These classic Peanut Butter Blossoms are a timeless treat, especially popular during the holidays. Everyone loves their tender, chewy peanut butter base topped with a luscious chocolate kiss. This recipe makes baking simple, delivering incredibly delicious cookies with that iconic soft texture and rich chocolate center. Get ready to bake a batch of these irresistible cookies today!
Table of Contents
Why You’ll Love These Peanut Butter Blossoms
- Effortlessly Easy: This recipe uses simple ingredients and straightforward steps, perfect for beginners.
- Irresistible Flavor: Enjoy the perfect harmony of rich peanut butter and sweet milk chocolate in every bite.
- Perfect Texture: Each cookie boasts a wonderfully soft, chewy texture that melts in your mouth.
- Visually Appealing: The signature chocolate kiss makes these cookies beautiful and festive for any occasion.
- Versatile Treat: They are ideal for holiday cookie platters, bake sales, or simply as a delightful everyday snack.
Ingredients for Peanut Butter Blossoms
Here are the simple ingredients you’ll need for these delightful Peanut Butter Blossoms:
- ¾ cup creamy peanut butter (188g)
- ½ cup unsalted butter, softened (113g)
- ½ cup granulated sugar, plus more for rolling (100g)
- 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
- 36 Hershey’s chocolate kisses, unwrapped
Notes & Substitutions
When baking cookies, many experts recommend using traditional, processed peanut butter for the best texture. Always opt for creamy, no-stir peanut butter for the best texture in your peanut butter blossom cookies. Natural peanut butter often separates, which can affect the dough’s consistency.
Ensuring your unsalted butter and large egg are at room temperature helps them cream together smoothly, resulting in a tender cookie, as explained by various baking resources. The combination of granulated and light brown sugar provides both crispness and chewiness. Feel free to experiment with different Hershey’s Kiss flavors, like dark chocolate, caramel, or even white chocolate.
You can also substitute the kisses with mini peanut butter cups for a fun twist. For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend. Add ⅓ cup of crunchy chopped peanuts to the dough for an extra layer of texture.
Equipment Needed
Gather these basic tools to bake your peanut butter kiss cookies:
- Stand mixer or hand mixer
- Large mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Cookie scoop (1-inch)
- Parchment paper
- Baking sheets
- Wire cooling rack
How to Make Peanut Butter Blossoms (Step-by-Step Instructions)
These Peanut Butter Blossoms come together quickly with these easy steps.
- Prep Oven and Pans: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. This prevents sticking and ensures even baking for your classic peanut butter blossoms.
- Cream Wet Ingredients: In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, combine the ¾ cup creamy peanut butter, ½ cup softened unsalted butter, ½ cup granulated sugar, ½ cup light brown sugar, and ¼ teaspoon salt. Beat on medium speed until the mixture is light, fluffy, and well combined, usually 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add Egg and Vanilla: Add the large room temperature egg and 1 teaspoon of vanilla extract to the creamed mixture. Continue beating on medium speed until these ingredients are fully incorporated and the mixture is smooth, about 1 minute.
- Combine Dry Ingredients: Gradually add the 1½ cups all-purpose flour and ½ teaspoon baking soda to the wet mixture. Beat on low speed just until the flour is combined and no dry streaks remain. Be careful not to overmix the dough, as this can lead to tough cookies.
- Form Cookie Dough Balls: Using a 1-inch cookie scoop, portion out the dough. Roll each portion into a smooth ball. If desired, roll each dough ball in additional granulated sugar for a sparkly, sweet coating. This adds a lovely texture to your peanut butter blossom cookies.
- Arrange on Baking Sheet: Place the sugar-coated dough balls on the prepared baking sheets, ensuring they are spaced about 2 inches apart. This allows the cookies to spread slightly without touching during baking.
- Bake Cookies: Bake the cookies for 8 to 10 minutes. Look for cookies that appear puffy and have slightly cracked edges, with the bottoms just starting to turn light brown. Do not overbake; these peanut butter blossom cookies should remain soft in the center.
- Add Chocolate Kisses: As soon as you remove the baking sheets from the oven, immediately press one unwrapped Hershey’s chocolate kiss into the center of each warm cookie. The warmth of the cookie will gently melt the base of the chocolate, helping it adhere. The cookies will crack further around the kiss, which is perfectly normal and part of their charm.
- Cool Completely: Allow the Peanut Butter Blossoms to cool completely on the baking sheets for at least 30 minutes, or until the chocolate kisses are fully set. Transferring them too early can cause the kisses to fall off or deform. Once cooled, serve and enjoy!
Pro Tips for Perfect Peanut Butter Blossoms
- Room Temperature Ingredients: Ensure butter and egg are at room temperature for a smooth, uniform dough.
- Accurate Flour Measurement: Measure flour by weight (180g) or the “spoon and level” method to avoid dense cookies.
