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Classic Peanut Butter Blossoms

Classic Peanut Butter Blossoms are delightful cookies with a soft chewy texture, topped with a melted chocolate kiss, making them a perfect treat for any occasion.
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Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 and 1/4 cups all-purpose flour (spooned & leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup packed light or dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 3/4 cup creamy peanut butter
  • 1 teaspoon pure vanilla extract
Toppings
  • 24 chocolate kiss candies, unwrapped
  • 1/2 cup granulated sugar, OR: 1/4 cup (50g) green sanding sugar and 1/4 cup (50g) red sanding sugar

Method
 

Preparation
  1. In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
  2. 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.
  3. 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.
  4. Slowly add the dry mixture to the wet ingredients. Beat on low speed until mixed well. The dough should be soft and creamy.
Chilling and Baking
  1. Cover the dough and chill in the refrigerator for at least 1 hour, or up to 3 days.
  2. Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
  3. 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.
  4. 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.
  5. Once baked, let them cool for 5 minutes, then press a chocolate kiss into the center of each cookie.
  6. Transfer cookies to a plate and freeze for about 10 minutes to set the chocolate.

Notes

These cookies are best served warm but are also delicious at room temperature. Store in an airtight container for up to 1 week or freeze for up to 3 months.