This peanut butter blossoms recipe is a peanut butter cookie with a chocolate kiss pressed in while it is hot. It is not a peanut butter pie or a brownie.
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Peanut Butter Blossoms
- Total Time: 30 minutes
- Yield: 30 cookies 1x
Description
Peanut Butter Blossoms. From Alissa.
Ingredients
- 1/2 cup (113g) butter, softened
- 1/2 cup (128g) peanut butter
- 1/2 cup (100g) sugar, plus more for rolling
- 1/2 cup (100g) brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups (180g) flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 30 chocolate kisses, unwrapped
Instructions
- Heat the oven to 375°F (190°C). Line two sheets.
- Cream butter, peanut butter, and both sugars. Beat in the egg and vanilla.
- Stir in flour, baking soda, and salt. Roll tablespoons into balls, then in sugar.
- Bake 8 to 10 minutes. Press a kiss into each cookie as soon as the sheet comes out.
Notes
Unwrap the kisses before the cookies go in. You have about a minute while they are hot.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Sugar roll
The outside sugar is the crackle. Skip it and the cookie looks plain.
Kiss
Set it gently. A hard press splits the cookie.
Peanut butter
Standard creamy, not a whipped spread.
Bake
They should look slightly underdone. They firm on the sheet.
Nutrition (estimated)
About 130 calories per serving. Estimate only, not a lab test.
FAQ
Natural peanut butter?
Stirred creamy peanut butter works. Oily separated peanut butter makes a greasy cookie.
The kisses melt into puddles.
The cookies were too hot or the kisses went in before baking. Press them in after.
Crunchy peanut butter?
Fine, if you like the bits.
Storage
Airtight for 4 days. The kiss dulls in the fridge.