Peanut Butter Blossom Delights

$- 1 cup creamy peanut butter - 1 cup granulated sugar - 1 cup brown sugar, packed - 1 large egg - 1 teaspoon pure vanilla extract - 1 teaspoon baking soda - 1/4 teaspoon fine sea salt - 2 cups all-purpose flour - 48 milk chocolate Hershey's Kisses, unwrapped - Additional granulated sugar for rolling You need some special items to make Peanut Butter Blossoms. The main star is creamy peanut butter. This gives cookies their sweet and nutty taste. Next, you will use both granulated sugar and packed brown sugar. This mix makes the cookies chewy and soft. A large egg helps bind everything together. Pure vanilla extract adds a warm flavor. Baking soda helps cookies rise. Fine sea salt balances sweetness. All-purpose flour gives structure to each cookie. Finally, you’ll need milk chocolate Hershey's Kisses. They will melt into the center, adding a delicious twist. Don't forget extra granulated sugar for rolling the dough balls. - Alternatives for creamy peanut butter: You can use crunchy peanut butter if you like some texture. Almond butter works too, for a different flavor. - Using different types of sugar: Coconut sugar can replace brown sugar for a caramel taste. You can also use honey or maple syrup, but adjust the flour. - Vegan egg substitute options: If you want a vegan version, use a flax egg. To make this, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step makes sure your cookies bake evenly. Next, take a baking sheet and line it with parchment paper. This keeps the cookies from sticking. In a large bowl, add 1 cup of creamy peanut butter, 1 cup of granulated sugar, and 1 cup of packed brown sugar. Mix these ingredients together until smooth. Use a spatula or a hand mixer for this. Then, crack 1 large egg into the bowl. Pour in 1 teaspoon of pure vanilla extract. Mix again until the egg is fully combined. In a separate bowl, whisk together 1 teaspoon of baking soda, 1/4 teaspoon of fine sea salt, and 2 cups of all-purpose flour. Gradually add this dry mix to the peanut butter mixture. Stir gently until a soft dough forms. The dough should not be sticky. Now, shape the dough into 1-inch balls using your hands. Roll each dough ball in additional granulated sugar. This gives the cookies a nice sparkle. Place the sugar-coated balls on the prepared baking sheet. Leave about 2 inches between each cookie. This space allows them to spread. Bake the cookies for 10-12 minutes. Look for lightly crackled tops and set edges. When they come out, immediately press a Hershey's Kiss into the center of each cookie. This makes them melt a little and adds a yummy touch. Finally, transfer the cookies to a wire rack to cool completely. To make sure your cookies are great, follow these tips: - Ensuring the right texture: Your dough should be soft but not sticky. If it feels too wet, add a little more flour. This keeps the cookies from spreading too much while baking. - Avoiding overbaking: Check your cookies at 10 minutes. They should look crackled but soft in the center. If you bake them too long, they will be hard. Serving your cookies nicely can impress anyone. Here are some ideas: - Decorating ideas for serving: Place your cookies on a colorful platter. Sprinkle some extra granulated sugar around them for a fun touch. You can also add a few extra Hershey's Kisses on the platter for decoration. - How to store or display for gatherings: Keep your cookies in a clear container with a lid. This keeps them fresh and lets everyone see the treats. You can also stack them on a tiered stand for a fancy look. Having the right tools makes baking easier: - Essential kitchen tools for this recipe: Use a large mixing bowl for combining ingredients, a spatula for mixing, and a baking sheet lined with parchment paper. These tools help you create the best cookies. - Recommended mixing bowls and baking sheets: A glass mixing bowl is great for seeing your dough. A sturdy baking sheet ensures even baking. Make sure the parchment paper is quality to prevent sticking. Pro Tips Chill the Dough: For a firmer dough that's easier to handle, refrigerate the cookie dough for about 30 minutes before rolling into balls. Perfect Chocolate Melt: To achieve the perfect melt on your Hershey's Kisses, press them into the cookies immediately after baking while they are still warm. Even Baking: Rotate the baking sheet halfway through the baking time to ensure even baking and browning of the cookies. Store Properly: Keep your cookies in an airtight container at room temperature to maintain freshness for up to a week. {{image_4}} You can use different types of peanut butter in this recipe. The most common choices are creamy and crunchy. - Creamy peanut butter gives a smooth texture. It blends well in the dough. - Crunchy peanut butter adds a fun bite. You get little pieces of peanut in each cookie. You can also try flavored peanut butter. Some options include honey, chocolate, or even cinnamon. These flavors can change the taste of your cookies. The classic choice for the center is milk chocolate Hershey's Kisses. They melt sweetly into the cookie. However, you can switch it up! - Dark chocolate offers a richer flavor. It pairs nicely with the peanut butter. - White chocolate gives a sweet, creamy touch. It looks nice and adds a fun twist. You can also use other candies. Mini peanut butter cups or chocolate-covered caramel candies work well, too. You can add more to your cookie dough. Adding chopped nuts brings extra crunch. Walnuts or peanuts are great options. - Seasonal variations can spice things up. Try adding pumpkin spice in the fall or peppermint in winter. You can even mix in mini chocolate chips or toffee bits for a delightful surprise! After baking, let the cookies cool on a wire rack. This step keeps them soft. If you stack warm cookies, they may become soggy. For storing, use an airtight container. This helps keep the cookies fresh. Line the container with parchment paper to avoid sticking. You can also place wax paper between layers of cookies. This keeps them from sticking together. To freeze cookies, let them cool completely first. Then, place them in a single layer on a baking sheet. Freeze for about an hour. After freezing, transfer them to a freezer-safe bag. Remove as much air as possible from the bag. This protects them from freezer burn. When you want to eat a cookie, take it out and thaw it. You can leave it at room temperature for about 30 minutes. For a warm cookie, heat it in the oven at 350°F for a few minutes. Peanut Butter Blossoms stay fresh for about a week in an airtight container. If you freeze them, they can last up to three months. Just remember to label the bag with the date. This way, you know how long they have been in the freezer. To make Peanut Butter Blossoms from scratch, follow these steps: 1. Preheat your oven to 350°F (175°C). 2. Line a baking sheet with parchment paper. 3. In a large bowl, mix 1 cup of creamy peanut butter, 1 cup of granulated sugar, and 1 cup of packed brown sugar. 4. Add 1 large egg and 1 teaspoon of vanilla extract. Mix until smooth. 5. In another bowl, whisk 1 teaspoon of baking soda, 1/4 teaspoon of fine sea salt, and 2 cups of all-purpose flour. 6. Gradually mix the dry ingredients into the peanut butter blend. 7. Shape the dough into 1-inch balls and roll each in granulated sugar. 8. Place them on the baking sheet, spaced about 2 inches apart. 9. Bake for 10-12 minutes until lightly crackled. 10. Press a Hershey's Kiss into each cookie right after baking. Yes, you can use natural peanut butter. However, it changes texture and taste. Natural peanut butter is runnier and may make dough sticky. It may also alter the cookie's sweetness. You might need to adjust the flour to balance the dough. If your dough feels sticky, try these tips: - Chill the dough for 30 minutes in the fridge. This helps firm it up. - Add a little more flour, one tablespoon at a time, until the dough is manageable. - Make sure you mix the right amount of flour with the wet ingredients. Too little flour can lead to stickiness. You can add your own twist to Peanut Butter Blossoms: - Use crunchy peanut butter for a different texture. - Mix in chocolate chips or chopped nuts for added flavor. - Instead of Hershey's Kisses, use caramel candies or other chocolates. - Sprinkle sea salt on top for a sweet-salty taste. Cookies can spread for several reasons: - The dough may be too soft. Make sure to chill it before baking. - The oven might be too hot. Use an oven thermometer to check the temperature. - You may have skipped the sugar coating. Rolling in sugar helps keep them from spreading too much. - Ensure you measure your ingredients accurately. Too little flour can lead to excess spreading. In this blog post, we explored how to make delicious Peanut Butter Blossoms. We covered the key ingredients, from peanut butter to milk chocolate Kisses, and shared easy steps for baking. You learned tips for perfect cookies and fun ways to customize them. With practice, these treats can impress any crowd. Enjoy baking, and let your creativity shine!$

