Peanut Butter Blossoms
Soft, chewy peanut butter cookies topped with a chocolate candy in the center, perfect for sharing and customizable for any occasion.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Spoon into measuring cup and level off.
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
Wet Ingredients
- 1/2 cup Unsalted butter, softened Should be soft but not melted.
- 1/2 cup Creamy peanut butter Regular peanut butter preferred.
- 1/2 cup Granulated sugar
- 1/2 cup Brown sugar
- 1 each Egg
- 1 teaspoon Vanilla extract
Coating and Chocolates
- 1/4 cup Granulated sugar, for rolling
- 24 pieces Chocolate kisses or another small chocolate candy For the centers.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Mixing the Dough
- In a large mixing bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until smooth and creamy.
- Add the egg and vanilla extract and beat until fully incorporated.
- Gradually add the dry ingredients to the peanut butter mixture, mixing just until a soft dough forms. Avoid overmixing.
Baking
- Scoop the dough into small, even portions and roll into balls. Roll in granulated sugar, then place on prepared baking sheets with space between each cookie.
- Bake for 8 to 10 minutes until the edges are lightly golden and the cookies look set.
- Immediately press a chocolate kiss or candy into the center of each hot cookie.
- Let cookies rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to one week. Freeze for longer storage and thaw before serving.