Peanut Butter Blossoms Recipe

Granulated sugar: Provides sweetness and helps create a slightly crispy texture on the outside of the cookies.

Brown sugar: Adds a deeper, molasses-like sweetness and helps keep the cookies moist.

Peanut butter: The main flavor component, giving the cookies their rich, nutty taste.

Butter: Adds richness and helps create a tender texture.

Egg: Binds the ingredients together and adds structure to the cookies.

All-purpose flour: The base of the dough, providing structure and stability.

Baking soda: Helps the cookies rise and become light and fluffy.

Baking powder: Works with the baking soda to ensure the cookies rise properly.

Salt: Enhances the flavors and balances the sweetness.

Hershey's Kisses: The iconic chocolate candy that is pressed into the center of each cookie, adding a delicious chocolatey surprise.

When shaping the dough into 1-inch balls, make sure your hands are slightly damp. This will prevent the dough from sticking to your hands and ensure smooth, even balls. Additionally, when pressing the chocolate kiss into the center of each cookie, do it gently but firmly to avoid cracking the cookie. This will help the chocolate adhere better and create a more visually appealing cookie.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• packed brown sugar - Substitute with maple syrup: Maple syrup provides a rich, complex sweetness and moisture.

• peanut butter - Substitute with almond butter: Almond butter offers a different nutty flavor and is a good alternative for those with peanut allergies.

• butter - Substitute with coconut oil: Coconut oil can provide a similar texture and adds a subtle coconut flavor.

• large egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed + 3 tablespoon water) is a vegan alternative that helps bind ingredients.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used for those with gluten sensitivities.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder as a substitute for baking soda.

• baking powder - Substitute with cream of tartar and baking soda: Combine ¼ teaspoon baking soda with ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral content.

• hershey's kisses - Substitute with dark chocolate squares: Dark chocolate squares provide a richer, less sweet chocolate flavor.

• Allow the cookies to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which could make the cookies soggy.

• Place the cookies in an airtight container. You can layer them with parchment paper or wax paper to prevent them from sticking together.

• Store the container at room temperature. The cookies will stay fresh for up to 5 days.

• For longer storage, consider freezing the cookies. Arrange them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the cookies to a resealable freezer bag or an airtight container. Label the container with the date to keep track of their freshness.

• When ready to enjoy, thaw the cookies at room temperature for about 30 minutes. This will help them regain their soft and chewy texture.

• If you prefer warm cookies, you can reheat them in a preheated oven at 300°F (150°C) for about 5 minutes. This will also slightly melt the chocolate kiss, making it even more delightful.

• Avoid storing the cookies in the refrigerator, as this can cause them to dry out and lose their delightful texture.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover peanut butter blossoms on a baking sheet lined with parchment paper.
  3. Cover the cookies loosely with aluminum foil to prevent them from drying out.
  4. Warm them in the oven for about 5-7 minutes. Keep an eye on them to ensure they don't overheat.
  5. Remove from the oven and let them cool slightly before enjoying the gooey chocolate kisses and soft peanut butter cookies.

• Microwave Method:

  1. Place a few peanut butter blossoms on a microwave-safe plate.
  2. Cover the cookies with a damp paper towel to help retain moisture.
  3. Microwave on medium power for 10-15 seconds. Check the cookies and add a few more seconds if needed, but be careful not to overheat as the chocolate kisses can melt quickly.
  4. Let them sit for a minute before eating to allow the chocolate to firm up slightly.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the peanut butter blossoms on a small baking tray.
  3. Cover the cookies with a piece of aluminum foil to keep them from drying out.
  4. Heat for about 5 minutes, checking frequently to ensure they are warming evenly.
  5. Remove from the toaster oven and let them cool for a minute before indulging in the warm, peanut butter goodness.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the peanut butter blossoms in a single layer in the air fryer basket.
  3. Heat for 3-4 minutes, checking halfway through to ensure they are warming evenly.
  4. Remove from the air fryer and let them cool slightly before enjoying the perfectly reheated cookies.

• Stovetop Skillet Method:

  1. Preheat a non-stick skillet over low heat.
  2. Place the peanut butter blossoms in the skillet, ensuring they are not touching.
  3. Cover the skillet with a lid to create a mini-oven effect.
  4. Heat for about 2-3 minutes, checking frequently to avoid burning.
  5. Remove from the skillet and let them cool for a moment before savoring the warm, peanut butter and chocolate treat.

• Oven: Used to bake the cookies at the specified temperature of 375°F (190°C).

• Large bowl: Used for mixing the sugars, peanut butter, butter, and egg together.

• Electric mixer: Helps in beating the ingredients until well blended.

• Measuring cups: Used to measure the exact amounts of granulated sugar, brown sugar, peanut butter, butter, and flour.

• Measuring spoons: Used to measure the baking soda, baking powder, and salt.

• Spatula: Useful for scraping down the sides of the bowl to ensure all ingredients are well mixed.

• Baking sheet: The surface on which the dough balls are placed for baking.

• Wire rack: Used for cooling the cookies after they are baked.

• Small bowl: Used for holding additional granulated sugar to roll the dough balls in.

• Spoon: Helps in scooping out the dough to form 1-inch balls.

• Hershey's Kisses: The chocolate pieces that are pressed into the center of each cookie immediately after baking.

Prepare ingredients ahead: Measure and set out all ingredients before starting to save time during the baking process.

Use a cookie scoop: A cookie scoop ensures uniform dough balls and speeds up the shaping process.

Pre-unwrap chocolate kisses: Unwrap all Hershey's Kisses before you start baking to quickly press them into the cookies while they are still warm.

Double batch: Make a double batch of dough and freeze half for future use, cutting down on prep time for the next baking session.