Peanut butter blossoms are exceptionally soft and chewy.
And they're made even more special with that melt-in-your-mouth chocolate kiss at the center.
Some call them peanut butter kiss cookies, others refer to them as peanut butter blossoms. No matter what, they're delicious!
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I mean… who can resist the sweet and salty combination of chocolate and peanut butter? Not me!
They're a staple at nearly every holiday get-together. But don't let that keep you from enjoying these classic cookies all year long.
Especially since these soft, peanut buttery delights are super easy to make!
Ingredients
You can make these delectable cookies with six simple ingredients:
- Sugars. This recipe calls for brown sugar and granulated sugar for the best blend of sweetness and moisture.
- Peanut butter. Use creamy peanut butter for the best texture.
- Eggs. Eggs add moisture and lightness and help the cookies rise.
- Flour. The base of the cookies, giving them structure.
- Baking Soda & Baking Powder. For a bit of lift so they're not too dense.
- Chocolate kisses. You'll add one chocolate kiss in the middle of each freshly baked cookie. You can stick to regular Hershey's Kisses or experiment with one of their other Hershey’s Kisses flavors.
How to Make Peanut Butter Blossoms
Making these cookies couldn't be simpler.
1. CREAM. Beat the butter and sugars until fluffy, then mix in the peanut butter, egg, and vanilla.
2. MIX. Add the dry ingredients and mix until just combined. Chill the dough.
3. PREP. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
4. BAKE. Portion the dough into 1-inch balls, roll in granulated sugar, then bake for approximately 8-10 minutes.
5. ADD. Remove the cookies from the oven. Before they cool fully, press a chocolate kiss into the center of each one.
Let the cookies finish cooling, then serve and enjoy!
Tips & Tricks to Make the Best Peanut Butter Blossoms
Remember these tips while baking:
- Don't substitute different sugars. Brown sugar adds moisture and chewiness, and the white sugar sweetens the recipe. The result? A nice thick, sweet, chewy cookie.
- Chill the dough. Pop it in the fridge for at least 30 minutes before forming the cookie dough balls. Doing so will help solidify the butter so that it's easier to scoop and shape. It also prevents the cookies from over-spreading.
- Unwrap and freeze the chocolate kisses while the cookies bake. That way, they won't melt as you press them into the hot cookies.
- Use 1-inch dough balls. This size provides the perfect cookie-to-kiss ratio. A small cookie scoop works perfectly for this.
- Store leftovers in an airtight container. These peanut butter blossom cookies will last for 5 to 7 days. Just be sure to store them in an airtight container or Ziploc bag. Place them on the counter, and watch them disappear.
- Make them pretty. For that extra sparkle and festive feel, roll your dough balls in granulated sugar, colored sugar, or sprinkles!
- Vary the kisses. Hershey’s Kisses come in a variety of flavors, so feel free to use whichever ones you like. Milk chocolate… Dark chocolate… White chocolate… You name it!
- Don’t wait too long before adding the kisses. Add them a couple of minutes after the cookies come out of the oven. The cookies will still be nice and soft. That'll give the chocolate time to melt and stick to the center.
- Keep an eye on the baking time. When it comes to baking cookies, there is no such thing as an accurate bake time. So, always pay more attention to how your cookies look instead of the timer. Once the edges turn lightly golden and the tops start to crack, they’re done.
- Don't crowd the cookies. Give the cookie dough balls enough space so they won’t spread into each other while they bake. A good amount would be 2 inches apart.
- Don't leave your cookies on the baking sheets. If you do, they'll continue to bake. Transfer the cookies onto a cooling rack to allow them to cool evenly.
- Don't place the second batch on a hot baking sheet. This will cause them to spread. When baking the second batch of cookies, either use a different baking sheet or let the first baking sheet cool first.
Peanut Butter Blossoms
24
servings10
minutes8
minutesIngredients
1/2 cup butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar (plus extra for rolling)
3/4 cup creamy peanut butter
1 egg, room temperature
1 teaspoon vanilla
1 1/2 cups all purpose flour
1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
24 hershey's kisses, unwrapped
Instructions
- In a large bowl, beat the butter and sugars with an electric mixer on medium speed until light and fluffy, about 4-5 minutes. Blend in the peanut butter, then scrape the bottom and sides of the bowl.
- Reduce the speed to low and blend in the egg and vanilla until combined.
- Add the flour, baking soda, baking powder, and salt. Mix by hand until a soft dough forms. Cover and chill for 30 minutes.
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Portion the dough into 1-inch balls and roll them in the extra sugar. Arrange on the baking sheets with 2 inches between them
- Bake for 8-10 minutes or until lightly golden at the edges. After removing from the oven, immediately press a Hershey's kiss in the center of each cookie.
- Let cool for 5 minutes before transferring to a wire rack. Enjoy!
35 Comments
How long can I leave cookie dough refrigerated before baking?
Can I double recipe?
I didn’t have Hershey kisses so I used mini chocolate peanut butter cups. Turned out great.
To my family, this recipe IS Christmas. We were not allowed to make this any other time of the year so that it was special. One of my favorite memories!!!
I made these as a child with my nephews. They won first place in the kids baking contest at the Timonium Fair in Maryland.
I like this cookie, it’s easy and tastes yummy.
Thank you for the reminder about these cookies, always love them, but haven’t made them for a long time. I saved your recipe to make this week, I have Hershey kissses and this will be a great way to use them.
I first received this receipt from my Grandmother. She used stars instead of kisses. I like them better, but are getting harder to find the stars.
This receipt will always be used at Christmas time.
Sounds yummy. I make them with only 1 cup of peanut butter, 1 egg and half cup of brown sugar and half cup of regular sugar.I make them every year for Christmas. They are delicious. I usually have to make a double batch.
One of my favorite cookies. My Mom used stars instead of kisses.
I love peanut butter cookies so I use more peanut butter in my recipe. I like to use equal amounts of brown sugar and granulated sugar. I use a half cup each. I also use a cup of peanut butter. Instead of unwrapping all the Hershey kisses I use small chocolate chips sprinkled on top. You can use any flavor you like.
when making these I always think of my granddaughter they ate her favorite making memories.
I make these every year as part of my Christmas cookie swap with my sister!! They also go in my my tins for giving to my neighbors. Always a hit and look pretty on a tray
Very easy to make and they are very tasty.
So good!!! Easy recipe with yummy results. I’ve added different types of “kisses” to change things up also
I am already being asked if I will make the PB blossoms around Christmas. It was my Mom’s favorite to give the Blossoms during Holidays so I continued on her behalf.
I love these cookies! As a toddler, I was once accused of chewing the chocolate kiss off the top of a dozen of them. Eye witnesses pointed to my chocolate smeared face and the decapitated cookies as proof. Guilty as charged.
My family’s all time favorite holiday cookie! These turn out perfect. Soft and creamy with that chocolate when they are still warm! Usually have to make 2 -3 batches to not run out!
These are a family favorite! They were so good that I tripled the recipe and wrote it on a card for Christmas baking. When we went camping this year, this is what the girls wanted. Pulled out the recipe, made the cookies, only to realize a little to late that this was a TRIPLE batch. No worries, they were eaten before any got to the freezer.
Love this recipe and follow exactly. Chilling dough is great idea and helps make them perfect. Make these several times a year and they are in my Christmas collection.