Classic Peanut Butter Blossoms
A timeless, easy-to-make cookie featuring a soft peanut butter base, sugar-sparkled edges, and a signature chocolate kiss crown.
Ingredients
Wet Ingredients
- 1/2 cup butter properly softened, not melted
- 1/2 cup creamy peanut butter commercial brand like Jif or Skippy
- 1/2 cup granulated sugar plus extra for rolling
- 1/2 cup brown sugar packed
- 1 egg room temperature
- 1 tsp vanilla extract
Dry Ingredients
- 180 grams all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
The Crown
- 36 chocolate kisses unwrapped
Instructions
- Preheat oven to 375°F. Line two large baking sheets with parchment paper.
- Beat softened butter, peanut butter, granulated sugar, brown sugar, and salt on medium speed for 2-3 minutes until pale and fluffy.
- Add the egg and vanilla extract; beat until fully combined and smooth. Scrape down the bowl.
- Whisk flour and baking soda in a separate bowl. Slowly add to the wet ingredients on low speed, mixing just until white streaks disappear.
- Roll dough into 1-inch balls. Roll each ball in extra granulated sugar to coat completely.
- Place on baking sheets 2 inches apart. Bake for 8 to 10 minutes until puffed and barely set.
- Immediately press a chocolate kiss into the center of each hot cookie. Let cool on the pan until the chocolate is firm.
Notes
Do not use natural peanut butter as it causes the cookies to spread. For best results, weigh your flour (180g) and unwrap your chocolate kisses before the cookies come out of the oven!