Easy Peanut Blossoms
Indulge in the timeless charm of Easy Peanut Blossoms, a classic cookie recipe that combines the nutty richness of creamy peanut butter with the irresistible sweetness of chocolate kisses. These soft, chewy cookies are rolled in sugar for a delightful crunch and baked to perfection, forming the perfect base for a melted chocolate center. With just 15 minutes of prep time and a short 10-minute bake, this recipe is ideal for holiday baking, cookie exchanges, or a quick family treat. Each bite delivers a nostalgic blend of textures and flavors, making these peanut blossom cookies a crowd-pleaser that’s as simple to make as it is delicious. Whether you’re a seasoned baker or a beginner, this recipe will have you whipping up 24 servings of pure happiness in no time!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 0.5 cup Creamy peanut butter
- 0.5 cup Granulated sugar
- 0.5 cup Light brown sugar, packed
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 1.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.25 cup Granulated sugar (for rolling)
- 24 pieces Chocolate kisses
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until well combined and forming a smooth dough.
Scoop about 1 tablespoon of dough and roll it into a ball. Repeat for the remaining dough.
Pour 1/4 cup of granulated sugar into a shallow bowl, and roll each dough ball in the sugar to coat.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the tops are slightly puffed.
Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie. The cookie will crack slightly around the edges, which is normal.
Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 12.9 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 61 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
