These chewy peanut butter blossom cookies, with the perfect mix of peanut butter and milk chocolate, are sure to turn into a favourite in your house!
I hope all of you are enjoying your Christmas break like we are, very lazy days, lots of games and playing, not much fuss! It was a well needed break in our household!
Baking was a treat this year, I spread it out and really picked a handful of favourites. These Peanut Butter Blossoms were the last to be made and disappeared very quickly!
They turned out so good with a crunchy sugar coating and stay chewy long after being made. They are amazing immediately after being baked when the chocolate is melted and has not set yet.
I’ve been struggling with timing this winter for photos as I need natural light and the sun is setting up north here at 3:30. I need to magically become a morning person instead of baking in the afternoon!
This is an incredibly easy recipe (I know I say that about all of them!). Just add all the wet ingredients then all the dry, it is a pretty stiff mix I highly recommend a stand mixer if you have it. Use a scoop and roll with your hands. If the bottom of the bowl is a big crumbly (like mine was) my hands would bind it ok, otherwise a tbsp or 2 of milk would help too. Then roll in sugar, pop into the oven and after it’s out for 1 minute press in a Hershey’s kiss!
I hope you enjoy these as much as we do!
Peanut Butter Blossoms
Easy Chewy Peanut Butter Blossoms rolled in crunchy sugar with a sweet milk chocolate Hersheys Kiss. Sure to become a staple in your holiday baking or a treat to enjoy all year long!
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 cup brown sugar lightly packed
- 2 eggs large
- 2 tsp vanilla
- 1 1/4 cup peanut butter creamy or extra creamy
- 3 1/2 cups all purpose flour sifted
- 2 tsp baking soda
- 1 tsp salt
- 1/3 cup granulated sugar for coating
Instructions
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Preheat oven to 375 fahrenheit. Line baking sheets with parchment
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Cream together butter, granulated sugar and brown sugar. Add eggs 1 at a time and vanilla and mix. Then add the peanut butter and mix until all creamed together.
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In a separate bowl whisk together flour, baking soda, and salt. Add flour mixture into butter mixture 1/2 at a time and completely mix, scraping down the bowl as necessary. The mixture should be very stiff and clump mostly into a large ball. If some crumbs are in the bottom of the bowl they will still form nicely in your hands into a ball and stick together.
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Place 1/3 cup granulated sugar onto a saucer for rolling dough in. Use a medium cookie scoop if you have one, or scoop approximately 2 tbsp of the peanut butter dough and roll into a ball. Roll the ball into the saucer of sugar until fully covered and place on a lined cookie sheet approximately 1″ apart. The cookies don’t spread much but because you will be squishing them with a chocolate kiss after they still need a bit of space!
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Place cookie sheet in the oven for 8-9 minutes. I found they didn’t have cracks and almost looked like dough yet when removed from the oven but once cooled the bottoms were nicely browned.
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After removing from the oven wait 1 minute before pressing a chocolate kiss in the center of each cookie. The cookie edges will crack when you press down the chocolate and slowly soften the chocolate. The chocolate will set up again as the cookies fully cool! Move to cookie racks to cool approximately 5 minutes after removing from oven!
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