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The Best Peanut Butter Blossoms Recipe
why make this recipe
Peanut Butter Blossoms are not just cookies; they are a delightful mix of flavors and textures. The soft, chewy peanut butter cookie pairs perfectly with the rich chocolate Kiss on top. This recipe is easy to follow and makes a great treat for Christmas or any special occasion. Plus, they’re a favorite among kids and adults alike!
how to make The Best Peanut Butter Blossoms Recipe
Ingredients:
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 36 chocolate Kisses, unwrapped
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix peanut butter, granulated sugar, brown sugar, egg, and vanilla extract until smooth.
- Add baking soda, flour, and salt. Stir until combined.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Bake for 10 minutes. Remove from the oven and gently press a chocolate Kiss into the center of each cookie.
- Bake for an additional 2 minutes. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
how to serve The Best Peanut Butter Blossoms Recipe
These delightful cookies can be served warm or at room temperature. They make a great addition to holiday cookie trays or can be packed into gift boxes for friends and family. Pair them with a glass of milk for a classic treat!
how to store The Best Peanut Butter Blossoms Recipe
Store your Peanut Butter Blossoms in an airtight container at room temperature. They will stay fresh for up to one week. If you want to keep them longer, consider freezing them. Be sure to separate layers with parchment paper to prevent sticking.
tips to make The Best Peanut Butter Blossoms Recipe
- Make sure your peanut butter is creamy for best results.
- Don’t overbake! Remove them from the oven as soon as they start to turn golden.
- You can chill the dough for 30 minutes if you want to make it easier to roll.
variation
You can try adding a sprinkle of sea salt on top of the cookies before baking for an extra flavor kick. Some people also enjoy using flavored Kisses, like caramel or mint, instead of traditional chocolate Kisses.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, you can use crunchy peanut butter if you like a little extra texture in your cookies.
Can I make this dough ahead of time?
Absolutely! You can prepare the dough and chill it in the fridge for up to 2 days before baking.
What is the best way to unwrap the chocolate Kisses?
It’s easiest to gently twist the foil wrapper off while holding the base of the Kiss. This helps avoid damage to the chocolate.
Enjoy baking these Peanut Butter Blossoms with family and friends; they are sure to become a favorite!
Peanut Butter Blossoms
Delightful soft and chewy peanut butter cookies topped with rich chocolate Kisses, perfect for Christmas or any occasion.
Ingredients
Cookie Ingredients
- 1 cup peanut butter Use creamy peanut butter for best results.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 36 pieces chocolate Kisses, unwrapped Use flavored Kisses for variations.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix peanut butter, granulated sugar, brown sugar, egg, and vanilla extract until smooth.
- Add baking soda, flour, and salt. Stir until combined.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
Baking
- Bake for 10 minutes. Remove from the oven and gently press a chocolate Kiss into the center of each cookie.
- Bake for an additional 2 minutes. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store Peanut Butter Blossoms in an airtight container at room temperature for up to one week. For longer storage, consider freezing with parchment paper between layers.