Peanut Butter Blossoms: Easy & Delicious Recipe to Make

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Introduction

In my years traveling the globe, I’ve found that certain aromas are universal passports to joy. The scent of rich, nutty peanut butter mingling with warm sugar is one of them. It transcends borders and brings us back to the heart of the home kitchen. Today, we are crafting more than just a cookie; we are creating a memory with these iconic Peanut Butter Blossoms. This recipe is the culmination of countless trials in my own pastry kitchens, refined to achieve the perfect balance: a soft, chewy cookie with a deeply satisfying peanut flavor, crowned with a decadent, soft-set chocolate kiss. It’s an exercise in simplicity and perfection. Let me show you how to elevate this humble treat into something truly extraordinary.

Why You’ll Love This Recipe

• Perfectly Balanced Flavor: We use both brown and granulated sugar to create a wonderful depth that complements the salty peanut butter and sweet chocolate.
• Incredibly Soft Texture: My technique ensures a cookie that stays soft and chewy for days, avoiding the dry, crumbly fate of lesser recipes.
• Visually Stunning, Deceptively Simple: These cookies have an iconic look that impresses at any gathering, yet the process is straightforward enough for a novice baker.
• A Timeless Classic, Refined: This is not just another recipe; it’s a masterclass in perfecting one of the world’s most beloved classic cookies.

Preparation Time and Servings

This quick recipe is designed for maximum flavor with minimal fuss, making it perfect for an impromptu baking session. You’ll have delicious cookies ready in under 30 minutes.

⏱️ Preparation Time: 15 minutes
🔥 Cooking Time: 8-10 minutes
⏰ Total Time: 25 minutes
💡 Difficulty: Easy
👥 Servings: 36 cookies

Ingredients List

• 1/2 cup (113g) unsalted butter, softened to room temperature
• 1/2 cup (128g) creamy peanut butter
• 1/2 cup (100g) granulated sugar, plus more for rolling
• 1/2 cup (100g) packed light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 3/4 cups (210g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 36 chocolate kiss candies, unwrapped

Step-by-Step Instructions for Perfect Peanut Butter Blossoms

1. Prepare Your Station: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. This prevents sticking and ensures even baking. Unwrap your chocolate kisses and have them ready.
2. Cream the Fats and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened butter, peanut butter, granulated sugar, and brown sugar on medium-high speed until the mixture is light and fluffy, about 3-4 minutes. This step incorporates air, which is key to a tender cookie.
3. Incorporate Wet Ingredients: Add the egg and vanilla extract to the creamed mixture. Beat on medium speed until just combined, scraping down the sides of the bowl as necessary.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent is evenly distributed.
5. Mix the Dough: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined. Be careful not to overmix, as this can result in tough cookies. The dough for your Peanut Butter Blossoms should be thick but pliable.
6. Shape and Roll: Pour some granulated sugar into a small, shallow bowl. Scoop the dough and roll it into 1-inch (2.5 cm) balls. Roll each ball in the sugar to coat it completely, then place them about 2 inches apart on the prepared baking sheets.
7. Bake to Perfection: Bake for 8-10 minutes, or until the edges are lightly golden and the centers are puffy and slightly cracked. The cookies might look slightly underdone in the middle, which is exactly what we want for a soft texture.
8. The Final Touch: Immediately after removing the baking sheets from the oven, gently press one chocolate kiss into the center of each hot cookie. The heat will soften the base of the chocolate, securing it in place. The cracks that form are the signature of beautiful Peanut Butter Blossoms.
9. Cool Completely: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking while they are still fragile.

Expert Tips for Success

• Use Room Temperature Ingredients: For a smooth, emulsified dough, ensure your butter and egg are at room temperature. This is a non-negotiable rule in professional pastry kitchens.
• Choose the Right Peanut Butter: For the best texture, use a standard commercial creamy peanut butter like Jif or Skippy. Natural peanut butters can separate and cause the cookies to be oily and spread too much.
• Don’t Overbake: The secret to a perfectly soft cookie is to pull it from the oven when it looks just slightly under-baked. It will continue to cook from the residual heat of the pan.
• Chill If Necessary: If your kitchen is very warm, or if the dough feels too sticky to handle, chill it in the refrigerator for 20-30 minutes before rolling. This will make it easier to shape and will prevent excessive spreading.

Common Mistakes to Avoid

Prevent common issues with these simple tips:

• Overmixing the dough: Once the flour is added, mix only until it’s just incorporated. Overmixing develops gluten and results in a tough, dense cookie instead of a tender one.
• Incorrect oven temperature: An oven that is too hot or too cool can ruin your bake. I always recommend an independent oven thermometer to verify the true temperature for consistent results.
• Skipping the sugar roll: The coating of granulated sugar is not just for show. It creates a delightful, slightly crisp exterior that contrasts beautifully with the soft interior.
• Using melted butter: Using butter that is melted instead of properly softened at room temperature will cause the cookies to spread too thin and become greasy.

Storing Tips for the Recipe

Proper storage will ensure your Peanut Butter Blossoms stay fresh and delicious.

• Short-term storage: Store the cooled cookies in an airtight container at room temperature. They will remain soft and fresh for up to 4 days.
• Refrigeration: I do not recommend refrigerating these cookies, as the cool air can dry them out and harden the chocolate kiss.
• Freezing: For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. You can also freeze the unbaked dough balls (without the sugar coating) and bake from frozen, adding 1-2 minutes to the bake time.
• Make-ahead option: The cookie dough can be prepared, covered tightly, and refrigerated for up to 3 days before you plan to bake.

Frequently Asked Questions (FAQs)

Can I use a different type of chocolate?

Absolutely. While the chocolate kiss is traditional, you can press a chocolate star, a mini peanut butter cup, or even a dollop of jam into the center immediately after baking. The key is to add the topping while the cookie is hot and soft.

Why did my cookies come out flat?

Flat cookies are usually the result of using butter that was too soft or melted. It can also be caused by an inaccurate oven temperature or using a mis-measured amount of flour. Using a kitchen scale for your flour is the best way to ensure accuracy in baking.

Conclusion

You now hold the key to a truly superior batch of Peanut Butter Blossoms. This recipe balances classic comfort with professional technique to deliver a cookie that is soft, flavorful, and beautiful every single time. It is a testament to how simple ingredients, treated with respect, can create something truly memorable. Don’t forget to share this Classic Cookies recipe with your friends and fill your home with the magnificent aroma of baking!

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