Peanut butter blossom cookies, also known as peanut butter kiss cookies, are chewy on the outside and creamy on the inside. They are topped by a chocolate kiss as flavorfully delicate as the eponymous blossom. They are simple to make which makes this the perfect cookie to share among friends and family, although you might soon find yourself making excuses to enjoy the entire batch solo. These cookies are the perfect mixture of salty and sweet and are great to enjoy around the holidays or any time you want a sweet pick-me-up. This recipe makes about 24 cookies.
Ingredients
- 1 stick (½ cup) of butter, softened
- ½ cup of peanut butter
- ½ + ¼ cup of granulated sugar (¼ cup will be used for rolling)
- ½ cup of brown sugar, packed
- 1 teaspoon of vanilla extract
- 1 large egg
- 1 ½ cups of all-purpose flour
- 1 teaspoon of baking powder
- ½ teaspoon of salt
- 24 chocolate kiss candies
Steps
Part 1
Part 1 of 2:
Preheating and Prepping
-
Preheat oven to 350°F (180°C/gas mark 4/ fan oven 160°C). Do this before making the cookies, so the dough does not sit for too long, and so the cookies can go straight in a heated oven. -
Prepare the baking sheets. Line two baking sheets with parchment paper so the cookies do not stick to the trays. This makes for an easier clean-up afterward.
- If you do not have parchment paper, grease the pan with a non-stick spray instead. Be sure to re-grease the pan in between batches so they do not stick.
Advertisement
Part 2
Part 2 of 2:
Making the Cookies
-
Mix the wet ingredients. Add the butter, ½ cup of sugar, vanilla extract, peanut butter, and brown sugar to a large mixing bowl. Mix with an electric mixer on medium speed until creamy. The ingredients should be well-combined and easy to stir, but not liquid, with a consistency similar to paste. Then, crack the egg into the bowl and mix until it is thoroughly combined.
- Make sure that the butter is at room temperature.
- It is easiest to use a stand mixer or a handheld mixer, but a whisk will work as well.
- Scrape down the sides of the bowl to be sure all the ingredients are well incorporated.
-
Mix the dry ingredients. In a separate mixing bowl, combine the flour, baking powder, and salt. Stir with a whisk until well-mixed. By the time you stop mixing, all the ingredients should be well-distributed throughout the dough.
- You can also use a mixer for this, but it is easier and less messy with a whisk.
- Sieve the dry ingredients into the bowl if there are lumps visible.
-
Combine the wet and dry ingredients. Slowly add the flour mixture to the butter and sugar mixture in small batches. Mix on low speed until all ingredients are fully incorporated, then add the next batch. When you are done, you should be left with a soft, thick dough of a similar consistency to Playdough.
- Scrape down the edges of the bowl and mix one last time to be sure everything is thoroughly incorporated.
- Adding about a cup of the flour mixture at a time will help ensure everything gets well-combined and limit the chance of flour spilling over the edge of the mixing bowl.
-
Form the cookies. Take approximately a tablespoon of dough and form a 1 to 1½ inch (2.5-3.8cm) wide ball by rolling it between your hands. Each ball of dough should be a little smaller than a ping-pong ball.
- Making the balls too big will increase cooking time and affect the texture of the final cookie.
- Making them too small can cause them to dry out or burn in the oven and make it hard to put the chocolate kiss in after baking.
-
Roll dough balls in the remaining sugar. Use the remaining ¼ cup of sugar to lightly coat each dough ball. Put the sugar in a shallow bowl and roll the dough balls so that there is a light coating covering each one.
-
Place the dough balls on a baking sheet. Space them about an inch apart from each other on the baking sheet. Leaving room between each dough ball will allow for them to bake without touching each other.
- Do not add the chocolate kiss at this step. It will be added after baking.
-
Bake the cookies. Place the trays in the oven and bake for approximately 12 minutes. They will then expand in the oven. When they are done, the cookies should be golden brown around the edges and have a slight dome shape — take them out of the oven at this point.
-
Press the chocolate kisses into the middle of the cookies. Once the cookies are out of the oven, take the unwrapped chocolate kisses and push one lightly into the center of each cookie. This should be done immediately after the cookies are taken out of the oven, so the kiss stays in the middle of the cookie and does not fall out when serving.
-
Transfer the cookies to cooling racks. Give the cookies a couple of minutes to cool on the baking sheets. Then, transfer the cookies to a cooling rack with a metal spatula. Once cool, they are ready to enjoy!
- When the cookies are completely cool, and the chocolate kisses are set, they can be stored in an airtight container for 3-5 days.
Advertisement
Expert Q&A
Ask a Question
200 characters left
Include your email address to get a message when this question is answered.
Submit
Advertisement
Things You'll Need
- 2 large mixing bowls
- Stand mixer or handheld mixer
- Whisk
- Baking sheets
- Parchment/wax paper
- Measuring cups and spoons
- Small bowl
- Airtight container for storage
About this article
Thanks to all authors for creating a page that has been read 393 times.
Advertisement
100%
of voters found this recipe helpful
.
Click a star to add your vote
% of people told us that this article helped them.
