Peanut Butter Blossoms are a classic cookie that brings together the rich, nutty flavor of peanut butter with a soft, chewy texture. Each cookie is topped with a shiny Hershey’s Kiss right in the center, adding a little chocolate surprise that everyone loves. These cookies have a slight crunch on the outside but stay tender inside, making them perfect for any occasion.
I always look forward to making Peanut Butter Blossoms during the holidays because they fill the kitchen with the warm smell of peanut butter and chocolate. I like to roll the dough balls in sugar before baking to give them a little extra sparkle and sweetness. A helpful tip I’ve found is to press the chocolate kisses gently into the cookies right after they come out of the oven so they don’t melt completely but still stick perfectly.
These cookies are great for sharing with family and friends, and they bring back memories of cozy times spent baking together. Whether you pack them for a school lunch, bring them to a party, or just enjoy a few with a glass of milk, Peanut Butter Blossoms always make people smile. I think they’re the kind of treat that’s simple yet feels special every time.
Key Ingredients & Substitutions
Peanut Butter: Creamy peanut butter works best for smooth, even texture. Natural peanut butter can be used but may affect dough consistency. If allergic, try almond or sunflower butter as a nut-free option.
Butter: Using unsalted butter lets you control salt. Make sure it’s softened for easy mixing. Margarine can be a substitute, but flavor may be less rich.
Granulated & Brown Sugar: Brown sugar adds moisture and a slight caramel flavor. If you want a softer cookie, keep it but you can swap with all granulated sugar for a crisper result.
Hershey’s Kisses: Classic in this recipe, but mini chocolate chips or other small chocolates work too. Press them in right after baking so they stick without melting too much.
How Do You Get the Perfect Soft & Chewy Texture?
The secret is not to overbake. Watch the cookies closely; once the edges set and start to turn golden but the center looks soft, remove them from the oven.
- Softened butter and the mix of sugars help keep cookies tender.
- Press the chocolate kiss in immediately after baking—this makes a nice crack around the chocolate and helps it stick.
- Let cookies cool on the sheet briefly before moving to a wire rack to finish cooling without breaking.
Following these tips will give you those classic tender Peanut Butter Blossoms everyone loves!
Equipment You’ll Need
- Mixing bowls – I use a large bowl for mixing the dough and a small one for combining the dry ingredients. They make mixing easy and mess-free.
- Electric mixer – speeds up creaming the butter, sugars, and peanut butter, giving you a smooth, even dough.
- Measuring cups and spoons – keep your ingredients accurate for the best results.
- Cookie scoop or spoon – helps shape uniform cookie balls for even baking and presentation.
- Baking sheets – choose sturdy, flat sheets that evenly bake your cookies; lining with parchment makes cleanup simple.
- Cooling rack – allows your cookies to cool properly, keeping them from becoming soggy.
Flavor Variations & Add-Ins
- Swap Hershey’s Kisses for mini chocolate chips or pecans to add texture and a different chocolate experience.
- Add a teaspoon of cinnamon or a dash of sea salt to the dough for a flavor twist that balances the sweetness.
- Use crunchy peanut butter for more texture or swap out some of the sugar with honey for a slightly different sweetness.
- Mix in shredded coconut or chopped pretzels for added crunch and flavor variety.
Peanut Butter Blossoms Recipe
Ingredients You’ll Need:
For The Cookies:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Additional granulated sugar for rolling
- About 36 Hershey’s Kisses chocolates, unwrapped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 8-10 minutes to bake. Allow a couple of minutes for cookies to cool before adding the chocolate kisses, plus some extra time to cool completely before serving. In total, plan for around 25-30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 375°F (190°C). Line a couple of baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside while you work on the wet ingredients.
3. Cream Together Wet Ingredients:
In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, brown sugar, and creamy peanut butter until the mixture is smooth and creamy.
4. Add Egg, Milk, and Vanilla:
Beat in the egg, milk, and vanilla extract until everything is well combined.
5. Combine Wet and Dry Ingredients:
Slowly add the flour mixture to your peanut butter mixture while beating on low speed. Mix just until everything is combined – avoid overmixing to keep the cookies tender.
6. Shape and Sugar Coat the Dough:
Roll the dough into 1-inch balls. Then, roll each ball in granulated sugar to coat it evenly. This gives the cookies a bit of sparkle and a slight crunch on the outside.
7. Bake the Cookies:
Place the dough balls about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 8 to 10 minutes, until the edges are set and lightly golden but the centers still look soft.
8. Add the Chocolate Kiss:
Right after you take the cookies out of the oven, gently press one unwrapped Hershey’s Kiss into the center of each cookie. The cookies will crack a little around the edges, which is perfect!
9. Cool and Serve:
Let the cookies cool on the baking sheet for 2 minutes, then move them to a wire rack to cool completely. This helps them set properly without breaking.
10. Storage:
Keep your Peanut Butter Blossoms fresh by storing them in an airtight container at room temperature. They stay delicious for up to a week.
Can I Use Natural Peanut Butter Instead of Creamy?
Yes! Natural peanut butter works, but since it’s usually thinner and oilier, your dough might be a bit softer. You may want to chill the dough before baking to help it hold its shape.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just let it come to room temperature for a few minutes if it’s too firm to roll.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature. They’ll stay fresh and soft for about a week. You can also freeze baked cookies for longer storage—thaw at room temperature before serving.
What If I Don’t Have Hershey’s Kisses?
Try using mini chocolate chips, chocolate chunks, or any small wrapped chocolates you like. Just press them into the cookies right after baking for the best result.