- Avoid Overmixing: Mix dry ingredients just until combined to keep the cookies tender.
- Chill Dough if Sticky: If your dough feels too soft or sticky, chill it in the fridge for 15-20 minutes.
- Freeze Chocolate Kisses: Freeze Hershey’s Kisses for 10-15 minutes before pressing them into hot cookies; this helps them hold their shape better.
- Don’t Overbake: Bake until the edges are just set and slightly golden; cookies will continue to cook slightly as they cool.
- Press Kisses Quickly: Press the chocolate kisses into the warm cookies immediately after removing them from the oven for the best adherence.
- Consistent Cookie Size: Use a cookie scoop to ensure all your peanut butter blossom cookies bake evenly.
Serving, Storage, and Variations
These classic peanut butter blossom cookies are perfect for any occasion.
- Serving Suggestions: Serve your Peanut Butter Blossoms with a cold glass of milk, a warm cup of coffee, or a cozy mug of hot chocolate. They make a fantastic addition to any holiday cookie platters, especially during holiday gatherings or parties.
- Storage Instructions: Store baked Peanut Butter Blossoms in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them for up to 2 weeks. The chocolate may firm up in the fridge, but they’re still delicious.
- Freezing Baked Cookies: For longer storage, freeze completely cooled cookies in a single layer on a baking sheet until solid. Transfer them to an airtight freezer-safe container or bag for up to 2 months. Thaw at room temperature before serving.
- Dough Preparation Ahead: You can prepare the cookie dough up to 2 days in advance. Store it covered in the refrigerator. You can also form and sugar-coat the cookie dough balls, then freeze them on a baking sheet. Transfer frozen balls to a freezer bag and bake from frozen, adding 1-2 minutes to the bake time.
- Flavor Variations: Get creative with your peanut butter kiss cookies! Try using different types of chocolate kisses, such as dark chocolate, peppermint, or caramel-filled. You can also drizzle melted white chocolate over the tops for an extra decorative touch.
- Topping Ideas: Before the chocolate sets, sprinkle a pinch of flaky sea salt on top of each chocolate kiss. This enhances the flavors beautifully and adds a gourmet touch.
Nutrition Facts
Here is the approximate nutritional information per cookie for these Peanut Butter Blossoms. Please remember that these are estimates and can vary based on specific ingredients and brands used.
| Nutrient | Amount |
|---|---|
| Calories | 121 kcal |
| Carbohydrates | 14 g |
| Protein | 2 g |
| Fat | 7 g |
| Saturated Fat | 3 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 2 g |
| Trans Fat | 0.1 g |
| Cholesterol | 13 mg |
| Sodium | 62 mg |
| Potassium | 43 mg |
| Fiber | 1 g |
| Sugar | 9 g |
| Vitamin A | 86 IU |
| Calcium | 17 mg |
| Iron | 0.4 mg |
Disclaimer: Nutritional information is an estimate based on ingredients used and is provided for informational purposes only. It should not be considered professional medical advice.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 2 days in advance and store it covered in the refrigerator. You can also roll the dough into balls and freeze them for later baking.
What kind of peanut butter works best?
Creamy, no-stir peanut butter is ideal for these peanut butter blossom cookies. Natural or oily peanut butter can change the dough’s consistency.
Do I have to use Hershey’s Kisses?
Not at all! You can substitute them with mini peanut butter cups, small chocolate squares, or even a dollop of frosting after the cookies cool.
Conclusion
Baking these Classic Peanut Butter Blossoms is a truly rewarding experience. This simple recipe delivers a delightful combination of soft, chewy peanut butter cookies and sweet chocolate kisses, perfect for any baker, from novice to experienced. We hope you enjoy making and sharing these iconic treats as much as we do.
Give them a try and brighten someone’s day! Let us know how your delicious peanut butter blossom cookies turn out in the comments below.
Classic Peanut Butter Blossoms: The Perfect Peanut Butter Kiss Cookies
Equipment
- oven
- Cookie Sheets
- large mixing bowl
- Stand mixer
- Scoop
Ingredients
Main Ingredients
- ¾ cup creamy peanut butter (188g)
- ½ cup unsalted butter softened (113g)
- ½ cup granulated sugar plus more for rolling (100g)
- 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
- 36 Hersey’s chocolate kisses unwrapped
Instructions
Instructions
- Preheat oven to 375°F and line cookie sheets with parchment paper.
- In a mixer, cream peanut butter, butter, sugars, and salt. Beat in the egg and vanilla, then mix in flour and baking soda until just combined.
- Scoop dough, roll into 1-inch balls, and coat in sugar if desired. Place 2 inches apart on the prepared baking sheet.
- Bake for 8-10 minutes until puffy and lightly browned. Immediately press a chocolate kiss into each cookie, then cool completely on the pan.