Peanut Butter Blossoms
A delightful classic, these peanut butter blossoms offer a harmonious blend of tender cookie texture and rich chocolate centers. Perfectly sweet with a slight crunch on the outside, they're as visually charming as they are simple to prepare.
Ingredients
- ½ teaspoon baking soda
- 36 Hershey’s chocolate kisses unwrapped
- 1 large egg at room temperature
- ½ cup packed light brown sugar 110g
- ½ cup unsalted butter softened (113g)
- 1 teaspoon vanilla extract
- ¾ cup creamy peanut butter 188g
- ¼ teaspoon salt
- ½ cup granulated sugar plus extra for coating (100g)
- 1½ cups all-purpose flour 180g
Instructions
- Preheat the oven to 375°F and line baking sheets with parchment paper.
- In a large bowl or stand mixer fitted with the paddle attachment, beat together the peanut butter, softened butter, granulated and brown sugars, and salt on medium speed until smooth and well mixed.
- Incorporate the egg and vanilla extract into the creamed mixture and continue beating until fully integrated. Scrape down the sides of the bowl.
- Add the flour and baking soda, then mix on low speed until just combined without overworking the dough.
- Form the dough into 1-inch balls and, if desired, roll each ball in additional granulated sugar. Arrange them 2 inches apart on the prepared baking sheets.
- Bake for 8–10 minutes, or until the cookies appear puffed and lightly cracked, with the bottoms just beginning to brown.
- Immediately press a Hershey’s kiss into the center of each warm cookie. The surface will crack slightly around the chocolate, which is expected.
- Let the cookies cool completely on the baking sheet until the chocolate is set before serving or storing in an airtight container for up to one week.
Notes
To ensure seamless mixing, use an egg that has reached room temperature.
For accurate flour measurement, weigh 180g using a scale, or gently spoon fluffed flour into a measuring cup and level off with a knife—avoid packing it.
Choose a no-stir, stabilized creamy peanut butter to achieve the right dough consistency; natural peanut butter is unsuitable due to separation.
If concerned about chocolate kisses melting, briefly freeze them for about 10 minutes prior to pressing into the cookies.
Consider involving others by assigning the tasks of unwrapping kisses and rolling dough in sugar to speed up the process.
For accurate flour measurement, weigh 180g using a scale, or gently spoon fluffed flour into a measuring cup and level off with a knife—avoid packing it.
Choose a no-stir, stabilized creamy peanut butter to achieve the right dough consistency; natural peanut butter is unsuitable due to separation.
If concerned about chocolate kisses melting, briefly freeze them for about 10 minutes prior to pressing into the cookies.
Consider involving others by assigning the tasks of unwrapping kisses and rolling dough in sugar to speed up the process.