Peanut Butter Blossoms Recipe
Introduction
Peanut Butter Blossoms are a classic cookie favorite featuring a soft, peanut buttery base crowned with a melty Hershey’s Kiss. Perfectly sweet and irresistible, these treats are ideal for holidays, parties, or any time you crave a comforting homemade cookie.
Ingredients
- 1/2 cup butter (1 stick)
- 1/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 1 cup peanut butter (not natural peanut butter)
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup granulated sugar (for rolling)
- 40 Hershey’s Kisses (about half an 11 ounce package)
Instructions
- Step 1: Place the Hershey’s Kisses in the freezer to chill. This helps them hold their shape when pressed into the cookies later.
- Step 2: In a large bowl or stand mixer, beat the butter until smooth and creamy, scraping the bowl’s sides as needed.
- Step 3: Add 1/4 cup granulated sugar and 3/4 cup packed brown sugar. Beat well until the mixture is fluffy with no butter chunks.
- Step 4: Mix in 1 cup peanut butter until fully combined.
- Step 5: Add the egg and 1 1/2 teaspoons vanilla extract and beat until smooth.
- Step 6: Spoon the flour into the bowl but do not mix yet. Sprinkle the baking soda and salt on top. Use a spoon or teaspoon to combine the dry ingredients lightly.
- Step 7: Turn the mixer on to blend the dry ingredients into the dough. Stop when the dough just comes together and no flour streaks remain. Avoid overmixing to keep cookies tender.
- Step 8: Cover and chill the dough for 15 minutes to 1 hour, or up to 2 days for convenience.
- Step 9: Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone mats. Pour 1/2 cup granulated sugar into a bowl.
- Step 10: Shape dough into 1-inch balls using a cookie scoop or your hands.
- Step 11: Roll each ball in granulated sugar and arrange on prepared baking sheets. Place cookies close together as they don’t spread much.
- Step 12: Bake for 8–10 minutes until edges are set and the centers appear matte, not shiny.
- Step 13: While the cookies bake, unwrap the chilled Hershey’s Kisses and return them to the freezer.
- Step 14: Remove cookies from the oven and immediately press a frozen Hershey’s Kiss into the center of each cookie; the edges will crack slightly.
- Step 15: Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. The chocolate will soften but keep its shape.
- Step 16: Enjoy these cookies warm with milk for the best experience!
Tips & Variations
- Using chilled Hershey’s Kisses ensures they don’t melt too quickly and fall off the cookies.
- Substitute creamy peanut butter with crunchy for added texture.
- Try rolling the dough balls in colored sugar for festive occasions.
- Make smaller cookies for bite-sized treats; just reduce baking time slightly.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep the Hershey’s Kiss firm, avoid excessive warmth. You can also freeze baked cookies for up to 3 months—thaw at room temperature before serving. Reheat briefly if you like them warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use natural peanut butter for these cookies?
Natural peanut butter contains more oil and less stabilizer, which can affect the dough texture and spreading. It’s best to use regular creamy peanut butter for the best results.
Why do the cookies crack when I press in the Hershey’s Kiss?
The cracking edges are a signature look for Peanut Butter Blossoms. It happens because the dough sets during baking and cracks slightly when the cool chocolate is pressed in while the cookie is still warm.
PrintPeanut Butter Blossoms Recipe
Peanut Butter Blossoms are classic, soft and chewy peanut butter cookies topped with a melting Hershey’s Kiss candy. These delightful treats combine rich peanut butter flavor with a sweet chocolate center, offering a perfect balance of taste and texture. Ideal for holidays, parties, or a comforting homemade snack, these cookies are easy to prepare and always a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 40 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 1/2 cup butter (1 stick)
- 1/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup peanut butter (not natural, preferably Jif)
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
For Rolling
- 1/2 cup granulated sugar
Topping
- 40 Hershey’s Kisses (about half an 11-ounce package)
Instructions
- Freeze Hershey’s Kisses: Place the Hershey’s Kisses in the freezer to chill. This helps them keep their shape when pressed into the hot cookies.
- Cream Butter: In a large bowl or stand mixer, beat the butter until smooth and creamy, scraping the sides regularly.
- Add Sugars: Add 1/4 cup granulated sugar and 3/4 cup packed brown sugar to the butter. Beat well until fluffy and no clumps of butter remain.
- Mix in Peanut Butter: Add 1 cup peanut butter (preferably Jif) and beat until well combined with the butter-sugar mixture.
- Add Egg and Vanilla: Incorporate 1 large egg and 1 1/2 teaspoons vanilla extract, beating until combined.
- Combine Dry Ingredients: Sprinkle 1 1/2 cups all-purpose flour over the mixture but do not stir in yet. Add 1 teaspoon baking soda and 1/4 teaspoon kosher salt on top of the flour. Stir the dry ingredients together lightly.
- Mix Dough: Turn the mixer on and mix the dry ingredients into the wet until the dough barely comes together and no flour streaks remain. Avoid over mixing to prevent tough cookies. Scrape bowl sides and bottom as needed.
- Chill Dough: Cover the dough and refrigerate for 15 minutes up to 1 hour, or up to 2 days for best flavor development and easier handling.
- Preheat Oven and Prepare Baking Sheets: Set the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Pour 1/2 cup granulated sugar into a bowl for rolling the cookie dough balls.
- Form Dough Balls: Using a cookie scoop or your hands, shape the dough into 1-inch balls.
- Roll in Sugar: Roll each dough ball in granulated sugar to coat evenly. Place the coated balls onto the prepared baking sheets, spacing them close together since the cookies don’t spread much.
- Bake Cookies: Bake at 350°F for 8-10 minutes. The cookies are ready when edges are set and the centers are matte, not shiny. They should be plump mounds rather than flat.
- Freeze Hershey’s Kisses Again: While baking, unwrap the Kisses and return them to the freezer until ready to use.
- Press Kisses onto Cookies: Remove the cookies from the oven and immediately press one frozen Hershey’s Kiss into the center of each cookie. The edges of the cookie should crack slightly around the chocolate.
- Cool Cookies: Let the cookies set on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely. The chocolate will soften and melt but keep its shape. Refrigerate or freeze the pan if you want to cool them faster.
- Serve: Enjoy warm with a glass of milk, or store in an airtight container once fully cooled.
Notes
- Chilling the dough helps prevent spreading and enhances the flavors.
- Freezing the Hershey’s Kisses before placing on cookies prevents them from melting too quickly and falling off.
- Do not overmix the dough to keep cookies tender.
- You can prepare dough up to 2 days in advance and keep refrigerated.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: peanut butter blossoms, peanut butter cookies, Hershey’s Kisses cookies, holiday cookies, easy peanut butter cookies
