Peanut Butter Blossoms
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These homemade peanut butter blossoms are the perfect cookie for your holiday baking, but equally delicious all year round. They’re incredibly soft, rolled in sugar for a delicious coating and topped with a chocolate kiss. The delicious peanut butter flavor pairs perfectly with the milk chocolate on top. These cookies are incredibly simple to make, and look beautiful on your cookie tray!
A Note from Fiona
Why you’ll love these Peanut Butter Blossoms!
I think peanut butter blossoms are the perfect peanut butter cookie for your holiday baking. The dough comes together with very little effort, and no one can resist these soft, peanut buttery-y cookies with a chocolate kiss on top.
There’s something very nostalgic about these peanut butter chocolate kiss cookies that reminds of childhood Christmases and stockings filled with Hershey’s Kisses. I recommend making these at Christmas for an easy cookie recipe for your cookie tray or cookie exchange, but you don’t need to wait for the holidays to enjoy them!
Ingredients Needed
- All-Purpose Flour – be sure to measure properly as too much flour will lead to dry cookies. There actually isn’t a ton of flour in this recipe, that’s because the peanut butter helps the cookies hold their shape.
- Baking Soda – to give the cookies a slight rise and ensure that they aren’t too dense.
- Salt – if using salted butter, you can reduce the salt by 1/4 teaspoon.
- Unsalted butter – the butter needs to be softened to room temperature but not starting to melt.
- Granulated Sugar and Brown Sugar – you’ll use 1/2 cup brown sugar and 1/4 cup granulated sugar in the dough, then an extra 1/4 cup granulated sugar for rolling the cookies in. The brown sugar really adds flavor to the cookie dough.
- Vanilla Extract
- Large Egg – it should be at room temperature for best results.
- Hershey’s Kisses – you’ll need about 30 kisses. A 10 ounce (300 gram) bag is more than enough.
Method – with Photos & Tips
For thicker cookies, you’ll want to chill the dough for at least 1 hour or up to 48 hours before baking.
- Whisk together the dry ingredients: flour, baking soda and salt.
- Cream together the butter, brown sugar, granulated sugar and peanut butter until smooth.
- If your butter is a little firm, I recommend beating the butter on its on first for about 1 minute, then mixing in the sugars and peanut butter.
- Mix the egg and vanilla into the peanut butter mixture. When finished, you shouldn’t see pieces of egg.
- Beat the dry ingredients into the dough.
- Cover the bowl and chill. 1 hour of chilling leads to thicker cookies. You can keep the dough covered in the fridge for up to 48 hours.
- When ready to bake, preheat the oven to 350F (180C) and line your cookie sheets.
- Form the dough into balls with about 1 tablespoon of dough each. Roll each dough ball in sugar and place about 2 inches apart on the lined cookie sheets.
- Bake 1 sheet at a time in the middle of the preheated oven. They’ll take about 8-11 minutes, or until the tops look just set.
- Remove from the oven, and gently press a Hershey’s Kiss in the middle of each cookie.
Recipe Tip
When the Hershey’s Kiss is placed on top of the warm cookie, the chocolate can start to melt and the Kiss will lose its iconic blossom shape. To avoid this, freeze the Hershey’s Kisses first. Unwrap the Kisses and place in a freezer bag. Then after placing a Kiss on top of each warm cookie – immediately place the cookie sheet back in the freezer for 5-10 minutes.
Storage
Baked and cooled cookies can be stored in an airtight container at room temperature for up to 4 days or in the fridge for up to 1 week. Baked and cooled cookies can be frozen for up to 2 months. Always thaw in the fridge for best results.
More Christmas Cookies to Love
- Whipped Shortbread Cookies
- Ginger Molasses Cookies
- Cranberry Pistachio Shortbread
- Peppermint Sugar Cookies
- Red Velvet Chocolate Chip Cookies
Peanut Butter Blossoms
Equipment
- Cookie Sheets
Ingredients
- 1⅓ cup all-purpose flour (167 grams)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (112 grams), softened but not starting to melt
- ¾ cup peanut butter
- ½ cup light brown sugar (105 grams)
- ¼ cup granulated sugar (50 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup granulated sugar (67 grams), for rolling the cookie dough balls
- 30 Hershey's Kisses
Instructions
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In a separate large bowl, beat together the butter, brown sugar, ¼ cup granulated sugar and peanut butter until smooth and creamy.
- Mix the egg and vanilla extract into the peanut butter mixture until you no longer can see pieces of egg.
- Add the bowl of dry ingredients into the peanut butter mixture. Mix together until combined.
- Cover the bowl with plastic wrap and place in the fridge for 1 hour or up to 48 hours.
- When ready to bake, preheat the oven to 350℉ (180℃). Line cookie sheets with parchment paper or silicone baking mats.
- Spoon the dough into balls with about 1 tablespoon of dough each. Pour the ⅓ cup of sugar onto a shallow bowl. Roll each cookie dough ball in the granulated sugar. Place cookie dough balls about 2 inches apart on a lined cookie sheet.
- Bake in the middle of the preheated oven for about 8-11 minutes or until the tops look just set.
- Place an unwrapped Hershey's Kiss on top of each cookie in the middle, pressing down lightly. To avoid the chocolate melting, immediately place the cookie sheet in the freezer for 5-10 minutes.
Notes
- Hershey’s Kisses: To avoid the chocolate kisses from melting, freeze first. Unwrap the chocolates and place in a freezer bag and freeze.
- Storage: Store in an airtight container at room temperature for up to 4 days, or in the fridge for up to 1 week.
- Nutrition: Details provided are an estimate only, based on 1 cookie assuming that the recipe makes 30 uniform cookies.
