Description
Peanut Butter Blossoms are a classic and nostalgic cookie recipe that combines a rich, peanut buttery dough with a melty chocolate kiss center. Ready in just 25 minutes, these bite-sized treats are perfect for holiday parties, after-school snacks, or anytime you crave a sweet, homemade cookie with a perfect balance of salty and sweet flavors.
Ingredients
Scale
Cookie Dough
- 1 cup peanut butter
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Topping
- 24 chocolate kisses
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cookies evenly.
- Mix Dough: In a mixing bowl, combine the peanut butter, sugar, egg, vanilla extract, baking soda, and salt. Stir well until all ingredients are fully incorporated and you have a smooth dough.
- Shape Cookies: Roll the dough into 24 evenly sized balls, approximately 1 inch in diameter, to ensure consistent baking time.
- Arrange on Sheet: Place the dough balls on a baking sheet, spacing them adequately to allow for slight spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 minutes, allowing them to set and lightly brown around the edges.
- Add Chocolate Kisses: Remove the cookies from the oven and immediately press one chocolate kiss into the center of each cookie to create the signature blossom effect while the cookies are still warm and soft.
- Cool and Serve: Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack. Allow them to cool completely before serving to let the chocolate set.
Notes
- Using creamy peanut butter ensures a smooth dough and tender cookies.
- Press the chocolate kisses into the cookies immediately after baking to prevent cracking.
- For extra flavor, chill the dough for 30 minutes before rolling and baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies in a single layer, then store in an airtight container for up to 3 months.
