Classic Peanut Butter Blossoms Recipe

Peanut Butter Blossoms are the ultimate combination of sweet, salty, and chocolatey goodness. This classic cookie is soft, chewy, and full of peanut butter flavor, topped with a Hershey’s Kiss right in the center. Whether you’re making them for a holiday cookie platter, a bake sale, or just because you’re craving a nostalgic treat, these cookies are always a hit. Stick with me as I take you step by step through this foolproof recipe, and get ready to enjoy the most delicious batch of Peanut Butter Blossoms!

this Recipe

What Are Peanut Butter Blossoms?

Peanut Butter Blossoms are soft, peanut butter-flavored cookies with a slightly crispy edge and chewy center. Right after they come out of the oven, a Hershey’s Kiss is pressed into the center of each cookie, creating that iconic "blossom" look. The warmth of the cookie melts the chocolate slightly, giving it a soft, creamy texture as it cools. These cookies first became popular in the 1950s and have since become a staple in cookie jars everywhere, especially around the holidays.

Ingredients List for Peanut Butter Blossoms

To make these delicious cookies, you'll need a few pantry staples and, of course, plenty of peanut butter and chocolate. Here’s what you’ll need:

Dry Ingredients:

• 1 ¾ cups all-purpose flour: The base of your cookie dough, giving it structure.
• 1 teaspoon baking soda: Helps the cookies rise and get that soft, chewy texture.
• ½ teaspoon salt: Enhances the flavor and balances the sweetness.

Wet Ingredients:

• ½ cup unsalted butter, softened: Adds richness and moisture to the cookies.
• ½ cup granulated sugar: Sweetens the dough and helps the cookies brown.
• ½ cup packed brown sugar: Adds a deeper flavor and helps create a chewy texture.
• 1 large egg: Acts as a binder and adds moisture.
• 1 teaspoon vanilla extract: Enhances the flavor of both the peanut butter and chocolate.
• ½ cup creamy peanut butter: The star of the show! Creamy peanut butter adds both flavor and moisture to the cookies.

Extras:

• ¼ cup granulated sugar (for rolling): Gives the cookies a slightly crispy exterior.
• About 24 Hershey's Kisses: The iconic chocolate candy for topping each cookie.

Substitutions and Variations

This recipe is classic, but there are plenty of ways to tweak it if you have dietary restrictions or just want to experiment with flavors. Here are some substitutions and variations you can try:

• Gluten-Free Option: Use a gluten-free 1:1 flour blend in place of all-purpose flour.
• Dairy-Free: Swap the butter for a plant-based butter alternative and use dairy-free chocolate Kisses or other dairy-free chocolate.
• Vegan Version: In addition to using dairy-free butter and chocolate, replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes).
• Almond Butter Blossoms: Swap out the peanut butter for almond butter for a slightly different nutty flavor.
• Peanut Butter Cup Blossoms: Instead of Hershey’s Kisses, press a mini Reese’s Peanut Butter Cup into the center of each cookie.
• Chocolate Blossoms: For a twist on the classic, add ¼ cup of cocoa powder to the dry ingredients to make chocolate peanut butter blossoms.

Step-by-Step Cooking Instructions

Let’s dive into the process of making these iconic cookies. Follow these easy steps, and you’ll have a batch of soft, chewy, chocolate-topped peanut butter blossoms ready in no time.

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats. This will prevent your cookies from sticking and help them bake evenly.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.

Step 3: Cream the Butter and Sugars

In a large bowl, using an electric mixer or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes. Properly creaming the butter and sugars will ensure a tender cookie texture.

Step 4: Add the Wet Ingredients

Beat in the egg, vanilla extract, and peanut butter until fully combined and smooth. The dough should be creamy and fragrant.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.

Step 6: Chill the Dough (Optional but Recommended)

For the best texture and shape, refrigerate the dough for about 30 minutes. This step helps prevent the cookies from spreading too much during baking, ensuring they hold their shape and have that classic "blossom" look.

Step 7: Shape and Roll the Dough

Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the extra ¼ cup of granulated sugar until fully coated.

Step 8: Bake the Cookies

Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops have slightly puffed up.

