Peanut Butter Blossoms
Peanut Butter Blossoms are chewy peanut butter cookies topped with a chocolate kiss. The secret? Bite-sized cookies rolled in sugar for extra sparkle!
Servings: 43 cookies
Cost: $6.12
Equipment
- Silicone baking mat or parchment paper
Ingredients
- 8 tablespoons unsalted butter at room temperature
- 1/2 cup dark brown sugar light brown works too, lightly packed
- 1/2 cup granulated sugar
- 3/4 cup creamy peanut butter
- 1 large egg
- 1-1/2 teaspoons vanilla extract
- 1/8 teaspoon almond extract optional
- 1/2 teaspoon salt I use fine sea salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon cornstarch
- 1-1/4 cups all-purpose flour measure by spooning flour into a measuring cup and leveling it off with a butter knife
- 1/3 cup granulated sugar
- 40 to 45 chocolate kisses or dove milk chocolates, miniature Reese’s cups, or Rolos, unwrapped
Instructions
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3–4 minutes. Beat in the peanut butter until smooth. Add in the egg, vanilla, and optional almond extract.
- In another bowl, whisk together the salt, baking soda, baking powder, cornstarch, and flour.
- Add dry to wet ingredients and mix until just combined. Cover the dough and refrigerate for 30 minutes to an hour. (If you chill longer than a few hours or overnight, let the dough sit out at room temperature for 10 minutes.)
- Preheat oven to 350℉ and line a sheet pan with a silicone liner or parchment paper. Add remaining 1/3 cup granulated sugar to a shallow bowl or plate.
- Use a 1-tablespoon measuring spoon to lightly pack in the dough and level it off. This is the exact dough ball size you need! Roll that dough in a ball, then roll to coat in the sugar. If the dough is starting to get too warm from rolling, chill the dough balls on the sheet pan for 5–10 minutes before baking to avoid spread.
- Place on prepared sheet pan and bake 8–10 minutes. I recommend baking 9 cookies at a time.
- Remove from oven and allow to cool for 1 and 1/2 minutes before pressing an unwrapped candy into the cookie. Let stand to finish cooling and for the chocolate to set.
Notes
Nutrition Note: Nutrition information was calculated using chocolate kisses for the topping.
Storage: Store leftovers in an airtight container at room temp for up to 5 days. For longer storage, freeze baked cookies or dough balls in an airtight container for up to 3 months. Bake frozen dough balls straight from the freezer, adding a few extra minutes, and top with chocolate kisses after baking.
Nutrition
Serving: 1serving | Calories: 107kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 36mg | Potassium: 39mg | Fiber: 1g | Sugar: 9g | Vitamin A: 72IU | Calcium: 16mg | Iron: 1mg