Description
Classic Peanut Butter Blossoms are soft peanut butter cookies topped with a delicious chocolate kiss, offering a perfect combination of sweet peanut butter flavor and melty chocolate. These cookies are easy to make and perfect for holiday treats or any time you crave a nostalgic dessert.
Ingredients
Scale
Cookie Dough
- 1/2 cup granulated sugar, plus extra for dusting
- 1/2 cup brown sugar, packed
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 large egg, at room temperature
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Topping
- 24 chocolate candy kisses, such as Hershey's
Instructions
- Preheat Oven: Preheat your oven to 375°F to ensure it reaches the perfect temperature for baking the cookies.
- Mix Wet Ingredients: In a large bowl, combine the brown sugar, granulated sugar, creamy peanut butter, softened unsalted butter, and egg. Use an electric mixer on medium speed to blend everything until the mixture is smooth and well combined.
- Add Dry Ingredients: Lower the mixer speed to low and gradually add the all-purpose flour, baking soda, baking powder, and salt. Mix until these dry ingredients are fully incorporated into the dough.
- Shape and Sugar Coating: Form the dough into 1-inch balls. Roll each ball in granulated sugar to coat evenly, then place them onto an ungreased baking sheet, spacing them 2 inches apart to allow room for spreading.
- Bake Cookies: Bake one cookie sheet at a time in the preheated oven for 10 minutes or until the edges of the cookies turn a light golden brown.
- Add Chocolate Kisses: Remove the baking sheet from the oven and immediately press one chocolate candy kiss into the center of each cookie while still warm.
- Cool Cookies: Transfer the cookies carefully onto a wire rack and let them cool for about 1 hour, allowing the chocolate to set fully before serving.
Notes
- For best results, use room temperature egg and butter for easier mixing.
- Rolling the dough balls in granulated sugar gives the cookies a lovely texture and slight crunch on the outside.
- You can substitute creamy peanut butter with natural peanut butter but the texture may vary slightly.
- If you don’t have chocolate kisses, individually wrapped chocolate drops or squares can be used instead.
- Make sure to space the cookies adequately on the baking sheet to avoid merging as they bake.
- Letting the cookies cool completely is important to prevent the chocolate from melting and sliding off.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
