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Review RecipePeanut Butter Blossoms
These soft peanut butter blossoms have a rich peanut butter flavor and topped with a decadent Hershey kiss.
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These Peanut Butter Blossom Cookies are everything we love about old-fashioned baking—simple, nostalgic, and seriously delicious. Our recipe delivers soft and chewy peanut butter cookies , rolled in sugar for a little sparkle, then topped with a Hershey kiss. They’re a classic cookie that’s as perfect for holiday trays as it is for random Tuesday cravings.
Ingredients Overview: Peanut Butter Blossom Cookies
Ingredients You’ll Need
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup creamy peanut butter
- ½ cup unsalted butter
- ⅓ + ½ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 28 Hershey’s Kiss candies
Ingredient Substitutions
✨ You can substitute raw sugar for the granulated sugar used for rolling the cookie dough balls. Raw sugar adds a slight crunch to the exterior, giving the cookies a bit of extra texture.
🍫 If you’d like a twist on the classic flavor, swap the milk chocolate Hershey’s Kisses with dark chocolate or white chocolate Kisses.
🍯 For a slightly deeper molasses flavor, try dark brown sugar in place of light brown sugar.
🥜 Avoid substituting this recipe with natural peanut butter that separates, as it can affect the consistency and flavor.
Tips For Making These Peanut Butter Cookie Blossoms
🌡️ Temperatures Matter
Use room temp creamy peanut butter so it blends smoothly and bakes up evenly.
Chill the dough for at least an hour—cold dough = thick, perfectly shaped cookies. Keep dough balls chilled while the oven preheats to prevent spreading.
🍪 Roll Evenly For Uniform Cookies
Use a cookie scoop to portion the dough so every cookie bakes at the same rate and looks the same size.
✨ Roll In Sugar Right Before Baking
This gives the cookies their signature sparkle and a slight crunch on the outside. Don’t skip it!
If the sugar isn’t sticking to the dough, try rolling the dough balls in sugar immediately after shaping them. If you’re working in a dry environment, lightly dampening your hands before rolling the dough can help the sugar stick better.
🔥 Don’t Overbake
Bake until the edges are pale golden, the centers are set and the tops start to crack—don’t wait for them to look fully done. They’ll firm up as they cool so take them out before they are fully done. Overbake the peanut butter blossoms and they’ll turn hard, so keep a close eye.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
💋 Press in the kiss right after baking
Freeze the Kisses for 10 minutes so they hold their shape. Press into the cookies right out of the oven—warm enough to stick, but not melt into a puddle. Then let the cookies cool on the tray before moving.
How To Serve PB Blossoms
These cookies are best served at room temperature once the chocolate has set. Great for cookie platters, lunchbox treats, or paired with a cold glass of milk or hot coffee.
How to Store
Store in an airtight container at room temperature for up to five days. To keep them extra soft, toss a slice of bread into the container—the cookies will absorb the moisture and stay chewy.
❄️ Can You Freeze Them?
Yes! You can freeze the baked cookies (once fully cooled) for up to two months. Let them sit at room temperature in a sealed container for about one hour.
MAKE AHEAD: In addition, you can freeze the cookie dough. Simply roll the dough into balls, place on a baking sheet, and freeze until solid. Then transfer the dough balls to a freezer bag and freeze for up to three months.
Why This Recipe Is The Best
- Chilled Dough for Perfect Shape: Chilling the dough is a key step that helps these cookies hold their shape and texture, resulting in a thick, tender peanut butter cookie that doesn’t spread too much.
- Frozen Hershey’s Kisses for Easy Handling: By using frozen Hershey’s Kisses, we make sure they hold their shape and stay in place, giving you that classic look with minimal effort.
- Perfect for Holiday Baking and Sharing: This recipe is designed for the holiday season, making it ideal for cookie trays, exchanges, or simply sharing with friends and family.
More Peanut Butter Cookies
- No Bake Peanut Butter Cookie Recipe
- Chocolate Peanut Butter Cookie Recipe
- 3 Ingredient Peanut Butter Cookie Recipe
- Peanut Butter Thumbprint Cookie Recipe
- Peanut Butter Oatmeal Cookie Recipe
Peanut Butter Blossoms
These soft peanut butter blossoms have a rich peanut butter flavor and topped with a decadent Hershey kiss.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings 28
Ingredients
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup creamy peanut butter JIF brand used
- ½ cup unsalted butter very soft room temperature
- ⅓ + ½ cup granulated sugar (⅓ cup for the cookie dough and ½ cup for rolling the cookie dough balls in to coat)
- ⅓ cup light brown sugar packed
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 28 Hershey’s Kiss candies unwrapped and frozen
Instructions
- In a medium bowl add the all-purpose flour, baking soda and salt. Whisk together and set aside.
- In a large mixing bowl, add the creamy peanut butter, softened unsalted butter, ⅓ cup granulated sugar, and light brown sugar. Using a handheld mixer on medium speed, beat until fully combined and smooth.
- Add the large egg and vanilla extract to the large mixing bowl. Beat again until the egg is fully incorporated and the mixture is smooth.
- Add the dry ingredients to the bowl of wet ingredients and mix on low speed just until combined. Be sure to scrape the sides, and bottom, of the bowl as needed to ensure the cookie dough is evenly combined.
- Cover the mixing bowl with plastic wrap and refrigerate the peanut butter cookie dough for at least 1 hour, or up to 2 days.
- Once the cookie dough has chilled, line two large baking sheets with parchment paper. Set aside.
- Add the remaining ½ cup granulated sugar to a small bowl.
- Using a 1 ½ tablespoon-sized cookie scoop, scoop out a level amount of peanut butter cookie dough and gently roll it in the palm of your hand to create a smooth ball. Roll the cookie dough ball in the bowl of granulated sugar, then place it onto one of the prepared baking sheets. Repeat until all the cookies have been rolled in the granulated sugar and placed on the prepared baking sheets.
- Preheat oven to 350* F. Place the prepared cookie dough balls in the refrigerator to stay chilled while the oven preheats. This will help keep the cookies from spreading too much when baked.
- Place 9-12 prepared cookie dough balls, 2 inches apart, onto one of the prepared baking sheets. Bake the peanut butter blossom cookies in the center of the oven for 10-12 minutes, or just until pale golden brown around the edges and the centers are set. The cookies will start to have a cracked look to them from the sugar coating.
- Remove the baked cookies from the oven. Gently press a frozen Hershey’s Kiss candy into the center of each cookie.
- Allow the peanut butter blossom cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely at room temperature.
- Repeat steps 10 and 11 until all the cookies have baked and cooled.
Notes
- Ensure your butter is softened and your egg is at room temperature for the best results.
- You can place the unwrapped kisses in the freezer for 10 minutes before placing them in the center of the baked cookies. This should keep the chocolate from completely melting.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
Nutrition
Calories: 130kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 108mg | Potassium: 53mg | Fiber: 1g | Sugar: 6g | Vitamin A: 110IU | Calcium: 18mg | Iron: 1mg
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Comments
CATHY says
Ezxellent recipes
Brianna Zamora says
Delicious and easy to make. I do not bake, at all, and I didn’t mess these up, so they’re definitely easy. Everyone loved them!