Peanut Butter Blossoms recipe are one of those classic holiday treats that never lose their charm. Soft, tender, melt-in-your-mouth peanut butter cookies rolled in sugar and topped with a shiny Hershey’s Kiss there’s just something magical about them.
Table of Contents
Table of Contents
Whether you’re baking for Christmas cookie exchanges, filling gift tins, or simply wanting a nostalgic dessert, this Peanut Butter Blossoms recipe delivers dependable results every time. This variation keeps everything you love about the original but brings a refreshed explanation, extra helpful detail, and updated baking notes to ensure your cookies stay perfectly soft and moist.
Why You’ll Love These Peanut Butter Blossoms recipe
This recipe is built on pantry-friendly ingredients, quick prep, and a texture that stays soft for days. The balance of creamy peanut butter and rich chocolate is what makes Peanut Butter Blossom Cookies Yummly favorites year after year.
These cookies bake up beautifully puffy, crackly around the edges, and irresistibly aromatic. Best of all, they’re easy enough for beginners and foolproof for holiday marathon bakers.
Ingredients You’ll Need
¾ cup creamy peanut butter
½ cup unsalted butter, softened
½ cup granulated sugar (plus extra for rolling)
½ cup packed light brown sugar
¼ teaspoon salt
1 large egg, room temperature
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ teaspoon baking soda
36 Hershey’s chocolate kisses, unwrapped
How to Make Peanut Butter Blossoms recipe
- Preheat your oven to 375°F and line cookie sheets with parchment paper so the cookies bake evenly and release effortlessly.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the peanut butter, butter, both sugars, and salt. Beat on medium until smooth and creamy.
- Add the egg and vanilla extract, then continue mixing until the batter becomes fluffy and well blended.
- Add the flour and baking soda and mix on low speed only until the dough comes together. Overmixing can create dry cookies.
- Scoop the dough into 1-inch balls, roll each one in granulated sugar, and space them 2 inches apart on the prepared pans.
- Bake the cookies for 8–10 minutes, or until the tops appear puffed and lightly cracked. The bottoms should barely start turning golden.
- Working quickly, press a chocolate kiss into the center of each cookie. The warm cookies will gently crack around the chocolate this is exactly what you want.
- Allow the cookies to cool completely on the baking sheet so the chocolate sets and the texture remains soft.
Tips for the Best Peanut Butter Blossoms
• Use a room-temperature egg for smoother mixing and consistent puffiness.
• Choose no-stir creamy peanut butter with stabilizers for the correct texture. Natural peanut butter often separates and results in crumbly cookies.
• For extra-moist Peanut Butter Blossoms, slightly underbake them. Removing the cookies when the centers look just set leads to the softest bite.
• Freeze Hershey’s Kisses for 10 minutes before baking if you bake in a warm kitchen. This keeps the chocolate from melting too much.
• Enlist helpers unwrapping chocolate kisses and rolling dough balls is an easy job for kids or holiday guests.
How to Store Peanut Butter Blossom Cookies
Keep cookies in an airtight container at room temperature for up to 1 week. The peanut butter base helps the cookies stay soft and moist. For longer storage, freeze baked cookies for up to 2 months. When freezing, separate layers with parchment to protect the chocolate kisses from smudging.
Can I Freeze the Dough?
Yes, shape the dough into balls, toss in sugar, and freeze on a sheet pan until firm. Transfer to a freezer bag and bake from frozen, adding 1–2 minutes to the bake time. Press the chocolate kisses into the warm cookies right after baking.
Troubleshooting Softness, Cracks & Shape
• Cookies spreading too much: The butter may have been too soft. Chill dough for 20 minutes before rolling.
• Cookies not cracking: They may be slightly underbaked. Add 1 extra minute next time.
• Dry texture: Typically caused by too much flour. Measure using a kitchen scale or lightly spoon and level.
• Chocolate melting too much: Freeze the chocolates or move baked cookies to a cooler room.
Flavor Variations
• Sparkling Sugar Blossoms: Roll in sanding sugar for shimmer.
• Dark Chocolate Kisses: Swap the classic milk chocolate for deeper flavor.
• Striped “Hugs” Blossoms: Use Hershey’s Hugs for a festive marbled look.
• Peanut-Free Version: Use sunflower seed butter for a school-safe alternative texture may vary slightly.
Serving Ideas
These cookies shine on Christmas cookie platters, dessert boards, and holiday brunch menus. Pair with hot cocoa, coffee, or a glass of cold milk. They also pack beautifully for handmade gifts and cookie exchanges.
Printable Recipe Card
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 36 cookies
Calories: 121 kcal
Author: John Kanell
Ingredients
¾ cup creamy peanut butter
½ cup unsalted butter, softened
½ cup granulated sugar + extra for rolling
½ cup light brown sugar
¼ teaspoon salt
1 large egg, room temperature
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ teaspoon baking soda
36 Hershey’s chocolate kisses
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment.
- Cream peanut butter, unsalted butter, both sugars, and salt until smooth.
- Beat in the egg and vanilla.
- Add flour and baking soda; mix on low until just combined.
- Roll dough into 1-inch balls and coat with sugar.
- Bake 8–10 minutes until puffy and cracked.
- Press a chocolate kiss into each warm cookie.
- Cool fully on the pan before serving or storing.
Notes
• Use room-temperature ingredients for the best texture.
• Measure flour accurately for moist cookies.
• Freeze chocolate kisses before adding if you’re worried about melting.
• Store in an airtight container to keep cookies soft.
Nutrition
Calories: 121 | Carbs: 14g | Fat: 7g | Protein: 2g | Saturated Fat: 3g | Sugar: 9g | Sodium: 62mg | Fiber: 1g
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