Classic Peanut Butter Blossom Cookies Recipe
Description:
Peanut Butter Blossom Cookies are a beloved holiday classic that combine the perfect blend of creamy peanut butter, soft-baked cookie texture, and rich milk chocolate. Known for the iconic Hershey’s® Kiss pressed into each cookie’s center, these treats are cherished by families and friends alike. Whether served during the holidays, as a party dessert, or as an everyday snack, these cookies offer a timeless flavor that delights both young and old.
Ingredients
For the Cookie Dough:
- 1/2 cup granulated sugar
Provides sweetness and contributes to the tender texture of the cookies. - 1/2 cup packed brown sugar
Adds depth of flavor with a hint of caramel, and helps keep the cookies soft. - 1/2 cup creamy peanut butter
The star ingredient, peanut butter gives these cookies their signature nutty flavor and smooth consistency. - 1/2 cup butter or margarine, softened
Adds richness and helps create a tender cookie texture. Ensure it’s softened to room temperature for easy mixing. - 1 large egg
Acts as a binding agent and adds structure to the cookies. - 1 1/2 cups all-purpose flour
Provides the necessary structure, balancing out the moisture from the peanut butter and butter. - 3/4 teaspoon baking soda
Helps the cookies rise and gives them a light, airy texture. - 1/2 teaspoon baking powder
Works with baking soda to provide lift, giving the cookies a soft, slightly puffy look.
For Rolling the Cookies:
- Additional granulated sugar
Adds a touch of sparkle and crunch to the cookie exterior, enhancing its appearance and texture.
For the Topping:
- About 36 Hershey’s® Kisses® Brand milk chocolates, unwrapped
The classic chocolate topper that makes these cookies instantly recognizable.
Instructions
1. Preheat the Oven
Start by preheating your oven to 375°F (190°C). This temperature will ensure the cookies bake evenly, giving them a light golden brown edge with a soft, chewy center.
2. Cream the Sugars, Peanut Butter, and Butter
In a large mixing bowl, combine 1/2 cup of granulated sugar, 1/2 cup of packed brown sugar, 1/2 cup of creamy peanut butter, and 1/2 cup of softened butter. Using an electric mixer on medium speed (or a sturdy spoon if mixing by hand), beat until the ingredients are well blended, creamy, and fluffy. This step helps to incorporate air, contributing to the cookies’ tender texture.
3. Add the Egg
Crack one large egg into the mixture, and continue beating until the egg is fully integrated. The egg binds the dough together and adds richness, which is essential for a balanced texture.
4. Incorporate the Dry Ingredients
Gradually stir in the flour, baking soda, and baking powder. Mix on low speed if using a mixer, or stir gently by hand, until a cohesive dough forms. Be cautious not to overmix, as this can make the cookies tough. The dough should feel soft but firm enough to handle.
5. Prepare for Shaping
Pour additional granulated sugar into a shallow bowl. This sugar will be used for coating the cookie dough balls, giving the cookies a subtle sparkle and adding a slight crunch to the exterior.
6. Shape the Dough
Take a small portion of dough and roll it between your palms to form a ball approximately 1 inch in diameter. This size ensures that each cookie will bake evenly and hold the chocolate kiss perfectly.
7. Coat the Dough Balls in Sugar
Roll each dough ball in the bowl of granulated sugar, coating it evenly on all sides. The sugar adds visual appeal, a slight crunch, and a touch of extra sweetness.
8. Arrange on Cookie Sheets
Place the sugared dough balls onto ungreased cookie sheets, ensuring they are about 2 inches apart. This spacing prevents them from spreading into each other as they bake, resulting in evenly shaped cookies.
9. Bake the Cookies
Bake in the preheated oven for 8 to 10 minutes, or until the edges are a light golden brown. The centers should remain slightly soft, as they will continue to firm up while cooling. The cookies will be perfect if they have a soft and chewy middle with a gently crispy edge.
