January 24, 2024
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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Experience the magic of peanut butter blossoms, a classic cookie recipe that pairs the comforting taste of peanut butter with the indulgence of chocolate kisses. These delicious cookies are soft on the inside with the perfect crunch from the crisp edges and sanding sugar.
Peanut Butter Blossoms Ingredients
Peanut butter is the star of our blossom cookies, adding a rich, nutty flavor that pairs perfectly with the chocolate kisses.
The sanding sugar adds a sweet coating to our cookies before they’re baked.
The Hershey’s chocolate kisses are the perfect finish to our peanut butter blossoms, adding a burst of chocolatey goodness.
Here are the ingredients you’ll need:
- 1⅓ cups of all-purpose flour, spooned and leveled
- ¾ teaspoon of baking powder
- ½ teaspoon of baking soda
- ½ teaspoon of kosher salt
- ½ cup of salted sweet cream butter, softened
- ½ cup of creamy peanut butter (your favorite brand, I used Reese’s brand)
- ½ cup of granulated sugar
- ½ cup of dark brown sugar, packed
- 1 teaspoon of pure vanilla extract
- 1 large egg, room temperature
- ⅓ cup of sanding sugar -or- granulated sugar
- 24 unwrapped Hershey’s chocolate kisses
Substitutions And Additions
CREAMY PEANUT BUTTER: If you prefer a bit of crunch in your peanut butter kiss cookies, you can substitute creamy peanut butter with chunky peanut butter.
HERSHEY’S CHOCOLATE KISSES: Feel free to experiment with different varieties of Hershey’s Kisses. Seasonal varieties can add a festive touch to your cookies.
DARK BROWN SUGAR: If you prefer a less molasses-heavy flavor, you can substitute dark brown sugar with light brown sugar in this great recipe.
How To Make This Peanut Butter Blossoms Recipe
Creating peanut butter blossoms is a fun experience, filled with the sweet aroma of baking cookies. Let’s walk through the process step by step.
OUR RECIPE DEVELOPER SAYS
Ensure your butter is softened and your egg is at room temperature for the best results.
STEP ONE: Add the flour, baking powder, baking soda, and kosher salt to a medium bowl. Whisk to combine.
STEP TWO: Beat together the softened butter and peanut butter for 1-1½ minutes until smooth.
You can do this using the bowl of a stand mixer or a large bowl and a hand mixer, on medium-high speed.
STEP THREE: Add the granulated and dark brown sugars and continue to mix for another 1-1½ minutes.
STEP FOUR: Add the vanilla and egg, mix just until incorporated, and no yellow streaks remain.
STEP FIVE: Add the flour mixture and mix just until combined.
Cover and chill the peanut butter cookie dough in the refrigerator for 30 minutes.
STEP SIX: Preheat the oven to 375°F. Line two baking sheets with parchment paper.
STEP SEVEN: Add the sanding sugar or granulated sugar to a small bowl.
PRO TIP:
You can place the unwrapped kisses in the freezer for ten minutes before placing them in the center of the baked cookies. This should keep the chocolate from completely melting.
STEP EIGHT: Use a 1½ tablespoon cookie scoop to scoop the cookie dough. Roll into a ball.
Roll the cookie dough ball in the sugar. Place on the cookie sheet.
Repeat the steps, spacing the cookie dough balls two inches apart.
Bake for 10-12 minutes, until just golden brown around the edges. Remove from the oven and allow the cookies to rest on the baking sheet for two to three minutes.
Press a chocolate kiss into the center of each cookie before transferring it to a wire rack to cool completely.
PRO TIP:
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.
How To Serve
Peanut butter blossom cookies are a versatile treat that can be served in a variety of ways.
Enjoy them as a sweet snack with a cup of coffee or tea, or serve them as a dessert after a meal.
They’re also a great addition to a cookie platter for a cookie exchange during the holiday season.
For a fun twist, try serving your peanut butter blossoms with a scoop of vanilla ice cream. The creaminess of the ice cream pairs perfectly with the rich, nutty flavor of the cookies.
