Description
These Peanut Butter Blossoms are easy homemade cookies with soft peanut butter centers and sweet chocolate kisses pressed into every golden cookie. This quick and simple recipe is one of the best Christmas baking ideas for holiday parties and cookie exchanges. Made with familiar pantry ingredients and no complicated techniques they are perfect for beginners. Enjoy them as an occasional treat alongside healthy snacks or pack them for a festive potluck or family brunch.
Ingredients
- 1 3/4 cups (210 g) All-purpose flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Fine salt
- 1/2 cup (113 g) Unsalted butter
- 3/4 cup (190 g) Creamy peanut butter
- 1/2 cup (100 g) Granulated sugar
- 1/2 cup packed (110 g) Light brown sugar
- 1 egg Large egg
- 1 teaspoon Vanilla extract
- 1/4 cup (50 g) Granulated sugar for rolling
- 24 individually wrapped chocolates (about 110 g unwrapped) Milk chocolate kisses
Instructions
- Place the softened unsalted butter and creamy peanut butter into a large mixing bowl. Add the granulated sugar and packed light brown sugar before beating everything together until the mixture becomes creamy and visibly lighter. The separate ingredients should gradually turn into one thick and smooth peanut butter mixture.
Continue mixing for about 2 minutes until the sugar is evenly distributed and the mixture holds soft ridges. The color should be pale tan with a few slightly darker areas where the peanut butter has folded into the butter.
- Add the egg and vanilla extract to the creamy peanut butter mixture and beat until the egg disappears into the mixture. In a separate bowl combine the flour with baking soda and salt so the dry ingredients are evenly distributed.
Gradually fold the dry mixture into the peanut butter mixture until a thick and soft cookie dough forms. Stop mixing once there are no visible pockets of dry flour because excessive mixing can make the cookies firm rather than tender.
- Preheat the oven to 375°F or 190°C and line two baking sheets with parchment paper. Divide the dough into 24 approximately equal portions and roll each piece between your palms to form a ball about 1 inch across.
Place the additional granulated sugar into a shallow dish and roll each ball until the exterior is lightly coated. Transfer the dough balls onto the prepared baking sheets with approximately 2 inches between them so they have room to spread while baking.
- Place one baking sheet at a time into the preheated oven and bake for 8 to 10 minutes. The dough balls will spread into thicker rounded cookies as the exterior becomes pale golden and the edges begin to set.
Remove the tray when the tops appear slightly puffed and the edges have just started turning golden. The centers should still look soft because the cookies will continue setting from the heat of the baking tray.
- Unwrap all 24 chocolate kisses while the cookies are baking so they are ready when the trays come out of the oven. Immediately press one chocolate kiss gently into the center of each warm cookie after baking.
The pressure will cause the tops to crack naturally around the chocolate while the soft centers flatten slightly. Let the cookies rest on their baking trays for 5 minutes before transferring them to cool completely so the chocolate can gradually firm up.
- Allow the cookies to finish cooling until their centers become tender but stable and the chocolate kisses hold their shape. The finished cookies should have lightly crisp sugar-coated exteriors and soft peanut butter interiors with delicate cracks around the chocolate.
Transfer one completely cooled cookie to a small white dessert plate and serve it as a single portion. The chocolate should sit firmly in the center while the golden peanut butter cookie keeps its homemade texture and slightly uneven edges.
Notes
Pro Tips:
- Use conventional creamy peanut butter rather than a runny natural variety because stable peanut butter creates softer cookies.
- Measure the flour carefully by spooning it into the measuring cup and leveling the top to avoid a dry or crumbly dough.
- Unwrap the chocolate kisses before baking finishes so you can press them into the warm cookies while the centers are soft.
- Let the chocolate centers cool completely before packing the cookies because warm chocolate can smear when the cookies overlap.
Storage: Room temperature storage works well for Peanut Butter Blossoms because the cookie centers remain tender when protected from air. Allow the cookies to cool completely before transferring them into an airtight container. Keep the container in a cool and dry location away from direct heat for up to 5 days.
For longer storage place the cooled cookies in a freezer-safe container with parchment paper between layers. The parchment helps protect the chocolate kisses and prevents the cookies from sticking together. Freeze for up to 3 months for the best flavor and texture.
When you are ready to enjoy frozen cookies remove the desired number and allow them to thaw at room temperature for approximately 30 minutes. Leave them loosely spaced until the chocolate centers return to their normal texture. Avoid heating the cookies excessively because the chocolate kisses may melt and lose their shape.
You can also refrigerate the prepared cookie dough for up to 48 hours before baking. Keep it tightly covered and allow it to soften slightly if it becomes too firm to portion. Roll the dough into balls and coat them with sugar just before baking for the best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American