Step 9: Add the Hershey’s Kisses

Immediately after removing the cookies from the oven, gently press a Hershey’s Kiss into the center of each cookie. The cookies will crack slightly around the edges, creating the signature "blossom" look. Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.

How to Cook Peanut Butter Blossoms: A Step-by-Step Guide

1. Use Room Temperature Ingredients: Make sure your butter and egg are at room temperature. This helps them mix together smoothly and creates a more cohesive dough.
2. Chill the Dough: While not strictly necessary, chilling the dough for about 30 minutes helps the cookies hold their shape and prevents excessive spreading during baking.
3. Press in the Kisses Immediately: Press the Hershey’s Kisses into the cookies right when they come out of the oven. This will ensure the cookies crack perfectly around the chocolate and give that classic blossom look.

Common Mistakes to Avoid

Even with a simple recipe like peanut butter blossoms, there are a few common mistakes you should try to avoid to ensure your cookies turn out perfectly.

• Skipping the Dough Chilling: If you don’t chill the dough, the cookies may spread too much during baking and lose their shape.
• Not Creaming the Butter and Sugar Enough: Be sure to cream the butter and sugar until it’s light and fluffy. This step is crucial for achieving a soft, tender cookie.
• Overbaking: Peanut butter blossoms should be soft and chewy. Overbaking will result in dry, crumbly cookies. Take them out of the oven when the edges are set, even if the centers look slightly underbaked—they will continue to firm up as they cool.

Serving and Presentation Tips

Peanut butter blossoms are not only delicious but also look adorable with their signature Hershey’s Kiss in the center. Here are a few ways to serve and present them:

How to Serve Peanut Butter Blossoms:

• With Milk or Hot Chocolate: These cookies are perfect with a cold glass of milk or a mug of hot chocolate.
• On a Holiday Cookie Platter: Add these cookies to a platter with other holiday favorites like sugar cookies and gingerbread cookies for a festive spread.
• As a Sweet Snack: Enjoy them as an afternoon pick-me-up or after-dinner treat. They’re great for any time of day!

Presentation Ideas for Peanut Butter Blossoms:

• Decorative Cookie Tins: Pack these cookies in festive tins to give as gifts during the holidays.
• Holiday Themed Kisses: Use seasonal Hershey’s Kisses (like peppermint or white chocolate) to match the occasion or holiday.
• Stacked Display: Arrange the cookies in a pyramid on a cake stand for a party or gathering. The contrast between the peanut butter cookies and chocolate Kisses will look irresistible.

Peanut Butter Blossom Recipe Tips

• Make Ahead: You can make the cookie dough in advance and store it in the refrigerator for up to 3 days. When ready to bake, roll the dough into balls, coat with sugar, and bake as directed.
• Freezing the Dough: You can also freeze the dough balls before baking. Freeze them on a baking sheet until solid, then transfer to a freezer-safe bag. When you’re ready to bake, let the dough balls thaw slightly, roll them in sugar, and bake as usual.
• Store Properly: Store your baked cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months. Simply let them thaw at room temperature before serving.

Frequently Asked Questions (FAQs)

Can I use chunky peanut butter for this recipe?

Yes, you can! Chunky peanut butter will add a bit of extra texture to the cookies with little bits of peanut. However, the classic version typically uses creamy peanut butter for a smooth dough.

How do I store leftover peanut butter blossoms?

Store them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze the cookies for up to 3 months.

Can I freeze the cookie dough?

Absolutely! You can freeze the dough balls before rolling them in sugar. When ready to bake, let them thaw slightly, coat in sugar, and bake as directed.

Can I use a different type of chocolate?

Yes! While Hershey’s Kisses are the traditional choice, you can use other types of chocolate like mini peanut butter cups or chocolate discs.

Conclusion

Peanut Butter Blossoms are a timeless cookie that never fails to impress. With their soft, chewy peanut butter base and a sweet Hershey’s Kiss on top, they strike the perfect balance between salty and sweet. Whether you’re baking them for the holidays, a party, or just because, this classic cookie is sure to be a hit with family and friends. Follow this simple, step-by-step recipe, and you’ll be enjoying warm, chocolatey peanut butter blossoms in no time. Happy baking!

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