Irresistibly Soft Peanut Butter Blossoms: Your Guide to the Perfect Chocolate Kiss Cookie
Welcome to the world of classic comfort baking! These irresistibly soft peanut butter cookies, crowned with a delightful chocolate kiss candy in the center, are a true baking masterpiece. Known affectionately as Peanut Butter Blossoms, they are a beloved treat perfect for adding warmth to your holiday gatherings or simply bringing a smile to faces any time of year.
*Pictures and post updated April 2020*
Do you, like me, have an undying adoration for peanut butter blossoms? These charming cookies hold a special place in my heart, and I find myself craving their perfect balance of salty and sweet throughout the year. That’s why I’m thrilled to re-share this cherished recipe with you, packed with improved instructions and fresh photographs to guide you every step of the way. While I initially published this recipe back in 2017, the timeless appeal and sheer deliciousness of these cookies meant I simply couldn’t resist revisiting them. It was the perfect excuse to bake another batch!
One of the most remarkable qualities of these particular peanut butter blossom cookies is their consistent, melt-in-your-mouth softness. Achieving that ideal chewy texture is effortless with this recipe, ensuring every bite is a delightful experience. What truly sets this recipe apart, making it a favorite for busy bakers and spontaneous cravings alike, is that there’s absolutely no dough chilling required. Forget the waiting game! You can swiftly mix up the cookie dough, bake them until golden, press those iconic chocolate kisses on top, and let them cool. It’s a straightforward process that yields impressive results every time.
And for those who love to experiment, this recipe is wonderfully versatile. While the classic Hershey’s Kiss is a staple, you can easily swap out the chocolate kiss candy for miniature Reese’s peanut butter cups to create an even more decadent peanut butter cup blossom. The choice is yours, but no matter how you choose to adorn them, I am confident you will absolutely adore this simple, yet incredibly satisfying, cookie recipe!
Mastering Peanut Butter Blossoms: A Step-by-Step Guide
As I highlighted, these delectable cookies are astonishingly simple to bring to life. From gathering your ingredients to the final touch, the process is designed for ease and enjoyment. Here’s a detailed breakdown of how to prepare the perfect peanut butter cookie dough, ensuring those irresistibly soft results every single time:
- Whisk Together the Dry Ingredients: Begin by combining your all-purpose flour, baking soda, and salt in a medium bowl. Whisking them thoroughly ensures that the leavening agents (baking soda) and salt are evenly distributed throughout the dough, which is crucial for uniform rising and consistent flavor in every cookie. Once combined, set this mixture aside, ready for the next step.
- Cream Together Butter and Sugars: This is a foundational step for achieving soft, airy cookies. In a large mixing bowl, preferably using a stand mixer with a paddle attachment or a hand-held electric mixer, cream together your softened unsalted butter with both brown sugar and granulated sugar. Mix for a good 1-2 minutes, or until the mixture becomes light, fluffy, and well combined. The brown sugar plays a dual role here: it not only contributes a rich, molasses-like flavor but also adds essential moisture, helping to keep the cookies wonderfully soft and chewy. The granulated sugar, on the other hand, aids in spreading and contributes to a slight crispness on the cookie’s exterior.
- Mix in the Peanut Butter, Egg, and Vanilla Extract: Next, incorporate the star of the show – the peanut butter! This recipe calls for a generous 3/4 cup of creamy peanut butter, ensuring maximum, undeniable peanut butter flavor in every bite. Along with the peanut butter, add a single room temperature egg, which acts as a binder, providing structure and holding your cookies together. The importance of a room temperature egg cannot be overstated, as it emulsifies more effectively with the fats, resulting in a smoother, more uniform dough. Finally, a dash of pure vanilla extract elevates all the flavors, adding a warm, aromatic depth. Mix these until they are just fully combined, being careful not to overmix.
