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Peanut Butter Blossoms

Soft and chewy peanut butter cookies topped with a melted chocolate kiss, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour Spoon it into the measuring cup and level it off.
  • 1 teaspoon Baking soda Helps the cookies puff.
  • 1/2 teaspoon Salt Enhances the peanut butter flavor.
Wet Ingredients
  • 1/2 cup Unsalted butter Softened, not melted.
  • 1/2 cup Creamy peanut butter Regular grocery store style works best.
  • 1/4 cup Granulated sugar Helps crisp the outside.
  • 1/4 cup Brown sugar Keeps the middle soft.
  • 1 large Egg Brings the dough together.
  • 1 teaspoon Vanilla extract Adds flavor.
Toppings
  • 24 pieces Chocolate kisses Unwrap ahead of time.
  • 1/4 cup Granulated sugar For rolling, optional.

Method
 

Preparation
  1. Unwrap the chocolate kisses and set aside.
  2. In a bowl, mix the dry ingredients: flour, baking soda, and salt.
  3. In another bowl, cream the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the egg and vanilla extract and mix well.
  5. Gradually add the dry ingredients to the wet ingredients until just combined.
  6. Roll the dough into 1-inch balls, then roll in sugar if desired.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Place the rolled dough balls on an ungreased baking sheet.
  3. Bake for 8-10 minutes, until the edges are set but the centers are soft.
  4. Immediately press a chocolate kiss into the center of each cookie after removing from the oven.
  5. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

If dough feels sticky due to warm kitchen, refrigerate for 15-20 minutes before rolling.