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Peanut Butter Blossoms

  • Author: Chef Mia

Description

Peanut Butter Blossomsare a delightful classic cookie featuring soft, chewy peanut butter bases topped with a rich Hershey Kiss. Perfect for holidays, cookie swaps, or as an everyday treat, these cookies are as fun to make as they are to eat!

Ingredients

Scale
  • Wet Ingredients:1 cupsalted butter, room temperature (8 ounces)1 cupcreamy peanut butter (250 grams)1 cupgranulated sugar (200 grams)1 cuplight brown sugar, packed (210 grams)1 teaspoonvanilla extract (5 grams)3large eggsDry Ingredients:4 cupsall-purpose flour (520 grams)2 teaspoonsbaking soda (12 grams)¼ teaspoonsaltFor Rolling:½ cupgranulated sugarTopping:60Hershey Kiss candies, unwrapped
  • 1 cupsalted butter, room temperature (8 ounces)1 cupcreamy peanut butter (250 grams)1 cupgranulated sugar (200 grams)1 cuplight brown sugar, packed (210 grams)1 teaspoonvanilla extract (5 grams)3large eggs
  • 1 cupcreamy peanut butter (250 grams)1 cupgranulated sugar (200 grams)1 cuplight brown sugar, packed (210 grams)1 teaspoonvanilla extract (5 grams)3large eggs
  • 1 cupgranulated sugar (200 grams)1 cuplight brown sugar, packed (210 grams)1 teaspoonvanilla extract (5 grams)3large eggs
  • 1 cuplight brown sugar, packed (210 grams)1 teaspoonvanilla extract (5 grams)3large eggs
  • 1 teaspoonvanilla extract (5 grams)3large eggs
  • 3large eggs
  • Dry Ingredients:4 cupsall-purpose flour (520 grams)2 teaspoonsbaking soda (12 grams)¼ teaspoonsaltFor Rolling:½ cupgranulated sugarTopping:60Hershey Kiss candies, unwrapped
  • 4 cupsall-purpose flour (520 grams)2 teaspoonsbaking soda (12 grams)¼ teaspoonsalt
  • 2 teaspoonsbaking soda (12 grams)¼ teaspoonsalt
  • ¼ teaspoonsalt
  • For Rolling:½ cupgranulated sugarTopping:60Hershey Kiss candies, unwrapped
  • ½ cupgranulated sugar
  • Topping:60Hershey Kiss candies, unwrapped
  • 60Hershey Kiss candies, unwrapped

