Can I use natural peanut butter for Classic Peanut Butter Blossoms Recipe?

Natural peanut butter can work but might change the cookie texture because it’s oilier and less stable; creamy commercial peanut butter tends to hold the structure better for this recipe.

Why do the cookies need to be rolled in granulated sugar?

Rolling the dough balls in granulated sugar before baking adds a pretty sparkle and a slight crunch to the cookie exterior, giving a lovely contrast to the soft, chewy inside.

Can I freeze the dough before baking?

Yes! You can freeze the shaped dough balls before baking. Place them on a baking sheet until firm, then transfer to a freezer bag. Bake straight from the freezer, adding a few extra minutes to the baking time.

Peanut Butter Blossoms: Classic Cookies with Melty Chocolate

Description

Classic Peanut Butter Blossoms are delightful cookies featuring a soft peanut butter base topped with a sweet chocolate kiss. Perfectly balanced in sweetness and texture, these cookies are beloved for their melt-in-your-mouth softness and chocolaty finish, making them an ideal treat for holidays, parties, or any special occasion.

Ingredients

Scale

Cookie Dough

1/2 cup granulated sugar, plus extra for dusting
1/2 cup brown sugar, packed
1/2 cup creamy peanut butter
1/2 cup unsalted butter, softened
1 large egg, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Topping

24 chocolate candy kisses, such as Hershey's

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Instructions

Preheat Oven: Preheat your oven to 375°F to ensure it's at the perfect temperature for baking the cookies evenly.
Mix Wet Ingredients: In a large bowl, combine the brown sugar, granulated sugar, creamy peanut butter, softened unsalted butter, and the egg. Use an electric mixer on medium speed to blend the ingredients thoroughly until smooth and well combined.
Add Dry Ingredients: Lower the mixer speed to low and gradually add the all-purpose flour, baking soda, baking powder, and salt. Mix just until all ingredients are incorporated, taking care not to overmix to keep the cookies tender.
Form Dough Balls: Shape the dough into 1-inch diameter balls. Roll each ball in granulated sugar to coat evenly, which will give the cookies a slight crunch and sweetness on the outside.
Prepare Baking Sheet: Place the sugar-coated dough balls onto an ungreased baking sheet, spacing them about 2 inches apart to allow room for spreading.
Bake Cookies: Bake one sheet at a time in the preheated oven for 10 minutes or until the edges are a light golden brown. Baking one sheet at a time ensures even heat distribution and perfect texture.
Add Chocolate Kisses: Immediately after removing the cookies from the oven, gently press one chocolate candy kiss into the center of each cookie while they are still warm, allowing the chocolate to slightly melt into the cookie.
Cool Cookies: Transfer the cookies to a wire rack and let them cool for about 1 hour. This cooling time lets the chocolate set properly and the cookies firm up to the ideal consistency for serving.

Notes

For softer cookies, avoid overbaking and remove from the oven as soon as the edges are lightly golden.
Use room temperature egg and butter for better mixing and texture.
Allow cookies to cool on a wire rack for even airflow and to prevent sogginess.
You can substitute peanut butter with natural peanut butter, but expect a slightly different texture.
If you want a richer chocolate flavor, try using dark chocolate kisses instead of milk chocolate.

Nutrition

Serving Size: 1 cookie
Calories: 120 kcal
Sugar: 9 g
Sodium: 90 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 20 mg