Peanut Butter Blossom Cookies are a delightful fusion of soft, chewy peanut butter cookies crowned with a rich chocolate kiss, creating a harmonious blend of flavors that has been cherished for generations. Originating in 1957, these cookies have become a staple in holiday baking and special occasions, captivating taste buds with their irresistible combination of sweet and salty notes. Crafting these delectable treats at home is both simple and rewarding.
Ingredients
To create approximately 36 Peanut Butter Blossom Cookies, gather the following:
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Unsalted Butter: 1/2 cup (113g), softened to room temperature.
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Creamy Peanut Butter: 3/4 cup (185g).
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Granulated Sugar: 1/2 cup (100g), plus additional for rolling.
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Light Brown Sugar: 1/2 cup (110g), packed.
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Large Egg: 1, at room temperature.
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Vanilla Extract: 1 teaspoon.
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All-Purpose Flour: 1 and 1/4 cups (156g), spooned and leveled.
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Baking Soda: 1/2 teaspoon.
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Salt: 1/4 teaspoon.
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Chocolate Kiss Candies: Approximately 36, unwrapped.
Instructions
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Preheat the Oven:
- Set your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking.
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Prepare the Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
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Cream the Wet Ingredients:
- In a large bowl, using an electric mixer, beat the softened butter, creamy peanut butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, approximately 2 minutes.
- Add the egg and vanilla extract to the mixture, beating until fully incorporated.
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Combine Wet and Dry Ingredients:
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms.
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Shape and Coat the Dough:
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Roll each ball in granulated sugar to coat evenly.
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Arrange on Baking Sheets:
- Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
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Bake:
- Bake the cookies in the preheated oven for 8 to 10 minutes, or until they are puffy and the edges are lightly golden.
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Add the Chocolate Kiss:
- Immediately upon removing the cookies from the oven, press a chocolate kiss into the center of each cookie. The cookie will crack slightly around the edges, which is desirable.
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Cool the Cookies:
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely, allowing the chocolate to set.
Tips for Success
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Butter and Egg Temperature: Ensure the butter and egg are at room temperature before beginning. This allows for better emulsification and a smoother dough.
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Measuring Flour: Accurate flour measurement is crucial. Spoon the flour into the measuring cup and level it off to avoid using too much, which can lead to dense cookies.
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Peanut Butter Choice: Opt for regular creamy peanut butter. Natural varieties with oil separation can affect the texture of the cookies.
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Storage: Store the cooled cookies in an airtight container at room temperature for up to a week.
By following these steps, you can create classic Peanut Butter Blossom Cookies that are sure to delight family and friends, adding a homemade touch to any occasion.