If you’re searching for the ultimate crowd-pleasing treat that combines the rich, creamy goodness of peanut butter with the sweet charm of chocolate, the Peanut Butter Blossoms Recipe is exactly what you need. This classic cookie is beloved for its soft, chewy texture and that iconic Hershey’s Kiss pressed right in the center, creating a perfect marriage of flavors in every bite. Perfect for holidays, gift-giving, or a cozy night in, these cookies have a nostalgic charm that never fades and an irresistible taste that keeps everyone coming back for more.
Ingredients You’ll Need
To make this Peanut Butter Blossoms Recipe, you’ll need some simple pantry staples that come together to create magic. Each ingredient plays an essential role—from giving the cookies their melt-in-your-mouth texture to balancing sweetness and adding that iconic peanut butter flavor.
- Unsalted Butter (1/2 cup, softened): Adds richness and a tender crumb to the cookies, making them wonderfully soft.
- Creamy Peanut Butter (1/2 cup): Provides that classic peanut butter flavor and moist texture that the cookie is famous for.
- Granulated Sugar (1/2 cup, plus extra for rolling): Sweetens the dough and creates a slight crisp on the cookie exterior when rolled.
- Brown Sugar (1/2 cup, packed): Adds moisture and a subtle depth of molasses flavor that keeps the cookies chewy.
- Large Egg (1): Binds everything together and contributes to the cookie’s structure.
- Vanilla Extract (1 teaspoon): Enhances the overall flavor with a warm, aromatic note.
- All-Purpose Flour (1 1/4 cups): The base ingredient that gives the dough structure and stability.
- Baking Soda (1/2 teaspoon): Helps the cookies rise slightly for a soft, puffed appearance.
- Salt (1/2 teaspoon): Balances sweetness and intensifies the peanut butter flavor.
- Hershey’s Kisses (24, unwrapped): The crowning glory that melts slightly into the cookie, adding a perfect touch of chocolate.
How to Make Peanut Butter Blossoms Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup effortless. Setting yourself up properly from the beginning makes all the difference!
Step 2: Cream the Butter and Sugars
In a large bowl, combine the softened butter, creamy peanut butter, granulated sugar, and brown sugar. Beat the mixture until it’s light and fluffy—this aeration is key to getting that soft, tender texture in your cookies. It’s where the magic really starts to happen.
Step 3: Add Egg and Vanilla
Beat in the egg until fully incorporated, then add the vanilla extract for that subtle fragrant lift. These two ingredients bring everything together and add moisture, helping the dough stick and bake perfectly.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures everything is well combined and evenly distributed, so your cookies rise uniformly and develop that classic flavor balance.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Stir until a soft dough forms—avoid overmixing here as it could make the cookies tough. This dough should feel silky and just a bit sticky, ready to be transformed into little balls of deliciousness.
Step 6: Roll, Coat, and Bake
Scoop out tablespoon-sized portions and roll them into neat balls. Then, roll each ball in extra granulated sugar to create a delicate, sparkling crust. Arrange them about 2 inches apart on your baking sheet to allow room for spreading. Bake for 8 to 10 minutes until the cookies are just starting to turn golden and puffed – soft is the goal here, not crunchy!
Step 7: Add the Hershey’s Kisses
When the cookies come out of the oven, immediately press one Hershey’s Kiss into the center of each warm cookie. The heat will gently soften the chocolate, melding it into the cookie for that signature look and flavor. Let them cool a bit on the pan before transferring them to a wire rack to finish cooling.
How to Serve Peanut Butter Blossoms Recipe
Garnishes
While these beauties are lovely just as they are, you can sprinkle a tiny pinch of flaky sea salt on top of the Hershey’s Kiss for an exciting sweet-and-salty twist. Chopped roasted peanuts add extra crunch and complement the peanut flavor wonderfully if you want a bit of texture.
Side Dishes
Serve these cookies alongside a cold glass of milk—it really is the ultimate pairing! They also go wonderfully with a scoop of vanilla ice cream or a warm mug of coffee or hot chocolate, perfect for cozying up on chilly days.
Creative Ways to Present
For festive occasions, arrange the Peanut Butter Blossoms Recipe on a beautiful platter with red and gold accents to make them pop. You can package them in cellophane bags tied with a ribbon for gifting. Another fun idea is to create cookie sandwiches by spreading a bit of chocolate ganache or peanut butter frosting between two cookies—pure indulgence!
Make Ahead and Storage
Storing Leftovers
Leftover cookies should be stored in an airtight container at room temperature to keep them soft and fresh, ideally eaten within a week. Placing a slice of bread in the container helps maintain moisture and prevents hardening.
Freezing
You can freeze baked cookies by arranging them in a single layer on a baking sheet, freezing until solid, then transferring to an airtight container or freezer bag. They keep well for up to 3 months and thaw quickly at room temperature.
Reheating
To enjoy that freshly baked warmth, pop the cookies in a microwave for about 10-15 seconds or warm them in a low oven (around 300°F) for 5 minutes. The chocolate will soften but won’t melt away, giving you that perfect gooey texture.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter adds a lovely texture contrast inside the cookie, but the classic creamy style makes for a more uniform, tender cookie texture.
What if I don’t have Hershey’s Kisses on hand?
You can substitute with any small chocolate candy like mini peanut butter cups, chocolate chips pressed into the center after baking, or even small squares of chocolate bars.
How do I prevent the cookies from spreading too much?
Make sure your butter and peanut butter are softened but not melted and chill the dough for 30 minutes before baking. Also, avoid pressing the Kisses in before baking to keep the shape intact.
Are these cookies suitable for freezing before baking?
Yes! You can freeze the cookie dough balls rolled in sugar on a baking sheet, then transfer them to a freezer bag. When ready, bake directly from frozen, adding an extra minute or two to the bake time.
Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure the blend contains xanthan gum for best texture results.
Final Thoughts
There is something truly special about the Peanut Butter Blossoms Recipe—it brings back warm memories and creates new ones, all wrapped up in a deliciously soft, chocolate-topped cookie. Whether you’re baking for the holidays, a gathering, or simply because you love peanut butter and chocolate, these cookies are guaranteed to delight. Go ahead, give this recipe a try and watch these little blossoms brighten up your day!
Print
Peanut Butter Blossoms Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Peanut Butter Blossoms are classic American holiday cookies featuring a soft peanut butter base topped with a signature Hershey’s Kiss. These sweet and chewy cookies bake up golden and are perfect for festive gatherings or an everyday treat.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar (plus more for rolling)
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Topping
- 24 Hershey’s Kisses, unwrapped
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, creamy peanut butter, 1/2 cup granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Mix Dry Ingredients into Wet: Gradually add the flour mixture into the wet peanut butter mixture, mixing until a soft dough forms without any streaks of flour.
- Form Dough Balls: Scoop tablespoon-sized portions of dough and roll each into a ball. Then roll each ball in granulated sugar to coat.
- Place on Baking Sheet: Arrange the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 8-10 minutes, or until the cookies are lightly golden and puffed but still soft in the center.
- Add Hershey’s Kisses: Immediately upon removing the cookies from the oven, press one unwrapped Hershey’s Kiss into the center of each warm cookie. The cookie will crack slightly around the edges, creating the signature look.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Do not overbake; the cookies should remain soft and chewy for best texture.
- For a twist, substitute Hershey’s Kisses with dark chocolate kisses or mini peanut butter cups.
- Rolling the dough balls in granulated sugar before baking gives a slight crunch and sparkle to the cookie exterior.
- Ensure butter is softened but not melted to achieve proper creaming.
