Few things say “childhood joy” quite like Peanut Butter Blossoms. Imagine the perfect marriage between chewy, melt-in-your-mouth peanut butter cookies and creamy Hershey’s Kisses perched right on top — these treats are pure bliss in a single bite! Whether you’re building a holiday cookie tray or just in the mood for some nostalgic baking fun, Peanut Butter Blossoms always deliver that signature salty-sweet hug everyone craves. Gather round — this is the cookie that disappears fastest at any gathering!
Ingredients You’ll Need
The magic of Peanut Butter Blossoms comes from a handful of pantry staples. Each ingredient plays its own special part, creating the cookie’s signature nutty flavor, tender texture, and dreamy chocolatey center.
- Unsalted Butter (½ cup, softened): Softened butter helps cream the sugars to make a fluffy, rich dough.
- Creamy Peanut Butter (½ cup): The star of the show for that irresistible peanut flavor and chewy, moist crumb.
- Granulated Sugar (½ cup, plus extra for rolling): Sweetens and gives the iconic crackly sugar exterior after rolling.
- Brown Sugar (½ cup, packed): Adds warm caramel notes and keeps the cookies soft.
- Large Egg (1): Binds everything together for the perfect cookie structure.
- Vanilla Extract (1 teaspoon): Just a splash enhances and rounds out all the flavors.
- All-Purpose Flour (1½ cups): Provides structure while keeping the cookies tender.
- Baking Soda (1 teaspoon): Gives the cookies a little lift and helps spread during baking.
- Salt (¼ teaspoon): Balances the sweetness and sharpens the peanut butter taste.
- Hershey’s Kisses (24, unwrapped): The signature blossom on top — use your favorite flavor for a fun twist.
How to Make Peanut Butter Blossoms
Step 1: Preheat and Prep Your Pan
Start by setting your oven to 375°F (190°C) — trust me, this quick preheat is key for perfectly baked Peanut Butter Blossoms. Line your baking sheet with parchment paper to keep any sticking at bay and make cleanup a breeze.
Step 2: Cream the Wet Ingredients
In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar. Using a handheld or stand mixer on medium speed, whip until the mixture looks lighter in color and fluffy — about 2–3 minutes. This step creates the soft, melt-in-your-mouth quality we crave from Peanut Butter Blossoms!
Step 3: Add the Egg and Vanilla
Crack in the egg and add the vanilla extract to your creamed mixture. Mix just until everything comes together into a glossy, smooth dough. Don’t overmix — just enough to combine is all you need.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening and salt are evenly distributed, so every bite of your Peanut Butter Blossoms is completely balanced!
Step 5: Mix Wet and Dry Together
Gradually add the dry ingredients to your wet mixture, mixing on low until just incorporated. Stop as soon as you no longer see flour streaks — overmixing can make your cookies tough, so a gentle hand is best.
Step 6: Shape and Sugar-Coat the Dough
Scoop and roll the dough into 1-inch balls (a small cookie scoop works wonders here!). Roll each ball in extra granulated sugar until completely coated, then place them on your prepared baking sheet about 2 inches apart to allow room for spreading.
Step 7: Bake to Golden Perfection
Bake the sugared dough balls for 8–10 minutes, just until the edges are set and lightly golden. The centers may look slightly underbaked — that’s exactly what you want for soft, pillowy Peanut Butter Blossoms.
Step 8: Add the Hershey’s Kiss
While the cookies are still warm (but not piping hot), gently press a Hershey’s Kiss into the center of each one. Be gentle — just enough pressure to anchor the chocolate without flattening the cookie.
Step 9: Cool and Set
Allow your Peanut Butter Blossoms to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. This lets the chocolate set without melting too much into the warm cookie.
How to Serve Peanut Butter Blossoms
Garnishes
For a festive twist, lightly dust the cooled cookies with powdered sugar or top with colorful sprinkles before the chocolate sets. You can even swap Hershey’s Kisses for flavored varieties — dark chocolate, almond, or even caramel-filled kisses all make your Peanut Butter Blossoms unique.
Side Dishes
Pair your blossoms with ice-cold milk for an old-fashioned treat, or serve alongside a mug of hot chocolate during the holidays. A platter of mixed cookies — think snickerdoodles, shortbread, and of course, Peanut Butter Blossoms — makes any dessert spread crowd-pleasing.
Creative Ways to Present
Channel your inner cookie artist by arranging the Peanut Butter Blossoms in the shape of a Christmas tree on a large platter, or stack and tie them into edible “cookie bouquets” with a festive ribbon for delicious gift-giving. For cookie swaps, pop each blossom into a mini cupcake liner for extra flair.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store Peanut Butter Blossoms in an airtight container at room temperature. They’ll stay soft and delicious for up to five days — just make sure the container is tightly sealed to keep them fresh.
Freezing
You can freeze Peanut Butter Blossoms baked or unbaked. Freeze the formed dough balls on a tray, then transfer to a zip-top bag for up to three months. To freeze baked cookies, layer them between sheets of parchment in an airtight container. Thaw at room temperature for a few hours and enjoy!
Reheating
If you want to restore that just-baked softness, pop a cookie in the microwave for about 5-10 seconds. This helps soften the cookie and slightly warms the chocolate, recreating that fresh-from-the-oven vibe you love from Peanut Butter Blossoms.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter adds little bits of peanut that bring extra texture and nuttiness. Just know the cookies might be a bit more rustic looking, but the flavor will be spot-on.
Why did my cookies crack too much?
A little cracking is normal and gives Peanut Butter Blossoms their classic look. However, if they over-crack, it may be due to overbaking or using too much flour. Make sure to measure flour accurately (spoon and level) and bake just until the edges are golden.
How do I stop the chocolate kiss from melting?
Let the cookies cool for about 2 minutes before gently pressing in the chocolate. The warmth will help the Kiss adhere, but waiting slightly prevents it from melting into a puddle.
Can I make these gluten-free?
Yes! Use your favorite 1-to-1 gluten-free all-purpose flour blend in place of regular flour. Make sure all your other ingredients (like the chocolate) are gluten-free too.
What’s the best way to gift Peanut Butter Blossoms?
Pack them snugly in a decorative tin or cellophane bag, separating layers with parchment to keep the Kisses looking perfect. Tie with a ribbon and you have a homemade gift that everyone will adore.
Final Thoughts
If you’re looking for a cookie that’s as fun to make as it is to eat, you just can’t go wrong with Peanut Butter Blossoms. Invite a friend or little helper into the kitchen and share in the joy — I promise, one batch and you’ll be hooked!
Print
Peanut Butter Blossoms Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Peanut Butter Blossoms are classic, tender peanut butter cookies topped with a Hershey’s Kiss. Perfect for holiday baking or anytime you’re craving a sweet treat!
Ingredients
Cookies:
- ½ cup unsalted butter (softened)
- ½ cup creamy peanut butter
- ½ cup granulated sugar (plus extra for rolling)
- ½ cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Topping:
- 24 Hershey’s Kisses (unwrapped)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cream Ingredients: In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Shape Dough: Scoop and roll dough into 1-inch balls, then roll each in granulated sugar. Place on the prepared baking sheet about 2 inches apart.
- Bake: Bake for 8–10 minutes, until the edges are lightly golden.
- Add Kisses: Immediately press a Hershey’s Kiss into the center of each cookie while they’re still warm.
- Cool: Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Make sure the cookies are warm, not hot, when adding the chocolate so it sets without melting too much.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
