Peanut Butter Blossom Cookies Best Ever Wellplated Com

Brown butter peanut butter blossom cookies are the next-level version of a peanut butter cookie that’s so ubiquitous, I have memories of the mothers of my kindergarten classmates baking them for our annual Christmas party. In theory, peanut butter blossoms have everything going for them in the cookie department.

They’re easy, their combination of chocolate and peanut butter is timeless and ever satisfying.They eliminate the difficult choice between candy or cookies for dessert. In a single peanut butter blossom, you should have it all.

In my nerdy, curious baker fashion, I went digging through the internet, old-school church cookbooks I’ve collected at garage sales, and some of my own all-time favorite peanut butter cookie recipes. I compared ingredients, opened my jar of peanut butter, and went to work on a recipe for chewy peanut butter blossoms that everyone, both those who’ve loved peanut butter kiss cookies all along and those who, like me, still needed convincing, would absolutely adore. These easy peanut butter blossom cookies are IT!

Secrets to the BEST Peanut Butter Blossoms

Brown The Butter. The process of browning butter in a pan prior to using it toasts the milk solids in the butter so you can taste its flavor even more. It gives the cookies an even richer, almost caramelized flavor.Chill The Dough. Have you ever tried to make peanut butter blossoms and ended up wondering, “why do my peanut butter blossom cookies go flat?” Using too much butter or not chilling the cookie dough was likely the cause.

Roll The Balls To The Size The Recipe Suggests. It results in the perfect cookie-to-kiss ratio and a soft, sublime peanut butter cookie texture.Go Half Whole Wheat. While these aren’t full-on healthy peanut butter blossom cookies (it is the holidays), I used half white whole wheat flour in place of the all-purpose flour. You can’t taste the difference one bit, and every small change counts. Note: I do not recommend using 100% whole wheat flour, or your peanut butter blossoms may be dry; whole wheat flour absorbs more liquid than all-purpose flour.Keep The Kiss Soft. Press the chocolate kisses into the cookies a few minutes after the cookies out of the oven. You want the kiss to melt a little bit so that it stays softer even after it sets but not so soft that it loses its shape. Three minutes after the cookies are out of the oven is the sweet spot for me.

How to Make Peanut Butter Blossom Cookies

This recipe is aligned closely enough with the “original” peanut butter blossom cookie recipes I found (think peanut butter blossoms Pillsbury, Taste of Home, church cookbooks, etc.) to preserve the nostalgia and tradition that comes along with baking and eating them, BUT I’ve made a few small changes that make all of the difference in the world. Those little twists all add up to a softer, more elevated, and (at least in this peanut butter cookie lover’s opinion) better-tasting cookie.

The Ingredients

Butter. Many of the original recipes I found called for shortening instead of butter, which, in my opinion, lacks flavor and doesn’t yield moist peanut butter blossom cookies. Butter is where it is at in the cookie department, for now and forever amen.

Flour. I used a mixture of all-purpose flour and whole wheat flour for this recipe.

Sugar. Adds a touch of sweet, sugary goodness.Egg. Binds everything together.Peanut Butter. For rich, creamy peanut butter flavor! I do not recommend using natural-style peanut butter (made with salt and peanuts only), as it is less predictable in baking (same story for these Chocolate Peanut Butter Cookies). Vanilla Extract. Make sure to use pure vanilla extract for the best flavor.Chocolate Kiss Candies. The pièce de résistance! I chose to make classic milk chocolate Hershey peanut butter blossoms, but you could try using other kiss flavors on your cookies if you prefer (I suspect the caramel ones would be incredible).

The Directions

Why Are My Peanut Butter Blossoms Dry?

If your peanut butter blossoms are dry, it’s because you have too much flour or too little liquid (or a combo of both!). I honestly also think that too many peanut butter blossom recipes are dry as written; that is why I took extreme care to make sure this recipe produces moist, chewy peanut butter blossom cookies.

When making this recipe, don’t skimp on the butter (it acts like a liquid ingredient). I don’t recommend trying to use shortening instead of butter. Shortening will not produce the same soft, moist results as butter does.Measure your flour carefully. Adding even a little too much flour can throw off the liquid amount in the cookie dough and will yield a dry cookie.

Storage Tips

To Store. Store peanut butter blossoms in an airtight storage container at room temperature. When stored properly, peanut butter blossoms should last up to 5 days.To Freeze. In the event of leftovers, an influx of cookies, or your own baking zeal outpacing what your family can eat, peanut butter blossom cookies can be frozen. Fully bake them (including adding the kiss). Let the cookies cool completely to room temperature, then freeze in an airtight ziptop bag or storage container.

Recommended Tools to Make this Recipe

Stand Mixer. This appliance makes for easy peanut butter kiss cookies.Baking Sheet. One of the most useful and versatile tools in my kitchen. Pie Dish. I use this for rolling the cookie dough balls in sugar.

Are peanut butter blossom cookies a part of your holiday cookie tradition? Be it yes or no, I hope you’ll give this brown butter version a try!

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