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The Best Peanut Butter Blossoms

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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.

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

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

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