INTRODUCTION
Classic Peanut Butter Blossoms are wonderful homemade cookies that bring a smile to everyone’s face. These cookies have a soft, chewy texture and a delightful peanut butter flavor. The melted chocolate kiss on top makes them even more special. They are easy to make and perfect for any occasion, whether it’s a holiday gathering or just a cozy night at home.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe for many reasons. First, it is simple and quick. Even if you’re new to baking, you can follow these steps without any trouble. Second, the combination of peanut butter and chocolate is a classic that many people adore. The flavors work together beautifully. Third, these cookies look adorable on a plate with the shiny chocolate kiss on top. Finally, they make the house smell amazing while baking, filling it with the lovely scent of sugar and peanut butter.
HOW TO MAKE Classic Peanut Butter Blossoms
Making Classic Peanut Butter Blossoms is straightforward. You only need some basic ingredients and a little bit of time. Follow the steps below to create this delicious treat.
EQUIPMENT NEEDED
To make these cookies, you’ll need the following equipment:
- Mixing bowls (one large and one medium)
- Measuring cups and spoons
- Hand mixer or stand mixer with paddle attachment
- Silicone spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop or spoon
- Freezer-safe plate
Ingredients You’ll Need
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 3/4 cup (about 185g) creamy peanut butter
- 1 teaspoon pure vanilla extract
- 24 chocolate kiss candies, unwrapped
- 1/2 cup (100g) granulated sugar, OR:
1/4 cup (50g) green sanding sugar and 1/4 cup (50g) red sanding sugar
STEP-BY-STEP INSTRUCTIONS
-
Prepare the Dry Ingredients: In a medium bowl, whisk the flour, baking soda, and salt together. This helps to combine them evenly. Set this bowl aside for later.
-
Cream the Butter and Sugars: In a large bowl, use a hand mixer or a stand mixer fitted with a paddle attachment. Beat the butter on high speed for 1 minute until it becomes creamy. Next, switch to medium-high speed and beat in the brown sugar and 1/4 cup (50g) granulated sugar until it is completely creamy and smooth. This should take about 2 minutes.
-
Add Egg and Peanut Butter: Add the egg and beat until combined, about 1 minute. Make sure to scrape down the sides and bottom of the bowl with a silicone spatula as needed. Then, add the peanut butter and vanilla extract. Beat until everything is well combined.
-
Combine Wet and Dry Ingredients: Slowly add the dry mixture to the wet ingredients. Beat on low speed until everything is mixed well. The dough should be soft and creamy.
-
Chill the Dough: Cover the cookie dough with plastic wrap or a lid and chill it in the refrigerator for at least 1 hour. You can also leave it in the fridge for up to 3 days if you want to make cookies later.
-
Preheat the Oven: When you are ready to bake, preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking.
-
Prepare the Cookie Balls: Scoop out about 1 heaping tablespoon of cookie dough for each cookie. Roll it into a ball. If you want, roll each ball in the 1/2 cup of granulated sugar or sanding sugar for extra sweetness and decoration.
-
Arrange and Bake: Place the cookie balls on the prepared baking sheets. Leave about 3 inches of space between each ball. Bake them in the oven for 11-13 minutes. The tops should be slightly cracked.
-
Add the Chocolate Kisses: Once the cookies are done, remove them from the oven and let them cool on the baking sheets for 5 minutes. Then, press a chocolate kiss into the center of each cookie.
-
Set the Chocolate: Use a thin spatula to gently transfer the cookies to a large plate or a few smaller plates. Place the cookies in the freezer for about 10 minutes to help the chocolate set quickly.
-
Serve: After the chocolate has set, the cookies are ready to serve. Enjoy them fresh!
HOW TO SERVE Classic Peanut Butter Blossoms
Classic Peanut Butter Blossoms are best served warm but taste great at room temperature too. You can place them on a nice plate and share them with friends and family. They can also be served with a glass of milk or a cup of tea for a warm treat. They are perfect for parties, holiday gatherings, or just a simple snack at home.
STORAGE & FREEZING: Classic Peanut Butter Blossoms
You can store your Classic Peanut Butter Blossoms by keeping them in an airtight container. They will stay fresh at room temperature for up to 1 week. If you want to keep them longer, you can freeze the cookies. Place them in a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months. When you’re ready to eat them, let them thaw at room temperature or warm them slightly in the microwave.
SERVING SUGGESTIONS
These cookies are delightful on their own, but you can also enjoy them with various accompaniments. Here are a few ideas:
- Serve with ice cream for a wonderful dessert sundae.
- Pair with fresh fruit, like berries, for a refreshing contrast.
- Use as a topping for a chocolate cake.
- Create a cookie platter with other types of cookies.
VARIATIONS
Classic Peanut Butter Blossoms can be easily modified. Here are some variations:
- Nut Variations: Add chopped peanuts or other nuts to the cookie dough for extra crunch.
- Different Chocolates: Instead of chocolate kisses, try using caramel-filled candies or white chocolate.
- Holiday Themes: Use colored sanding sugars to match different holidays (green and red for Christmas, pastel colors for Easter).
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
FAQs
-
Can I use crunchy peanut butter?
Yes, crunchy peanut butter can be used for added texture, but smooth peanut butter is preferred for a creamier dough. -
What if my dough is too sticky?
If the dough seems too sticky, it might need a little extra chilling time in the refrigerator. -
How do I prevent my cookies from spreading too much?
Make sure to chill the dough for at least 1 hour. Also, ensure that your butter is softened but not melted. -
Can these cookies be made ahead of time?
Yes, you can prepare the dough, chill it, and then bake the cookies later. Just remember to cover the dough to prevent it from drying out.
MAKE-AHEAD TIPS FOR Classic Peanut Butter Blossoms
To make your baking process easier, you can prepare these cookies ahead of time. Here are a few tips:
- Make the Dough Early: Prepare the dough and chill it in the refrigerator. You can keep it for up to 3 days.
- Freeze Cookie Dough Balls: Roll the balls of dough and place them on a baking sheet. Freeze them until solid, then transfer them to a bag. This way, you can bake a few cookies whenever you want.
- Pre-bake and Freeze: If you bake the cookies ahead of time, you can freeze the baked cookies. Just thaw and enjoy at room temperature.
Classic Peanut Butter Blossoms bring joy and sweetness into every bite, making them a must-try recipe that everyone will love.
Classic Peanut Butter Blossoms
Ingredients
Method
- In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
- In a large bowl, cream the butter on high speed for 1 minute. Beat in the brown sugar and 1/4 cup granulated sugar until creamy and smooth, about 2 minutes.
- Add the egg and beat until combined, about 1 minute. Scrape down the sides of the bowl. Add the peanut butter and vanilla extract, and beat until well combined.
- Slowly add the dry mixture to the wet ingredients. Beat on low speed until mixed well. The dough should be soft and creamy.
- Cover the dough and chill in the refrigerator for at least 1 hour, or up to 3 days.
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop out about 1 heaping tablespoon of dough for each cookie and roll it into a ball. Roll each ball in sugar or sanding sugar if desired.
- Place the cookie balls on the prepared baking sheets, leaving about 3 inches of space. Bake for 11-13 minutes until the tops are slightly cracked.
- Once baked, let them cool for 5 minutes, then press a chocolate kiss into the center of each cookie.
- Transfer cookies to a plate and freeze for about 10 minutes to set the chocolate.