Peanut Butter Blossom Cookies
The best Peanut Butter Blossoms cookie recipe! A soft peanut butter cookie is coated in sugar and topped with a chocolate kiss! These peanut butter kiss cookies are a favorite Christmas cookie that will become a must-make for your holiday cookie trays for years to come!
Servings: 24 Cookies
Cost: $6
Equipment
Ingredients
- ½ cup salted butter softened
- 1 cup creamy peanut butter
- 1 Tablespoon whole milk
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon
- 2 Tablespoons granulated sugar for coating
- 24 chocolate kiss candies unwrapped and frozen
Instructions
- Unwrap 24 chocolate kiss candies. Place unwrapped candies in a container and put them in the freezer.
- In a small bowl mix together flour, baking soda, salt, baking powder cinnamon. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, cream together butter and peanut butter until smooth.
- Add sugars and beat until light and fluffy (about 60 seconds).
- Add egg, milk and vanilla and beat for 60 seconds until the mixture is light in color and sugar is dissolved.
- Add the dry ingredients and mix on low speed until combined.
- Transfer dough to an airtight container.
- Chill in the refrigerator for at least 60 minutes, and up to overnight.
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
- Use a small cookie scoop to measure 1 ½ TBS dough and roll it into a ball. Repeat until all the dough has been used.
- Rolls the balls of dough in granulated sugar until lightly and evenly coated.
- Place the cookies on a baking sheet with at least 1 ½ inches between them (usually 12 fit on a standard large baking sheet).
- Bake in preheated oven for 10 minutes until the cookies look set and puffed and are slightly cracked.
- Remove the cookies from the oven and immediately place one frozen chocolate kiss candy in the middle of each cookie and gently press it into the cookie.
- Let the cookies cool for 10 minutes on the baking sheet, then transfer to a wire cooling rack to cool completely. Let the cookies cool for at least 3 hours for best texture!
Video
Notes
Ingredient Substitutions
- Salted Butter. unsalted butter or vegan butter are good substitutes.
- Peanut Butter. I recommend using a variety of peanut butter that is solid at room temperature (Jif, Skippy, Skippy Natural, etc.).
- Milk. Any type of milk works excellently in these peanut butter kiss cookies. I typically use whole milk because it’s what we buy. However 2%, whole, and half-and-half have all worked well for us.
- Vanilla Extract. Please only use pure vanilla extract (not imitation) for the best taste.
- Light Brown Sugar. If you like a little bolder, molasses taste use dark brown sugar.
- Granulated Sugar. white sugar or organic cane sugar are the best choices.
- Cinnamon. Ok, I truly believe the touch of cinnamon sets these peanut butter blossom cookies apart from the rest. I do not recommend leaving it out, as it greatly enhances the flavor.
- Sea salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
- Chocolate Kisses. You can use any chocolate candy you wish in this recipe, just be sure to unwrap and freeze them first. Suggestions include: peanut butter cups, caramel-filled candies (like Rolos), your favorite solid chocolates, etc.
Freeze
These cookies can be wrapped, placed in an airtight container and stored in the freezer for up to 1 month.Nutrition
Serving: 1cookie | Calories: 184kcal | Carbohydrates: 20g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 138mg | Potassium: 90mg | Fiber: 1g | Sugar: 13g | Vitamin A: 128IU | Calcium: 23mg | Iron: 1mg