Discover what happens when you combine the sweetness of chocolate with the saltiness of peanut butter by whipping up a batch of Classic Peanut Butter Blossom Cookies. These soft and chewy morsels are a nostalgic treat that are sealed with a Kiss.
Why You Will Love These Peanut Butter Blossom Cookies //
- There are few pairings in DessertLand (yes, it’s a real place!) more scrumptious than chocolate and peanut butter. Just ask Reese and his peanut butter cups. Speaking of contrasts, take a bite and let the textures of the cookie and chocolate swirl around in your mouth. I’ll wait. (You should also make Chocolate Peanut Butter Whoopie Pie if you need more convincing.)
- These cookies have been around for generations, which makes them the ideal treat to share with your parents and your kids. Or feel free to eat them all by yourself. I’m not one to judge. (This recipe for Irish Soda Bread has also been around for generations.)
- This recipe is easy to follow and doesn’t take a long time to make. And the sooner the recipe can be completed, the sooner you’ll be chowing down on the cookies!
- They are totally customizable. I’ve listed some ways you can do so in the ‘Variations’ section below. (Also customizable? These Candy Corn Parfaits)
- Given their popularity, peanut butter blossom cookies are a great choice for dinner parties, kids’ parties, and pot lucks (like these Easy Lemon Bars)
Ingredients
- 1 1/2 cup cake flour
- 1/2 cup butter
- 1 cup peanut butter
- 1/2 cup white sugar
- 1 tsp vanilla essence
- 1 egg large
- pinch salt
- 3/4 tsp baking powder
- 18 Hershey’s Kisses chocolates
How to Make – The Steps
Step 1: Preheat the oven to 350°F and line 2 baking trays with parchment paper. Pop the Kisses into the freezer.
Step 2: Mix the butter and sugar in a large bowl and use a spoon to cream them together until smooth.
Step 3: Once creamy, add the egg and vanilla essence. Whisk together until combined.
Step 4: Add on the peanut butter and keep mixing until smooth and creamy.
Step 5: Add in the flour, baking powder, and a pinch of salt and mix together with a spoon until well combined.
Step 6: Use a tablespoon to scoop out some dough. Use your hands to shape the dough into balls and then flatten them a bit. Lay them spread out on the lined baking tray.
Step 7: Use a kiss chocolate to make a indent in the cookies. Bake in the oven for 10-15 minutes.
Step 8: Remove from the oven and immediately place the unwrapped chocolates on top of each cookie in the indent. Allow to cool and enjoy.
Variations
The Kisses: You can add a little variety to your cookies simply by switching up the type of Kiss you use. There are caramel Kisses, white-chocolate Kisses, and mint Kisses — try them with the peanut butter cookie.
The nut butter: Yes, it says ‘peanut butter’ in the name but no one is going to criticize you for using other nut butters, such as almond butter, cashew butter, or hazelnut spread instead. This is one to consider for those with peanut allergies.
The cookie base: Add some chocolate chips, chopped nuts, or dried fruit to your cookie dough. Add cocoa powder for an extra blast of chocolate, or oatmeal for an extra blast of chewiness.
The diet: Special diets shouldn’t mean you can’t eat these cookies. Use gluten-free flour and an egg substitute for a gluten-free or vegan version. You probably already have a favorite vegan chocolate candy you can use instead of the Kiss, too.
The flavor: Make a cozy cookie with the addition of cinnamon, nutmeg, or ginger to the cookie dough. If “cozy” isn’t your thing, add vanilla or almond extract for a nuanced flavor profile.
The topping: Cover the cookies in powdered sugar or drizzle them with chocolate. Heck, why stick to the top? Dip the bottoms in chocolate, too!
FAQs
Don’t overbake. Remember that the cookies will keep baking in the residual heat after taking them out the oven so take them out on time. Also make sure that you are measuring your flour correctly. Too much flour will result in brittle cookies.
It’s important to put the chocolates on immediately when the cookies come out the oven and push them down a little, then don’t move the cookies until completely cooled.
Doing so prevents the chocolates from melting completely once put on the hot cookies.
How To Store Peanut Butter Blossom Cookies
First, let the cookies cool completely. Layer an airtight container with parchment paper then place the cookies upon the paper, allowing for some space between the cookies. I don’t suggest adding another layer of cookies on top of this one as it may flatten the chocolate. If you need to do so, however, use another sheet of parchment paper. The cookies should last for up to 7 days at room temperature. Just keep them in a cool, dry place. You can also freeze the cookies. You’ll need to wrap each one in plastic before putting them in the airtight container. If you do so, they should last for up to 3 months.
Classic Peanut Butter Blossom Cookies
Ingredients
- 1 1/2 cup Cake flour
- 1/2 cup Butter
- 1 cup Peanut butter
- 1/2 cup White sugar
- 1 tsp Vanilla essence
- 1 egg large
- Pinch Salt
- 3/4 tsp baking powder
- 18 Kisses chocolates
Instructions
- Preheat the oven to 350 F (180C) and line 2 baking trays with parchment paper. And pop the kisses chocolates into the freezer.
- Mix the butter and sugar in a large bowl and use a spoon to cream them together until smooth.
- Once creamy add the egg and vanilla essence into the bowl and whisk together until combined.
- Add on the peanut butter and keep mixing until smooth and creamy.
- Add in the flour, baking powder and a pinch of salt and mix together with a spoon until well combined.
- Use a tablespoon measure to scoop out some dough and then use your hands to shape the dough into balls and them flatten the a bit. Lay them out on the lined baking tray with a good gap between each.
- Use a kiss chocolate to make a indent in the cookies for the kisses to fit into after baking. Then pop into the oven and bake for 10 – 15 minutes.
- Remove from the oven and immediately place the unwrapped chocolates on top of each cookie in the indent you made. Allow to cool and enjoy.
