Easy Peanut Butter Blossoms Cookies

This recipe for classic Peanut Butter Blossoms Cookies is perfect for the holidays or family gatherings: Made with a delicious peanut butter cookie dough, then rolled in sugar and topped with a dark Hershey's chocolate kiss in the center.

For more Peanut Butter Inspired desserts, check out these recipes: Peanut Butter Cup, Perfect Peanut Butter Cookies, and Reese's Brownies with Peanut Butter Frosting.😋

How to Make Peanut Butter Blossoms Cookies

Note: The full instructions are provided in the recipe card below.

In a medium bowl, combine the flour, baking powder, and baking soda; set aside. In a stand mixer with the paddle attachment, cream the butter, sugars, and salt together on medium speed until creamy, about 3 minutes. At low speed, beat in the peanut butter until combined. Scrape down the sides and bottom of the bowl with a rubber spatula.

Add the egg and pure vanilla extract. Turn the mixer up to high and beat until combined, about 1-2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula again. At low speed, add the dry ingredients. Mix until just combined, do not over-mix! Cover tightly and chill the cookie dough until firm enough to roll, about 1 hour or up to 3 days.

How to Assemble

Line (2) baking sheets with parchment paper; set them aside. Place ½ cup of granulated sugar in a  small bowl. Roll the cookie dough into 1-inch balls (about 1 tablespoon each), roll them in sugar, and place 2 inches apart on the prepared baking sheet; chill them for a least 15 minutes.

Preheat the oven to 350 °F. Bake one batch of cookies until the edges are set and lightly golden, about 8 to 9 minutes; while the first batch bakes, keep the remaining batch chilled. Remove the sheet from the oven and lightly press a candy kiss into the center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 minutes; do not overbake! Remove from the oven, let it cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely. Store the cookies in an airtight container for up to 3 days.

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Recipe

Peanut Butter Blossoms Cookies

by Camila Benitez

This recipe for classic Peanut Butter Blossoms Cookies is perfect for the holidays or family gatherings: Made with a delicious peanut butter cookie dough, then rolled in sugar and topped with a dark Hershey's chocolate kiss in the center.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

resting time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine American

Servings 36

Calories 146 kcal

Equipment

• Stand Mixer  or Hand Mixer
• medium bowl
• Baking  Sheet

Ingredients

  

1x2x3x

• ▢ 188 g ( 1-½ cups) of all-purpose flour, spooned into a measuring cup and leveled-off
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon teaspoon baking soda
• ▢ ⅛ teaspoon kosher salt
• ▢ 1 stick (½ cup) unsalted butter, softened
• ▢ 240 g (1 cup) creamy peanut butter , such as Jif
• ▢ ¾ cup packed light brown sugar
• ▢ ¼ cup granulated sugar
• ▢ 3 teaspoons pure vanilla extract
• ▢ 1 large egg , room temperature
• ▢ 36 Dark Chocolate Hershey's kisses

For Coating:

• ▢ 100 g ½ cup granulated sugar

Instructions

 

• In a medium bowl, combine the flour, baking powder, and baking soda; set aside. In a stand mixer with the paddle attachment, cream the butter, sugars, and salt together on medium speed until creamy, about 3 minutes.
• At low speed, beat in the peanut butter until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula. Add the egg and pure vanilla extract. Turn the mixer up to high and beat until combined, about 1-2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula again.
• At low speed, add the dry ingredients. Mix until just combined, do not over-mix! Cover tightly and chill the cookie dough until firm enough to roll, about 1 hour or up to 3 days.
• How to Assemble Peanut Butter Blossoms
• Line (2) baking sheets with parchment paper; set it aside. Place ½ cup of granulated sugar in a  small bowl. Roll the cookie dough into 1-inch balls (about 1 tablespoon each), roll them in sugar, and place 2 inches apart on the prepared baking sheet; chill them for a least 15 minutes.
• Preheat the oven to 350 °F. Bake one batch of cookies until the edges of the cookies are set and lightly golden, about 8 to 9 minutes; while the first batch bakes, keep the remaining batch chilled.
• Remove the sheet from the oven and lightly press a candy kiss into the center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 minutes; do not overbake! Remove from the oven, let it cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.

Notes

How to Store 

Allow the cookies to cool completely before storing them. If they are still warm, they may become soft or lose their shape. Once cooled, place the cookies in an airtight container. You can use a plastic container with a tight-fitting lid or a cookie tin. Make sure the container is clean and dry. If you want to stack the cookies, place a sheet of parchment paper or wax paper between the layers to prevent them from sticking together.

Store the cookies at room temperature in a cool and dry area, away from direct sunlight and sources of heat. Avoid storing them in the refrigerator, as this can cause them to become stale faster. Peanut Butter Blossoms Cookies can typically be stored for up to 3 days. After that, they may start to lose their freshness and texture. If you need to store them longer, you can freeze them.

Make-Ahead

Prepare the cookie dough as per the recipe instructions. After chilling the dough until firm enough to roll (step 3 in the recipe), you can proceed to the next step or store the dough for later use. To store the dough, tightly wrap it in plastic wrap or place it in an airtight container. Label the container with the date and contents. The cookie dough can be refrigerated for up to 3 days or frozen for longer storage. If refrigerated, make sure to bring the dough to room temperature before proceeding with the recipe. 

You can let it sit at room temperature for about 30 minutes to 1 hour until it softens. If frozen, thaw the dough in the refrigerator overnight. Once thawed, allow it to come to room temperature before continuing with the recipe. Once the dough is at room temperature, proceed with rolling the dough into balls, rolling them in sugar, and baking them as instructed in the recipe.

How to Freeze

To freeze the cookies, place them in a freezer-safe container or zip-top freezer bag. Separate the layers with parchment paper to prevent them from sticking. Seal the container or bags tightly, removing as much air as possible. When you're ready to enjoy the cookies, thaw them at room temperature for a few hours before serving. They should retain their taste and texture when properly stored and thawed.

Nutrition

Nutrition Facts

Peanut Butter Blossoms Cookies

Amount per Serving

Calories

146

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

5

g

31

%

Trans Fat

 

0.001

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

20

mg

7

%

Sodium

 

77

mg

3

%

Potassium

 

45

mg

1

%

Carbohydrates

 

13

g

4

%

Fiber

 

0.4

g

2

%

Sugar

 

11

g

12

%

Protein

 

2

g

4

%

Vitamin A

 

7

IU

0

%

Calcium

 

20

mg

2

%

Iron

 

0.2

mg

1

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.