Peanut Butter Blossom Cookie Recipe
Soft and chewy Peanut Butter Blossoms are packed with creamy peanut butter flavor and topped with a chocolate kiss. This easy no-chill Peanut Butter Blossom Cookies recipe is a classic for Christmas cookie trays, cookie exchanges or any time you’re craving peanut butter and chocolate.
Servings: 36
Cost: $8
Equipment
- 1 cookie sheet
- 1 stand mixer
- measuring cup
- measuring spoons
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup creamy peanut butter
- 8 tablespoons unsalted butter room temperature
- 1 1/4 cups light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 36 Chocolate Kiss Candies unwrapped
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
- In the bowl of a stand mixer, beat together the peanut butter and butter on medium speed until thoroughly combined. Slowly add the sugar to the bowl and continue beating until light and creamy.
- Turn the mixer to low and add the egg to the bowl. Beat to combine. Add the vanilla and continue mixing until combined scraping down the sides of the bowl with a rubber spatula as needed.
- With the mixer on low, slowly add the flour to the the bowl and beat to combine. Continue mixing the dough until dry ingredients are well incorporated.
- Using a cookie scoop or tablespoon, drop 2 tablespoon scoops of dough onto the prepared baking sheet approximately 2-3 inches apart.
- Bake the cookies for approximately 13-15 minutes, turning the baking sheet halfway through cooking time. (For softer cookies baking for 13 minutes, crispier bake for 15). Repeat steps 6 and 7 with any remaining dough until all the cookies have been baked.
- Immediately and gently press one chocolate kiss into the center of each warm cookie.
- Transfer the cookies to a wire cooling rack and cool completely.
Notes
- Use creamy, no-stir peanut butter for the most consistent texture.
- Spoon and level the flour instead of packing it into the measuring cup.
- Unwrap the chocolate kisses before baking so they’re ready when the cookies come out of the oven.
- Bake closer to 13 minutes for softer cookies and closer to 15 minutes for a slightly crisper cookie.
- Slight cracking around the chocolate kiss is normal.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies or portioned cookie dough for up to 2 months.
Nutrition
Calories: 138kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 70mg | Potassium: 64mg | Fiber: 1g | Sugar: 11g | Vitamin A: 84IU | Calcium: 24mg | Iron: 0.5mg