Classic Peanut Butter Blossoms
Classic Peanut Butter Blossoms are extra soft and thick cookies made with creamy peanut butter and topped with chocolate kisses, perfect for any holiday celebration.
Equipment
- mixing bowl
- Electric mixer
- Silicone spatula
- baking sheets
- Parchment paper or silicone baking mats
Ingredients
- 1.25 cups all-purpose flour [spooned & leveled](https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/)
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cups unsalted butter [softened to room temperature](https://sallysbakingaddiction.com/room-temperature-butter/)
- 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
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. Switch to medium-high speed and beat in the brown sugar and ¼ cup granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl with a silicone spatula as needed. Add the peanut butter and vanilla extract and beat until combined.
- Add the flour mixture to the wet ingredients and beat on low speed until combined. The dough will be very creamy and soft. Cover and chill the cookie dough in the refrigerator for at least 1 hour, and up to 3 days.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Also, make sure there’s room in your freezer because the cookies will need to be placed inside to prevent the chocolates from melting.
- Scoop and roll cookie dough, about 1 heaping Tablespoon of dough each. Roll each ball in the ½ cup of sugar (or sanding sugar) and arrange on the baking sheet about 3 inches apart. Bake for 11–13 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow to cool on the baking sheets for 5 minutes.
- Press a chocolate kiss candy into the center of each, then, using a thin spatula, immediately transfer the cookies to a large plate or a few smaller plates (gently—they’re soft). Place the plate(s) of cookies in the freezer for 10 minutes to quickly set the chocolate in the cookie.
- Remove from the freezer and serve.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
You can make the cookie dough and chill it in the refrigerator for up to 3 days. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 10mgSodium: 80mgPotassium: 50mgFiber: 0.5gSugar: 8gVitamin A: 50IUCalcium: 10mgIron: 0.5mg
Tried this recipe?Let us know how it was!