Peanut Butter Blossoms are the ultimate fusion of creamy peanut butter and rich chocolate in one irresistible bite. These soft, chewy cookies with a signature Hershey’s Kiss in the center are perfect for holidays, cookie exchanges, or whenever you’re craving a nostalgic treat. With a simple ingredient list and straightforward steps, they’re ideal for bakers of all skill levels.
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Why You’ll Love This Recipe:
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Combines two classic flavors: peanut butter and chocolate
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Perfect texture—soft, chewy, and slightly crisp on the edges
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Freezer-friendly and great for make-ahead baking
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Ideal for holiday cookie platters and edible gifts
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Uses pantry staples for easy, budget-friendly baking
Ingredients Breakdown
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½ cup butter, softened
Adds richness and moisture for a tender cookie texture. -
¼ cup granulated sugar (plus extra for rolling)
Balances sweetness and creates a crisp sugar coating. -
¾ cup creamy peanut butter
Provides signature flavor and creamy consistency. -
1 egg, room temperature
Helps bind the dough and gives structure. -
1 tsp vanilla extract
Enhances overall flavor and warmth. -
1½ cups all-purpose flour
The base that gives structure and chew. -
½ tsp baking soda + ½ tsp baking powder
Work together to lift and soften the cookies. -
¼ tsp salt
Balances the sweetness and intensifies the peanut butter flavor. -
24 Hershey’s Kisses, unwrapped
The classic topping — adds a rich chocolatey finish to each cookie.
Tips and Tricks:
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Use room temperature ingredients for smooth blending.
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Don’t skip the chilling step—it prevents cookies from spreading too thin.
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For extra peanut flavor, try using natural peanut butter (note: it will alter texture).
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To keep Hershey’s Kisses from melting, add them as soon as the cookies come out and don’t bake them.
Variations and Customizations:
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Chocolate Lovers: Use chocolate dough and dark chocolate kisses.
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Festive Touch: Roll dough in colored sugar for holidays.
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Nut-Free Version: Substitute peanut butter with sunflower seed butter.
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Gluten-Free: Use a 1:1 gluten-free baking flour blend.
Pairing Suggestions:
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Serve with a cold glass of milk, hot cocoa, or coffee.
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Great addition to a holiday cookie tray alongside sugar cookies and gingerbread.
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Pack in festive tins for homemade gift boxes.
Storage Instructions:
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Room Temperature: Store in an airtight container for up to 1 week.
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Freezer: Freeze unbaked dough balls for up to 3 months. Bake from frozen and add kisses after baking.
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Make Ahead: Dough can be refrigerated for up to 2 days before baking.
Popular Questions:
Can I freeze Peanut Butter Blossoms?
Yes! Freeze baked cookies or dough balls. Add the kisses after baking if freezing raw.
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Why do my kisses melt or fall off?
Press them in gently and let the cookies cool completely before stacking.
Can I double the recipe?
Absolutely. This recipe scales well for large batches or holiday gifting.
PrintPeanut Butter Blossoms Cookies
- Total Time: 55 minutes
- Yield: 24 cookies 1x
Description
A timeless holiday favorite, these soft and chewy peanut butter cookies are rolled in sugar and crowned with a Hershey’s Kiss for a perfect sweet-salty bite. They’re rich, nutty, and melt-in-your-mouth delicious, making them a crowd-pleaser for cookie trays and celebrations alike.
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Ingredients
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½ cup unsalted butter, softened
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¾ cup brown sugar, packed
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¼ cup granulated sugar (plus extra for rolling)
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¾ cup creamy peanut butter
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1 large egg, room temperature
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1 teaspoon vanilla extract
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1½ cups all-purpose flour
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½ teaspoon baking soda
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½ teaspoon baking powder
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¼ teaspoon salt
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24 Hershey’s Kisses, unwrapped
Instructions
1. Make the Dough:
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In a large bowl, cream butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy (about 4–5 minutes).
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Blend in the peanut butter and mix until fully incorporated.
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Add the egg and vanilla extract and mix until smooth.
2. Add Dry Ingredients:
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Gradually add flour, baking soda, baking powder, and salt.
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Mix by hand until a soft, slightly sticky dough forms.
3. Chill:
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Cover the bowl with plastic wrap and refrigerate for 30 minutes. This helps the dough firm up and prevents overspreading.
4. Preheat & Prepare:
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Preheat oven to 350°F (175°C).
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Line two baking sheets with parchment paper.
5. Shape & Roll:
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Roll chilled dough into 1-inch balls.
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Roll each ball in granulated sugar and place 2 inches apart on prepared baking sheets.
6. Bake:
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Bake for 8–10 minutes, or until the edges are lightly golden and the tops begin to crack.
7. Add Kisses:
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Immediately press a Hershey’s Kiss into the center of each warm cookie.
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Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
This classic peanut butter blossoms recipe is a proven favorite for families, parties, and holiday celebrations. It consistently ranks among top-performing dessert keywords, making it perfect for recipe blogs or monetized food content.
- Prep Time: 15 minutes (plus 30 minutes chilling)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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