Peanut Butter Blossoms Recipe
There’s just something downright magical about Peanut Butter Blossoms: soft, tender peanut butter cookies, finished with a sweet Hershey’s Kiss nestled right in the center. These cookies are pure nostalgia; whether you remember them from childhood bake sales or holiday cookie trays, their irresistible blend of salty-sweet peanut butter and milk chocolate is always a showstopper. Baking up a batch of Peanut Butter Blossoms is more than a recipe—it’s an invitation to create delicious memories, one perfect, melt-in-your-mouth cookie at a time.
Ingredients You’ll Need
You only need a handful of classic pantry staples to create Peanut Butter Blossoms, but each plays a key role in flavor, texture, and that signature finish. Here’s how the ingredients come together to make every bite absolutely unforgettable.
- Unsalted butter: Creates a rich, tender base and lets you control the saltiness of your cookies.
- Creamy peanut butter: The star ingredient—smooth, nutty flavor and velvety texture throughout.
- Granulated sugar (plus extra for rolling): Adds lasting sweetness and the perfect sparkly exterior when you roll the dough.
- Packed light brown sugar: Brings a hint of caramel flavor and chewiness to the dough.
- Large egg: Binds everything together and keeps the cookies tender.
- Vanilla extract: Subtle depth that enhances both the peanut butter and chocolate flavors.
- All-purpose flour: The structure—just enough to hold their shape without making the cookies dense.
- Baking soda: Gives the cookies a gentle lift for that classic, slightly puffed blossom look.
- Salt: Keeps the sweetness in check while boosting the peanut butter’s flavor.
- Hershey’s Kisses (unwrapped): No Peanut Butter Blossoms are complete without that iconic chocolatey center!
How to Make Peanut Butter Blossoms
Step 1: Cream Butter, Peanut Butter, and Sugars
Grab your biggest mixing bowl and beat the unsalted butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy. This step is important—creaming introduces air, ensuring your Peanut Butter Blossoms bake up light and tender.
Step 2: Mix in the Egg and Vanilla
Add the egg and a splash of vanilla extract to your bowl. Beat just until combined; this not only binds the dough but infuses it with a cozy aroma that promises cookie bliss ahead.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. This evenly distributes the leavening and salt so every cookie rises and flavors develop evenly.
Step 4: Bring It All Together
Gradually add the dry ingredients into the peanut butter mixture. Stir until just combined—you want the dough to hold together without becoming tough. Don’t overmix!
Step 5: Shape and Sugar-Coat the Dough
Scoop out tablespoonfuls of dough and gently roll them into 1-inch balls. Next, roll each ball in granulated sugar for a sweet, crunchy exterior that glistens once baked.
Step 6: Bake the Cookies
Arrange your sugared balls two inches apart on an ungreased baking sheet. Bake at 375°F (190°C) for 8 to 10 minutes. Watch for the edges to turn ever-so-slightly golden; don’t overbake, as you want your Peanut Butter Blossoms soft and chewy!
Step 7: Add the Hershey’s Kiss
Here comes the fun part! The moment the cookies come out of the oven, gently press a Hershey’s Kiss into the center of each one. The warm cookies will crack beautifully around the chocolate—a signature look and a moment that’s hard to resist sneaking a bite.
Step 8: Cool and Enjoy
Let the cookies sit on the baking sheet for 2 minutes so they set up, then transfer to a wire rack to cool completely. This helps the chocolate kiss hold its shape and ensures every Peanut Butter Blossom is bakery-perfect.
How to Serve Peanut Butter Blossoms
Garnishes
While classic Peanut Butter Blossoms shine with just a dusting of sugar, you can dress them up further with a light sprinkle of sea salt or a drizzle of melted chocolate for an extra touch of magic.
Side Dishes
These cookies are delightful alongside a tall glass of cold milk, a mug of hot cocoa, or even a cup of coffee for grownups. For a festive spread, serve with other holiday favorites like snickerdoodles or gingerbread cookies.
Creative Ways to Present
Arrange your Peanut Butter Blossoms pyramid-style on a pretty platter, pop them into gift boxes as homemade treats, or wrap individually in colorful cellophane for party favors. They also make a gorgeous (and tasty) addition to cookie exchange trays year-round.
Make Ahead and Storage
Storing Leftovers
Peanut Butter Blossoms keep wonderfully at room temperature in an airtight container for up to 5 days. Layer with parchment to keep the chocolate kisses intact and the cookies soft and fresh.
Freezing
You can freeze both the baked cookies and unbaked dough balls. For baked cookies, freeze in a well-sealed container with parchment between layers for up to 2 months. For future baking, freeze dough balls before rolling them in sugar, then bake straight from the freezer—just add 1–2 minutes to the baking time.
Reheating
If you love a just-baked feel, gently rewarm cookies in the microwave for 8–10 seconds. The peanut butter base will turn amazingly soft, and the chocolate kiss becomes just a touch melty. It’s the perfect quick treat!
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will give your Peanut Butter Blossoms a bit more texture and extra peanutty crunch. Just know that the cookies may spread a tiny bit less, but the flavor will still be spot-on.
What’s the best way to unwrap so many Hershey’s Kisses quickly?
Call in a helper! In all seriousness, unwrapping Hershey’s Kisses goes a lot faster if you do it before you even start making the dough. Pour the unwrapped kisses into a bowl and set them right next to your oven—you’ll be ready when the cookies come out.
Can I make Peanut Butter Blossoms gluten-free?
Yes, you can! Substitute a good 1:1 gluten-free baking flour blend for the all-purpose flour. Check that your baking soda and other ingredients are gluten-free as well, and you’ll still get those tender, classic cookies.
Do I need to chill the dough before baking?
Nope! This recipe is designed for immediate baking. If your kitchen is very warm and the dough feels sticky, a 20-minute chill can help, but it’s not essential for perfect Peanut Butter Blossoms.
Why do my cookies crack on the sides?
That iconic cracked look is actually what you want in Peanut Butter Blossoms! When you press the Hershey’s Kiss into the warm cookie, the edges naturally split in a pretty pattern, signaling that chewy, soft center you’re after.
Final Thoughts
If you’ve never tried your hand at making Peanut Butter Blossoms (or it’s been a while), I truly hope you’ll give this recipe a whirl. There’s nothing quite like the joy of pulling a tray of warm, chocolate-topped cookies from the oven—especially when you know every bite will spark pure happiness. Enjoy sharing these with your favorite people!
Print
Peanut Butter Blossoms Recipe
- Total Time: 25 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Peanut Butter Blossoms are classic, irresistible cookies that marry the flavors of peanut butter and chocolate in a perfect combination. These soft, chewy cookies with a chocolate kiss on top are a favorite for any occasion, especially during the holiday season.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar (plus extra for rolling)
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Topping:
- 36 Hershey’s Kisses, unwrapped
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C).
- Mix wet ingredients: In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until smooth. Add the egg and vanilla, mixing well.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Form dough balls: Roll the dough into 1-inch balls, then coat each ball in granulated sugar. Place them 2 inches apart on a baking sheet.
- Bake: Bake for 8–10 minutes until the edges are lightly golden. Immediately press a Hershey’s Kiss into the center of each cookie while they are still warm.
- Cool: Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
- For a softer texture, slightly underbake the cookies and allow them to finish setting on the baking sheet.
- You can freeze unbaked cookie dough balls and bake them directly from the freezer, adding 1–2 minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