Instructions

  1. 1️⃣Mix wet ingredients:In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream together the butter, peanut butter, and both sugars on medium speed for 2–3 minutes until light and fluffy. Add the vanilla extract and mix to combine.2️⃣Add eggs:Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.3️⃣Prepare dry ingredients:In a separate medium bowl, whisk together the flour, baking soda, and salt.4️⃣Combine wet and dry ingredients:Gradually add the dry ingredients to the wet mixture in the stand mixer. Mix until a soft dough forms and all ingredients are well combined.5️⃣Shape and roll:Roll the dough into 1-inch balls, then roll each ball in the additional granulated sugar. Arrange the dough balls on a parchment paper-lined baking sheet, leaving about 2 inches between each ball.6️⃣Chill dough:Refrigerate the cookie dough balls for 15 minutes. While the dough is chilling, preheat your oven to375°F (190°C).7️⃣Bake:Bake the cookies for 8 minutes. The cookies should puff up slightly but remain soft. Do not overbake if you prefer a chewy texture.8️⃣Add Hershey Kisses:Immediately after removing the cookies from the oven, press a Hershey Kiss into the center of each cookie. The warmth of the cookie will slightly melt the base of the candy, securing it in place.9️⃣Cool:Allow the cookies to cool on the baking sheet for 3 minutes, then transfer them to a wire rack to cool completely.
  2. 2️⃣Add eggs:Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
  3. 3️⃣Prepare dry ingredients:In a separate medium bowl, whisk together the flour, baking soda, and salt.4️⃣Combine wet and dry ingredients:Gradually add the dry ingredients to the wet mixture in the stand mixer. Mix until a soft dough forms and all ingredients are well combined.5️⃣Shape and roll:Roll the dough into 1-inch balls, then roll each ball in the additional granulated sugar. Arrange the dough balls on a parchment paper-lined baking sheet, leaving about 2 inches between each ball.6️⃣Chill dough:Refrigerate the cookie dough balls for 15 minutes. While the dough is chilling, preheat your oven to375°F (190°C).7️⃣Bake:Bake the cookies for 8 minutes. The cookies should puff up slightly but remain soft. Do not overbake if you prefer a chewy texture.8️⃣Add Hershey Kisses:Immediately after removing the cookies from the oven, press a Hershey Kiss into the center of each cookie. The warmth of the cookie will slightly melt the base of the candy, securing it in place.9️⃣Cool:Allow the cookies to cool on the baking sheet for 3 minutes, then transfer them to a wire rack to cool completely.
  4. 4️⃣Combine wet and dry ingredients:Gradually add the dry ingredients to the wet mixture in the stand mixer. Mix until a soft dough forms and all ingredients are well combined.5️⃣Shape and roll:Roll the dough into 1-inch balls, then roll each ball in the additional granulated sugar. Arrange the dough balls on a parchment paper-lined baking sheet, leaving about 2 inches between each ball.6️⃣Chill dough:Refrigerate the cookie dough balls for 15 minutes. While the dough is chilling, preheat your oven to375°F (190°C).7️⃣Bake:Bake the cookies for 8 minutes. The cookies should puff up slightly but remain soft. Do not overbake if you prefer a chewy texture.8️⃣Add Hershey Kisses:Immediately after removing the cookies from the oven, press a Hershey Kiss into the center of each cookie. The warmth of the cookie will slightly melt the base of the candy, securing it in place.9️⃣Cool:Allow the cookies to cool on the baking sheet for 3 minutes, then transfer them to a wire rack to cool completely.
  5. 5️⃣Shape and roll:Roll the dough into 1-inch balls, then roll each ball in the additional granulated sugar. Arrange the dough balls on a parchment paper-lined baking sheet, leaving about 2 inches between each ball.
  6. 6️⃣Chill dough:Refrigerate the cookie dough balls for 15 minutes. While the dough is chilling, preheat your oven to375°F (190°C).7️⃣Bake:Bake the cookies for 8 minutes. The cookies should puff up slightly but remain soft. Do not overbake if you prefer a chewy texture.8️⃣Add Hershey Kisses:Immediately after removing the cookies from the oven, press a Hershey Kiss into the center of each cookie. The warmth of the cookie will slightly melt the base of the candy, securing it in place.9️⃣Cool:Allow the cookies to cool on the baking sheet for 3 minutes, then transfer them to a wire rack to cool completely.
  7. 7️⃣Bake:Bake the cookies for 8 minutes. The cookies should puff up slightly but remain soft. Do not overbake if you prefer a chewy texture.8️⃣Add Hershey Kisses:Immediately after removing the cookies from the oven, press a Hershey Kiss into the center of each cookie. The warmth of the cookie will slightly melt the base of the candy, securing it in place.9️⃣Cool:Allow the cookies to cool on the baking sheet for 3 minutes, then transfer them to a wire rack to cool completely.
  8. 8️⃣Add Hershey Kisses:Immediately after removing the cookies from the oven, press a Hershey Kiss into the center of each cookie. The warmth of the cookie will slightly melt the base of the candy, securing it in place.
  9. 9️⃣Cool:Allow the cookies to cool on the baking sheet for 3 minutes, then transfer them to a wire rack to cool completely.

Notes

Chilling the dough helps maintain the shape and texture of the cookies during baking.Store cookies in an airtight container at room temperature for up to 5 days.These cookies freeze well for up to 3 months; simply thaw at room temperature before serving
Store cookies in an airtight container at room temperature for up to 5 days.These cookies freeze well for up to 3 months; simply thaw at room temperature before serving
These cookies freeze well for up to 3 months; simply thaw at room temperature before serving

Find it online: https://exorecipes.com/delicious-peanut-butter-blossom-cookies-youll-love/