Classic Peanut Butter Blossoms
These Classic Peanut Butter Blossoms are soft, thick cookies topped with chocolate kisses, perfect for the holidays.
Equipment
- hand mixer
- Stand Mixer
- baking sheets
- silicone spatula
- whisk
Ingredients
Dry Ingredients
- 1.25 cups all-purpose flour spooned & leveled
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter softened to room temperature
- 0.5 cups light or dark brown sugar packed
- 0.25 cups granulated sugar
- 1 large egg at room temperature
- 0.75 cups creamy peanut butter
- 1 teaspoon pure vanilla extract
Toppings
- 24 chocolate kiss candies unwrapped
Coating
- 0.5 cups granulated sugar
- 0.25 cups green sanding sugar
- 0.25 cups red sanding sugar
Instructions
Preparation
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl, beat the butter until creamy. Add brown sugar and granulated sugar until smooth.
- Add the egg, peanut butter, and vanilla extract. Beat until combined.
- Mix the flour mixture into the wet ingredients until combined. Chill the dough for at least 1 hour.
Baking
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Scoop and roll cookies, then roll in sugar. Bake for 11-13 minutes until slightly cracked.
- Press a chocolate kiss into the center of each cookie, then freeze for 10 minutes to set.
- Remove from freezer and serve. Cookies stay fresh at room temperature for up to 1 week.
Notes
You can make the dough ahead and refrigerate for up to 3 days or freeze the baked cookies for up to 3 months. For nut-free version, swap peanut butter for sunflower seed butter.
Nutrition
Serving: 1cookieCalories: 105kcalCarbohydrates: 14gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 60mgPotassium: 50mgFiber: 0.5gSugar: 7gVitamin A: 100IUCalcium: 10mgIron: 0.5mg
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