Peanut Butter Blossom Delights

$To make yummy Peanut Butter Blossoms, you need a few key items. Here’s a simple list: - 1 cup creamy peanut butter - 1 cup granulated sugar - 1 cup brown sugar, packed - 1 large egg - 1 teaspoon vanilla extract - 1 teaspoon baking soda - 1/4 teaspoon salt - 2 cups all-purpose flour - 48 milk chocolate Hershey's Kisses, unwrapped - Granulated sugar for rolling These ingredients work together to create that classic taste. The creamy peanut butter gives the cookie its rich flavor. The mix of granulated and brown sugar adds sweetness and depth. The egg helps bind everything together, while the flour gives the cookie its shape. You can change the recipe to suit your taste. Here are some fun ideas: - Chopped Nuts: Add 1/2 cup of chopped peanuts for extra crunch. - Chocolate Chips: Mix in 1 cup of chocolate chips for a double chocolate treat. - Sprinkles: Roll the dough balls in colorful sprinkles instead of sugar for a festive look. These add-ins can make your cookies even more special. You can try them based on the season or your mood. Choosing good chocolate is key for Peanut Butter Blossoms. I always go for Hershey's Kisses. They melt nicely and taste great. Here are some tips: - Milk Chocolate: This is the classic choice. It pairs well with peanut butter. - Dark Chocolate: For a richer flavor, dark chocolate is a great option. - Flavored Kisses: Try caramel or almond Kisses for a twist. Each type of chocolate will change the cookie's taste. Don’t be afraid to experiment! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, mix 1 cup of creamy peanut butter, 1 cup of granulated sugar, and 1 cup of packed brown sugar. Stir until smooth and creamy. Next, add in 1 large egg and 1 teaspoon of vanilla extract. Mix these until they blend well. In another bowl, whisk together 1 teaspoon of baking soda, 1/4 teaspoon of salt, and 2 cups of all-purpose flour. Gradually add this dry mix into the peanut butter blend. Stir until a dough forms. Now, shape the dough into 1-inch balls. Roll each ball in granulated sugar until coated evenly. This adds sweetness and a nice crunch! Place the sugar-coated balls on the baking sheet. Make sure to space them about 2 inches apart. This gives the cookies room to spread while baking. Bake them in the preheated oven for 10 to 12 minutes. Look for tops that are lightly crackled but not overcooked. Once done, take the baking sheet out of the oven. Immediately press a Hershey's Kiss into the center of each cookie. The heat will melt the chocolate slightly, making it extra gooey. After this, let the cookies cool on a wire rack. Cooling helps them set properly and keeps them soft. Enjoy your delicious Peanut Butter Blossoms! To get soft cookies, mix your dough just right. Overmixing will make them tough. After you bake, let them cool on the tray for a few minutes. This lets them set and stay soft. Press the Hershey's Kisses in gently right after baking. The heat will help them melt a bit, giving a nice touch. If you want extra softness, try adding a little more peanut butter. One common mistake is not measuring ingredients properly. Use measuring cups and spoons for accuracy. Another issue is baking too long. The cookies should be slightly soft when you take them out. If you wait too long, they will become hard. Lastly, don’t skip the rolling in sugar. This adds a nice crunch and sweetness. Serve your Peanut Butter Blossoms on a pretty plate. You can add some extra granulated sugar around them for a nice look. A sprinkle of cocoa powder or a few chocolate chips can also make them pop. For a fun twist, wrap each cookie in colored cellophane tied with a ribbon. This makes them great for gifts or parties. Pro Tips Use Room Temperature Ingredients: Ensure that your egg and peanut butter are at room temperature for better mixing and a smoother dough. Don’t Overbake: Keep an eye on your cookies as they bake; they should be lightly crackled on top. Overbaking can lead to dry cookies. Chill the Dough: If you find the dough is too sticky, chill it for about 30 minutes before rolling into balls to make handling easier. Experiment with Flavors: Try adding a pinch of cinnamon or a splash of maple syrup to the dough for an extra layer of flavor. {{image_2}} You can make gluten-free Peanut Butter Blossoms by swapping regular flour for a gluten-free blend. Look for a blend that works well in cookies. This keeps the texture chewy and delicious. Follow the same steps in the recipe. The taste remains rich and peanut buttery, just like the original. If you need a nut-free cookie, try sun butter instead of peanut butter. Sun butter comes from sunflower seeds and has a similar creamy feel. Use it in the same amount as peanut butter. This way, you can enjoy the cookies without any nut worries. The cookies will still have that sweet, rich flavor. You can change the flavor by using different chocolates. Instead of milk chocolate Kisses, try dark chocolate or white chocolate. Each type of chocolate brings a new twist. For a fun mix, use mini chocolate chips in the dough. This adds even more chocolate goodness to every bite! To keep your Peanut Butter Blossoms fresh, store them in an airtight container. This helps keep the cookies soft and chewy. Place parchment paper between layers to avoid sticking. If you have extra cookies, you can separate them with wax paper. This way, they stay nice and neat. If you want to save some cookies for later, freezing works great. Allow the cookies to cool completely first. Then, place them in a single layer on a baking sheet. Freeze for about an hour. Once frozen, transfer them to a freezer bag. Make sure to remove as much air as possible. You can freeze these for up to three months. When you want to eat one, let it thaw at room temperature. Baked Peanut Butter Blossoms last about a week at room temperature. Keep them in an airtight container to maintain their texture. If you store them in the fridge, they may last up to two weeks. Just remember, the colder they get, the firmer they will become. Always check for freshness before eating. Yes, you can use natural peanut butter. It gives a nice flavor. However, it may change the cookie's texture. Natural peanut butter is runnier than creamy peanut butter. This could make your dough too wet. If you use it, you might need to add a little more flour. Always check the dough consistency before baking. You can tell the cookies are done when they look crackled. They should be lightly golden, not dark. Bake them for 10 to 12 minutes. If the edges are firm, they are ready. If you touch the tops gently, they should spring back. Don’t wait until they look brown; this can make them hard. If you don’t have Hershey's Kisses, use chocolate chips. You can also try peanut butter cups. For a fun twist, use caramel candies or white chocolate. Just make sure they fit in the center of the cookie. The key is to add a sweet bite on top. In this blog post, we covered the key ingredients for Peanut Butter Blossoms, including chocolate choices and variations. I shared step-by-step instructions for preparing the dough and baking the cookies. You learned tips for soft cookies and common mistakes to avoid. We explored fun variations for dietary needs and flavor. Finally, I offered advice on storage and answered your FAQs. Remember, baking is fun and creative! Experiment and make these cookies your own. Enjoy every bite!$

Peanut Butter Blossom Delights

Delicious peanut butter cookies topped with a chocolate kiss.

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 vanilla extract
1 teaspoon baking soda
1 4 teaspoon 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.
In a large bowl, mix the creamy peanut butter, granulated sugar, and brown sugar together until well combined and smooth.
Add in the egg and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the baking soda, salt, and flour. Gradually add this dry mixture to the peanut butter mixture, stirring until a dough forms.
Shape the dough into 1-inch balls and roll them in granulated sugar until evenly coated.
Place the sugar-coated balls onto the prepared baking sheet, spaced about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, until the tops are lightly crackled but not overcooked.
Remove the baking sheet from the oven and immediately press a Hershey's Kiss into the center of each cookie, allowing the chocolate to melt slightly.
Transfer the cookies to a wire rack to 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