Peanut Butter Blossom Cookies

$- 1 cup creamy peanut butter - 1 cup granulated sugar - 1 cup brown sugar, packed Peanut Butter Blossom Cookies need creamy peanut butter. This gives them that rich, nutty flavor. The sugars add sweetness and create a nice texture. You can use natural or processed peanut butter, but creamy is best for this recipe. - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour You will need two large eggs. They help bind the dough together. Vanilla extract adds a lovely aroma and taste. All-purpose flour gives the cookies structure and makes them soft. - 1 teaspoon baking soda - ½ teaspoon salt - 36 Hershey's Kisses, unwrapped - Granulated sugar for rolling Baking soda helps the cookies rise. Salt balances the sweetness. You will top each cookie with a Hershey's Kiss. This is what makes them special! Lastly, roll the dough balls in granulated sugar for a sweet crust. 1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. 2. In a large bowl, mix 1 cup of creamy peanut butter, 1 cup of granulated sugar, and 1 cup of brown sugar. Stir until the mix is smooth and well combined. 3. Add 2 large eggs, one at a time. Then, pour in 2 teaspoons of vanilla extract. Mix until everything is fully blended. 4. In another bowl, whisk 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add this dry mix to the peanut butter mix. Stir until just combined. 5. Scoop tablespoons of dough and roll them into balls. Coat each ball in granulated sugar. 6. Place the sugar-coated balls on your baking sheets, spacing them about 2 inches apart. 7. Bake for 10-12 minutes, until the cookies are lightly golden on the edges. 8. Remove the cookies from the oven. Quickly press a Hershey's Kiss into the center of each cookie. 9. Let the cookies cool on the baking sheets for 5 minutes. After that, transfer them to a wire rack to cool completely. - Space the cookies 2 inches apart on the baking sheet. This helps them bake evenly. If they are too close, they might merge together. - Check the cookies at 10 minutes. They should be lightly golden at the edges. If they look too soft, give them a minute or two more. - Use creamy peanut butter. It gives the cookies a smooth, rich texture. Chunky peanut butter can make the cookies crumbly. - Adjust the sugar if you want a sweeter or less sweet cookie. You can add a bit more granulated or brown sugar to taste. - Let the cookies cool on the sheet for 5 minutes. This helps them set before moving. - Store cookies in an airtight container. This keeps them soft and fresh for longer. {{image_2}} You can switch things up by using chocolate peanut butter instead of creamy peanut butter. This change gives the cookies a rich, chocolatey twist. You can also add chocolate chips to the dough. Just toss in about a cup of chips when mixing the dry ingredients. This step makes the cookies even more decadent. If you need a nut-free cookie, sun butter or soy nut butter works well. Both options give a similar taste and texture. When using these spreads, you might want to lower the sugar a bit. This adjustment helps balance the sweetness and keeps the cookies delicious. You can make these cookies fit the season! For fall, try adding a pinch of cinnamon or nutmeg for warm flavors. Another fun idea is to swap Hershey's Kisses for seasonal candies. Think pumpkin spice or peppermint kisses for a festive touch! These changes keep your baking exciting and fresh. To keep your Peanut Butter Blossom Cookies fresh, follow these tips: - Cool cookies completely before storing. - Use an airtight container to seal in moisture. - Layer cookies with parchment paper to prevent sticking. I recommend clear plastic containers or glass jars. They show off your cookies and keep them fresh. Freezing cookies is a great way to enjoy them later. Here’s how: - Wrap each cookie in plastic wrap or foil. - Place wrapped cookies in a freezer bag. Remove as much air as possible. When you're ready to eat them, thaw cookies at room temperature. This keeps their texture soft and chewy. Peanut Butter Blossom Cookies last about a week at room temperature. To keep them longer: - Store in a cool, dry place. - Use the freezer option for up to three months. These tips help ensure you enjoy these treats whenever you crave them! Peanut Butter Blossom Cookies are soft and chewy treats. They combine peanut butter with a sweet, sugary dough. Each cookie has a chocolate kiss on top. This adds a nice contrast to the peanut butter flavor. The cookies are golden brown with a crinkly surface. These cookies are perfect for any occasion. They are fun to make and even better to eat. Peanut Butter Blossom Cookies stay fresh for about one week. Store them in an airtight container to keep them soft. If you live in a humid area, they may last less time. You can freeze the cookies for up to three months. Just make sure to wrap them well. Thaw them at room temperature when you are ready to enjoy them. Yes, you can make gluten-free Peanut Butter Blossom Cookies! Use a gluten-free flour blend instead of all-purpose flour. Look for blends that work well in baking. You may need to adjust the amount slightly. This change will help keep the cookie texture nice. Enjoy your gluten-free version just as much! To sum up, making Peanut Butter Blossom Cookies is simple and fun. You need key ingredients like peanut butter, sugar, and eggs. Follow the easy steps to mix, shape, and bake. Remember to let them cool before enjoying. These cookies are tasty and perfect for sharing. You can also try fun variations and storage tips to keep them fresh. Baking is an adventure, so have fun with it! Enjoy every bite of your sweet creations.$

Indulge in the deliciousness of Peanut Butter Blossom Delights with this simple recipe! Create these scrumptious cookies using creamy peanut butter, sugar, and Hershey's Kisses for a delightful treat that everyone will love. In just 30 minutes, you can whip up about three dozen of these sweet gems.

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Ingredients

1 cup creamy peanut butter

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

36 Hershey's Kisses, unwrapped

Granulated sugar for rolling

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, combine creamy peanut butter, granulated sugar, and brown sugar. Mix well until the mixture is smooth and well combined.

Add the eggs one at a time, followed by the vanilla extract. Mix until fully incorporated.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture and mix until just combined.

Scoop out tablespoons of dough and roll them into balls. Roll each ball in granulated sugar to coat.

Place the sugar-coated balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden on the edges.

Remove from the oven and immediately press a Hershey's Kiss into the center of each cookie.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 25-30 minutes | Servings: About 3 dozen cookies