cookie Base:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup creamy peanut butter (like Jif or Skippy)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 3/4 cups all-purpose flour
- Flavor Boosters:
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Finishing Touch:
- About 36 Hershey’s Kisses, unwrapped
- 1/4 cup granulated sugar (for rolling)
Instructions
- Prep Your Space:: First things first, let’s get that oven preheating to 375°F (190°C). And please, for your sanity and mine, line your baking sheets with parchment paper. I’ve had cookies stick to the pan more times than I can count, and trying to pry them off usually just results in a sad, broken mess. While the oven warms up, you can feel the anticipation building, that sweet aroma just around the corner, honestly!
- Cream the Wet Ingredients:: In a big mixing bowl, cream together your softened butter, creamy peanut butter, granulated sugar, and brown sugar until it’s light and fluffy. This is where the magic starts! I usually beat it for about 2-3 minutes, scraping down the sides of the bowl a couple of times. Don’t rush this step; it’s what gives our Soft & Chewy Peanut Butter Blossoms that wonderful texture. You’ll see it turn pale and airy, a real transformation.
- Add Egg and Vanilla:: Now, crack in that room-temperature egg and add the vanilla extract. Beat them into the creamy mixture until everything is just combined. I always get a little nervous here, hoping I haven’t overmixed! The batter will look smooth and glossy, a beautiful, rich peanut butter color. Resist the urge to taste test too much raw dough, even though it smells absolutely divine, I know it’s tempting!
- Combine Dry and Wet:: In a separate, smaller bowl, whisk together your all-purpose flour, baking soda, and salt. Then, gradually add these dry ingredients to your wet mixture, mixing on low speed until just combined. This is crucial for achieving truly soft & chewy peanut butter blossoms; overmixing here will develop the gluten too much, leading to tough cookies. Stop as soon as you don’t see any streaks of flour, even if it looks a little shaggy.
- Roll and Sugar-Coat:: Roll the dough into small, 1-inch balls. I usually use a small cookie scoop to keep them uniform; it really helps with even baking. Then, roll each ball in extra granulated sugar. This gives them that characteristic sparkle and a lovely little crunch on the outside. I always make sure my hands are clean and slightly floured for this step, it just makes things easier and less sticky, trust me.
- Bake and Finish:: Place the sugared dough balls about 2 inches apart on your prepared baking sheets. Pop them into the preheated oven and bake for 8-10 minutes. You’re looking for edges that are just set and lightly golden, but the centers should still look soft and slightly underdone. That’s the secret to our Soft & Chewy Peanut Butter Blossoms! As soon as they come out, immediately press a chocolate kiss into the center of each warm cookie. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Seriously, don’t touch them too soon, or that chocolate might melt right off!