why make this recipe
Classic Peanut Butter Blossoms are a beloved treat that brings joy to many during the holidays and beyond. They combine the rich flavor of peanut butter with the sweetness of chocolate, creating a perfect balance. These cookies not only taste amazing but also offer a fun and nostalgic baking experience. Whether you’re baking for a family gathering or just to satisfy your cravings, these cookies are sure to please everyone.
how to make Classic Peanut Butter Blossoms
Ingredients:
- 1 3/4 cup All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Creamy Peanut Butter
- 1/2 cup Unsalted Butter (room temperature)
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar (lightly packed)
- 1 Large Egg
- 2 tbsp Milk
- 1 tsp Vanilla Extract
- 1/2 cup Granulated Sugar (additional amount for coating cookies)
- 11 oz Bag of Hershey Kisses
Directions:
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the peanut butter, unsalted butter, granulated sugar, and light brown sugar on medium-high speed until well blended.
- Add in the egg, milk, and vanilla extract. Scrape down the sides of the bowl as needed.
- Reduce the mixer speed and gradually add in the dry mixture until completely blended.
- Place the cookie dough in a well-sealed food container or tightly wrap the top of the mixing bowl with plastic wrap and chill the cookie dough for a minimum of 1 hour.
- After the dough has chilled, line 2 baking sheets with parchment paper or silicone mats, adjust the oven rack to the 2nd level mark (just above center), and preheat the oven to 375°F.
- Using a spoon and your clean hands, shape the cookie dough into 1-inch balls, roll them in granulated sugar, and place them about 1 1/2 – 2 inches apart on lined baking sheets.
- Bake for 7-8 minutes, then remove from the oven and place a milk chocolate kiss on each cookie, pressing down gently to create the crackly cookie edges.
- Return to the oven and bake for 2 minutes longer.
- Cool cookies on the baking sheet for 5-10 minutes before transferring to a cooling rack to cool completely.
- Store cookies in an airtight container with a slice of bread for up to a week.
how to serve Classic Peanut Butter Blossoms
Serve Classic Peanut Butter Blossoms warm or at room temperature. These cookies are delicious on their own but can also be enjoyed with a glass of milk or a cup of coffee. They make for wonderful treats at parties or gatherings, and their appealing look makes them a hit among guests.
how to store Classic Peanut Butter Blossoms
To keep your Classic Peanut Butter Blossoms fresh, store them in an airtight container. Adding a slice of bread inside the container can help keep the cookies soft. They can last about a week when stored properly. If you want to keep them longer, consider freezing them.
tips to make Classic Peanut Butter Blossoms
- Make sure your butter is softened to room temperature for easier mixing.
- Don’t skip the chilling step! Chilling the dough helps the cookies hold their shape while baking.
- If you prefer more peanut butter flavor, feel free to increase the amount of peanut butter slightly.
- Be careful not to overbake the cookies; they should be soft in the center and just slightly firm on the edges when finished.
variation
You can try substituting the Hershey Kisses with other types of chocolate, such as dark chocolate or peanut butter cups for a twist on the classic recipe. You could also mix in chopped nuts or chocolate chips into the dough for added texture.
FAQs
What can I use instead of peanut butter?
If you have a nut allergy, you can substitute peanut butter with sunbutter (made from sunflower seeds) or a similar nut-free spread.
Can I freeze the dough?
Yes! You can freeze the cookie dough before baking. Shape the dough into balls, place them on a baking sheet to freeze, and then transfer them to a container or zip-top bag.
How do I avoid dry cookies?
Ensure you do not overbake the cookies. They should be slightly soft in the center when you take them out of the oven. They’ll harden as they cool.
Classic Peanut Butter Blossoms
Ingredients
Dry Ingredients
- 1 3/4 cup All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
Wet Ingredients
- 1/2 cup Creamy Peanut Butter
- 1/2 cup Unsalted Butter (room temperature)
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar (lightly packed)
- 1 Large Egg
- 2 tbsp Milk
- 1 tsp Vanilla Extract
- 1/2 cup Granulated Sugar (additional for coating)
Chocolate
- 11 oz Bag of Hershey Kisses For topping cookies
Instructions
Preparation
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the peanut butter, unsalted butter, granulated sugar, and light brown sugar on medium-high speed until well blended.
- Add in the egg, milk, and vanilla extract. Scrape down the sides of the bowl as needed.
- Reduce the mixer speed and gradually add in the dry mixture until completely blended.
- Place the cookie dough in a well-sealed food container or tightly wrap the top of the mixing bowl with plastic wrap and chill the cookie dough for a minimum of 1 hour.
Baking
- After the dough has chilled, line 2 baking sheets with parchment paper or silicone mats, adjust the oven rack to the 2nd level mark (just above center), and preheat the oven to 375°F.
- Using a spoon and your clean hands, shape the cookie dough into 1-inch balls, roll them in granulated sugar, and place them about 1 1/2 – 2 inches apart on lined baking sheets.
- Bake for 7-8 minutes, then remove from the oven and place a milk chocolate kiss on each cookie, pressing down gently to create the crackly cookie edges.
- Return to the oven and bake for 2 minutes longer.
- Cool cookies on the baking sheet for 5-10 minutes before transferring to a cooling rack to cool completely.