Peanut Butter Blossoms
Soft, chewy, and finished with a signature chocolate kiss, peanut butter blossoms are the classic cookie that never goes out of style. The sweet-salty peanut butter dough is rolled in sugar, baked until just golden, and topped with a melty chocolate kiss for the perfect holiday (or anytime) treat.
Tasty Team
Total Time
2 hr 30 min
2 hr 30 min
Prep Time
15 minutes
15 min
Cook Time
10 minutes
10 min
Total Time
2 hr 30 min
2 hr 30 min
Prep Time
15 minutes
15 min
Cook Time
10 minutes
10 min
Ingredients
for 18 cookies
- ¾ cup creamy peanut butter
- ¾ cup packed light brown sugar
- ⅔ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
- 1 ½ cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 18 chocolate kisses, unwrapped
Nutrition Info
- Calories 172
- Fat 8g
- Carbs 22g
- Fiber 0g
- Sugar 16g
- Protein 2g
Estimated values based on one serving size.
Preparation
- Beat the peanut butter, brown sugar, butter, and ⅓ cup of the granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 2–3 minutes, stopping to scrape down the sides of the bowl as needed.
- Reduce the mixer speed to medium-low. Beat in the egg and vanilla until well combined, about 1 minute.
- Reduce the mixer speed to low. Beat in the flour, baking soda, and salt just until incorporated. Do not overmix.
- Cover the bowl, and refrigerate the dough until firm, for at least 2 hours or up to 12 hours.
- Preheat the oven to 350°F (180°C) with the racks in the upper third and lower third positions. Line 2 baking sheets with parchment paper, and set aside.
- Place the remaining ⅓ cup granulated sugar in a small bowl. Scoop the chilled dough into 1½-tablespoon portions (you’ll have 18 portions total). Roll each portion into a ball, then roll in the granulated sugar to coat. Arrange the coated dough balls 2 inches apart on the prepared baking sheets.
- Bake on the upper third and lower third racks for 8–10 minutes, until the tops are set and the edges look just lightly golden. The cookies should still appear soft in the center.
- Remove from the oven. Immediately press a chocolate kiss into the center of each cookie. Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack, and let cool completely, about 20 minutes. Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer until firm, then transfer to a freezer-safe bag or container, and freeze for up to 2 months. Thaw at room temperature before serving.
- Enjoy!
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