Tender peanut butter cookies topped with Hershey’s kisses, Peanut Butter Blossoms are the cutest cookies around.
These puppies are soft and tender peanut butter cookies topped with milk chocolate Hershey’s kisses. They are undeniably adorable, a breeze to make, and sinfully good.
For best results, use “regular” peanut butter, like Skippy, as opposed to all-natural peanut butter. Regular peanut butter is creamy and thick, and also contains salt and sugar—it makes much better cookies.
Most peanut butter blossom recipes don’t call for this step, but in testing the recipe, I found that baking the kiss-topped cookies for a few minutes stabilizes the chocolate so that it keeps its perfect shape and smooth finish. So, let’s whip up a fresh batch of Peanut Butter Blossoms now!
TO MAKE PEANUT BUTTER BLOSSOMS, YOU WILL NEED
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 stick (½ cup) unsalted butter, softened
- 1 cup creamy peanut butter, at room temperature
- ¾ cup packed dark brown sugar
- ¼ cup granulated sugar, plus more for rolling the cookies
- 1 tsp vanilla extract
- 1 large egg
- 36 Hershey’s kisses
See the recipe card for full information on ingredients and quantities.
HOW DO YOU MAKE PEANUT BUTTER BLOSSOMS?
Step 1: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
Step 2: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter, peanut butter, brown sugar, granulated sugar, and vanilla on medium speed until well combined, about 1 minute. Scrape down the sides of the bowl with a rubber spatula.
Step 3: Add the egg and beat until incorporated, about 20 seconds more. Add the dry ingredients and mix on low speed until just combined, scraping the sides of the bowl as necessary. Refrigerate the dough for about 1 hour, or until firm enough to roll.
Step 4: Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. Place about ½ cup granulated sugar in a small bowl for rolling.
Step 5: Roll the dough into tablespoon-size balls, then roll in the granulated sugar; place 2 inches apart on the prepared baking sheet. Bake until puffed, 8 to 9 minutes.
Step 6: Remove the baking sheet from the oven and lightly press a Hershey’s kiss into the center of each cookie (the dough will crack slightly). Return the cookies to the oven and bake until the cookies are golden and the chocolate is glossy, about 2 minutes more. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Step 7: Repeat with the remaining cookie dough, storing the dough in the refrigerator between batches. Store the cookies in a single layer in an airtight container for up to 3 days.
Step 8: Serve and enjoy this scrumptious Peanut Butter Blossoms!
RECIPE NOTES AND HELPFUL TIPS:
The dough can be made and refrigerated up to a day ahead of time.
The cookie dough can be frozen for up to 3 months: Roll the dough into balls and then roll in granulated sugar. Let set on a baking sheet in the freezer for 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.)
NUTRITIONAL INFORMATION:
Yield: 36 | Estimate the nutritional information for each serving:
Calories: 157kcal | Total Fat: 9g | Cholesterol: 12mg | Sodium: 61mg | Total Carbohydrates: 18g | Sugar: 12g | Protein: 3g |
FREQUENTLY ASKED QUESTIONS (FAQs):
1. Can I use natural peanut butter in Peanut Butter Blossoms?
While you can use natural peanut butter, the consistency may vary. If the natural peanut butter is runny, it could affect the texture of the cookie. You may need to adjust the quantity of flour to achieve the right dough consistency.
2. Can I use crunchy peanut butter instead of smooth?
Yes, you can use crunchy peanut butter if you prefer a bit of crunch in your cookies. The texture will be slightly different, but the flavor will still be delicious.
3. Do I need to refrigerate the cookie dough before baking?
Refrigerating the dough is not necessary for this recipe, but it can help if you find the dough too sticky or if you want to plan ahead. Chilled dough may result in slightly thicker cookies.
4. How do I prevent the Peanut Butter Blossoms from spreading too much?
Ensure your butter is at the right temperature—softened but not overly warm. Also, avoid overmixing the dough, and follow the recommended baking temperature.
5. What kind of chocolate should I use for the Hershey’s Kisses?
Traditional Peanut Butter Blossoms use Hershey’s Kisses. You can choose milk chocolate, dark chocolate, or even specialty flavored Kisses based on your preference.
6. Can I use a different type of chocolate in the center?
Yes, you can experiment with different chocolates or even other candies like chocolate-covered caramel candies for a unique twist.
7. How do I store leftover Peanut Butter Blossoms?
Store the cookies in an airtight container at room temperature. Adding a piece of bread to the container can help keep them soft by absorbing excess moisture.
Let’s Make These Classic Peanut Butter Blossoms!
And there you have it – these easy, yummy Peanut Butter Blossoms are ready to take their place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.
Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!
Classic Peanut Butter Blossoms
Print ThisIngredients
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick (½ cup) unsalted butter, softened
- 1 cup creamy peanut butter, at room temperature (I recommend Skippy Natural No Need To Stir)
- ¾ cup packed dark brown sugar
- ¼ cup granulated sugar, plus more for rolling the cookies
- 1 teaspoon vanilla extract
- 1 large egg
- 36 Hershey's kisses
Instructions
Step 1: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
Step 2: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter, peanut butter, brown sugar, granulated sugar, and vanilla on medium speed until well combined, about 1 minute. Scrape down the sides of the bowl with a rubber spatula.
Step 3: Add the egg and beat until incorporated, about 20 seconds more. Add the dry ingredients and mix on low speed until just combined, scraping the sides of the bowl as necessary. Refrigerate the dough for about 1 hour, or until firm enough to roll.
Step 4: Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. Place about ½ cup granulated sugar in a small bowl for rolling.
Step 5: Roll the dough into tablespoon-size balls, then roll in the granulated sugar; place 2 inches apart on the prepared baking sheet. Bake until puffed, 8 to 9 minutes.
Step 6: Remove the baking sheet from the oven and lightly press a Hershey’s kiss into the center of each cookie (the dough will crack slightly). Return the cookies to the oven and bake until the cookies are golden and the chocolate is glossy, about 2 minutes more. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Step 7: Repeat with the remaining cookie dough, storing the dough in the refrigerator between batches. Store the cookies in a single layer in an airtight container for up to 3 days.
Step 8: Serve and enjoy this scrumptious Peanut Butter Blossoms!
