The Secret to the Best Peanut Butter Blossoms
What makes a *truly* great Peanut Butter Blossom? It’s all about achieving that perfect texture – soft, but not too cakey; crumbly, but not dry. And of course, that iconic Hershey’s Kiss perched perfectly on top! I’ve spent years perfecting this recipe, and I’m excited to share all my tips and tricks with you. We’ll dive into everything from ingredient selection to baking techniques to guarantee your cookies come out perfectly every time. Rolo Pretzels are another great quick treat, but let’s focus on mastering these cookies first.Ingredients You’ll Need
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For Decoration
- Granulated sugar, for rolling
- 48 Hershey’s Kisses, unwrapped
Step-by-Step Instructions: From Dough to Deliciousness
Preparing the Dough
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Cream together butter and peanut butter: In a large bowl, cream together the softened butter and peanut butter until smooth and creamy. This is where an electric mixer really comes in handy, but you can do it by hand too!
- Add sugars: Gradually beat in the granulated sugar and brown sugar until light and fluffy.
- Incorporate wet ingredients: Beat in the egg, milk, and vanilla extract until well combined. Don’t overmix!
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough, as this can result in tough cookies.
- Chill the dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This will help prevent the cookies from spreading too much during baking. I often chill it for an hour or even overnight if I’m planning ahead with my Holiday Baking!
Baking the Cookies
- Preheat oven: Preheat your oven to 375°F (190°C).
- Shape the dough: Roll the chilled dough into 1-inch balls.
- Roll in sugar: Roll each ball in granulated sugar, coating evenly.
- Place on baking sheet: Place the sugared cookie dough balls onto ungreased baking sheets, leaving about 2 inches between each cookie.
- Bake: Bake for 8-10 minutes, or until the edges are lightly golden. They might still look a little soft in the center, and that’s okay! They’ll firm up as they cool.
- Add the Kisses: Immediately after removing the cookies from the oven, press a Hershey’s Kiss into the center of each cookie. The heat of the cookie will gently melt the chocolate, creating that perfect melty bite.
- Cool: Transfer the cookies to a wire rack to cool completely.
Troubleshooting: Common Issues and Solutions
Cookies Spreading Too Much
If your cookies are spreading too much, it could be due to a few factors:
- Not chilling the dough: Chilling the dough is crucial for preventing excessive spreading. Make sure you chill it for at least 30 minutes.
- Too much butter: Double-check your butter measurement. Too much butter can lead to flatter cookies.
- Oven temperature: Make sure your oven is at the correct temperature. An oven that’s too low can cause the cookies to spread before they set.
Cookies are Dry
Dry cookies can also happen, but are easily avoided:
- Overbaking: Be careful not to overbake the cookies. They should be lightly golden around the edges, but still slightly soft in the center.
- Too much flour: Again, double-check your measurements. Too much flour can make the cookies dry.
Variations and Fun Twists
Chocolate Peanut Butter Kiss Cookies
Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolatey twist. It will add depth to these Christmas Cookies.
Sprinkles
Before baking, roll the cookie dough balls in sprinkles for a festive look. These look amazing for Holiday Baking!
Different Kisses
Experiment with different flavors of Hershey’s Kisses, such as milk chocolate with almonds, dark chocolate, or caramel-filled. The options are endless!
Adding Oats
For a chewier texture, add 1/2 cup of rolled oats to the dry ingredients. This will create a slightly heartier cookie.
Perfect for Any Occasion (Especially Christmas!)
These Peanut Butter Kiss Cookies are a crowd-pleaser no matter the occasion. They’re especially perfect for Christmas Cookies, cookie exchanges, potlucks, or just a simple weeknight treat. Their classic look and irresistible flavor make them a guaranteed hit. Imagine a tray of these alongside Snickerdoodles and Gingerbread Cookies!Tips for Storing Your Cookies
Room Temperature
Store the cookies in an airtight container at room temperature for up to 3 days. They’re usually gone long before that though!
Freezing
For longer storage, you can freeze the cookies in an airtight container for up to 2 months. Thaw them at room temperature before serving. You can even freeze the dough balls before baking; just add a minute or two to the baking time.
Why This Recipe Works
This recipe is designed to be easy and foolproof, even for beginner bakers. By following these simple steps and tips, you’ll be able to create perfect Peanut Butter Kiss Cookies every time. The key is to use quality ingredients, measure accurately, and pay attention to the baking time. With a little practice, you’ll be a Peanut Butter Blossom pro in no time. Think of these alongside a batch of Candy Cane Cookies or Candy Cane Cookies for a truly festive spread!Frequently Asked Questions (FAQ)
Can I use a different type of nut butter?
Yes, you can substitute almond butter, cashew butter, or sunflower seed butter for the peanut butter. Keep in mind that this will change the flavor profile of the cookies.
Can I make these cookies gluten-free?
Yes, you can substitute a gluten-free all-purpose flour blend for the regular flour. Look for a blend that contains xanthan gum, as this will help to bind the ingredients together.
Can I make these cookies ahead of time?
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. You can also bake the cookies ahead of time and store them at room temperature or freeze them for longer storage.
More Easy Dessert Ideas
If you’re looking for more easy dessert ideas, check out my recipes for Shortbread Cookies (so buttery and simple!), Peanut Butter Blossoms or even simple brownies. All are perfect for satisfying your sweet tooth and easy enough for weeknight baking!Enjoy Your Delicious Peanut Butter Kiss Cookies!
With this recipe and my tips, you’re now fully equipped to bake the *best* Peanut Butter Kiss Cookies! So get baking, and enjoy the smiles they bring. These cookies really are the perfect Easy Dessert. Happy baking!What is the secret to making the best Peanut Butter Kiss Cookies?
The key is to achieve the perfect texture – soft, but not too cakey; crumbly, but not dry. The recipe provides tips and tricks for ingredient selection and baking techniques to ensure perfect cookies every time.
What can I do if my Peanut Butter Kiss Cookies are spreading too much?
Ensure you chill the dough for at least 30 minutes, double-check your butter measurement, and verify your oven is at the correct temperature (375°F or 190°C).
How should I store these cookies?
You can store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in an airtight container for up to 2 months and thaw at room temperature before serving. You can also freeze the dough balls.
Can I use something other than peanut butter in this recipe?
Yes, you can substitute almond butter, cashew butter, or sunflower seed butter, but this will change the flavor profile of the cookies.
Best Peanut Butter Kiss Cookies
Ingredients
Equipment
Method
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and peanut butter until smooth and creamy.
- Gradually beat in the granulated sugar and brown sugar until light and fluffy.
- Beat in the egg, milk, and vanilla extract until well combined. Don’t overmix!
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 375°F (190°C).
- Roll the chilled dough into 1-inch balls.
- Roll each ball in granulated sugar, coating evenly.
- Place the sugared cookie dough balls onto ungreased baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Immediately after removing the cookies from the oven, press a Hershey’s Kiss into the center of each cookie.
- Transfer the cookies to a wire rack to cool completely.
Notes
– Add 2 tablespoons of cocoa powder to the dry ingredients for chocolate peanut butter kiss cookies.
– Roll cookie dough balls in sprinkles for a festive look.
– Experiment with different flavors of Hershey’s Kisses.
– Add 1/2 cup of rolled oats to the dry ingredients for a chewier texture. If your cookies spread too much, chill the dough longer or double-check your butter measurement and oven temperature. If the cookies are dry, avoid overbaking and double-check the flour measurement.
