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Peanut Butter Blossoms are timeless, classic cookies perfect for the holiday season. A peanut butter cookie topped with a chocolate kiss.
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Peanut Butter Blossoms Cookies
If there is one cookie in this world I think needs to be on every cookie tray; it’s this Peanut Butter Blossoms Cookie recipe. I don’t think I’ve celebrated a holiday season or bake sale without these timeless treats!
Although most of you are probably familiar with these cookies, some of you may not be. These cookies have a soft peanut buttery cookie, rolled in sugar, then baked before being topped with a chocolate candy kiss.
Recipe for Peanut Butter Blossoms
- all-purpose flour
- baking soda
- salt
- butter – I prefer to use unsalted butter so I can control the amount added to the recipe
- creamy peanut butter
- granulated sugar
- packed light brown sugar
- egg – I always use large eggs
- milk – use whatever kind you have on hand – or water
- vanilla extract
- Hershey’s Kisses – there are all kinds of varieties but for this recipe, I think milk chocolate is best. Dark chocolate would be another great choice! Feel free to experiment to find your favorite!
How to make Peanut Butter Blossoms
- Preheat oven to 375°.
- In a medium bowl, stir together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and peanut butter with an electric mixer until well combined. Add granulated sugar and brown sugar; beat until fluffy. Add the egg, milk, and vanilla; beat well. Gradually beat the flour mixture into the peanut butter mixture.
- Shape dough into 1-inch balls. Roll in granulated sugar, if desired. Place on ungreased cookie sheet.
- Bake 8-10 minutes or until lightly browned. Immediately press a Hershey Kiss into the center of each cookie. Allow the cookies to cool on the pan for 3 minutes before transferring to a wire rack to cool completely.
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Peanut Butter Blossoms FAQs
You can store these cookies in an airtight container at room temperature for up to 5-7 days.
Place the cookies in a freezer-safe airtight container with wax or parchment paper between the layer of cookies. Freeze for up to one month. Thaw at room temperature.
Too much sugar or not enough flour. Be sure to measure your ingredients correctly.
Recipe Tips
- Be sure to use a cookie scoop or tablespoon measure to ensure all of your cookies are uniform in size.
- It’s best to keep the cookie dough right about 1-inch so they bake properly.
- For pretty holiday cookies, roll your cookie dough balls in colored sugar or sprinkles before baking.
- To ensure your kisses don’t over melt, you can refrigerate them before adding them to the tops of the cookies.
Other recipes you may enjoy
Peanut Butter Blossoms
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Equipment
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened, 1 stick
- ¾ cup creamy peanut butter
- ⅓ cup granulated sugar
- ⅓ cup packed light brown sugar
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Additional granulated sugar, for rolling (optional)
- 45 – 50 Hershey’s Kisses, unwrapped
Instructions
- Preheat oven to 375°.
- In a medium bowl, stir together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and peanut butter with an electric mixer until well combined. Add granulated sugar and brown sugar; beat until fluffy. Add the egg, milk, and vanilla; beat well. Gradually beat the flour mixture into the peanut butter mixture.
- Shape dough into 1-inch balls. Roll in granulated sugar, if desired. Place on ungreased cookie sheet.
- Bake 8-10 minutes or until lightly browned. Immediately press a Hershey Kiss into the center of each cookie. Allow the cookies to cool on the pan for 3 minutes before transferring to a wire rack to cool completely.
Notes
- Be sure to use a cookie scoop or tablespoon measure to ensure all of your cookies are uniform in size.
- It’s best to keep the cookie dough right about 1-inch so they bake properly.
- For pretty holiday cookies, roll your cookie dough balls in colored sugar or sprinkles before baking.
- To ensure your kisses don’t over melt, you can refrigerate them before adding them to the tops of the cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on December 16, 2014. Updated on September 28, 2021.
Wondering I I can use crunchy peanut butter instead of smooth?
These are a classic cookie and one I can't pass up!