Classic Peanut Butter Blossoms
Classic Peanut Butter Blossoms are soft, thick cookies filled with chocolate kisses, perfect for the holidays.
Equipment
- Hand mixer
- Stand mixer
- Bowls
- Baking sheets
- parchment paper
Ingredients
Cookie Ingredients
- 1.25 cups all-purpose flour spooned & leveled
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cups unsalted butter softened to room temperature
- 0.5 cups packed light or dark brown sugar
- 0.25 cups granulated sugar
- 1 large egg at room temperature
- 0.75 cups creamy peanut butter
- 1 teaspoon pure vanilla extract
- 24 pieces chocolate kiss candies unwrapped
Coating
- 0.5 cups granulated sugar
- 0.25 cups green sanding sugar optional
- 0.25 cups red sanding sugar optional
Instructions
Preparation Steps
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl, beat the butter until creamy. Add brown sugar and granulated sugar until smooth. Add the egg and mix well, then add peanut butter and vanilla and beat until combined.
- Add the flour mixture to the wet ingredients and mix on low until combined. Cover and chill the dough in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper. Prepare space in the freezer.
- Scoop and roll cookie dough into balls, roll in sugar, and place on baking sheets. Bake for 11–13 minutes until the tops crack.
- Press a chocolate kiss into each cookie and transfer to plates. Freeze for 10 minutes to set chocolate.
- Remove from the freezer and serve. Cookies stay fresh at room temperature for up to 1 week.
Notes
You can make the cookie dough ahead and freeze it for up to 3 months. Bake frozen cookie dough balls for an extra minute without thawing.
Nutrition
Serving: 1cookieCalories: 90kcalCarbohydrates: 13gProtein: 1gFat: 3gSaturated Fat: 2gCholesterol: 10mgSodium: 80mgPotassium: 40mgSugar: 7gIron: 2mg
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