Peanut Butter Blossoms
Peanut Butter Blossoms are a beloved classic, especially during the holiday season. These cookies bring together the perfect blend of sweet and salty flavors that make them truly irresistible. With their soft, chewy texture and a delightful chocolate surprise in the middle, they quickly become a favorite at Christmas parties and family gatherings. Plus, they are simple to make, so they’re perfect for bakers of all skill levels. Let’s dive into how to whip up this festive treat!
What You’ll Need for Peanut Butter Blossoms
To make these delightful cookies, gather the following ingredients:
- 1 ¾ cups all-purpose flour (220g)
- ½ cup granulated sugar (100g, plus extra for rolling)
- ½ cup packed light brown sugar (100g)
- ½ cup unsalted butter, softened (113g)
- ½ cup creamy peanut butter (130g)
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp salt
- 24 milk chocolate Hershey’s Kisses (unwrapped)
How to Make Peanut Butter Blossoms
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Preheat the Oven: Start by preheating your oven to 375°F (190°C). Make sure to line your baking sheets with parchment paper or silicone baking mats for easy cleanup.
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Prepare the Dough: In a large mixing bowl, combine the softened butter, granulated sugar, brown sugar, and peanut butter. Cream these together until the mixture is light and fluffy. Next, add in the egg and vanilla extract, mixing until everything is fully incorporated.
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Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this mixture to your wet ingredients, mixing just until everything is combined. Be careful not to overmix!
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Shape and Roll: Scoop out small portions of dough and roll them into 1-inch balls. Roll each ball in granulated sugar until they’re nicely coated. Arrange them on the prepared baking sheets, making sure to leave about 2 inches of space between them.
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Bake: Place the baking sheets in your preheated oven and bake the cookies for 10-12 minutes, or until the edges are lightly golden and the cookies have puffed up a bit. As soon as they come out of the oven, press a Hershey’s Kiss into the center of each cookie. It’s okay if the cookie cracks slightly around the edges—this is just what we want!
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Cool and Set: Let the cookies cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. This cooling process helps the chocolate set without melting too much.
How to Serve Peanut Butter Blossoms
Serving these cookies is a breeze! Once they’ve cooled and the chocolate is set, they make a fantastic treat on any holiday cookie platter. Consider adding them to a festive tin as a lovely gift for friends or family. Pair them with a glass of cold milk or a cup of hot cocoa for a cozy treat. You could even enjoy them with some fresh fruit for a sweet and satisfying dessert.
Expert Tips for Peanut Butter Blossoms
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Chill the Dough: If your dough feels too soft, you can chill it in the fridge for about 30 minutes before rolling. This can help the cookies hold their shape better while baking.
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Mix and Match: Feel free to switch out the Hershey’s Kisses for other types of chocolate or even peanut butter cups for a fun twist!
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Store Properly: To keep these cookies fresh, store them in an airtight container at room temperature. They will stay delightful for up to a week (if they last that long!).
Peanut Butter Blossoms FAQs
Can I use crunchy peanut butter instead of creamy?
Yes! Using crunchy peanut butter will give your cookies a little extra texture, which can be a delicious variation.
Can I freeze Peanut Butter Blossoms?
Absolutely! These cookies freeze well. Just make sure they are fully cooled, and store them in an airtight container. They can stay in the freezer for up to three months.
What should I do if I can’t find Hershey’s Kisses?
If you can’t find Hershey’s Kisses, any chocolate candy that can be melted will work. Try chocolate chips or even caramel-filled chocolates for a twist!
Give these Peanut Butter Blossoms a try this holiday season! With their classic flavors and sweet surprises, they are bound to become a treasured addition to your Christmas cookie lineup. Happy baking!
Peanut Butter Blossoms
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour (220g)
- 1 tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened (113g)
- ½ cup creamy peanut butter (130g)
- ½ cup granulated sugar (100g, plus extra for rolling)
- ½ cup packed light brown sugar (100g)
- 1 large egg
- 1 tsp vanilla extract
Chocolate
- 24 pieces milk chocolate Hershey’s Kisses, unwrapped
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the softened butter, granulated sugar, brown sugar, and peanut butter. Cream these together until the mixture is light and fluffy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add to the wet ingredients, mixing just until combined. Avoid overmixing.
Baking
- Scoop out small portions of dough and roll them into 1-inch balls. Roll each ball in granulated sugar until nicely coated.
- Arrange them on the prepared baking sheets, leaving about 2 inches of space between them.
- Bake for 10-12 minutes until the edges are lightly golden, and the cookies have puffed up a bit.
- As soon as they come out of the oven, press a Hershey’s Kiss into the center of each cookie.
Cooling
- Let cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
