Peanut butter blossoms are a timeless treat that perfectly blends the sweet and salty flavors of peanut butter and chocolate. While these cookies are a holiday favorite, their irresistible taste and chewy texture make them ideal for any occasion. Crowned with a signature Hershey’s Kiss, these cookies are simple to make and guaranteed to impress at cookie exchanges, holiday parties, or as a comforting dessert for your family. If you’re looking for an easy, crowd-pleasing recipe, peanut butter blossoms are the perfect choice.
Ingredients
For the Cookies:
- ¾ cup creamy peanut butter (188g)
- ½ cup unsalted butter, softened (113g)
- ½ cup granulated sugar (100g), plus extra for rolling
- ½ cup packed light brown sugar (110g)
- ¼ teaspoon salt
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour (180g)
- ½ teaspoon baking soda
- 36 Hershey’s chocolate kisses, unwrapped
Step-by-Step Instructions
1. Cream the Peanut Butter Mixture
In the bowl of a stand mixer or a large mixing bowl with a hand mixer, combine:
- Peanut butter
- Softened butter
- Granulated sugar
- Brown sugar
- Salt
Beat on medium speed until the mixture is creamy and well-combined. This forms the flavorful base of your cookie dough.
2. Add the Wet Ingredients
Add:
- Room-temperature egg
- Vanilla extract
Continue beating until fully mixed. Be sure to scrape down the sides of the bowl to ensure everything is evenly incorporated.
3. Mix in the Dry Ingredients
In a separate bowl, whisk together:
- All-purpose flour
- Baking soda
Gradually add the dry mixture to the wet ingredients. Mix on low speed until just combined. The dough should have a soft and slightly sticky texture. Avoid overmixing to keep the cookies tender.
4. Roll the Dough into Balls
Using a cookie scoop (¾-1 inch diameter, about 18g per ball), scoop out dough and roll it into balls using your hands. For larger cookies, use a slightly bigger scoop, but avoid exceeding 1¼ inches in diameter to maintain the classic shape.
5. Roll in Sugar
Pour granulated sugar into a small bowl and roll each dough ball until fully coated. For festive occasions, you can use colored sanding sugar to add a pop of holiday cheer.
6. Bake the Cookies
Place the sugar-coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Preheat your oven to 375°F (190°C) and bake for 8-10 minutes. The cookies should be puffy, slightly cracked on top, and golden brown on the bottom.
7. Add the Hershey’s Kisses
Immediately after removing the cookies from the oven, press a Hershey’s Kiss into the center of each cookie. The cookies will crack slightly around the edges, creating their signature look. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips for Perfect Peanut Butter Blossoms
1. Use Room-Temperature Egg
Using a room-temperature egg ensures it mixes smoothly with the other ingredients, resulting in a uniform dough. To quickly bring an egg to room temperature, submerge it in warm water for 5 minutes.
2. Measure Flour Accurately
Too much flour can make your cookies dry and crumbly. Use a kitchen scale (180g for this recipe) or fluff the flour in its container, spoon it into a measuring cup, and level it off with a knife.
3. Use No-Stir Peanut Butter
Creamy, no-stir peanut butter provides the best texture and consistency. Avoid natural peanut butters that separate, as they can affect the dough’s quality.
4. Freeze the Hershey’s Kisses
For a perfect finish, freeze the Hershey’s Kisses for 10-15 minutes before placing them on the cookies. This helps them retain their shape and prevents excessive melting.
5. Involve the Family
Baking is more fun with family! Kids can help unwrap Hershey’s Kisses or roll the dough balls in sugar. It’s a great way to make memories while preparing a delicious treat.
Variations to Try
Different Chocolates
While Hershey’s Kisses are the classic choice, feel free to get creative with these options:
- Milk chocolate or dark chocolate Kisses
- Caramel-filled or mint-flavored Kisses
- Mini peanut butter cups or other small candies
Nutty Additions
Enhance your cookies with a sprinkle of chopped peanuts or pecans on top for added crunch and flavor.
Holiday Twist
Use festive-colored sanding sugar for rolling the dough during Christmas, Halloween, or Valentine’s Day.
Storage and Make-Ahead Tips
Storing Cookies
- Room Temperature: Store in an airtight container for up to 3 days to maintain freshness.
- Refrigeration: Extend their shelf life by refrigerating for up to 2 weeks.
Freezing Options
- Dough: Freeze the dough in an airtight container or shape it into balls, freeze on a baking sheet, and transfer to a freezer bag. Thaw at room temperature before baking.
- Baked Cookies: Store baked cookies in a freezer-safe container for up to 2 months. Separate layers with parchment paper to prevent sticking.
Frequently Asked Questions
Can I Use a Different Chocolate?
Yes! While Hershey’s Kisses are the traditional choice, you can substitute with:
- Milk or dark chocolate Kisses
- Caramel, almond, or mint-filled Kisses
- Mini peanut butter cups or even candied pecans
What If I Don’t Have Unsalted Butter?
If you only have salted butter, reduce the added salt in the recipe to about ⅛ teaspoon to balance the flavors.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and:
- Refrigerate it for up to 2 days before baking.
- Freeze it in balls for up to 3 months and bake as needed.
Ingredients Recap
- ¾ cup creamy peanut butter (188g)
- ½ cup unsalted butter, softened (113g)
- ½ cup granulated sugar (100g), plus extra for rolling
- ½ cup packed light brown sugar (110g)
- ¼ teaspoon salt
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour (180g)
- ½ teaspoon baking soda
- 36 Hershey’s chocolate kisses, unwrapped
With these detailed instructions, pro tips, and creative variations, you’re set to bake the ultimate batch of peanut butter blossoms. Whether for a holiday treat or a special dessert, these cookies are a surefire way to spread joy. Happy baking!