Peanut Butter Blossoms

Peanut butter blossoms are a tried-and-true favorite from childhood. Each cookie is adorned with a Hershey's Kiss for that perfect blend of nutty and chocolaty goodness.

Inspired by a Betty Crocker classic, this version adds a dash of vanilla and a pinch of salt for a flavor that truly stands out (sorry, Betty, but salt isn't optional in these cookies).

If you want to go the extra mile with flavor, mix in some crushed, roasted peanuts. And if you want a touch of elegance, rolling the dough balls in optional turbinado sugar gives these cookies an irresistible, crystal-like coating.

With a yield of 5 dozen cookies, this recipe is ideal for gatherings, cookie exchanges, or satisfying your own sweet tooth.

5 from 13 votes

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Prep Time: 15

Cook Time: 9

Total Time: 9

Servings: dozen cookies

Calories: 64kcal

Author: Dahn Boquist

Ingredients

½ cup one stick butter, softened (113 grams)
½ cup creamy peanut butter 135 grams
½ cup granulated sugar 100 grams
½ cup packed brown sugar 105 grams
1 teaspoon vanilla extract
1 egg
1-¾ cups all-purpose flour 210 grams
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
optional ½ cup chopped peanuts

To finish the cookies

About 72 chocolate kisses
½ cup granulated or turbinado sugar to roll the cookie dough in

Instructions

Heat the oven to 375°F and line a cookie sheet with parchment paper or a silicone baking mat.
Add the granulated sugar, brown sugar, peanut butter, butter, and vanilla to a mixing bowl. Beat on medium speed until light and creamy, about 3 to 4 minutes. Beat in the egg.
Sift the flour, baking soda, baking powder, and salt into the bowl. Stir until well combined. Stir in the chopped peanuts, if using.
Use a 1-tablespoon cookie scoop to shape the dough into 1-inch balls. Roll the balls of dough in some granulated sugar. Place them on a cookie sheet about 2 inches apart.
Bake for 8 to 10 minutes or until the edges are golden brown. Immediately press a chocolate kiss in the center of each cookie.
Let the cookies cool on the baking sheet for 5 minutes then transfer them to a cooling rack to finish cooling.

Notes

The size of the cookies makes a difference. Make small 1 inch balls of dough so you have the perfect proportion of cookie to chocolate kiss. A one-tablespoon cookie scoop will give you a 1-inch ball of dough.
I love rolling the dough in turbinado sugar instead of regular granulated sugar. The larger granules of turbinado sugar add an extra crunchy, crystalized texture to the outside of the cookie.
My favorite variation: If you really love peanuts, these are wonderful if you add a handful of finely crushed, toasted peanuts to the cookie dough.

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