Peanut Blossoms
Indulge in the sweet nostalgia of classic Peanut Blossoms, the ultimate holiday treat or everyday indulgence! These soft, tender cookies combine the rich, nutty flavor of creamy peanut butter with a delightful sugar coating for a bit of sparkle and crunch. Topped with a signature chocolate kiss that melts slightly into the warm, golden cookie, every bite offers the perfect balance of peanut butter and chocolate bliss. With just 20 minutes of prep time and a quick 10-minute bake, this recipe is as easy as it is delicious, making it perfect for cookie swaps, festive celebrations, or an afternoon snack. Plus, the joy of pressing a chocolate kiss into the freshly baked cookies is a family tradition everyone will love. Simple ingredients, timeless flavor—Peanut Blossoms will have everyone reaching for seconds!
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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 Large egg
- 1 teaspoon Vanilla extract
- 1.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.25 teaspoons 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 unsalted butter, peanut butter, granulated sugar, and light brown sugar until smooth and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until well blended.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Roll the dough into 1-inch balls. Roll each ball in granulated sugar to fully coat them.
Place the dough balls 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Do not overbake.
While the cookies are baking, unwrap the chocolate kisses.
Immediately after removing the cookies from the oven, press one chocolate kiss into the center of each cookie. The cookie will crack slightly, which is normal.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week.
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.
