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Delightful Peanut Butter Blossoms
These tasty peanut butter treats have become a must-make in my holiday lineup. The soft peanut butter cookies with chocolate kisses on top always vanish first at any gathering. What's great is how simple they are to whip up, yet they look fancy enough to impress everyone. I make them for Christmas cookie swaps or just when I'm in the mood for something sweet - they never let me down and always get rave reviews from friends and family.
What Makes This Recipe Special
- Perfect chocolate center surrounded by soft, chewy cookies
- Made with common ingredients you've likely got stored away
- Yields plenty for groups (if you can keep your hands off them)
- Switch up with different kiss types or sugar colors for any celebration
- Fun to make with children who enjoy sugar-coating the dough balls
Simple Pantry Components
- Peanut Butter: Go for smooth varieties that don't separate for the best texture in your cookies.
- Butter: Set it out ahead of time to soften properly before mixing.
- Sugar Combo: White and brown sugars team up to create just the right sweetness level.
- Egg: Bring to room temp for easier blending into your mixture.
- All-Purpose Flour: Be careful with measurements as too much will dry out your cookies.
- Hershey's Kisses: Traditional milk chocolate works wonderfully, but feel free to try other flavors.
- Vanilla Extract: A tiny bit adds wonderful depth to the flavor.
- Baking Essentials: Baking soda and salt play crucial roles in the cookie chemistry.
Quick Preparation Method
- Prepare Your Cookie Foundation
- Beat the softened butter and peanut butter together until completely smooth, around 2 minutes. Throw in both sugars and continue mixing until your mixture turns airy and light, about 3 more minutes. Add the egg and vanilla next, and mix until everything blends seamlessly.
- Combine Dry Ingredients Carefully
- Slowly add your flour, baking soda, and salt while mixing on low. Stop as soon as everything comes together into a soft dough. Don't forget to scrape down your bowl to catch any unmixed bits.
- Form Your Cookie Balls
- Create small 1-inch balls from your dough using a scoop if you have one. Roll each ball in regular sugar until fully coated and shiny. Place them on your lined baking sheets with space between each. If your kitchen runs warm, cool the shaped dough in your fridge for 15 minutes.
- Bake Until Just Right
- Put your cookies in a 375°F preheated oven for about 8-10 minutes. Look for slightly puffy centers and barely set edges. While they bake, unwrap all your chocolate kisses so they're ready to use.
- Add The Chocolate Touch
- As soon as you pull the cookies from the oven, push a chocolate kiss into the middle of each warm cookie. The hot cookie will soften the chocolate base perfectly. Let them sit on the tray for 5 minutes before moving to a cooling rack.
Tricks For Great Results
- Watch Your Temps: Everything mixes better when your ingredients aren't cold from the fridge.
- Flour Trick: Use the spoon-and-level method for measuring flour to avoid dense cookies.
- Cool When Needed: If your cookies spread too much, cooling the dough can fix that.
- Chocolate Tip: Stick your kisses in the freezer during baking time so they stay shapely when placed.
- Get Creative: Don't be afraid to swap in caramel, dark chocolate, or other kiss varieties.
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Tasty Presentation Ideas
- Pair with glasses of cold milk or mugs of hot cocoa
- Include on your holiday cookie assortment plates
- Wrap up in pretty boxes as homemade presents
- Use two cookies with ice cream in between during summer
- Let guests roll cookies in different colored sugars before baking
Freshness and Planning Shortcuts
- Store in sealed containers and enjoy within 5 days
- Pop baked treats in the freezer for up to 3 months
- Prepare dough up to 2 days ahead and store in your fridge
- Form dough balls and freeze them raw for future baking
- Bring frozen cookies to room temp before serving
- When giving as gifts, separate layers with wax paper to maintain shape
Frequently Asked Questions
- → Why use eggs at room temperature?
Makes the dough easier to mix evenly.
- → What type of peanut butter is best?
A creamy, no-stir version works great.
- → Should I chill the chocolates?
Optional, but helps them hold their shape.
- → Why is precise flour measurement important?
Too much flour can make cookies dry, weigh it if you can.
- → How long will they stay fresh?
They'll last a week if kept in a sealed container.
- → Can I freeze these cookies?
Definitely, but freeze without the chocolates for up to 3 months.