Peanut Butter Blossom Cookies: Soft, Chewy Holiday Joy
Indulge in nostalgic peanut butter blossom cookies, soft and chewy with a chocolate kiss topping, perfect for holiday gatherings.
Equipment
- Oven
- Mixing bowls
- Cookie scoop
- Baking sheet
- Wire rack
Ingredients
For the Cookies
- 2 cups All Purpose Flour Sifted to avoid clumping
- 2 teaspoons Baking Powder Use fresh for proper rising
- 1 teaspoon Baking Soda Do not substitute for baking powder
- 1 teaspoon Kosher Salt Fine sea salt can be substituted
- 1 cup Butter (softened) Can substitute with margarine
- 1/2 cup Granulated Sugar Helps with cookie crispness
- 1/2 cup Brown Sugar Light or dark can be used
- 1 large Egg Can use a flax egg for vegan
- 1 cup Smooth Peanut Butter Natural may yield a crumblier texture
- 1 teaspoon Pure Vanilla Extract Imitation will differ in taste
For Coating
- 1/4 cup Granulated Sugar or Sanding Sugar Sanding sugar for extra sparkle
For Topping
- 24 pieces Hershey's Kiss Chocolates Any chocolate candy can be used as substitute
Instructions
Steps
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together flour, baking powder, baking soda, and kosher salt. Set aside.
- In a larger bowl, cream together butter, granulated sugar, and brown sugar until smooth.
- Add the egg, smooth peanut butter, and vanilla extract to the mixture and mix until well combined.
- Gradually add dry ingredients to the wet ingredients, stirring until just combined.
- Form dough into balls and roll in granulated or sanding sugar to coat.
- Place coated balls on a lined baking sheet, leaving space between each.
- Bake for 8-10 minutes, until bottoms are lightly golden brown.
- Immediately press a Hershey Kiss into the center of each warm cookie.
- Let cool on a wire rack before serving.
Notes
Optional: Drizzle with melted chocolate for extra sweetness. Store cookies in an airtight container for up to 4 days at room temperature.