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Classic Peanut Butter Blossoms Recipe

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4.2 from 2 reviews

Classic Peanut Butter Blossoms are soft, chewy peanut butter cookies topped with a signature chocolate kiss candy. These delightful cookies combine creamy peanut butter dough with a sweet chocolate center, perfect for holiday baking or any sweet occasion.

Ingredients

Dry Ingredients

  • 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 3/4 cup (about 185g) creamy peanut butter
  • 1 teaspoon vanilla bean paste

Topping and Coating

  • 24 chocolate kiss candies, unwrapped
  • 1/2 cup (100g) granulated sugar OR 1/4 cup (50g) green sanding sugar and 1/4 cup (50g) red sanding sugar

Instructions

  1. Mix Dry Ingredients: Whisk together the flour, baking soda, and salt in a medium bowl and set aside to ensure even distribution.
  2. Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer with paddle attachment to beat the butter on high speed for 1 minute until creamy. Then beat in the brown sugar and 1/4 cup of granulated sugar at medium-high speed until smooth and fully combined, about 2 minutes.
  3. Add Egg and Flavors: Beat in the egg until combined, scraping down the bowl as needed. Add the peanut butter and vanilla bean paste, mixing until fully incorporated.
  4. Combine Flour Mixture: Add the flour mixture to the wet ingredients and beat on low speed until combined, forming a creamy, soft dough. Cover and chill in the refrigerator for at least 1 hour or up to 3 days.
  5. Prepare for Baking: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats to prevent sticking. Ensure freezer space is available to set the chocolate later.
  6. Shape and Bake Cookies: Scoop about 1 heaping tablespoon of dough per cookie, roll each ball in the granulated or sanding sugar, and space them 3 inches apart on the baking sheets. Bake for 11 to 13 minutes until the tops crack slightly.
  7. Cool Cookies: Remove cookies from the oven and cool on the baking sheets for 5 minutes to firm up slightly.
  8. Add Chocolate Kisses: Immediately press one unwrapped chocolate kiss into the center of each cookie. Using a thin spatula, carefully transfer the cookies to plates in preparation for freezing.
  9. Set the Chocolate: Place the plates of cookies in the freezer for 10 minutes to quickly set the chocolate kiss without melting.
  10. Serve and Store: Remove from the freezer and serve. Cookies stay fresh when covered at room temperature for up to one week.

Notes

  • Chilling the dough is essential to get the right texture and prevent spreading during baking.
  • Use parchment paper or silicone mats to avoid sticking and for easy cleanup.
  • Freezing the cookies after adding the chocolate kiss prevents the candy from melting and helps it set perfectly.
  • You can substitute vanilla extract if you don’t have vanilla bean paste, but the paste adds a richer flavor.
  • For festive colors, use red and green sanding sugar for rolling the dough balls.
  • Cookies are best enjoyed within a week when stored at room temperature in an airtight container.

Find it online: https://recipeplenty.com/classic-peanut-butter-blossoms-recipe/