Peanut Butter Blossoms Recipe
Calling all chocolate peanut butter lovers! This classic Peanut Butter Blossoms cookie recipe is one you'll need in your recipe box. These cookies stay soft and freeze well.
Servings: 60
Calories: 172kcal
Ingredients
- 1 cup salted butter room temperature, 8 ounces
- 1 cup creamy peanut butter 250 grams
- 1 cup granulated sugar 200 grams
- 1 cup light brown sugar 210 grams
- 1 teaspoon vanilla extract 5 grams
- 3 large eggs
- 4 cups all-purpose flour 520 grams
- 2 teaspoons baking soda 12 grams
- 1/4 teaspoon salt
- 1/2 cup granulated sugar for rolling
- 48 Hershey Kiss candies (unwrapped)
Instructions
- In the bowl of a stand mixer with the paddle attachment (or with an electric hand mixer), cream the butter, peanut butter and sugars for 2-3 minutes on medium speed. Add vanilla and mix again. 1 cup salted butter, 1 cup creamy peanut butter, 1 cup granulated sugar, 1 cup light brown sugar, 1 teaspoon vanilla extract
- Then add the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl as needed. 4 cups all-purpose flour
- In a separate medium bowl, whisk the flour, baking soda and salt. 4 cups all-purpose flour, 2 teaspoons baking soda, 1/4 teaspoon salt
- Add the dry ingredients to the wet ingredients in stand mixer bowl and mix until well combined until a soft dough forms.
- Shape dough into 1-inch balls and then roll the cookie dough balls in sugar. Place the balls of dough onto a parchment paper lined baking sheet. Leave about 2" between each cookie dough ball. The dough will not spread that much, but will puff slightly. 1/2 cup granulated sugar for rolling
- Refrigerate the cookie dough balls for 15 minutes. While dough is chilling, heat oven to 375ºF.
- Bake for about 8 minutes. If you like cookies to be soft, be sure not to overbake them. As soon as the cookies come out of the oven, press the milk chocolate kisses into the center of the cookie. 48 Hershey Kiss candies
- Allow the cookies to cool for about 3 minutes on the pan, then move to a wire rack to cool completely.
Video
Notes
- I have not tested this with natural peanut butter.
- If you're having problems with the Hershey kisses falling off the cookies after they cool, place the baked cookies back in the oven for 1 minute after placing the chocolate kiss candy on top. This will melt the chocolate slightly and help it to set.
- You can make the dough ahead of time, up to 1 day in advance if needed.
- Store the cookies in an airtight container at room temperature. They also freeze well for up to 6 weeks.
Nutrition
Calories: 172kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 126mg | Potassium: 57mg | Sugar: 13g | Vitamin A: 135IU | Calcium: 20mg | Iron: 0.7mg