Peanut Butter Blossom Delights

Delicious cookies made with creamy peanut butter and topped with chocolate kisses.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Course Dessert

Cuisine American

Servings 48

Calories 100 kcal

Ingredients

1 cup creamy peanut butter
1 cup granulated sugar
1 cup brown sugar, packed
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 quarter teaspoon fine sea salt
2 cups all-purpose flour
48 pieces milk chocolate Hershey's Kisses, unwrapped
to taste granulated sugar for rolling

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
In a large mixing bowl, combine the creamy peanut butter, granulated sugar, and packed brown sugar. Using a spatula or hand mixer, blend until the mixture is smooth and well incorporated.
Crack the egg into the bowl and pour in the vanilla extract. Mix again until the egg is fully integrated into the peanut butter blend.
In a separate medium bowl, whisk together the baking soda, sea salt, and all-purpose flour until evenly combined. Gradually add this dry mixture to the peanut butter mixture, stirring gently until a dough forms. It should be soft but not sticky.
Using your hands, shape the dough into 1-inch balls. Roll each ball in a small bowl of granulated sugar, ensuring they are evenly coated.
Place the sugar-coated dough balls on the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the tops of the cookies are lightly crackled and the edges appear set but still soft in the center.
Once baked, remove the baking sheet from the oven. Immediately press a Hershey's Kiss into the center of each cookie, allowing the chocolate to slightly melt and sink into the cookie.
Carefully transfer the cookies to a wire rack using a spatula and let them cool completely.

Notes

Arrange the cookies on a decorative platter and sprinkle some additional granulated sugar around them for an elegant touch.

Keyword chocolate, cookies, peanut butter