Peanut Butter Blossoms

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 8

Chilling time:: 10

Total Time: 33

Servings: cookies

Calories: 128cal

Author: Ashley Fehr

These Peanut Butter Blossoms are soft, chewy cookies made with a chewy peanut butter cookie base and topped with a melty chocolate kiss. Perfect when you want something nostalgic, easy, and ridiculously good.

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Ingredients

½ cup smooth peanut butter (not natural)
¼ cup salted butter (room temperature)
½ cup granulated sugar (100g)
½ cup brown sugar packed (110 grams)
1 large egg
1 teaspoon vanilla extract
1¼ cups all purpose flour (163g)
½ teaspoon baking soda
¼ teaspoon salt
24 chocolate kiss candies (unwrapped)

Instructions

Preheat the oven to 350℉ and line two baking sheets with parchment paper.
In a large mixing bowl, beat together peanut butter and butter until smooth. Add sugar and brown sugar and beat until light and creamy, scraping down the sides as necessary.
Add the egg and vanilla extract and beat until smooth, scraping down the sides as necessary.
Add the flour, baking soda and salt and mix just until completely combined.
Roll cookie dough into 1-1¼" rounds and place 12 to a pan on the prepared baking sheets.
Bake for 8 minutes, until puffed and dry looking on the top.
Remove from the oven and place a kiss in the center of each cookie. Place in the freezer for 10 minutes to set the chocolate if desired.

Video

Notes

Ingredients and Substitutions:

Peanut butter: I haven't tried this recipe with any other type of peanut butter. You are welcome to experiment, but I can't say for sure what the result would be.
Chocolate kisses: feel free to use different flavors of kisses or different chocolate candies -- mini peanut butter cups would also be delicious!

Storage:

These cookies can be stored at room temperature for 3-4 days, or frozen up to 3 months.

Do not stack if storing at room temperature. Flash freeze on a baking sheet for one hour before stacking if freezing.

Nutrition