If you love classic cookies that combine sweet and salty in the most delightful way, I’ve got just the thing for you. The Peanut Butter Blossoms Recipe is an absolute favorite in my kitchen because it brings together that creamy peanut butter goodness with a chocolate kiss right on top — how can you resist? Whether you’re baking for a holiday, a party, or just a cozy night in, these cookies are sure to steal the show and become a fast family favorite.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The combination of peanut butter and chocolate creates a nostalgic yet irresistible taste.
- Easy to Make: You’ll find the steps straightforward—no fancy techniques needed, which is perfect even if you’re new to baking.
- Soft and Chewy Texture: These cookies come out tender with just the right amount of chew, making them an instant crowd-pleaser.
- Great for Any Occasion: Whether it’s a holiday treat or an after-school snack, these cookies fit the bill.
Ingredients You’ll Need
Gathering the right ingredients is half the fun, and the simple pantry staples in this Peanut Butter Blossoms Recipe come together to make a cookie that’s truly special. Each ingredient plays its role in creating balance and texture.
- Creamy peanut butter: Choose a good quality, smooth peanut butter for that rich flavor and creamy texture that melts into the cookie.
- Unsalted butter: Softened butter helps with the perfect blend and makes your cookies melt-in-your-mouth tender.
- Granulated sugar: Some go into the dough, and a little extra for rolling adds a nice sparkle and slight crunch.
- Light brown sugar: Offers moisture and a subtle caramel flavor that deepens the cookie’s taste.
- Salt: Just a pinch to balance the sweetness and enhance the peanut butter’s flavor.
- Large egg: Room temperature eggs make sure the dough binds well and rises properly.
- Vanilla extract: A splash to brighten the whole cookie, adding warmth.
- All-purpose flour: Provides structure without weighing down the cookie.
- Baking soda: This leavens the dough to help your cookies puff up just right.
- Hershey’s chocolate kisses (unwrapped): The iconic finishing touch – melty, sweet, and perfectly centered.
Variations
One of the things I love about the Peanut Butter Blossoms Recipe is how easy it is to make it your own. I’ve tried a few twists over the years and each brought something fun to the table.
- Mixing Nutty Flavors: Sometimes I swap creamy peanut butter for chunky to add a bit of crunch, which my kids absolutely love.
- Use Dark Chocolate Kisses: If you’re a dark chocolate fan, replace the classic milk chocolate Hershey’s kisses with dark ones for a richer, slightly bitter contrast.
- Gluten-Free Version: I’ve swapped all-purpose flour for a gluten-free baking blend with great results—your cookies stay tender and satisfying.
- Mini Size: For parties, I roll smaller cookies and bake for a little less time, creating perfect bite-sized treats that disappear fast.
How to Make Peanut Butter Blossoms Recipe
Step 1: Cream together the base
Start by heating your oven to 375°F and lining cookie sheets with parchment paper for easy cleanup. Then, grab a large bowl or your stand mixer fitted with the paddle attachment. Mix the peanut butter, softened butter, granulated sugar, brown sugar, and salt together on medium speed until smooth and creamy. I like to stop and scrape the bowl occasionally to make sure everything blends evenly – no lumps allowed here!
Step 2: Add egg and vanilla, then combine dry ingredients
Beat in the egg and vanilla until fully incorporated – this helps your dough bind and flavors shine. Then, on low speed, add the flour and baking soda just until you no longer see flour streaks. Overmixing here will make your cookies tough, so I always remind myself to stop as soon as it comes together.
Step 3: Shape and sugar-coat the cookies
Scoop the dough into 1-inch balls using a cookie scoop or your hands. Roll each ball generously in extra granulated sugar—this step adds a delightful sparkle and a little crunch. Place them 2 inches apart on your prepared baking sheets to give them room to puff up and spread.
Step 4: Bake and add chocolate kisses
Bake for about 8 to 10 minutes, until the cookies look puffy and cracked and you see the bottom edges turning golden brown. Right when they come out of the oven, gently press a Hershey’s chocolate kiss into the center of each cookie. Don’t worry if the cookies crack here—that’s totally normal and part of the charm!
Step 5: Cool and enjoy
Let the cookies cool completely on the baking sheet so the chocolate sets up nicely. After that, they’re ready to serve or store. I usually nibble on a few warm ones because that melty chocolate is just irresistible.
Pro Tips for Making Peanut Butter Blossoms Recipe
- Use Room Temperature Ingredients: Softened butter and room-temp egg mix more evenly, giving you a smoother dough and better texture.
- Don’t Skip the Sugar Roll: Rolling the dough balls in granulated sugar before baking adds a slight crunch and pretty sparkle that makes these cookies pop.
- Press Kisses While Warm: Adding the chocolate kiss immediately after baking helps it stick perfectly without melting into a mess.
- Watch Your Bake Time Closely: Cookies can go from perfect to overdone very quickly—pull them when edges just start to brown for soft, chewy cookies.