- Add Your Dry Ingredients: With the wet ingredients perfectly blended, it’s time to gently incorporate the dry mixture. Gradually add the whisked flour, baking soda, and salt to your wet ingredients, mixing only until just combined. Overmixing at this stage can develop the gluten in the flour too much, leading to tough, dense cookies – and we’re aiming for soft perfection! Don’t hesitate to stop the mixer and scrape down the sides of your bowl with a spatula to ensure all ingredients are thoroughly incorporated without overworking the dough.
Once your dough is ready, the next step is shaping and baking these delightful treats. I find that using a 1.5 tablespoon cookie scoop is ideal for this recipe. It ensures consistent cookie sizes, which means even baking and the perfect ratio of cookie to chocolate candy, providing a balanced bite every time. After scooping, I prefer to gently roll each portion of dough into a neat ball between my palms. Then, for that classic crinkled exterior and an extra touch of sweetness, I roll the dough balls in some additional granulated sugar. This sugary coating not only adds a lovely sparkle but also contributes to the cookie’s texture.
You’ll bake these sugar-coated cookie balls for approximately 10-12 minutes in a preheated oven at 350°F (177°C), or until the tops appear just set and slightly golden at the edges. While your cookies are baking, take a moment to unwrap all your Hershey’s Kisses. This small bit of prep work is crucial because the chocolate kisses need to be pressed onto the cookies immediately after they come out of the oven, while they are still warm and pliable. This ensures the chocolate adheres perfectly and melts just enough to create that iconic “blossom” effect.
As soon as the cookies are done baking, remove the baking sheets from the oven and, working quickly and carefully, press one chocolate kiss firmly into the center of each warm cookie. The cookies will be tender, so apply gentle, steady pressure to avoid cracking them too much. Don’t worry if they crack slightly; it adds to their homemade charm! I highly recommend letting the cookies cool on the baking sheet for about 5-10 minutes. This allows them to firm up slightly before you attempt to move them. After this initial cooling period, carefully transfer them to a wire rack to cool completely. This prevents the bottoms from getting soggy and ensures an evenly cooled cookie.
Quick Tip: If you’re baking on a particularly warm day, or if you find that your chocolate kisses are still a bit too soft and melty after cooling, you can place the cooled cookies (on a plate or baking sheet) in the refrigerator for 20-30 minutes. This will help the chocolate firm up beautifully, ensuring they hold their shape and are perfectly ready to enjoy.
The Sweet History of Peanut Butter Blossoms
Did you know that Peanut Butter Blossoms have a charming history? This iconic cookie made its debut in 1957 when Freda Smith, a home baker from Gibsonburg, Ohio, entered her recipe into the 9th Pillsbury Bake-Off Contest. Her simple yet ingenious idea of combining a soft peanut butter cookie with a chocolate kiss won her second place and cemented her recipe into American baking tradition. Since then, Peanut Butter Blossoms have become a beloved staple, especially during the holiday season, recognized for their delightful flavor and distinctive appearance. Their enduring popularity speaks volumes about their comforting taste and universal appeal.
Frequently Asked Questions About Peanut Butter Blossoms
Here are some common questions bakers often have about making and storing these delicious Peanut Butter Blossoms:
Can the cookies or cookie dough be frozen?
Absolutely! Both the baked cookies and the raw cookie dough freeze beautifully, making them excellent for meal prep or enjoying fresh-baked goodness anytime. Baked cookies, once completely cooled, can be stored in an airtight freezer bag or container for up to 3 months. To enjoy them, simply thaw them to room temperature for a few hours or overnight before serving. For convenience, you can also freeze the raw balls of cookie dough. Arrange them on a baking sheet to freeze solid, then transfer them to a freezer bag or container for up to 3 months. When ready to bake, you can bake them directly from frozen, adding an extra 1-2 minutes to the baking time.
Can I make the cookie dough ahead of time?
Yes, preparing the cookie dough in advance is a great time-saver. You can mix the dough, cover it tightly, and chill it in the refrigerator for up to 3 days. If the dough becomes too firm to scoop easily after chilling, simply let it sit at room temperature for 20-30 minutes to soften slightly. Alternatively, you can scoop and roll the cookie dough into balls, place them on a parchment-lined baking sheet, cover tightly, and refrigerate them for up to 3 days before baking.
