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A close-up showcases the deliciousness of Brown Butter Peanut Butter Blossoms, tempting viewers with their classic chocolate kiss topping and perfectly baked cookie base.
Lady Maria

Brown Butter Peanut Butter Blossoms

These Brown Butter Peanut Butter Blossoms take the classic peanut butter cookie to the next level by browning the butter, resulting in a nutty, caramel-like flavor that complements the peanut butter perfectly. Topped with a Hershey's Kiss, these cookies are both familiar and unexpectedly sophisticated, making them a guaranteed hit for any occasion.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 48
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 cup creamy peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Granulated sugar, for rolling
  • About 48 Hershey's Kisses, unwrapped

Equipment

  • Saucepan
  • Large bowl
  • whisk
  • Baking sheets
  • parchment paper
  • Measuring cups
  • Measuring spoons
  • Mixer (electric or stand)
  • wire rack
  • Spatula
  • Refrigerator

Method
 

  1. Brown the Butter: In a light-colored saucepan, melt the butter over medium heat. Continue to cook, swirling occasionally, until the butter foams, then subsides, and the milk solids at the bottom turn golden brown and smell nutty. This usually takes about 5-8 minutes. Be careful not to burn it! Remove from heat and let cool slightly.
  2. Cream Sugars and Brown Butter: In a large bowl, cream together the cooled brown butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add Peanut Butter, Eggs, and Vanilla: Beat in the peanut butter until well combined. Then, beat in the eggs one at a time, followed by the vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  6. Chill the Dough: Cover the dough and chill in the refrigerator for at least 30 minutes.
  7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Shape the Cookies: Roll the dough into 1-inch balls. Roll each ball in granulated sugar.
  9. Bake: Place the sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
  10. Bake for 8-10 minutes: Bake until the edges are set and the centers are still slightly soft.
  11. Add the Kisses: Immediately after removing the cookies from the oven, press a Hershey's Kiss into the center of each cookie.
  12. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  13. Enjoy!

Notes

For perfect brown butter, use a light-colored pan, swirl the butter occasionally, and watch carefully to avoid burning. Chill the dough for at least 30 minutes to prevent excessive spreading. Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Experiment with different candies like miniature peanut butter cups or Rolos. Add chocolate chips or sprinkle with sea salt for variations.