How To Make Peanut Butter Blossoms

 

"PEANUT BUTTER BLOSSOMS RECIPE"

These delicious Peanut Butter Blossoms are a holiday permanent fixture! Peanut butter cookies that have been rolled in sugar and topped with a kiss! Nothing beats the combination of peanut butter and chocolate, and these cookies are proof!

Peanut Butter Blossoms is one of my favorite recipes. As you all know, I am obsessed with chocolate and peanut butter treats in any shape or form, and nothing is more classic - or delicious! - as opposed to Peanut Butter Blossom cookies.

These cookies are easy to make any day of the week, but they are special enough to deserve a spot on our holiday cookie trays. In fact, I believe these blossoms are among the top three all-time favorites of our family and friends among all the cookies we make each year. 

INGREDIENTS

• 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 stick (½ cup) unsalted butter, softened
• 1 cup creamy peanut butter, at room temperature (I recommend Skippy Natural No Need To Stir)
• ¾ cup packed dark brown sugar
• ¼ cup granulated sugar, plus more for rolling the cookies
• 1 teaspoon vanilla extract
• 1 large egg
• 36 Hershey's kisses

 

 

PROCEDURE:

•  In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

• On medium speed, combine the butter, peanut butter, brown sugar, 1/4 cup granulated sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment or beaters.

 

•  With a rubber spatula, scrape down the sides of the bowl and add the egg.

•  Beat for another 20 seconds, or until fully incorporated.

•  Mix in the dry ingredients.

•  Mix on low until just combined, scraping down the sides of the bowl as needed. Refrigerate the dough for 1 hour, or until it is firm enough to roll.

•  Roll the dough into tablespoon-size balls and coat with granulated sugar.

• Place the dough balls 2 inches apart on a baking sheet lined with parchment paper.

• Bake for 7 to 9 minutes, or until puffed.

•  Place a Hershey's kiss in the center of each cookie (the dough will crack slightly).

•  Return the cookies to the oven and bake for 2 to 3 minutes more, or until the cookies are golden and the chocolate is glossy.
• Allow the cookies to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.

•  Repeat with the remaining cookie dough, refrigerating it in between batches. Store the cookies in an airtight container in a single layer for up to 3 days.

❓FAQs

• Can you freeze Peanut Butter Blossoms?

You sure can!

To freeze baked cookies: Make sure the cookies have cooled completely (the kisses need to be hard and solid). Place cookies in a freezer safe, airtight container in layers separated by parchment or wax paper. Cookies can be frozen for up to 2 months.

 

To freeze cookie dough: Scoop the cookie dough and roll into balls – but not the sugar! Place on a parchment lined baking sheet and flash freeze for about 30 to 60 minutes. Transfer frozen cookie dough balls to a freezer safe bag. When you’re ready to bake, thaw overnight in the refrigerator and then proceed with the recipe or bake from frozen, simply add a minute or two to the cooking time. Cookie dough can be frozen for up to 3 months.

• Can this recipe be doubled?

Not only can it be doubled, it can be halved as well. I frequently double the recipe if I am doing batch baking for an event or preparing my holiday cookie trays. Please note that this recipe makes approximately 3 dozen cookies.

• Can I use natural peanut butter in this recipe?

To be safe, I would recommend using regular peanut butter. But, in all fairness, I make these cookies almost exclusively with Skippy Naturals, creamy of course, and I think the peanut butter flavor is better than with the regular creamy peanut butter. Use your favorite brand of peanut butter but don’t use any natural peanut butter unless it is Skippy Naturals.

• Can these cookies be made ahead of time?

This Peanut Butter Blossoms recipe can be made several days in advance. Store in an airtight container at room temperature for up to 4 days. I notice a distinct decline in texture after that period of time. You can also prepare the cookie dough and chill it for up to 48 hours before using. Let it sit out for a good 30 minutes before proceeding with the recipe.

📑Tips and Tricks for the Best Cookies

1. Don't skip the relaxation period. Because these cookies are made with butter rather than shortening, they will spread slightly while baking. By chilling the dough, we can control the spread. A well-chilled dough yields thicker cookies (and better flavor!). However, if you prefer your cookies thin, you can bake them without first chilling the dough.
2. Many recipes recommend freezing or at the very least refrigerating the kisses. I've never had to do this, but you can if you want to. What you must not do is disturb the cookies once the kisses have been pressed into the top. The chocolate will appear solid, but trust me when I say it isn't. At least 2 hours are required for the chocolate.

 

Nutrition Information 

 

Serving: 1cookie Calories: 105kcal (5%) Carbohydrates: 12g (4%) Protein: 2g (4%) Fat: 6g (9%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 0.4g Monounsaturated Fat: 1g Trans Fat: 0.1g Cholesterol: 11mg (4%) Sodium: 54mg (2%) Potassium: 24mg (1%) Fiber: 0.5g (2%) Sugar: 8g (9%) Vitamin A: 65IU (1%) Calcium: 24mg (2%) Iron: 0.3mg (2%)