1. How do I store Classic Peanut Butter Blossoms?

To store Classic Peanut Butter Blossoms, place them in an airtight container at room temperature for up to a week. You can also freeze the cookies for up to three months. To prevent the chocolate kisses from getting damaged, layer the cookies with parchment paper in between.

2. Can I make Classic Peanut Butter Blossoms without eggs?

Yes, you can make Classic Peanut Butter Blossoms without eggs. Use an egg substitute like a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a store-bought egg replacer. The texture may slightly change, but the flavor will remain delicious.

3. Can I use crunchy peanut butter for this recipe?

Absolutely! If you prefer a little extra texture, you can substitute crunchy peanut butter for the smooth variety. This will add some extra crunch and flavor to your cookies, making them even more fun to eat.

Classic Peanut Butter Blossoms Recipe

Name: Classic Peanut Butter Blossoms Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup peanut butter; 1/2 cup butter, softened; 1 cup sugar; 1 large egg; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; Milk chocolate kisses (about 30 pieces)

Description

Classic Peanut Butter Blossoms are soft, chewy peanut butter cookies topped with a milk chocolate kiss. They’re the perfect treat for the holiday season or any time you want a comforting, delicious snack. These cookies combine the rich taste of peanut butter with the sweetness of chocolate in a way that makes them utterly irresistible.

Ingredients

Scale

1 cup peanut butter
1/2 cup butter, softened
1 cup sugar
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Milk chocolate kisses (about 30 pieces)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat together the peanut butter, butter, and sugar until smooth and creamy.
Add the egg and beat until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until combined.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes or until the edges of the cookies are lightly golden.
As soon as you remove the cookies from the oven, press a milk chocolate kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Notes

Do not overbake the cookies to ensure they remain soft and chewy.
Allow the cookies to cool for a few minutes on the baking sheet to set the chocolate kisses before transferring them.
For variations, you can substitute the milk chocolate kisses with dark chocolate or caramel-filled candies.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 60mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 10mg