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.😋
Jump to:
- What are Peanut Butter Blossom cookies?
- Brief highlights of our Peanut Butter Blossom cookies recipe:
- Peanut Butter Blossoms Cookies Ingredients
- Tools you'll need
- How to Make Peanut Butter Blossoms Cookies
- How to Assemble Peanut Butter Blossoms
- Substitutions
- Variations
- How to Store
- Make-Ahead
- How to Freeze
- Tips for Making The Best Peanut Butter Blossoms
- FAQ
- More Favorite Cookies Recipes:
- 📋 Recipe
What are Peanut Butter Blossom cookies?
Peanut Butter Blossom Cookies are a classic American treat. They consist of soft peanut butter cookies rolled in sugar and topped with a Hershey's Kiss in the center. The result is a sweet and salty cookie with a chocolatey center, making it a popular choice for holiday baking.
Brief highlights of our Peanut Butter Blossom cookies recipe:
- Taste: These cookies have a delicious sweet and salty flavor, thanks to the peanut butter and chocolate combination from Hershey's Kisses.
- Texture: They are soft and chewy on the inside, with a slightly crisp outer layer, creating a nice contrast in texture.
- Method: The recipe involves mixing butter, sugars, and peanut butter, adding egg and vanilla, and then combining with dry ingredients. After chilling the dough, roll it in sugar, bake until lightly golden, and top it with Hershey's Kisses for a tasty and visually appealing treat.
Peanut Butter Blossoms Cookies Ingredients
Note: The full ingredients list is provided in the recipe card below.
- All-Purpose Flour: Provides structure to the cookies. It is the main dry ingredient that combines with the leavening agents (baking powder and baking soda) to give the cookies their texture.
- Baking Powder: Acts as a leavening agent, helping the cookies rise and become slightly fluffy during baking.
- Baking Soda: Another leavening agent that reacts with acidic ingredients (like brown sugar) to create carbon dioxide gas, which helps the cookies rise and become tender.
- Kosher Salt: Enhances the flavor of the cookies and balances the sweetness, making the overall taste more well-rounded.
- Unsalted Butter: Provides moisture and fat content to the cookies, contributing to their tenderness and flavor.
- Creamy Peanut Butter: Adds a rich peanut flavor and moisture to the cookies, giving them their characteristic taste and texture.
- Light Brown Sugar: Sweetens the cookies and contributes to their moistness and chewiness. It also adds a subtle caramel flavor.
- Granulated Sugar: Adds sweetness and helps create a crisp, slightly crunchy exterior when the cookies are rolled in sugar before baking.
- Pure Vanilla Extract: Enhances the flavor of the cookies and adds a pleasant aroma.
- Large Egg: Acts as a binder, helping to hold the cookie dough together and providing structure.
- Dark Chocolate Hershey's Kisses: These are the signature "blossoms" in Peanut Butter Blossoms. They provide a sweet, chocolatey center to the cookies when placed on top.
- Granulated Sugar (for Coating): The sugar coating on the outside of the cookie dough not only adds sweetness but also contributes to the cookies' appearance by creating a sparkling, slightly crispy texture on the outside.
Tools you'll need
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 Peanut Butter Blossoms
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.
Substitutions
- Unsalted Butter: You can substitute salted butter but reduce or eliminate the added salt in the recipe accordingly.
- Granulated Sugar & Light Brown Sugar: You can use an equal amount of alternative sweeteners like coconut sugar, brown sugar substitute (e.g., Splenda Brown Sugar Blend), or a natural sweetener like maple syrup or honey. Keep in mind that the taste and texture of the cookies may vary slightly with different sweeteners.
- Pure Vanilla Extract and Clear Vanilla: If you don't have clear vanilla, you can use regular vanilla extract or vanilla bean paste. The flavor might be slightly different, but it should still work well.
- All-purpose Flour: You can substitute whole wheat flour for a healthier option, but note that the texture and taste of the cookies may be slightly different. Gluten-free flour blends can also be used for a gluten-free version.
- Hershey's Kisses: While the classic choice is Hershey's Kisses, you can experiment with other chocolates or candy for the center of the cookies. You can try using other Hershey's Kisses flavors or different chocolates like dark or white chocolate. Just ensure they are similar in size and shape to the original Kisses.
