Peanut Butter Blossom Cookies

Steps

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1. 1
   Preheat the oven to 375°F and line two baking sheets with parchment paper.
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2. 2
   Add room temperature unsalted butter to a large bowl. The butter should be soft enough that your finger leaves an indent when pressed, but not melting.
   ▶ ≈0:14
3. 3
   Add creamy peanut butter to the bowl. This processed variety works best for baking without separating into oil and ground peanuts.
   ▶ ≈0:34
4. 4
   Add the light brown sugar and granulated sugar. The brown sugar adds moisture and flavor, while the white sugar helps balance the overall moisture content.
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5. 5
   Add salt for flavor contrast. Cream everything together using a hand mixer on medium speed until well combined and fluffy.
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6. 6
   Combine the all-purpose flour and baking soda. You can sift the baking soda for even distribution if desired.
   ▶ ≈3:06
7. 7
   Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix—this egg-free dough will be very tender.
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8. 8
   Scoop out heaping tablespoon-sized portions of dough using a small scoop. Optionally roll them in granulated or colored sanding sugar for a festive look.
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9. 9
   Place the cookies on the prepared baking sheets. Bake at 375°F for 8 to 10 minutes until puffy, cracked on top, and slightly browned on the bottom.
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10. 10
    While the cookies bake, unwrap all the chocolate candies so they are ready to use immediately when the cookies come out.
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11. 11
    Immediately place one chocolate candy in the center of each hot cookie and gently press down. It's normal for the chocolate to crack.
    ▶ ≈5:51
12. 12
    Allow the cookies to cool completely before serving. They are best enjoyed while still warm from the oven.
    ▶ ≈6:13