Peanut Butter Blossoms

up close platter of peanut butter kiss cookies on marble

Course: cookie, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 10

Chill: 30

Total Time: 50

Servings: people

Calories: 95kcal

Author: Becky Hardin - Easy Dessert Recipes

These classic cookies are always a hit during the holidays. Everyone loves the combination of peanut butter and chocolate!

Print Recipe

Equipment

Kitchen Scale (optional)
Baking Sheet
Hand Mixer
Cookie Portion Scoop

Ingredients

½ cup unsalted butter 113 grams, room temperature (1 stick)
½ cup creamy peanut butter 135 grams
½ cup granulated sugar 100 grams
½ cup light brown sugar 107 grams
1 large egg 50 grams, room temperature
1¼ cups all-purpose flour 150 grams
1 teaspoon baking soda 6 grams
½ teaspoon baking powder 2 grams
½ teaspoon kosher salt
¼ cup granulated sugar 50 grams, for rolling
24 unwrapped chocolate kisses 108 grams, such as Hershey's

Instructions

In a large bowl, using a hand mixer, beat the butter, peanut butter, and sugars together until creamy.
½ cup unsalted butter, ½ cup creamy peanut butter, ½ cup granulated sugar, ½ cup light brown sugar
Add in the egg and continue to mix on medium speed until it is well combined with the peanut butter mixture.
1 large egg
Add in the flour, baking soda, baking powder, and salt, mixing until the dough is smooth and creamy.
1¼ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt
Wrap and chill the dough for about 30-60 minutes.
While the dough chills, preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
Scoop the dough and roll each dough ball in sugar. Place on the prepared baking sheet, leaving about 2 inches in between the cookies.
¼ cup granulated sugar
Bake for 9-11 minutes. Remove from the oven and let cookies cool for about 2-3 minutes. Then, gently press a kiss into the top of each cookie before they completely cool. Let the cookies set for an additional 5 minutes.
24 unwrapped chocolate kisses

Notes

Make sure to scrape down the sides of the bowl so that you can fully incorporate everything into the dough.
Chilling the dough helps the cookies keep their shape without too much spread. You can also chill in the freezer for about 5-10 minutes.
I used a small portion scoop, and this recipe made exactly 2 dozen cookies.
I used a light-colored baking sheet, and the bake time was perfect at 9 minutes.
Let the cookies sit for about 2 minutes before pressing the kiss to the cookie. Otherwise, they will melt.
The cookies will be soft for the first 5-10 minutes.

Storage: Store peanut butter blossoms in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition