Dive into the delightful world of Peanut Butter Blossoms, a classic treat that combines the smooth, rich taste of peanut butter with the sweet charm of a chocolate kiss. This beloved cookie recipe is a staple at holiday gatherings and a favorite among those who cherish the peanut butter and chocolate combination. Whether you’re baking for a party, filling up the cookie jar, or simply indulging in a little baking therapy, these cookies are sure to bring smiles and satisfaction.
Peanut Butter Blossoms: A Sweet Union
Peanut Butter Blossoms are more than just cookies; they are tiny celebrations of flavor that make any moment special. Their crinkly, sugar-coated edges and soft, chewy centers topped with a chocolate kiss are irresistible. Let’s bake a batch of these delightful treats and fill the kitchen with the inviting aromas of peanut butter and freshly baked cookies.
Preparation Time: 20 minutes
Cooking Time: 8-10 minutes
Servings: 48 cookies
Equipment:
- Oven
- Large and medium mixing bowls
- Baking sheets
- Wire rack
Peanut Butter Blossoms
These cookies are perfect for sharing at school events, holiday parties, or alongside a cold glass of milk for a delightful treat. Enjoy the creamy, chocolaty goodness of each bite, and watch them disappear quickly at any gathering!
Ingredients:
- 1 1/2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (1 stick)
- 3/4 cup creamy peanut butter (e.g., Jif)
- 1/3 cup granulated sugar, plus extra for rolling
- 1/3 cup light brown sugar, firmly packed
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 48 Hershey’s Kisses, unwrapped
Directions:
- Preheat your oven to 375 degrees F (190 degrees C) and adjust the oven rack to the middle position. Prepare your baking sheets by lining them with parchment paper or leaving them ungreased.
- Set the unwrapped Hershey’s Kisses aside. Pour about 1/2 cup of granulated sugar into a shallow dish for rolling the cookie balls.
- In a medium bowl, sift together the flour, baking soda, and salt. Set this dry mixture aside.
- In a large bowl, use an electric mixer to beat the softened butter and peanut butter until well blended. Add the granulated and brown sugars, beating until the mixture is light and fluffy.
- Mix in the egg, milk, and vanilla extract until thoroughly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated to avoid overworking the dough.
- Shape the dough into 1-inch balls using a tablespoon measure or cookie scoop. Roll each ball in the reserved granulated sugar to coat evenly.
- Place the sugar-coated balls about 2 inches apart on the prepared baking sheets, arranging them in staggered rows for even baking.
- Bake each batch in the preheated oven for about 8 to 10 minutes, or until the cookies just start to turn light golden brown. Be careful not to overbake.
- Immediately after removing the cookies from the oven, press a Hershey’s Kiss into the center of each cookie. The cookie will crack slightly around the edges, which is expected.
- Transfer the cookies to a wire rack to cool completely.
Once cooled, store the Peanut Butter Blossoms in an airtight container at room temperature for up to 1 week, or freeze them for longer storage.