Can I use natural peanut butter in this recipe?

Natural peanut butter can be used, but you'll want to add slightly more flour since natural versions are oilier and can make the dough too soft to handle easily. Also, chilling the dough before rolling helps.

How do I prevent the chocolate kisses from melting too much?

Press the chocolate kisses onto the cookies immediately after removing them from the oven while the cookies are still warm but not hot enough to melt the kisses completely. This lets the chocolate soften slightly and stick without losing shape.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that’s meant for baking. Make sure it contains xanthan gum or similar binder for the best texture. You might notice a slightly different crumb but still delicious.

How long do these cookies stay fresh?

Stored in an airtight container at room temperature, these cookies stay soft and fresh for up to four days. For longer storage, freezing the dough or baked cookies is recommended.

Peanut Butter Blossoms Recipe – Irresistible & Easy Cookies

Description

Classic Peanut Butter Blossoms are delightful cookies featuring a soft peanut butter base topped with a signature chocolate kiss. These sweet treats combine the rich flavor of peanut butter with the melt-in-your-mouth texture of chocolate, perfect for any occasion or holiday baking.

Ingredients

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Cookies

1/2 cup granulated sugar, plus extra for dusting
1/2 cup brown sugar, packed
1/2 cup creamy peanut butter
1/2 cup unsalted butter, softened
1 large egg, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
24 chocolate candy kisses, such as Hershey's

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Instructions

Preheat Oven: Preheat your oven to 375°F to prepare for baking the cookies.
Mix Sugars and Wet Ingredients: In a large bowl, use an electric mixer on medium speed to blend the brown sugar, granulated sugar, creamy peanut butter, softened butter, and egg until the mixture is smooth and well combined.
Add Dry Ingredients: Reduce the mixer speed to low and gradually add in the all-purpose flour, baking soda, baking powder, and salt, mixing until fully incorporated into a dough.
Shape and Sugar Coat Dough: Form the dough into 1-inch balls, then roll each ball in granulated sugar to coat thoroughly.
Arrange on Baking Sheet: Place the sugared dough balls on an ungreased baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake Cookies: Bake one sheet at a time in the preheated oven for 10 minutes or until the cookie edges turn a light golden brown.
Add Chocolate Candy Kisses: Immediately upon removing the cookies from the oven, press one chocolate candy kiss into the center of each cookie.
Cool Cookies: Transfer the cookies to a wire rack and let them cool for about 1 hour to allow the chocolate to set properly before serving.

Notes

Make sure the egg is at room temperature to ensure proper mixing and texture.
Roll the dough balls generously in granulated sugar for a nice sweet crust.
Bake only one sheet at a time to ensure even baking because multiple sheets can cause uneven heat distribution.
Use ungreased baking sheets for best results to help cookies spread properly and develop the right texture.
Allow cookies to cool completely so the chocolate kisses harden without melting into the cookie.
You can substitute creamy peanut butter with natural peanut butter, but expect a slightly different texture.
Store cookies in an airtight container to maintain freshness for up to a week.

Nutrition

Serving Size: 1 cookie
Calories: 110 kcal
Sugar: 9 g
Sodium: 100 mg
Fat: 6 g
Saturated Fat: 2 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 15 mg