Peanut Butter Blossoms are a classic holiday cookie that you can enjoy year round! Deliciously easy peanut butter cookies are topped with chocolate Hershey’s Kisses for a flavor combination that nobody can resist. These cookies are quick and easy to make – in about thirty minutes you can be enjoying a batch in your own kitchen!
Why You’ll Love Peanut Butter Blossoms
When you want a tried and true cookie recipe, one that everyone will love, this easy Peanut Butter Blossom cookie recipe does the trick. The classic combo of chocolate and peanut butter is is always a huge hit!
What I Love:
- Quick and easy, you can whip up a batch of these cookies in about thirty minutes.
- Get creative, use different flavor Kisses, or even use Dove Promises or Reese’s Peanut Butter Cups on top of your cookies.
- While this recipe is quick, it yields four dozen cookies, making it a great option when baking for a crowd.
- If you don’t need all four dozen cookies you’re in luck, these cookies can be frozen up to two months.
- Perfect for holidays, they are wonderful for cookie exchanges or dessert trays.
From holiday cookie exchanges to after school snacks, Peanut Butter Blossoms are a long-time favorite cookie for good reason. A peanut butter packed cookie base becomes the perfect home for chocolatey Hershey’s Kisses.
Ingredients You’ll Need
This is a discussion about the ingredients. For the actual recipe with amounts, please see the recipe below.
- Flour – When measuring flour, make sure you give it a stir than spoon it into a measuring cup and level off. Do not measure flour by scooping it with the measuring cup as this results in too much flours as it compacts it.
- Baking soda – Double check the expiration date to make sure it’s still fresh.
- Salt – I prefer using sea salt or Kosher salt, but table salt works fine.
- Butter – Personally I prefer salted butter, but unsalted will work as well. Make sure it’s at room temperature.
- Peanut butter – Creamy peanut butter works best, but you can also use other creamy nut butters.
- Sugar – Sugar is added to the recipe, and the cookie dough balls are rolled in it prior to baking.
- Brown sugar – While I used light brown sugar, if dark is what you have on hand, that works as well.
- Egg – Use a large egg, and if possible bring it to room temperature prior to using.
- Milk – Whatever milk you keep on hand for drinking will work. Other options include half-and-half, oat milk or nut milk.
- Vanilla extract – Pure vanilla extract is always best.
- Nonstick spray (optional) – You can use non-stick cookie sheets, silicone baking mats or non-stick spray on your pans.
- Hershey’s Kisses – Get creative with the different flavor Kisses, you don’t have to stick to the traditional milk version. Make sure they are unwrapped.
How To Make Peanut Butter Blossoms
Step 1: Combine butter, peanut butter, 1/2 cup sugar and brown sugar in a bowl and cream together with an electric mixer for 2-3 minutes. Add in egg, milk and vanilla and beat with mixer to combine.
Step 2: Add in flour, baking soda and salt, and stir to combine ingredients. The flour mixture should all be absorbed into the peanut butter mixture, but do not overmix.
Step 3: Divide the dough into four even parts, using each of the four portions to make 12 cookie dough balls. Roll dough into 1″ balls. Roll each ball in sugar.
Step 4: Bake. Remove baking sheet and working quickly, gently press an unwrapped kiss into the center of each cookie. Return to the oven for an additional 2 minutes.
Christi’s Tips For Success!
On The Soft Side – If you like your cookies gooey and soft, bake for 5 minutes, then place the Kisses on and bake for an additional 2 minutes. Then make sure to let them cool completely on the baking sheet before you attempt to remove them. This is the key to gooey soft cookies, if those are your thing.
Get Creative – Feel free to try chunky peanut butter in these cookies, and don’t be shy about trying different Hershey’s Kiss flavors. Personally I love to use dark chocolate kisses. You can even use other types of candy on top, such as Dove Promises or Reese’s Peanut Butter Cups. You can even use colorful sugar sprinkles in place of granulated sugar to roll the cookie dough balls in.
Peanut Free – If you want to make these, but need a peanut free option, you can try using SunButter or Wow Butter. I’ve made a very similar cookie using Biscoff as well.
Measure Flour Correctly
For the best results, make sure to measure flour correctly using the following steps:
- Fluff the flour by giving it a stir. This will aerate it so that it’s not compacted.
- Using a spoon, spoon flour into a measuring cup until it’s overflowing. Do not scoop the flour with the measuring cup as this will compact it, giving you more than you need.
- Level the flour using a flat edge, such as a butter knife or spoon handle.
Following these steps helps to avoid adding too much flour to the recipe, which can result in dry and dense baked goods. If measuring by weight this should be in the 125-135 gram range. Get all my flour tips, tricks and info here!
Storage Tips
Storage – Cookies can be stored in an airtight container for 4-5 days. Like all cookies they are best when they are freshest.
Freezing – These cookies can be frozen for up to two months. Because of the Kisses on top, the best way to freeze them is to start by freezing them on a baking sheet. Once the Kisses are frozen, the cookies can be transferred to an airtight container or Ziploc freezer bag to save on space.
Frequently Asked Questions
The cookie dough can be made and store in the fridge for up to 24 hours. You can even pre-roll the balls of dough, so all you have to do is place them onto the cookie sheets and into the oven when ready.
More Peanut Butter Recipes You’ll Love
If you love peanut butter and chocolate, here are some other recipes you’ll want to try!
- Chocolate Peanut Butter Cookies
- The Best Peanut Butter Cookie Recipe
- Chocolate Peanut Butter Cup Fudge
- Peanut Butter Cheesecake Bars
- Chocolate Dipped Peanut Butter Cookies
- Chocolate Chip Peanut Butter Cookies
- No Bake Peanut Butter Pie
- Reese’s Pieces Cookies
- Chocolate Covered Ritz Crackers
Peanut Butter Blossoms
Ingredients
- 1/2 cup butter (softened )
- 1/2 cup peanut butter
- 1 cup granulated sugar (divded)
- 1/2 cup light brown sugar
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 48 Hershey's Kisses (unwrapped )
Instructions
- Preheat oven to 375 degrees.*
- Combine butter, peanut butter, 1/2 cup sugar and brown sugar in a bowl and cream together with an electric mixer for 2-3 minutes. Add in egg, milk and vanilla and beat with mixer to combine.
- Add in flour, baking soda and salt, and stir to combine ingredients. The flour mixture should all be absorbed into the peanut butter mixture, but do not overmix.
- OPTIONAL – The dough can be covered and chilled for one hour if desired. This helps prevent cookies from spreading and deeps the flavor, but it is not required. If chilling, do not preheat the oven until ready to bake.*
- Divide the dough into four even parts, using each of the four portions to make 12 cookie dough balls. Roll dough into 1″ balls.Pour remaining sugar into a small bowl or saucer and roll each dough ball in sugar.
- Place cookie dough balls onto a baking sheet, at least 2″ apart, and bake until they start to lightly brown and puff up, about 6 to 8 minutes. Remove baking sheet and working quickly, gently press an unwrapped kiss into the center of each cookie. Return to the oven for an additional 2 minutes, until light golden brown.
- Remove from oven and place plan on a wire rack to cool. once cool, store in an airtight container.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
