Peanut Butter Blossoms

Ingredients

A full printable ingredients list for these peanut butter kiss cookies and printable step-by-step instructions are in the recipe card below. Enjoy as a Christmas cookie favorite!

• All-Purpose Flour: To measure all purpose flour accurately, begin by fluffing up the flour in its container using a spoon. This simple step aerates the flour, preventing it from becoming densely packed. Then, gently spoon the flour into your measuring cup. To ensure an accurate measure, level off any excess flour using the back of a knife or a flat edge, creating a perfectly even amount. You might also consider sifting the flour after measuring to achieve a light and airy texture.
• Creamy Peanut Butter: When it comes to making the perfect Peanut Butter Blossom cookies, creamy peanut butter takes the lead for several reasons. Its smooth and uniform texture effortlessly integrates into the cookie dough, leaving no lumps behind. This seamless blending ensures that the iconic Hershey’s Kiss sits perfectly atop each cookie, creating that irresistible look. Moreover, the milder flavor of creamy peanut butter complements the sweetness of the cookie and the chocolate center, resulting in a harmonious taste. It’s the preferred choice for classic Peanut Butter Blossoms, guaranteeing consistent and delicious results. It’s worth noting that using natural peanut butter can alter both the texture and flavor of your cookies, so sticking with the creamy variety is the way to go for this beloved treat.
• Baking Soda: Baking soda, that little kitchen wizard, plays a crucial role in peanut butter cookies. Chemically, it acts as a leavening agent, creating tiny bubbles that make your cookies light and tender. It also interacts with the acidic components in your dough, like brown sugar, enhancing browning and flavor. In a nutshell, baking soda is the unsung hero that adds that extra oomph to your peanut butter cookies.
• Baking Powder: Baking powder, the unsung hero in your peanut butter cookies, works its magic chemically. It’s a leavening agent, producing carbon dioxide when mixed with wet ingredients. These gas bubbles get trapped in the dough, making your cookies rise and turn into delightful, tender treats. So, thank baking powder for those perfectly puffed peanut butter cookies!
• Salt: Salt, that tiny but mighty ingredient, isn’t just for enhancing flavor in your peanut butter cookies. Chemically, it strengthens the gluten structure in the dough. This helps the cookies maintain their shape and texture during baking, ensuring that perfect balance of chewiness and crispiness. So, a pinch of salt goes a long way!
• Unsalted Butter: In the world of baking cookies, unsalted butter offers precise control over your cookie’s saltiness, allowing you to achieve the perfect flavor balance. Unlike salted butter, it lets you add salt separately, ensuring your cookies are never overly salty. It’s the choice for those who seek the ideal balance and flavor customization.
• Sugars: In cookie alchemy, combining granulated sugar and brown sugar works like magic. Granulated sugar lends sweetness and structure, resulting in a crisp texture, while brown sugar’s molasses content adds moisture and a delightful chewiness. This dynamic duo is the secret to cookies that are both tender and crispy.
• Egg: Eggs provide structure, moisture, and richness to your cookie dough. With their proteins and fats, eggs create a tender, moist texture while adding flavor and color. Think of them as the binding agents that hold your cookie masterpiece together making a delicious chewy peanut butter cookie.
• Vanilla Extract: Without vanilla extract, peanut butter cookies lose their aromatic charm. The absence of this flavorful essence makes the cookies less vibrant and can lead to a slightly dull taste. It’s like a missing note in a beautiful symphony, a subtle but noticeable difference in the overall cookie experience.
• Hershey’s Kisses: There are many varieties of Hersheys kisses but the original variety of milk chocolate kisses works best in this classic recipe.