The Best Peanut Butter Blossoms

Why You’ll Love This Recipe

• Classic Flavor: The combination of peanut butter and chocolate is a beloved classic that never goes out of style.

• Easy to Make: With simple ingredients and straightforward steps, these cookies are perfect for both novice and experienced bakers.

• Perfect for Any Occasion: Whether it's a holiday gathering or a casual get-together, Peanut Butter Blossoms are always a hit.

• Customizable: You can easily adapt this recipe with different types of chocolate or add-ins to suit your preferences.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• ¾ cup creamy peanut butter

• ½ cup unsalted butter, softened

• ½ cup granulated sugar (plus more for rolling)

• ½ cup packed light brown sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1½ cups all-purpose flour

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 36 Hershey’s Kisses, unwrapped

Directions

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.

2. In a large bowl, beat together the peanut butter, softened butter, granulated sugar, and brown sugar until creamy.

3. Add the egg and vanilla extract, mixing until well combined.

4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, mixing until just combined.

5. Scoop and roll the dough into 1-inch balls. Roll each ball in granulated sugar and place them 2 inches apart on the prepared baking sheets.

6. Bake for 8-10 minutes, or until the cookies are lightly browned and set.

7. Immediately press a Hershey’s Kiss into the center of each cookie. The edges will crack slightly, which is expected.

8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Yield: Approximately 36 cookies

• Prep Time: 20 minutes

• Bake Time: 8-10 minutes per batch

• Total Time: Approximately 30 minutes

Variations

• Chocolate Centers: Instead of Hershey’s Kisses, try using mini peanut butter cups or chocolate truffles for a different twist.

• Flavored Kisses: Use flavored Hershey’s Kisses, like caramel or mint, to add a unique flavor profile.

• Colored Sugar: Roll the dough balls in colored sanding sugar for festive occasions.

• Nutty Addition: Add chopped nuts to the dough for extra crunch and flavor.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days.

• Freezing: You can freeze the baked cookies for up to 3 months. Thaw at room temperature before serving.

• Reheating: If desired, warm the cookies in the microwave for 10-15 seconds to soften before serving.

FAQs

What type of peanut butter is best for this recipe?

Creamy, no-stir peanut butter is recommended for the best texture and consistency. Natural peanut butter can separate and may not yield the desired results.

Can I use different types of chocolate?

Absolutely! Feel free to experiment with different chocolate candies or even chocolate chips as a topping.

Do I need to chill the dough before baking?

Chilling is not necessary for this recipe, but if the dough feels too soft, a short chill in the refrigerator can help make it easier to handle.

How do I prevent the cookies from becoming too hard?

Avoid overbaking. The cookies should be just set and lightly browned. They will continue to firm up as they cool.

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 3 days. Let it sit at room temperature for about 30 minutes before baking.

How do I store leftover cookies?

Store them in an airtight container at room temperature. To keep them soft, you can place a slice of bread in the container with the cookies.

Can I freeze the cookie dough?

Yes, roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Bake from frozen, adding a couple of minutes to the baking time.

What if I don't have parchment paper?

You can use a silicone baking mat or lightly grease the baking sheets instead.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

Why did my cookies spread too much?

This could be due to the butter being too soft or the dough being too warm. Try chilling the dough for 15-30 minutes before baking.

Conclusion

Peanut Butter Blossoms are a delightful treat that combines the rich flavors of peanut butter and chocolate in a soft, chewy cookie. Their classic appeal and ease of preparation make them a favorite for many, especially during the holiday season. Whether you're baking for a special occasion or simply craving a sweet treat, this recipe is sure to satisfy.

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Peanut Butter Blossoms are a timeless cookie that combines the rich taste of peanut butter with the sweetness of a chocolate kiss. Originating from the 1957 Pillsbury Bake-Off contest, these cookies are a classic favorite in American households, especially during the holiday season.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 8-10 minutes per batch
• Total Time: Approximately 30 minutes
• Yield: 36 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

¾ cup creamy peanut butter

½ cup unsalted butter, softened

½ cup granulated sugar (plus more for rolling)

½ cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1½ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

36 Hershey’s Kisses, unwrapped

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Instructions

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, beat together the peanut butter, softened butter, granulated sugar, and brown sugar until creamy.
3. Add the egg and vanilla extract, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, mixing until just combined.
5. Scoop and roll the dough into 1-inch balls. Roll each ball in granulated sugar and place them 2 inches apart on the prepared baking sheets.
6. Bake for 8-10 minutes, or until the cookies are lightly browned and set.
7. Immediately press a Hershey’s Kiss into the center of each cookie. The edges will crack slightly, which is expected.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

• For variations, try using mini peanut butter cups or flavored Hershey’s Kisses.
• Chill the dough for a bit if it feels too soft for easier handling.
• Store cookies in an airtight container for up to 5 days.
• Freeze baked cookies for up to 3 months for long-term storage.

Nutrition

• Serving Size: 1 cookie
• Calories: 160
• Sugar: 13g
• Sodium: 55mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 10mg