Classic Peanut Butter Blossoms
Classic Peanut Butter Blossoms are delicious cookies topped with chocolate kisses, perfect for any occasion.
Equipment
- Mixing Bowl
- hand mixer
- Paddle Attachment
- silicone spatula
- baking sheets
- parchment paper
Ingredients
Cookie Base
- 1.25 cups all-purpose flour spooned & leveled
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter softened to room temperature
- 0.5 cup light or dark brown sugar packed
- 0.25 cup granulated sugar
- 1 large egg at room temperature
- 0.75 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 24 chocolate kiss candies unwrapped
Coating
- 0.5 cup granulated sugar
- 0.25 cup green sanding sugar optional
- 0.25 cup red sanding sugar optional
Instructions
Preparation
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- Beat the butter for 1 minute on high speed until creamy. Add brown sugar and granulated sugar and beat for 2 minutes until smooth.
- Add the egg, peanut butter, and vanilla extract and beat until combined.
- Add the flour mixture and beat on low speed until combined. Chill the dough for at least 1 hour.
- Preheat oven to 350°F (177°C) and prepare baking sheets.
- Scoop and roll cookie dough, coat in sugar, and arrange on baking sheets.
- Bake for 11–13 minutes until tops slightly crack. Cool on baking sheets for 5 minutes.
- Press a chocolate kiss into the center of each cookie and freeze for 10 minutes to set the chocolate.
- Remove from freezer and serve. Cookies stay fresh covered at room temperature for up to 1 week.
Notes
You can chill the dough for up to 3 days. Baked cookies freeze well for up to 3 months. For nut-free versions, use sunflower seed butter or Biscoff spread.
Nutrition
Serving: 1cookieCalories: 130kcalCarbohydrates: 17gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 70mgFiber: 0.5gSugar: 8gVitamin A: 4IUCalcium: 20mgIron: 0.5mg
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