Peanut Butter Blossoms are a must-have on your holiday cookie tray! These soft, chewy peanut butter cookies are topped with a chocolate Hershey’s Kiss, creating the perfect balance of chocolate and peanut butter flavor.
Why I Love This Recipe:
• Perfect Texture: These cookies are soft, chewy, and have just the right amount of crispness on the edges.
• Chocolate + Peanut Butter Combo: The classic pairing of creamy peanut butter with a rich Hershey’s Kiss is simply irresistible.
• Easy to Make: With simple ingredients and easy steps, this recipe is perfect for both beginners and seasoned bakers.
• Festive & Versatile: Ideal for holidays, cookie exchanges, or any occasion that needs a sweet treat. You can even switch up the candy topping to keep it fun and unique.
• Make-Ahead Friendly: You can prep the dough ahead of time, freeze it, and bake fresh cookies whenever you need them.
These cookies are a nostalgic favorite that never goes out of style, and they’re guaranteed to bring smiles to anyone who tries them!
Ingredients for Peanut Butter Blossoms:
Unsalted Butter – Room temperature for easy creaming.
Granulated Sugar & Light Brown Sugar – For sweetness and the perfect chewy texture.
Peanut Butter – Regular creamy peanut butter works best.
Egg – Use a large egg at room temperature.
Vanilla Extract – Adds rich flavor.
All-Purpose Flour – For structure.
Baking Soda – Helps the cookies puff up and spread just right.
Salt – Enhances the flavors.
Hershey’s Kisses – Classic chocolate topping, though alternatives work too!
Tools & Supplies:
Mixing Bowls
Electric Mixer or Stand Mixer
Baking Sheet
Parchment Paper or Silicone Baking Mat
Cookie Scoop
How to Make Peanut Butter Blossoms:
1. Prepare the Dough
Cream together the butter, granulated sugar, and brown sugar until light and fluffy. Mix in the peanut butter, egg, and vanilla extract until smooth. Gradually add the flour, baking soda, and salt, mixing until a soft dough forms.
2. Chill the Dough
Scoop the dough into 1-tablespoon portions using a cookie scoop. Chill the dough balls in the refrigerator for 30 minutes to ensure they bake evenly.
3. Preheat & Prep
Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat.
4. Bake the Cookies
Roll the chilled dough balls in granulated sugar for a light coating. Place them evenly on the prepared baking sheet. Bake for 9–10 minutes, or until the edges are lightly golden and the cookies are puffed.
5. Add the Hershey’s Kisses
Remove the cookies from the oven and gently press a Hershey’s Kiss into the center of each one. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Recipe Tips:
Chill the Dough: Chilling prevents the cookies from spreading too much and gives them a chewier texture.
Add Chocolate After Baking: Press the Hershey’s Kiss into the cookies right after baking to ensure it holds its shape.
Storage Tips: Store in an airtight container for up to 3 days at room temperature.
Tips for Success:
Chill the dough to help the cookies hold their shape and enhance their chewy texture.
Avoid overbaking; bake just until small cracks form on top, as the cookies will continue to set while cooling.
Press the chocolate kisses into the cookies immediately after baking so they stick without melting too much.
Enjoy these classic Peanut Butter Blossoms with family and friends for a sweet holiday treat!
Frequently Asked Questions:
How Should I Store the Cookies?
Store the cookies in an airtight container or resealable bag at room temperature for 2–3 days.
Can I Make the Dough Ahead of Time?
Absolutely! Portion the dough into balls and refrigerate for up to 2 weeks or freeze for up to 3 months in a freezer-safe bag.
Can I Use Other Types of Candy?
Yes! Mini Reese’s Peanut Butter Cups or Rolos make delicious alternatives to Hershey’s Kisses.
Enjoy these festive Peanut Butter Blossoms for your holiday baking or any time of year—they’re always a crowd favorite! 🎄🍪
The BEST Peanut Butter Blossoms
Ingredients
Cookies
- 1 ½ cups all-purpose flour spooned and leveled
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- ⅔ cup creamy peanut butter
- ¼ cup granulated sugar
- ½ cup packed light brown sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 30 to 36 Hershey’s Kisses
Sugar Coating
- ½ cup granulated sugar for rolling the cookies
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Using a hand mixer or stand mixer, beat the butter and peanut butter together until creamy (about 1–2 minutes).
- Add the brown sugar and ¼ cup of granulated sugar. Mix on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.
- Add the egg and beat on high until fully incorporated. Mix in the vanilla extract and milk until combined.
- Gradually add the dry ingredients to the wet mixture. Mix on low speed just until the dough comes together.
- Cover the dough and chill for 1 hour. If chilling longer, let the dough sit at room temperature for about 15 minutes until it softens enough to scoop.
- Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats. Place the remaining ½ cup of granulated sugar in a small bowl.
- Scoop about 1 tablespoon of dough and roll it into a ball using your hands. Roll the dough ball in sugar and place it on the prepared baking sheet, spacing the cookies about 2 inches apart. Repeat with the remaining dough.
- Bake for 8–10 minutes, or until the tops show small cracks. The cookies should not brown. Remove from the oven and cool on the baking sheet for 5 minutes.
- Gently press a Hershey’s Kiss into the center of each cookie. Allow the cookies to sit on the baking sheet for another 5–10 minutes before carefully transferring them to a wire rack to cool completely.