How long will these cookies stay fresh?
When stored in an airtight container at room temperature, these peanut butter blossoms will remain deliciously fresh and soft for up to one week. For longer storage options, especially if you’ve made a large batch, I highly recommend freezing them as per the instructions above.
Essential Baking Tips for Perfect Peanut Butter Blossoms
- Accurate Flour Measurement: Precision in baking is key, especially with flour. To ensure you don’t add too much flour (which can lead to dry, dense cookies), avoid scooping it directly out of the container with your measuring cup. Instead, fluff the flour in its container, then spoon it into your measuring cup, and level it off with the flat side of a knife. This method, often called “spoon and level,” prevents compaction and ensures you use the correct amount.
- Choosing the Right Peanut Butter: For the best results in terms of texture and consistency, I strongly suggest using a creamy, processed peanut butter like Jif or Skippy. Natural peanut butters, where the oil separates in the jar, tend to have a different fat and sugar content which can affect the cookie’s spread and texture, sometimes making them too crumbly or greasy.
- Creative Chocolate Swaps: While the classic Hershey’s Kiss is beloved, feel free to get creative with your toppings! You can easily swap out the chocolate kiss candies with Reese’s miniature peanut butter cups for an extra layer of peanut butter goodness. Other delightful options include mini chocolate bars, different flavored Hershey’s Kisses (like dark chocolate or caramel), or even festive M&Ms pressed into the center for a pop of color. Remember that some candies, especially peanut butter cups, tend to melt more readily due to the warm cookies. Once the cookies have cooled enough, if your chocolate is too soft, place them in the refrigerator for about 20 minutes to help the chocolate firm up beautifully.
- Room Temperature Ingredients: Beyond the egg, ensure your butter is properly softened to room temperature. This allows it to cream together with the sugars more efficiently, creating a light and airy base for your cookie dough. Cold butter won’t emulsify properly and can lead to a dense texture.
- Don’t Overbake: Peanut butter blossom cookies are best when they are slightly underbaked and soft in the center. Look for edges that are just set and lightly golden, with centers that still look a little soft. They will continue to cook slightly from residual heat once removed from the oven.
More Peanut Butter Recipes To Indulge In!
If you’re a fan of peanut butter, you’ll love these other delightful recipes:
- Peanut Butter Fudge
- Peanut Butter No-Bake Cookies
- Peanut Butter Balls
- No-Bake Chocolate Peanut Butter Bars
- Spider Cookies (perfect for Halloween!)
Classic Peanut Butter Blossoms
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Ingredients
- 1 and ½ cups (190 grams) all-purpose flour, spooned & leveled
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115 grams) unsalted butter, softened to room temperature
- 1/2 cup (100 grams) light brown sugar
- ¼ cup (50 grams) granulated sugar
- ¾ cup (190 grams) creamy peanut butter
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons (40 grams) granulated sugar (optional)
- 24 chocolate kiss candies unwrapped
Instructions
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Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
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In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes or until well combined.
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Mix in the peanut butter, egg, and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed. Mix in the dry ingredients until just combined.
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Place the 3 tablespoons of granulated sugar in a small bowl. Using a 1.5 tablespoon cookie scoop, scoop the dough from the bowl, roll into a ball, and roll in the granulated sugar. Place each ball of cookie dough on the prepared baking sheets, making sure to leave a little room between them.
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Bake in separate batches at 350°F (177°C) for 10-12 minutes or until the tops of the cookies are set. Remove from the oven and gently press a chocolate kiss candy in the center of each cookie. Allow to cool on the baking sheet for 5-10 minutes, then carefully transfer to a wire rack to cool completely.
Notes
Freezing Instructions: Cookie dough will freeze well for up to 3 months, bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.
Peanut Butter: I recommend using a peanut butter like Jif or Skippy for this recipe.
Egg: To bring your egg to room temperature quickly, place it in a bowl of warm water for 5-10 minutes.