Peanut Butter Blossoms Recipe

Introduction

Peanut Butter Blossoms are classic cookies featuring a soft peanut butter base topped with a chocolate Hershey’s Kiss. These sweet treats combine a rich, chewy texture with a delightful chocolate surprise, perfect for any occasion.

Ingredients

• 1 ½ cups all-purpose flour (spooned and leveled)
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter (room temperature)
• ⅔ cup creamy peanut butter
• ¼ cup granulated sugar
• ½ cup packed light brown sugar
• 1 egg (room temperature)
• 1 teaspoon vanilla extract
• 1 tablespoon milk
• 30 to 36 Hershey’s Kisses
• ½ cup granulated sugar (to roll cookies in)

Instructions

1. Step 1: Whisk together the flour, baking soda, and salt in a medium bowl; set aside.
2. Step 2: Beat the butter and creamy peanut butter together with a mixer until creamy, about 1 to 2 minutes.
3. Step 3: Add the light brown sugar and ¼ cup granulated sugar, mixing on medium speed until smooth and creamy, scraping the bowl sides as needed.
4. Step 4: Beat in the egg on high speed until fully incorporated, then add vanilla extract and milk, mixing until combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low just until combined.
6. Step 6: Cover the dough and chill in the refrigerator for 1 hour. If chilling longer, allow dough to soften at room temperature for about 15 minutes before scooping.
7. Step 7: Preheat the oven to 350°F and line two large baking sheets with parchment paper or silicone mats. Pour remaining ½ cup granulated sugar into a small bowl.
8. Step 8: Scoop about 1 tablespoon of dough and roll into balls using your hands. Roll each ball in the granulated sugar and place on baking sheets about 2 inches apart.
9. Step 9: Bake for 8 to 10 minutes until the cookies have small cracks on top but are not browned. Remove from oven and cool for 5 minutes.
10. Step 10: Gently press a Hershey’s Kiss into the center of each cookie while still warm. Let cool on the baking sheet for another 5 to 10 minutes before transferring to a wire rack.

Tips & Variations

• For a more intense peanut flavor, use natural peanut butter but reduce the salt slightly.
• Try using mini chocolate kisses for smaller, bite-sized cookies.
• Chill the dough longer if you want thicker cookies that spread less during baking.
• To add a festive touch, use colored sugar instead of plain granulated sugar for rolling.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cooled cookies without the Hershey’s Kisses and add fresh kisses after thawing. To reheat, warm cookies briefly in the microwave to soften the chocolate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chunky peanut butter instead of creamy?

Yes, chunky peanut butter can be used, but it may change the texture of the cookies slightly, adding a bit of crunch.

Why do I need to chill the dough?

Chilling the dough helps prevent the cookies from spreading too much during baking, resulting in thicker, chewier cookies with better texture.

Peanut Butter Blossoms Recipe

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Peanut Butter Blossoms are classic soft peanut butter cookies rolled in sugar and topped with a signature Hershey’s Kiss in the center. These festive and nostalgic treats combine a tender, buttery peanut butter cookie dough with a perfect sweet chocolate finish, making them ideal for holiday celebrations and everyday snacking.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 8 to 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 30 to 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour (spooned and leveled)
• ¾ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• ½ cup unsalted butter, room temperature
• ⅔ cup creamy peanut butter
• ¼ cup granulated sugar
• ½ cup packed light brown sugar
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon milk

Topping

• 30 to 36 Hershey’s Kisses
• ½ cup granulated sugar (for rolling)

Instructions

1. Whisk dry ingredients: In a medium bowl, thoroughly combine the all-purpose flour, baking soda, and salt. Set this mixture aside.
2. Cream butter and peanut butter: Using a hand mixer or stand mixer, beat the softened unsalted butter and creamy peanut butter together until the mixture is smooth and creamy, about 1 to 2 minutes.
3. Add sugars: Add the light brown sugar and ¼ cup granulated sugar to the creamed mixture. Beat on medium speed until smooth and fluffy, scraping down the bowl as necessary.
4. Incorporate egg, vanilla, and milk: Beat in the egg on high speed until fully combined. Then add the vanilla extract and milk, mixing until just incorporated.
5. Add dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
6. Chill the dough: Cover the cookie dough and refrigerate for 1 hour. If chilling longer, allow the dough to soften at room temperature for about 15 minutes before scooping.
7. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with silicone baking mats or parchment paper. Place the remaining ½ cup granulated sugar in a small bowl for rolling.
8. Scoop and roll dough: Using a small cookie scoop or spoon, portion about 1 tablespoon of dough. Roll each portion into a ball and roll it in the granulated sugar until coated. Arrange the balls on the prepared baking sheets about 2 inches apart.
9. Bake the cookies: Bake for 8 to 10 minutes, or until the tops of the cookies crack but do not brown. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
10. Press Hershey’s Kisses: Gently press one Hershey’s Kiss into the center of each cookie immediately after removing from the oven. Allow the cookies to cool on the baking sheet for an additional 5 to 10 minutes to set before transferring to a wire rack to cool completely.

Notes

• Chilling the dough is important to prevent the cookies from spreading too much while baking.
• Using room temperature ingredients helps achieve better mixing and consistency.
• If you don’t have Hershey’s Kisses, you can substitute with any small chocolate candy or chocolate chips pressed in after baking.
• For even cooking, do not overcrowd the baking sheets; leave enough space between cookies.
• Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.

Keywords: Peanut Butter Blossoms, peanut butter cookies, Hershey’s Kisses cookies, holiday cookies, soft peanut butter cookies