Chewy Peanut Butter Blossoms🥜🍫
Didn’t get a chance to post these before Christmas but these were amazing!
Ingredients:
1 ¾ cup All-Purpose Flour
1 tsp Baking Soda
½ tsp Salt
½ cup Creamy Peanut Butter
½ cup Butter, softened
1 cup Granulated Sugar, ½ for dough ½ for coating
½ cup Light Brown Sugar
1 Egg
2 Tbsp Milk
1 tsp Vanilla Extract
1 Bag of Hershey Kisses (unwrapped)
Directions:
-In a medium bowl, mix together flour, baking soda, and salt. Set aside.
-Using a hand mixer or stand mixer, cream together the peanut butter, butter, granulated sugar, and light brown sugar until the mixture is light and fluffy.
-Add in the egg, milk, and vanilla extract to the wet mixture. Beat until just combined.
-Gradually add the dry mixture until completely blended. Do not overmix.
-Cover the dough and chill the cookie dough for a minimum of 1 hour (or overnight).
-Preheat the oven to 375°F.
-Pour the additional ½ cup of granulated sugar into a bowl. Scoop the dough into 1-inch balls. Roll each ball in the granulated sugar and place them 2 inches apart on a parchment-lined baking sheet.
-Bake for 7–8 minutes. Edges should look set. Remove from the oven and quickly place one Hershey kiss on top of each cookie, pressing down gently.
-Return the cookies to the oven and bake for 2 more minutes.
-Cool on the baking sheet for 5–10 minutes before carefully transferring to a wire rack to cool completely.
If you’re anything like me, you know that peanut butter and chocolate are a match made in heaven. These Chewy Peanut Butter Blossoms really deliver on that promise with their soft texture and rich flavor. One tip I’ve found helpful is to chill the dough overnight instead of just for an hour. This step makes the dough easier to handle and results in chewier, more flavorful cookies. When rolling the dough balls, make sure you roll them generously in the granulated sugar. This not only prevents the cookies from sticking to the baking sheet but also gives the cookies a delightful sweet crust that contrasts beautifully with the creamy peanut butter inside. The timing for adding the Hershey Kiss is crucial—pressing it gently onto the cookie as soon as it comes out of the oven ensures the chocolate softens and slightly melts into the cookie, creating that classic peanut butter blossom look and taste. Cooling the cookies on the baking sheet helps them firm up so they won’t break when you transfer them. You might also experiment with some variations by using chunky peanut butter for a bit of texture or adding a pinch of cinnamon or even a little espresso powder to the dough to deepen the flavor profile. Overall, this recipe is perfect for holiday baking or any occasion that calls for cozy, satisfying treats. Baking these cookies brought back fond memories of sharing homemade sweets with family, and I’m sure they’ll bring the same joy to your home!