10. Add the Hershey’s® Kiss
Immediately after removing the cookies from the oven, press one unwrapped Hershey’s® Kiss chocolate into the center of each cookie. The heat from the cookie will soften the chocolate slightly, allowing it to adhere. Be careful to press just enough to set the chocolate without causing the cookie to crack.
11. Cool the Cookies
Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a cooling rack. This prevents them from crumbling and allows the chocolate to set. Once fully cooled, the chocolate should retain its shape while remaining slightly soft.
Helpful Tips and Variations
1. Colored Sugar Coating
For a festive touch, try rolling the dough balls in colored sugar instead of plain granulated sugar. Red and green sugar are ideal for holiday gatherings, while pastel colors work well for springtime celebrations.
2. Chill the Dough for Even Shaping
If the dough feels too soft, cover it and refrigerate for 15-20 minutes before shaping. This can make it easier to handle and ensures that the cookies hold their shape well during baking.
3. Substitute with Different Chocolate
While milk chocolate Hershey’s® Kisses are the classic choice, feel free to experiment with different flavors. Dark chocolate, caramel-filled, or even almond Kisses add unique twists to this recipe.
4. Ensure Butter is Properly Softened
Softened butter is key to achieving the right texture. It should be soft enough to blend smoothly but not melted. Overly soft butter can cause the cookies to spread too much.
5. Storing and Freezing
These cookies store well at room temperature for up to a week when kept in an airtight container. They can also be frozen for up to 3 months, making them a great make-ahead option for holiday baking.
Background and Origin of Peanut Butter Blossoms
Peanut Butter Blossom Cookies were first created in the 1950s and became popular due to their unique look and taste. They earned their iconic status after winning Pillsbury’s Bake-Off contest, where home bakers were challenged to come up with creative new recipes. The combination of creamy peanut butter with the contrasting sweetness of milk chocolate in a single cookie was innovative at the time and remains a classic to this day.
Frequently Asked Questions (FAQs)
1. Why do my cookies crack when I add the chocolate?
Cracking can occur if the dough has been overmixed or if the cookies are baked for too long. To minimize cracking, press the chocolate kiss gently into the cookie while it is still warm but not piping hot.
2. Can I use natural peanut butter?
Natural peanut butter, which separates and has a thinner consistency, may alter the cookie’s texture. It’s best to use creamy peanut butter that’s well-stabilized for this recipe.
3. Can I use margarine instead of butter?
Yes, margarine can be substituted for butter, though it may affect the flavor slightly. Be sure to use stick margarine rather than spreadable varieties, as they contain more water and could affect the cookie texture.
4. Can I double this recipe?
Absolutely! This recipe can be doubled or even tripled if you’re baking for a crowd. Just ensure you have enough oven space and multiple baking sheets available.
Nutritional Information
Each cookie contains approximately 90-100 calories, depending on exact ingredients used. The recipe offers a balanced combination of carbohydrates, fats, and protein, with the peanut butter adding a small amount of healthy fat.
Serving Suggestions
These cookies are ideal for festive occasions, dessert platters, or as a delicious treat with a glass of milk. Their flavor profile complements other classic cookies like sugar cookies and chocolate chip cookies, making them a great addition to any dessert assortment.
Final Thoughts
Classic Peanut Butter Blossom Cookies offer a delightful blend of textures and flavors, with a soft peanut butter cookie base and a sweet milk chocolate center. Their charming appearance and nostalgic taste make them a favorite for all ages, and they’re surprisingly easy to prepare. With options for customization and helpful tips to perfect the process, this recipe is sure to become a go-to for holiday baking and beyond.
CLASSIC PEANUT BUTTER BLOSSOM COOKIES
60 min Prep
60 min Total
36 Servings
Ingredient List
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup butter or margarine, softened
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Additional granulated sugar
About 36 Hershey’s® Kisses® Brand milk chocolates, unwrapped
Preparation
Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.
Tips
Add razzle-dazzle by rolling the balls of dough in colored sugar instead of regular granulated sugar.