Peanut Butter Blossoms Recipe
Peanut Butter Blossoms are a classic treat that combines soft peanut butter cookies with sweet chocolate kisses. These irresistible cookies are perfect for holiday trays or anytime you crave nostalgic sweetness.
Their tender, crackly texture and rich peanut butter flavor make Peanut Butter Blossoms a timeless favorite. Each bite delivers the perfect balance of nutty warmth and a chocolatey finish.
Key Ingredients for Perfect Peanut Butter Blossoms
- Creamy peanut butter – Provides the signature nutty flavor and keeps the cookies soft.
- Unsalted butter – Adds richness and a tender crumb.
- Granulated sugar – Sweetens and gives a light crispness, plus extra for rolling.
- Light brown sugar – Adds a touch of molasses flavor for depth and moisture.
- Large egg – Binds the dough and helps with structure.
- All-purpose flour – Gives the cookies their shape and soft texture.
- Baking soda – Helps the cookies rise and crack beautifully.
- Hershey’s chocolate kisses – The crowning touch that makes each blossom special.
How to Make Peanut Butter Blossoms: Quick Steps
Cream the peanut butter, butter, sugars, and salt until smooth. Beat in the egg and vanilla, then gently mix in flour and baking soda.
Roll the dough into balls and coat them in sugar. Bake until puffy and cracked, then press a chocolate kiss into each warm cookie. Let cool so the chocolate sets.
Tips for Irresistible Peanut Butter Blossoms
For the best texture, make sure the butter and egg are at room temperature so they blend smoothly. Use a creamy, no-stir peanut butter for consistency—natural peanut butter can cause spreading.
Roll the dough generously in sugar for that classic crackly sparkle. If you’re concerned about chocolate kisses melting, chill or freeze them briefly before pressing them into hot cookies.
Measuring flour correctly is key—too much will dry out your cookies. Fluff, spoon, and level, or better yet, weigh it for precision.
Storing Your Peanut Butter Blossoms
Keep Peanut Butter Blossoms fresh by storing them in an airtight container at room temperature for up to a week. If you want to bake ahead, freeze the dough balls without the chocolate kisses, then bake as needed. Store baked cookies in a single layer to prevent the chocolate from smudging. Enjoy these timeless treats whenever the craving strikes!
Peanut Butter Blossoms Recipe
Ingredients
- ½ teaspoon baking soda
- ½ cup granulated sugar plus extra for rolling (100g)
- ¾ cup creamy peanut butter 188g
- 1 teaspoon vanilla extract
- ½ cup unsalted butter softened (113g)
- 36 Hershey’s chocolate kisses unwrapped
- ¼ teaspoon salt
- 1 large egg at room temperature
- 1½ cups all-purpose flour 180g
- ½ cup packed light brown sugar 110g
Instructions
- Preheat the oven to 375°F and line baking sheets with parchment paper. In a large bowl or the bowl of a stand mixer fitted with the paddle, blend the peanut butter, unsalted butter, both sugars, and salt. Beat on medium speed until smooth and fluffy. Add the egg and vanilla extract, mixing thoroughly and scraping down the sides as needed. Incorporate the flour and baking soda, beating on low just until the dough comes together. Shape the dough into 1-inch balls and roll each in additional granulated sugar if desired. Arrange on the prepared baking sheets, spacing them 2 inches apart. Bake for 8–10 minutes, or until the cookies appear puffed and cracked with lightly browned bottoms. Immediately press a chocolate kiss into the center of each cookie while warm; the tops will crack slightly. Let the cookies cool entirely on the baking sheet until the chocolate sets. Store in an airtight container for up to a week.
