Peanut Butter Blossoms

These classic Peanut Butter Blossoms are a holiday favorite! Soft and chewy peanut butter cookies are topped with a rich chocolate kiss, making them an irresistible treat for cookie swaps or holiday platters. Made with natural peanut butter, they boast a wholesome, nutty flavor that shines through every bite.

Did You Know?

Using natural peanut butter in cookies gives them a richer, more authentic peanut flavor and reduces unnecessary additives. Be sure to stir your peanut butter well before using to distribute the natural oils evenly.

Yield
Approximately 24 cookies

Ingredients

For the Cookies:
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup natural peanut butter (stirred well)
1/2 cup granulated sugar, plus extra for rolling
1/2 cup brown sugar, packed
1 large egg
1 teaspoon pure vanilla extract

For the Topping:
24 dark chocolate kisses, unwrapped

Instructions

Prepare the Dough:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer, beat the butter, peanut butter, granulated sugar, and brown sugar on high speed until creamy, about 2 minutes.
Add the egg and vanilla extract, and beat until combined. Scrape down the sides of the bowl as needed.

Combine Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.

Chill the Dough:
Cover the dough with plastic wrap and refrigerate for at least 30 minutes to make it easier to handle.

Preheat the Oven:
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.

Shape the Cookies:
Roll the dough into 1-inch balls. Roll each ball in granulated sugar to coat.
Place the balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake:
Bake for 8-10 minutes, or until the edges are set and the tops are slightly cracked. Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie. The cookie will crack slightly around the edges—this is normal.

Cool:
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Information (Per Cookie)
Calories: 150, Protein: 3g, Carbohydrates: 18g, Fiber: 1g, Net Carbohydrates: 17g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 60mg, Sugars: 12g

Kitchen Tips, Great Ideas, How to Save Money

1. Natural Peanut Butter: Use natural peanut butter for the best flavor. Stir it well before measuring to ensure even consistency.
2. Room Temperature Ingredients: Let the butter and egg come to room temperature for a smoother dough.
3. Perfect Rolling: Roll the cookie dough balls evenly for uniform baking.
4. Chilling the Dough: Chilling the dough makes it easier to handle and helps prevent the cookies from spreading.
5. Unwrapping Chocolate Kisses: Unwrap the kisses while the cookies are baking to save time.
6. Storage: Store cookies in an airtight container at room temperature for up to 5 days.
7. Freezing Dough: Freeze rolled dough balls for up to 3 months. Bake straight from the freezer, adding an extra minute or two to the baking time.
8. Alternative Toppings: Replace chocolate kisses with peanut butter cups or chocolate chunks for variety.
9. Prevent Overbaking: Remove cookies from the oven as soon as the edges set to keep them soft and chewy.
10. Reusing Granulated Sugar: After rolling the cookies, use the leftover sugar for other recipes or sprinkle it on oatmeal for a sweet touch.

Let’s Learn About Peanut Butter
Natural peanut butter is made with minimal ingredients, typically just peanuts and salt. It lacks the added sugars, oils, and preservatives found in processed peanut butter. This makes it a healthier choice with a true peanut flavor. Be sure to refrigerate natural peanut butter after opening to keep it fresh and prevent the oils from separating over time.