- Peanut Butter: The recipe calls for crunchy peanut butter, but you can use creamy peanut butter. You can also try using other nut or seed butter like almond butter, cashew butter, or sunflower seed butter for a variation in flavor.
Variations
- Chocolate Variation: For a double dose of chocolate, you can mix chocolate chips or chunks into the peanut butter cookie dough. Use your favorite types of chocolate, such as semi-sweet, milk chocolate, or even white chocolate.
- Nutty Variation: Increase nuttiness by adding chopped nuts to the cookie dough. Classic choices include chopped peanuts or chopped walnuts. Mix them into the dough before rolling the cookies.
- Cookie Coating Variation: Instead of rolling the dough balls in granulated sugar, you can try rolling them in powdered sugar or a mixture of cinnamon and sugar for added flavor and texture.
- Candy Variation: While Hershey's Kisses are the traditional choice, you can experiment with candies or chocolates for the center. Try using mini peanut butter cups, Rolos, or even caramel-filled chocolates.
- Spiced Variation: Add warmth and depth by incorporating spices into the dough. Cinnamon, nutmeg, or pumpkin spice can give the cookies a delightful seasonal flavor.
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 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 heat sources. 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, bring the dough to room temperature before proceeding with the recipe.
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 it 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.
Tips for Making The Best Peanut Butter Blossoms
- Use good-quality ingredients: Peanut butter, unsalted butter, and fresh Hershey's Kisses. Using quality ingredients will enhance the flavor and texture of the cookies.
- Cream the butter and sugars well: Creaming the butter and sugars together until light and fluffy helps create a tender and soft cookie. Mix for a few minutes until the mixture becomes creamy and smooth.
- Chill the dough: Chilling the cookie dough is essential for several reasons. It helps the dough firm up, making it easier to roll into balls. Additionally, chilling the dough helps prevent the cookies from spreading too much during baking, resulting in a thicker and more uniform shape.
- Measure the dough consistently: Using a small ice cream scoop or a tablespoon, measure equal portions for each cookie. This ensures that the cookies bake evenly and have a consistent size.
- Roll the dough balls in sugar: Rolling the dough balls in sugar before baking adds a lovely crunch and sweetness to the cookies. Make sure to fully coat each dough ball for an even distribution of sugar.
- Press the Hershey's Kisses gently: When you remove the cookies from the oven, press the Hershey's Kisses gently into the center of each cookie while they are still warm. Pressing too hard can cause the cookies to crack or break, so a gentle touch is key.
- Avoid overbaking: Peanut Butter Blossoms Cookies should be baked until the edges are set and lightly golden. Be cautious not to overbake them, as they can become dry. Remember that they will continue to firm up as they cool on the baking sheet.
- Let the cookies cool completely: Allow them to cool on the baking sheet for a few minutes before transferring them to a cooling rack. This helps them firm up and hold their shape.
FAQ
Can you freeze Peanut Butter Blossoms?
Peanut Butter Blossoms Cookies, freeze well for up to 3 months. Allow cooling completely before layering it between sheets of parchment paper in a freezer-safe container for up to 3 months: Thaw in the refrigerator or at room temperature.
How long do Peanut Butter Blossom cookies last?
Peanut Butter Blossoms Cookies can be kept airtight at room temperature for up to 3 days. If you refrigerate them, they can last for up to 5 days.
Can I make the Peanut Butter Blossoms cookie dough ahead of time?
You can make the Peanut Butter Blossoms cookie dough a day ahead and store it in an airtight container in the refrigerator for up to 3 days. This allows you to prepare the dough in advance and bake the cookies whenever you're ready.
Can I use creamy peanut butter instead of crunchy?
Yes, you can use creamy peanut butter instead of crunchy in the Peanut Butter Blossoms Cookies. It may slightly alter the texture of the cookies, but they will still be delicious.
Can I use different types of chocolate candy for the topping?
Absolutely! While the classic Peanut Butter Blossoms recipe uses Hershey's Kisses, you can use different types of chocolate candy for the topping. Milk chocolate, white chocolate, or any other favorite candy can be a tasty alternative.
More Favorite Cookies Recipes:
📋 Recipe
How to Make Peanut Butter Blossoms Cookies
Ingredients
- 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
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