For more classic cookie recipes we think you would enjoy, don’t forget to check out our gingersnap cookies and oatmeal chocolate chip cookies.
MORE COOKIE RECIPES
Storage
Peanut butter blossoms are as easy to store as they are to make. Here’s how to keep them fresh for as long as possible.
MAKE AHEAD: You can prepare the dough for these cookies ahead of time.
Simply follow the recipe up to the point of chilling the dough, then cover and keep it in the refrigerator until you’re ready to bake.
IN THE FRIDGE: Once baked, peanut butter blossoms can be stored in an airtight container at room temperature for up to five days.
IN THE FREEZER: If you want to keep your cookies longer, you can freeze them. Place the cooled cookies in a freezer-safe container and freeze for up to two months.
When you’re ready to enjoy them, allow the cookies to thaw overnight at room temperature.
Why We Love This Recipe
Peanut butter blossoms are more than just a cookie – they’re a celebration of sweet, simple pleasures.
FLAVOR: The combination of creamy peanut butter and rich chocolate is a match made in heaven. Each bite is a delightful balance of sweet and salty flavors.
EASY: Despite their impressive appearance, peanut butter blossoms are surprisingly easy to make. The chewy peanut butter cookie recipe is straightforward, and the dough is a breeze to work with.
Peanut butter blossoms are a delightful treat that brings together the comforting taste of peanut butter with the indulgence of chocolate. With their easy preparation and crowd-pleasing peanut butter flavor, it’s no wonder that these cookies are a beloved recipe in many households.
Frequently Asked Questions
Can I use natural peanut butter in this recipe?
It’s best to use traditional creamy peanut butter in this recipe, as natural peanut butter can make the dough too oily.
Can I freeze the cookie dough for later use?
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.
How can I prevent the Hershey kisses from melting?
You can place the unwrapped kisses in the freezer for ten minutes before placing them in the center of the baked cookies. This should keep the chocolate kiss candy from completely melting.
Can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to check the other ingredients to ensure they’re also gluten-free.
Can I use a different type of chocolate for the topping?
You can use any type of chocolate you prefer for this classic recipe. Just keep in mind that the size and shape of the chocolate may affect the final appearance of the cookies.
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Peanut Butter Blossoms
These soft peanut butter blossoms have a rich peanut butter flavor and topped with a decadent Hershey kiss.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings 24
Ingredients
- 1⅓ cups all-purpose flour, spooned and leveled
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup salted sweet cream butter, softened
- ½ cup creamy peanut butter, your favorite brand (I used Reese’s brand)
- ½ cup granulated sugar
- ½ cup dark brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 large egg, room temperature
- ⅓ cup sanding sugar, or granulated sugar
- 24 unwrapped Hershey’s chocolate kisses
Instructions
- Add the flour, baking powder, baking soda, and kosher salt to a medium-sized mixing bowl. Whisk to combine.
- Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat together the softened butter and peanut butter for 1-1½ minutes until smooth.
- Add the granulated and dark brown sugars and continue to mix for another 1-1½ minutes.
- Add the vanilla and egg, mix just until incorporated, and no yellow streaks remain.
- Add the flour mixture and mix just until combined. Cover and chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- Add the sanding sugar or granulated sugar to a small shallow bowl.
- Use a 1½ tablespoon cookie scoop to scoop the cookie dough. Roll into a ball. Roll the cookie dough ball in the sugar. Place on the cookie sheet. Repeat the steps, spacing the dough balls 2 inches apart. Bake for 10-12 minutes, until just golden around the edges. Remove from the oven and allow the cookies to rest on the baking sheet for 2-3 minutes. Press a chocolate kiss into the center of the cookie before transferring it to a cooling rack to cool completely.
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: 162kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 133mg | Potassium: 61mg | Fiber: 1g | Sugar: 15g | Vitamin A: 129IU | Calcium: 24mg | Iron: 1mg
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