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Peanut Butter Blossom Cookies
why make this recipe
Peanut Butter Blossom Cookies are a delightful treat that perfectly blend the rich flavor of peanut butter with the sweetness of chocolate. These cookies are not only delicious but also fun to make, especially with their signature Hershey’s Kiss on top. Ideal for holidays, parties, or just a cozy night in, this recipe is sure to please both kids and adults alike.
how to make Peanut Butter Blossom Cookies
Ingredients:
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Hershey’s Kisses
Directions:
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix peanut butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the peanut butter mixture until combined.
- Roll the dough into balls and place them on a baking sheet.
- Bake for 10-12 minutes or until golden.
- Immediately press a Hershey’s Kiss into the center of each cookie upon removing from the oven.
- Allow to cool before serving.
how to serve Peanut Butter Blossom Cookies
Peanut Butter Blossom Cookies are best enjoyed fresh out of the oven. Serve them warm on a plate, and they will be a hit at any gathering. You can also pair them with a glass of cold milk for a classic treat.
how to store Peanut Butter Blossom Cookies
To store these cookies, let them cool completely, then place them in an airtight container. They can be kept at room temperature for up to a week. For longer storage, consider freezing them. Place the cooled cookies in a freezer-safe container, and they can last for up to three months.
tips to make Peanut Butter Blossom Cookies
- Use smooth peanut butter for the best texture, but crunchy peanut butter will work too if you like some crunch in your cookies.
- Make sure not to overbake; the cookies should be slightly soft in the center when you take them out, as they will continue to cook a bit while cooling.
- If you’re making a large batch, use a cookie scoop for evenly sized cookies.
variation
For a chocolate twist, you can mix in some chocolate chips into the dough or swap the Hershey’s Kisses for a different type of chocolate candy. Another variation is to sprinkle some sea salt on top of the cookies before baking for a sweet and salty flavor.
FAQs
Can I use natural peanut butter for this recipe?
Yes, you can use natural peanut butter, but it may make the cookies a bit softer, so adjust the flour accordingly if needed.
What can I use instead of eggs?
You can substitute each egg with 1/4 cup of applesauce or a mashed banana if you want a vegan option.
How do I know when the cookies are done?
The cookies are done when they are lightly golden around the edges but still look a bit soft in the center. They will firm up as they cool.
Peanut Butter Blossom Cookies
A delightful treat that blends rich peanut butter with sweet chocolate, topped with a Hershey's Kiss, perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup peanut butter Smooth or crunchy, based on preference.
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs Can substitute with 1/4 cup of applesauce or mashed banana each for a vegan option.
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 24 pieces Hershey's Kisses To top each cookie.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix peanut butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the peanut butter mixture until combined.
- Roll the dough into balls and place them on a baking sheet.
Baking
- Bake for 10-12 minutes or until golden.
- Immediately press a Hershey's Kiss into the center of each cookie upon removing from the oven.
- Allow to cool before serving.
Notes
Use smooth peanut butter for the best texture. Do not overbake; cookies should be soft in the center. For larger batches, use a cookie scoop for evenly sized cookies. Store cooled cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.