How to Serve Peanut Butter Blossoms Recipe
Garnishes
I usually keep these cookies simple because they’re so flavorful on their own, but sometimes I dust a little powdered sugar on top for a festive touch. For holidays, you can swap the classic chocolate kisses for seasonal shapes like red and green chocolate drops or white chocolate buttons.
Side Dishes
Peanut Butter Blossoms pair beautifully with a cold glass of milk or a steaming cup of coffee. For parties, I like pairing them with a cheesecake or fruit platter to balance the sweet richness with fresh flavors.
Creative Ways to Present
One year, I arranged these cookies in a wreath shape on a large platter for a holiday gathering — placed a few sprigs of fresh holly and cranberries around, and it instantly became a showstopper centerpiece. You can also stack them in bakery boxes lined with tissue paper for gifting friends and neighbors.
Make Ahead and Storage
Storing Leftovers
I store leftover Peanut Butter Blossoms in an airtight container at room temperature. They typically stay perfect for up to a week—the cookies stay soft, and the chocolate remains nicely set without getting too hard.
Freezing
Freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. When you want them, just thaw at room temperature — they taste just like fresh out of the oven, which is a huge win for last-minute guests.
Reheating
If you want that fresh-baked warmth, I pop a couple of cookies in the microwave for about 10 seconds or a quick 2-minute warm-up in a 300°F oven. The chocolate melts again beautifully and the cookie softens just right.
FAQs
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Can I use natural peanut butter for Peanut Butter Blossoms Recipe?
Natural peanut butter tends to be oilier and less stable in baked goods, which can sometimes affect the cookie’s texture. I recommend sticking with creamy, homogenized peanut butter to get the right consistency and flavor balance.
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Why do my Peanut Butter Blossoms crack when baking?
Cracking is actually part of the charm! It happens because the dough expands and puffs up during baking. It’s perfectly normal and doesn’t affect taste or texture. In fact, those cracks are what make space for the chocolate kiss to nestle in beautifully.
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How do I prevent Peanut Butter Blossoms from spreading too much?
Make sure your butter is softened but not melted, and chill your dough briefly if your kitchen is warm. Rolling the dough balls a bit tighter and spacing them properly on the cookie sheet also helps maintain their shape.
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Can I bake these cookies ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 48 hours before baking, or bake the cookies and store them ready to go. They’ll taste just as fresh and delicious when you serve them.
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What can I substitute for Hershey’s chocolate kisses?
If you don’t have Hershey’s kisses on hand, small chocolate chips or mini peanut butter cups work great too. Just press them into the cookie while it’s warm to let them stick.
Final Thoughts
I absolutely love how the Peanut Butter Blossoms Recipe turns out every single time—it’s just the right combo of chewy cookie and melty chocolate that people can’t get enough of. When I first made these with my kids, their eyes lit up and they begged for “just one more.” I’m sharing this recipe with you because it’s easy, fun, and downright delicious. Trust me, once you try making these, you’ll find yourself reaching for the tin again and again, whether it’s a special occasion or just a sweet moment to enjoy.
Print
Peanut Butter Blossoms Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Peanut Butter Blossoms are classic, tender, and moist cookies featuring a soft peanut butter base topped with a delicious Hershey’s chocolate kiss. These cookies are sweet, easy to make, and perfect for holiday treats or any time you crave a nostalgic, peanut butter and chocolate combo.
Ingredients
Cookie Dough
- ¾ cup creamy peanut butter (188g)
- ½ cup unsalted butter, softened (113g)
- ½ cup granulated sugar (100g), plus more for rolling
- ½ cup packed light brown sugar (110g)
- ¼ teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour (180g)
- ½ teaspoon baking soda
Topping
- 36 Hershey’s chocolate kisses, unwrapped
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Ingredients: In a large mixing bowl or stand mixer fitted with the paddle attachment, combine the peanut butter, softened unsalted butter, granulated sugar, brown sugar, and salt. Beat on medium speed until the mixture is well combined and creamy.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture. Beat again until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
- Combine Dry Ingredients: Add the all-purpose flour and baking soda to the wet ingredients. Beat on low speed just until the flour is incorporated and the dough forms. Avoid overmixing to keep cookies tender.
- Form Dough Balls: Scoop the dough and roll into 1-inch balls. Optionally, roll each ball in granulated sugar for a sweet, sparkly coating.
- Arrange on Cookie Sheet: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 8 to 10 minutes, until the cookies appear puffy and cracked and the bottoms start to turn golden brown.
- Add Chocolate Kisses: Immediately upon removing the cookies from the oven, press one Hershey’s chocolate kiss into the center of each cookie. The cookies will crack, which is expected and part of the classic look.
- Cool and Set: Allow the cookies to cool completely on the baking sheet so the chocolate can set properly. Once cool, serve or store in an airtight container for up to 1 week.
Notes
- This recipe yields tender, moist, and perfectly sweet peanut butter blossoms.
- The iconic cracked look of the cookies is normal and makes the cookies more attractive.
- Rolling dough balls in extra granulated sugar adds a nice crunch and sparkle.
- Use room temperature egg to help ingredients combine more evenly.
- Store cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 121 kcal
- Sugar: 9 g
- Sodium: 62 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 13 mg
