Peanut Butter Blossoms

Peanut Butter Blossoms are the fastest-rising Christmas cookie in America right now, and one bite tells you why. Soft, chewy peanut butter cookies rolled in sugar, with a chocolate kiss pressed into the middle while they're still warm from the oven. They're nostalgic, ridiculously easy, and always the first cookie to disappear from the plate.

Why you'll love these cookies

• Classic holiday nostalgia that everyone recognises.
• Soft and chewy with a sparkly sugar crust.
• Easy enough for kids to help with (especially pressing in the chocolates!).

Ingredients (makes about 36 cookies)

• 1/2 cup (113 g) unsalted butter, softened
• 1/2 cup (130 g) creamy peanut butter
• 1/2 cup (100 g) granulated sugar, plus 1/4 cup (50 g) extra for rolling
• 1/2 cup (100 g) light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• About 36 chocolate kisses, unwrapped

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking trays with baking paper.
2. Cream the butter, peanut butter, granulated sugar and brown sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla.
3. Add the dry ingredients. Whisk the flour, baking soda and salt, then mix them in on low speed until just combined.
4. Chill the dough for 30 minutes. This stops the cookies spreading too much.
5. Roll the dough into 1-inch (2.5 cm) balls, then roll each one in the extra sugar. Place 2 inches apart on the trays.
6. Bake for 8–10 minutes, until just set and lightly golden at the edges.
7. Press a chocolate kiss into the centre of each cookie as soon as they come out of the oven. The cookies will crack slightly around the edges, which is exactly what you want.
8. Cool on the tray for 5 minutes, then move to a wire rack.

Alla's tips

• Unwrap the chocolates before you start baking. You need to press them in within a minute or two, while the cookies are soft.
• Pop the tray in the fridge for 10 minutes after adding the kisses if they start to melt, so they keep their pretty shape.
• Use regular creamy peanut butter, not natural. Natural peanut butter separates and makes the cookies crumbly.

Storage

Keep in an airtight container at room temperature for up to 5 days. The dough balls (rolled in sugar) freeze for up to 3 months: bake from frozen, adding 1–2 minutes.

FAQ

Why did my chocolates melt? The cookies were too hot or the room was warm. Wait 1–2 minutes after baking before pressing them in, and chill the tray briefly afterwards.

Can I use crunchy peanut butter? Yes. You'll get little bits of peanut in every bite.

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