PEANUT BUTTER BLOSSOMS

Peanut butter blossoms are perfect for any holiday. This classic cookie is loved by all!

These classic and iconic Peanut Butter Blossoms Cookies are soft and chewy, and studded with a solid milk chocolate kiss.

peanut butter blossoms

INGREDIENTS FOR MAKING PEANUT BUTTER BLOSSOMS

  • 1/2 cup butter (1 stick, 4 ounces, 115 g), room temperature
  • 1/2 cup (100 g) white granulated sugar
  • 1/2 cup (100 g) packed brown sugar
  • 3/4 cup (194 g) peanut butter
  • 1 egg
  • 1 1/2 cups (195 g) all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tsp Vanilla extract

HOW TO MAKE PEANUT BUTTER BLOSSOMS

1.MIX TOGETHER THE DRY INGREDIENTS IN A BOWL

Whisk together,Flour,Baking soda and Salt in a bowl.

2.COMBINE TOGETHER ALL THE OTHER INGREDIENTS

In another bowl,add the softened butter,peanut butter,sugar and combine them together.

We can do this with our hands using a balloon whisk or you can use a hand mixer which is so easy.

When the ingredients are well combined,add the vanilla essence and egg and whisk them together.

Now we got two bowls one with dry ingredients and one with wet ingredients.

3.COMBINE TOGETHER THE WET AND DRY INGREDIENTS

Add the flour mix into the cream mix and combine them together.

Here i used a spatula to mix them together.While mixing,make sure there are no dry patches left behind.

Now our cookie dough is ready.

Now we need to chill the dough.So cover the bowl with a plastic film and keep it in refrigerator for 45 minutes or until it’s cooled.

Chilling the dough for a few hours will help the peanut butter blossoms maintain their shape, and not overly spread when cooked.

4.SHAPE THE COOKIE DOUGH

Shape the dough into 1 1/4 inch balls (1 table spoon;about 18-20g by weight). Place the balls of dough about 2 inches apart on un-greased cookie sheet.

If you like it more sugary,You can roll the balls in 1/4 cup of sugar and then place it on the baking tray.

5.BAKE THE PEANUT BUTTER BLOSSOMS

Bake at 350°F until light brown, about 10-12 minutes or until lightly golden brown and tops of cookies have a cracked appearance.

Remove the cookies from the oven and let cool in their baking sheets for one to two minutes. Then Press a chocolate kiss into the center of each cookie, then remove to a cooling rack to continue cooling.

CAN YOU USE NATURAL PEANUT BUTTER IN PEANUT BUTTER BLOSSOMS?

“Natural” peanut butter is much thinner than regular peanut butter at room temperature, and tends to be extra firm when chilled. It rarely has extra ingredients added to it and it separates easily into the oil and peanuts used to make the butter.

Regular storebought peanut butter is creamy and thick, even at room temperature, and usually has salt and sugar in addition to peanuts.

Natural peanut butter is often unsalted, so you may need to add additional salt to a recipe. It might also seem saltier than regular peanut butter because of the lack of sugar in the mix, so you might want to cut back on the salt in the recipe by 1/4 tsp if you are very sensitive to it.

Natural peanut butter cookies tend to spread out more, and frequently have a crispier texture (this is often do to a higher proportion of oil in the mix) than cookies made with regular peanut butter. Since they spread out more, they sometimes need a slightly shorter baking time.

Most recipes will deliver a similar result no matter which type of peanut butter you use.So you can use whatever type of peanut butter is available in your hands ;but understanding the differences will help you to adjust and adapt the recipe.

WHY ARE MY PEANUT BUTTER BLOSSOMS DRY AND CRUMBLY?

1.Too much flour can cause a crumbly cookie. Make sure to measure flour by spooning through it lightly in its container to lighten it, then spoon lightly into a dry measuring cup 

2.Not enough fat or the wrong kind of fat can cause a crumbly cookie.Use real butter when called for and not substitutes. Butter substitutes and margarine contain water and can actually cause crumbly texture since they lack the fat to coat all of the flour.

3.Overbaking can also cause a crumbly cookie.Either the baking temperature is higher than required or baked for two long duration.

peanut butter blossoms

WHY DID MY PEANUT BUTTER BLOSSOMS GO FLAT?

Mistake 1: Butter (or margarine or shortening) in the dough is too soft

This recipe calls for chilling the dough before shaping the cookie.If you don’t do this step,the butter will be so soft that it will melt faster in the oven. When that happens, cookies will flatten before they’ve been able to set.

Mistake 2: Using the wrong fat

If you use margarine instead of butter or butter instead of shortening, chances are you’re going to get different result. They melt at different temperatures and each has a different percentage of fat.

Mistake 3: Too much sugar

Sugar is solid at room temperature, but liquefies when heated. If you’re heavy-handed when measuring, that extra sugar means extra liquid and more spread when the cookies bake up in the oven.

Mistake 4: Over-greased baking sheets

For this peanut butter cookies, there’s enough fat in the dough to keep them from sticking to your baking sheets—no greasing required. If they’re greased unnecessarily, the dough will flatten too much as it bakes.

See how easy it is to make classic peanut butter cookies (with step by step video)

Peanut butter cookies

PEANUT BUTTER BLOSSOMS PRINTABLE RECIPE

Peanut butter blossoms

PEANUT BUTTER BLOSSOMS

 Peanut Butter Blossoms cookies are perfect for any holiday or bake sale.These classic and iconic Peanut Butter Blossoms Cookies are soft and chewy and studded with a solid milk chocolate kiss.
Prep Time 15 mins
Cook Time 10 mins
chilling time 45 mins
Total Time 1 hr 10 mins
Servings 36

Ingredients
  

  • 3/4 cup peanut butter 190g
  • 1/2 cup brown sugar 100g
  • 1/2 cup granulated sugar 100g
  • 1/2 cup softened unsalted butter 115g
  • 1 1/2 cup all purpose flour 195g
  • 1 large egg
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions
 

  • Mix together the flour being soda and salt in a small bowl.
  • In another bowl,Combine together butter,peanut butter,sugar using a hand mixer or stand mixer or using a whisk.
    When they are well combined add the vanilla extract and egg.
  • Combine together the wet and dry ingredients.Make sure there are no dry patches left behind.
    Let the dough chill in the refrigerator for 45 minutes.
    So cover the bowl with a plastic film and keep it in the refrigerator
  • Shape into balls, Shape the dough into 1  inch balls(1  tbsp or 18-20 g) Place the balls of dough about 2 inches apart on un-greased cookie sheet.
    If you like your cookies more sugary ,you can roll them in granulated sugar and place on the baking tray.
  • Bake at 350°F ; about 10-12minutes or until they are lightly golden brown the cookies will slightly crack on top.
    Remove the cookies from the oven and let cool in their baking sheets for a minute or two.
    Press the cookies with chocolate kisses and then transfer the cookies to a rack to cool completely.

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