Easy Peanut Butter Blossom Cookies Recipe

Craving a sweet treat that combines the rich, nutty flavor of peanut butter with the irresistible allure of chocolate? Many cookie recipes fall short of delivering that perfect balance of taste and texture.

Imagine biting into a cookie that’s too dry or lacking that delightful chocolatey center. It’s disappointing and leaves you wanting more.

Enter the Peanut Butter Blossom Cookies recipe! These cookies are soft, chewy, and topped with a chocolate kiss, making them the perfect indulgence for any occasion. Ready to bake a batch and satisfy your sweet tooth?

Table of Contents

Ingredients

To make these Peanut Butter Blossom Cookies, you’ll need:

113 grams (1/2 cup) unsalted butter, room temperature
188 grams (3/4 cup) creamy peanut butter
110 grams (1/2 cup) packed light brown sugar
100 grams (1/2 cup) granulated sugar
1/4 teaspoon salt
180 grams (1 1/2 cups) all-purpose flour
1/2 teaspoon baking soda
Granulated sugar for rolling (optional)
Hershey’s Kisses or your favorite chocolate candy

Instructions

1. Preheat the Oven

Start by setting your oven to 375°F (190°C). This ensures it’s hot and ready for your cookies. Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.

2. Cream the Butter and Peanut Butter

In a large bowl or the bowl of a stand mixer, add 113 grams (1/2 cup) of unsalted butter that’s at room temperature. You want the butter to be soft enough to leave an indent when pressed but not melted. Next, add 188 grams (3/4 cup) of creamy peanut butter. This type of peanut butter works best for baking because it’s processed to prevent separation.

3. Add Sugars and Salt

To the butter and peanut butter mixture, add 110 grams (1/2 cup) of packed light brown sugar and 100 grams (1/2 cup) of granulated sugar. Brown sugar adds moisture and a deep flavor, while granulated sugar helps with texture. Also, include 1/4 teaspoon of salt to balance the sweetness. If you’re using natural peanut butter or unsalted butter, consider increasing the salt to 1/2 teaspoon.

4. Mix and Cream

Using a hand mixer or a stand mixer with the paddle attachment, beat the mixture on medium speed until it’s well combined and creamy. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly.

5. Prepare the Dry Ingredients

In a separate bowl, measure out 180 grams (1 1/2 cups) of all-purpose flour and add 1/2 teaspoon of baking soda. Baking soda helps the cookies rise and become fluffy. Sift the flour and baking soda together to avoid lumps. This step isn’t necessary but can be helpful for achieving a smooth dough.

6. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to over-mix, as this can affect the texture of the cookies. The dough will be thick and a bit crumbly but should hold together when pressed.

7. Shape the Cookies

Using a small cookie scoop or spoon, scoop out heaping tablespoon-sized portions of dough. Roll them into balls, about 25 grams each. For a touch of extra sweetness and a bit of crunch, roll the balls in granulated sugar before placing them on the prepared baking sheets.

8. Bake

Place the cookie dough balls on the lined baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 8 to 10 minutes, or until the cookies are puffy and slightly cracked on top. They should be lightly golden on the bottom.

9. Add the Hershey’s Kisses

While the cookies are still warm, gently press a Hershey’s Kiss into the center of each cookie. The heat from the cookies will help the chocolate melt slightly and stick. If you prefer, you can use other chocolate candies of similar size.

10. Cool and Enjoy

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these classic treats with a glass of milk or as a sweet snack anytime!

Tips and Variations

Storage: Keep your Peanut Butter Blossom Cookies in an airtight container at room temperature for up to a week. They also freeze well for longer storage.
Variation: For a fun twist, try rolling the cookie dough in colored sanding sugar before baking, especially if you’re making these for a holiday event.
Allergy-Friendly: If you have peanut allergies, substitute the peanut butter with a sunbutter or another nut-free alternative.

Final Thoughts

These Peanut Butter Blossom Cookies are a timeless treat that’s easy to make and always a hit. With their soft, peanut butter center and sweet chocolate topping, they’re perfect for any occasion. Whether you’re baking for a special event or just enjoying a cozy day at home, these cookies are sure to bring a smile to your face. Happy baking!