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Peanut Butter Blossom Cookies are classic cookies that are perfect for every occasion. The delicious pairing of peanut butter and chocolate in these soft, buttery cookies will delight cookie lovers of all ages.
Reasons You’ll Love This Recipe
- Easy to Make: You can have these ready in just 30 minutes! They are perfect for Christmas parties, get togethers, or as an after school snack.
- Childhood Memories: These adorable cookies remind me so much of my childhood. I always loved it when my mom had these ready for us when we got home from school.
- Classic Flavor Combination: These cookies have the perfect ratio of peanut butter and chocolate! If you are a fan, try my peanut butter bars, homemade Reeses cups, and my chocolate peanut butter pie.
Nostalgic Delicious Cookies
I remember when I was little, my friend’s mom made these peanut butter blossom cookies. I could NOT stop eating them! When I got home, I told my mom we had to make them! They have been a family staple ever since! We always make them during the holidays. But I have been getting those heart-shaped Reese’s chocolates and making them for Valentine’s Day. Get creative and have fun with these classic cookies!
Ingredients For Peanut Butter Blossom Cookies
How to Make Peanut Butter Blossom Cookies
These peanut butter blossom cookies are very easy to make. One batch makes about 24 to 25 small cookies. Have your kids help unwrap the Hershey kisses and place them in the center of the warm cookie!
- Combine: Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Add the butter, peanut butter, brown, and granulated sugar to a large bowl or the bowl of a stand mixer. Beat with the paddle attachment for 2-3 minutes on medium-high speed, until light and fluffy. Add the egg and vanilla extract and mix until combined. Scrape down the bottom and sides of the bowl as needed.
- Whisk: Add the flour, salt, baking soda, and baking powder to a medium bowl, then whisk to combine.
- Add: Add the dry ingredients to the peanut butter mixture.
- Mix: Mix just until combined and all the flour is absorbed.
- Cookie Scoop: Scoop the dough using a small cookie scoop or 1 ½ tablespoon portions.
- Smooth: Roll each scoop into balls with your hands.
- Bake: Roll the cookie dough balls in a bowl with about ½ cup of granulated sugar. Add more as needed to coat all of them evenly. Place the dough balls on the prepared sheet pans, leaving about 2 inches between them. Bake for 8-10 minutes, until the tops are beginning to crack and the edges of the cookies have set.
- Add Chocolate Kiss: Remove the cookies from the oven and then immediately place an unwrapped chocolate kiss in the center of each cookie. Let the cookies cool for at least 3 minutes on the sheet pans before transferring them to a cooling rack to finish cooling.
Tips and Variations
- What kind of peanut butter should I use? I recommend using any creamy, no-stir peanut butter for the best results.
- How do I prevent my Hershey’s kisses from melting? If you want your kisses to remain firm and not melt, put them in the freezer for a few hours before placing them on the cookies.
- Don’t Overbake! You might question if the cookies are done after 8-10 minutes, but trust me, you will want to take them out. If you wait until the centers of the cookies look baked, they will be overbaked and hard! Just leave them on the cookie sheet for at least three minutes. They will continue cooking and have the perfect, soft texture.
- Move Quick! Place the chocolate kisses in the center of the cookies as soon as they come out of the oven. If you wait even a minute or two, the cookies will set up too much for the kisses to press into them.
- How do I get the Kisses to stay on? To prevent the chocolate kisses from popping off the cookies, press the kisses firmly into the warm cookies and give them a little twist. This helps the chocolate melt slightly, which acts as a glue to adhere it to the cookie. If you just press them down, the chocolate won’t melt and rub into the sugary exterior of the cookie enough to stay put once cooled.
How to Store Peanut Butter Blossoms
- Room Temperature: You can keep these cookies for up to 7 days at room temperature in an airtight container.
- Refrigerator: These cookies will last up to 2 weeks in an airtight container if you keep them in the fridge.
- Freezer: You can freeze the baked cookies in an airtight container for up to 3 months, but it’s best to freeze the dough in balls (not coated in sugar) instead of baking them and freezing them.
- Make Ahead: You can keep the dough chilled in the fridge for up to 24 hours before baking the cookies.
Peanut Butter Desserts To Try
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Peanut Butter Blossom Cookies
Peanut Butter Blossom Cookies are classic cookies that are perfect for every occasion. The delicious pairing of peanut butter and chocolate in these soft, buttery cookies will delight cookie lovers of all ages.
Ingredients
- ½ cup unsalted butter room temperature
- ¾ cup creamy peanut butter
- ½ cup packed brown sugar
- ⅓ cup granulated sugar plus more for rolling
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 ⅓ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 24 Hershey’s chocolate kisses
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper.
- Add ½ cup unsalted butter, ¾ cup creamy peanut butter, ½ cup packed brown sugar, and ⅓ cup granulated sugar to a large bowl or the bowl of a stand mixer and beat with the paddle attachment for 2-3 minutes on medium-high speed or until light and fluffy.
- Add 1 large egg and 2 teaspoons vanilla extract and mix until combined. Scrape down the bottom and sides of the bowl as needed.
- Add 1 ⅓ cup all-purpose flour, ¼ teaspoon salt, ½ teaspoon baking soda, and ¼ teaspoon baking powder to a medium bowl and whisk to combine.
- Add the flour mixture to the peanut butter mixture and mix just until combined and all the flour is absorbed.
- Scoop the dough using a small cookie scoop or 1 ½ tablespoon portions and roll them into balls with your hands. Roll the dough balls in a bowl with about ½ cup of granulated sugar, adding more as needed to coat all of them evenly.
- Place the dough balls on the prepared sheet pans, leaving about 2 inches between them. Bake for 8-10 minutes, until the tops are beginning to crack and the edges of the cookies have set.
- Remove the cookies from the oven and immediately place one of the unwrapped 24 Hershey’s chocolate kisses in the center of each cookie. Let the cookies cool on the sheet pans for at least 3 minutes before transferring them to a cooling rack to finish cooling.
Nutrition
Calories: 162kcalCarbohydrates: 17gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 18mgSodium: 90mgPotassium: 67mgFiber: 1gSugar: 11gVitamin A: 128IUCalcium: 22mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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