BEST PEANUT BUTTER BLOSSOMS RECIPE

Peanut Butter Blossoms: how do you achieve that perfect balance of soft, chewy cookie, delightful peanut butter flavor, and the iconic Hershey’s Kiss perched perfectly on top, without the whole thing crumbling into a frustrating mess?

Decoding the Blossom: The Science Behind the Cookie

The magic of a Peanut Butter Blossom lies in understanding the interplay of its key ingredients. Peanut butter, with its high fat content, contributes to tenderness and that melt-in-your-mouth quality. However, too much peanut butter and the cookie becomes overly crumbly. Sugar is crucial for both sweetness and structure; it caramelizes during baking, contributing to the cookie’s golden-brown color and crisp edges, but also helps hold the cookie together. Flour provides the necessary gluten development for structure, but overmixing leads to tough cookies. Eggs act as a binder and add moisture, while baking soda provides the lift for a soft, puffy texture. The addition of shortening or butter further enhances tenderness and richness. Finally, the Hershey’s Kiss, a simple addition, contributes both a visual and textural contrast, as well as a delicious chocolatey hit. It’s crucial to add the Kiss at just the right moment – too early, and it melts completely; too late, and it won’t adhere properly to the cookie.

The Ultimate Peanut Butter Blossom Recipe

This recipe is the culmination of countless batches and tweaks, designed to deliver consistently perfect Peanut Butter Blossoms.

Yields:

Approximately 36 cookies

Prep time:

20 minutes

Cook time:

8-10 minutes

Ingredients:

• 1 ½ cups (192g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick, 113g) unsalted butter, softened
• ½ cup (100g) granulated sugar, plus more for rolling
• ½ cup (100g) packed light brown sugar
• ½ cup (120g) creamy peanut butter
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 36 Hershey’s Kisses, unwrapped

Equipment:

• Stand mixer or hand mixer
• Large mixing bowl
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop (optional)

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
3. Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a stand mixer or hand mixer. This step is crucial for incorporating air, resulting in a lighter cookie.
4. Add wet ingredients: Beat in the peanut butter until well combined. Add the egg, milk, and vanilla extract and mix until smooth.
5. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Shape the cookies: Roll the dough into 1-inch balls. Roll each ball in granulated sugar, coating evenly. Place the sugared dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
7. Bake: Bake for 8-10 minutes, or until the edges are lightly golden brown. The centers should still be slightly soft.
8. Add the Kisses: Remove the baking sheets from the oven. Immediately press a Hershey’s Kiss into the center of each cookie. The heat from the cookie will slightly melt the chocolate, allowing it to adhere.
9. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while still warm.
10. Enjoy: Serve and enjoy your perfectly crafted Peanut Butter Blossoms!

Blossom Breakdown: My Culinary Investigation

My quest for the perfect Peanut Butter Blossom was far from a walk in the park. My first few attempts were a disaster – flat, greasy cookies that spread into one giant, misshapen blob. Then, I had an “Aha!” moment and realized that the key was understanding the science behind the ingredients.

The Great Spread Debate: Controlling the Fat

Initially, I thought more peanut butter meant more flavor. I was wrong. The extra fat resulted in cookies that spread excessively during baking. I experimented with different ratios of butter to peanut butter, eventually landing on a 1:1 ratio for the perfect balance of flavor and structure. I also learned that chilling the dough for at least 30 minutes before baking helped to firm up the fats, minimizing spread. This is a similar problem I encountered when perfecting my Pretzel Delights, where the filling would often seep out during baking.

The Sugar Shuffle: Finding the Right Sweet Spot

Like many of you, I initially thought that all sugar was created equal. However, I discovered that the type of sugar used significantly impacts the cookie’s texture. Using too much granulated sugar resulted in a crispier cookie, while too much brown sugar made it too soft. The ideal combination, I found, was a balance of both: granulated sugar for crispness and brown sugar for moisture and chewiness. This balance is also key to the delightful chewiness of Peanut Butter Bites.

The Kiss Conundrum: Timing is Everything

The timing of adding the Hershey’s Kiss proved to be surprisingly crucial. Adding it before baking resulted in a melted mess. Waiting too long after baking meant the Kiss wouldn’t adhere properly. The sweet spot, I discovered, was immediately after removing the cookies from the oven. The residual heat softens the chocolate just enough to create a perfect bond, without causing it to melt completely. This reminds me of the delicate balance of flavors and textures I strive for when making Pecan Pie Cookie Bites.

Flour Power: Not Too Much, Not Too Little

The quantity of flour is critical for structure. Too much and the cookies are dry and tough. Too little and they spread like crazy. I started by measuring my flour by scooping it out of the bag, which resulted in inconsistent results. I quickly learned that spooning the flour into the measuring cup and leveling it off was the most accurate method. And resist the urge to overmix! Overmixing develops the gluten and leads to a tough cookie.

Blossom Brilliance: The Foolproof Technique

Here’s a breakdown of the perfected technique, ensuring Peanut Butter Blossom success every time:

1. Precise Measurement: Accurately measure all ingredients, especially flour, using the spoon and level method.
2. Creaming Power: Cream the butter and sugars thoroughly until light and fluffy. This incorporates air for a lighter, more tender cookie.
3. Chilling is Key: Chill the dough for at least 30 minutes before baking to prevent excessive spreading.
4. Baking Time Watch: Bake until the edges are lightly golden brown, but the centers are still slightly soft. Overbaking leads to dry cookies.
5. Kiss Placement Precision: Immediately press a Hershey’s Kiss into the center of each cookie after removing them from the oven.
6. Cooling Considerations: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

With this guide, you will also master the art, and maybe move on to Pecan Pie Crescent Rolls or even Mini Pecan Pie Bites. And if you have any peanut butter left over, you can make Peanut Butter Fudge!