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–+ servings
Peanut Butter Blossoms

Peanut Butter Blossoms: Irresistibly Sweet Holiday Treats

These Peanut Butter Blossoms are a sweet and salty holiday treat, perfect for festive gatherings and baking with family.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1 cup granulated sugar Coconut sugar makes a low glycemic alternative.
  • 1/2 cup packed light brown sugar Dark brown sugar can be used for a richer taste.
  • 1/2 cup unsalted butter Replace with vegan butter to make it dairy-free.
  • 1 cup creamy peanut butter Natural peanut butter works best if stirred well.
  • 1 large egg A flax egg can substitute for a vegan-friendly option.
  • 1 teaspoon vanilla extract Feel free to adjust the amount to suit your taste.
  • 1 teaspoon baking soda Essential for achieving that perfect texture.
  • 1/2 teaspoon salt An integral part of the recipe.
  • 24 pieces milk chocolate Hershey’s Kisses Experiment with dark chocolate or peppermint-flavored Kisses.
Optional Add-ins
  • 1/2 cup chopped nuts Walnuts or pecans complement peanut butter beautifully.
  • 1 teaspoon flaky sea salt Sprinkling on top before baking offers a delightful contrast to sweetness.

Equipment

  • Oven
  • Mixing Bowl
  • electric mixer
  • Baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions for Peanut Butter Blossoms
  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream the unsalted butter, granulated sugar, packed light brown sugar, and creamy peanut butter until light and fluffy, about 2-3 minutes.
  3. Add the large egg and vanilla extract to the mixture and mix until fully combined.
  4. In a separate bowl, whisk the all-purpose flour, baking soda, and salt, then gradually add to the wet ingredients and mix until just combined.
  5. Roll dough into 1-inch balls and coat in granulated sugar. Place on prepared baking sheets, spacing about 2 inches apart.
  6. Bake for 10-12 minutes until the edges are golden. Press a Hershey’s Kiss into the center of each cookie immediately after baking.
  7. Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 50mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Ensure butter is at room temperature for easy creaming. Avoid overmixing to maintain texture.

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