Peanut Butter Blossoms Cookie Recipe

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Peanut butter blossoms are a classic treat that brings back sweet memories. These cookies mix the rich taste of peanut butter with a chocolate kiss on top. They’re easy to make and perfect for sharing with friends and family.

You can whip up a batch of 24 cookies in just 18 minutes of prep and baking time. The recipe uses simple items like butter, sugar, and flour that you likely have in your kitchen already. The star of the show is creamy peanut butter, which gives these cookies their signature flavor.

Exact Ingredients List

Here’s what you’ll need to make these yummy peanut butter blossoms:

• 1/2 cup softened butter
• 3/4 cup brown sugar
• 1/4 cup granulated sugar (plus extra for rolling)
• 3/4 cup creamy peanut butter
• 1 egg, at room temperature
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 24 unwrapped Hershey’s Kisses

Make sure you have all these items before you start baking. The room temperature egg will mix better with other ingredients.

Don’t forget to set aside some extra granulated sugar for rolling the cookie dough balls. This gives the cookies a nice sparkle and crunch.

Remember to unwrap your Hershey’s Kisses ahead of time. You’ll need to press them into the cookies right after baking while they’re still hot.

Instructions

Start by creaming the butter and sugars in a big bowl. Use an electric mixer on medium speed for about 5 minutes until the mixture is light and fluffy. Add the peanut butter and mix it in well.

Next, turn the mixer to low speed. Add the egg and vanilla, mixing until they’re just combined. Now it’s time for the dry ingredients. Put in the flour, baking soda, baking powder, and salt. Mix these in by hand until you get a soft dough.

Cover the dough and pop it in the fridge for 30 minutes to chill. While you wait, preheat your oven to 350°F and line two baking sheets with parchment paper.

Once chilled, roll the dough into 1-inch balls. Roll each ball in some extra sugar for a sweet crunch. Place them on the baking sheets, leaving 2 inches of space between each cookie.

Bake the cookies for 8-10 minutes. They’re done when the edges are lightly golden. As soon as you take them out, press a Hershey’s kiss into the center of each warm cookie.

Let the cookies cool on the baking sheet for 5 minutes. Then move them to a wire rack to finish cooling. Enjoy your tasty peanut butter blossoms!

Possible Substitutes List

You can easily swap out some ingredients in this recipe to make it your own. Here are a few ideas:

• Peanut butter: Try almond or cashew butter for a different nutty flavor.
• Hershey’s Kisses: Use chocolate chips, M&Ms, or Reese’s Pieces instead.
• Butter: Coconut oil works as a dairy-free option.
• All-purpose flour: Swap in whole wheat flour for added fiber.

For the sugars, you can use all brown sugar or all white sugar if you prefer. If you want a healthier option, try using honey or maple syrup instead of some of the sugar.

Don’t have vanilla extract? Use almond extract for a unique twist. You can also add cinnamon or nutmeg to the dough for extra warmth.

Remember, these swaps may change the texture or taste of your cookies slightly. But that’s part of the fun of baking – trying new things!

How To Make It Diabetes-Friendly

To make these peanut butter blossoms more diabetes-friendly, you can make a few simple swaps. Start by replacing the regular sugars with sugar substitutes like stevia or erythritol. Use a 1:1 ratio for best results.

Next, swap out the all-purpose flour for almond flour or a low-carb baking mix. This will help reduce the carb count. For the peanut butter, choose a natural, unsweetened variety with no added sugars.

Instead of milk chocolate kisses, use sugar-free dark chocolate chips or pieces. Press these into the cookies right after baking. You can also skip the extra sugar for rolling and use unsweetened coconut flakes instead.

Here’s a quick list of diabetes-friendly substitutions:

• Brown sugar → Brown sugar substitute
• Granulated sugar → Granulated sugar substitute
• All-purpose flour → Almond flour
• Regular peanut butter → Natural, unsweetened peanut butter
• Chocolate kisses → Sugar-free dark chocolate pieces

Follow the same mixing and baking instructions as the original recipe. Keep an eye on the cookies while baking, as alternative flours may change the cooking time slightly.

These swaps will create a tasty, lower-carb version of peanut butter blossoms that’s more suitable for those watching their blood sugar. Remember to enjoy in moderation as part of a balanced diet.

Tips, Tricks & Storing

For the best peanut butter blossoms, chill your dough for 30 minutes before baking. This helps prevent spreading and keeps your cookies thick and chewy.

Use a cookie scoop to make uniform balls. Roll them in sugar for extra sparkle and crunch.

Don’t overbake! Take the cookies out when the edges are just starting to turn golden. They’ll keep baking on the hot sheet.

Press the Hershey’s Kisses into the cookies right after they come out of the oven. The heat will help them stick better.

Let the cookies cool completely before storing. Put them in an airtight container with wax paper between layers.

Your cookies will stay fresh at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months.

To freeze, place cooled cookies on a baking sheet and freeze until solid. Then transfer to a freezer bag. Thaw at room temperature when you’re ready to enjoy.