Description
Celebrate Valentine’s Day with these delightful Quick Peanut Blossom Cookies. Soft and chewy peanut butter cookies rolled in sugar, each topped with a rich chocolate heart and a sprinkle of sea salt for a perfect sweet and salty balance. Easy to make and perfect for sharing or gifting.
Ingredients
Scale
Dry Ingredients
- 1.33 cups all-purpose flour (King Arthur brand recommended)
- 1/2 tsp baking soda
- 3/8 tsp salt
Wet Ingredients
- 8 tbsp butter, softened to room temperature (about 70°F)
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 3/4 cup creamy peanut butter (Jif preferred)
- 1.5 tsp vanilla extract
Additional Ingredients
- 1/4 cup sugar (for rolling the dough balls)
- 28 chocolate hearts (Ghirardelli recommended)
- 1/4 tsp flaked sea salt (for sprinkling on top)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until thoroughly combined.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with the brown sugar and 1/4 cup sugar until the mixture is light and fluffy.
- Add Wet Ingredients: Beat in the egg, peanut butter, and vanilla extract to the butter-sugar mixture until smooth and well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated to form a soft dough.
- Form Dough Balls: Scoop tablespoon-sized portions of dough and roll each into a ball. Roll each ball in the 1/4 cup sugar to coat.
- Arrange and Bake: Place the coated dough balls on the prepared baking sheet about 2 inches apart. Bake for 8-10 minutes, until the edges are set but the centers remain soft.
- Add Chocolate Hearts: Remove the cookies from the oven and immediately press one chocolate heart into the center of each warm cookie.
- Sprinkle Sea Salt: While the cookies are still warm, sprinkle a small pinch of flaked sea salt on top of each chocolate heart for enhanced flavor contrast.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- For best results, use room temperature butter to ensure proper creaming and a tender cookie texture.
- Using creamy peanut butter yields a smoother cookie; chunky peanut butter can also be used for added texture.
- If chocolate hearts are not available, substitute with chocolate kisses or small chocolate candies.
- Flaked sea salt enhances the sweet and salty flavor profile but can be omitted if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
