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Peanut Butter Cookie Blossoms Recipe

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3.9 from 9 reviews

  • Author: Eliza
  • Total Time: 1 hour 9 minutes
  • Yield: 18 servings

Description

Peanut Butter Cookie Blossoms are deliciously soft and chewy peanut butter cookies filled with a sweet peanut butter center and topped with a classic Hershey's Kiss. This recipe combines creamy peanut butter, brown sugar, and vanilla for a rich flavor, complemented by the chocolate kiss, making it a perfect treat for peanut butter lovers.

Ingredients

Peanut Butter Filling

  • 1/2 cup Peanut butter (Jif or Skippy, creamy)
  • 1/4 cup Powdered sugar (sifted)

Cookies

  • 1 1/4 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter (room temperature)
  • 1/2 cup Brown sugar (packed light brown)
  • 1/4 cup White granulated sugar
  • 1/2 cup Peanut butter (creamy)
  • 1 tsp Pure vanilla extract
  • 1 Large egg (room temperature)
  • 18 Hershey Kisses

Instructions

  1. Prepare Peanut Butter Filling: In a microwave-safe bowl, heat 1/2 cup peanut butter for 30 seconds to melt it. Stir in the sifted powdered sugar until combined and thickened.
  2. Freeze Filling: Prepare a cookie sheet with wax paper sprayed with nonstick cooking spray. Using a teaspoon, scoop the peanut butter filling onto the sheet, spacing evenly. Freeze for at least 30 minutes until solid.
  3. Freeze Hershey Kisses: Unwrap Hershey Kisses and place them in a bowl in the freezer to keep cold until use.
  4. Mix Dry Ingredients: Sift together flour, baking soda, and salt in a medium bowl. Set aside.
  5. Beat Butter and Sugars: In a separate bowl, use a mixer to beat the room temperature butter, brown sugar, and granulated sugar on high speed for 2 minutes until pale and fluffy.
  6. Add Wet Ingredients: Mix in the 1/2 cup peanut butter, vanilla extract, and the large egg on medium speed until creamy.
  7. Combine Dough: Add the dry ingredients to the wet mixture and mix on low speed just until combined. Avoid overmixing.
  8. Preheat Oven and Prepare Pans: Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside. Let the cookie dough rest for 10 minutes to reduce spreading while baking.
  9. Scoop and Assemble Cookies: Using a small cookie scoop, portion dough. Press your thumb into the center of each dough scoop, place a frozen peanut butter filling dollop inside, cover it with dough, and roll into a smooth ball.
  10. Coat with Sugar: Roll each cookie dough ball in granulated sugar to coat completely. Arrange 9 cookies per sheet, spacing to allow spreading. Keep remaining dough and peanut butter centers cold until ready to bake.
  11. Bake: Bake cookies for 9-11 minutes until edges are lightly golden but centers remain soft.
  12. Add Hershey Kisses and Cool: Let cookies cool on the baking sheet for 3 minutes, then gently press a frozen Hershey Kiss into the center of each cookie. Transfer cookies to a cooling rack to cool completely before serving.

Notes

  • Freezing the peanut butter filling and Hershey Kisses helps maintain the shape and prevent melting during baking.
  • Resting the cookie dough before baking reduces spreading, ensuring thick and chewy cookies.
  • Use room temperature ingredients for optimal mixing and texture.
  • Roll dough balls in sugar just prior to baking to avoid melting sugar coating.
  • Store cookies in an airtight container for up to 5 days for freshness.
  • Prep Time: 25 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipekind.com/peanut-butter-cookie-blossoms-recipe/