Peanut Butter Blossoms Recipe

Peanut Butter Blossoms are a classic holiday cookie that you can enjoy year round! Deliciously easy peanut butter cookies are topped with chocolate Hershey’s Kisses for a flavor combination that nobody can resist. These cookies are quick and easy to make – in about thirty minutes you can be enjoying a batch in your own kitchen!

Peanut Butter Blossoms Recipe

Let’s discuss what you’ll need, and the steps you’ll take, to make these delicious Peanut Butter Hersheys Kiss Cookies. My goal is to provide you with information to help you be successful when making this recipe in your kitchen. If you want to skip my discussion, tips, information and answers to frequently asked questions, just scroll to the bottom for the full printable recipe.

How To Make Peanut Butter Blossoms

Ingredients

• Flour – When measuring flour, make sure you give it a stir than spoon it into a measuring cup and level off. Do not measure flour by scooping it with the measuring cup as this results in too much flours as it compacts it.
• Baking soda – Double check the expiration date to make sure it’s still fresh.
• Salt – I prefer using sea salt or Kosher salt, but table salt works fine.
• Butter – Personally I prefer salted butter, but unsalted will work as well. Make sure it’s at room temperature.
• Peanut butter – Creamy peanut butter works best, but you can also use other creamy nut butters.
• Sugar – Sugar is added to the recipe, and the cookie dough balls are rolled in it prior to baking.
• Brown sugar – While I used light brown sugar, if dark is what you have on hand, that works as well.
• Egg – Use a large egg, and if possible bring it to room temperature prior to using.
• Milk – Whatever milk you keep on hand for drinking will work. Other options include half-and-half, oat milk or nut milk.
• Vanilla extract – Pure vanilla extract is always best.
•  Nonstick spray (optional) – You can use non-stick cookie sheets, silicone baking mats or non-stick spray on your pans.
• Hershey’s Kisses – Get creative with the different flavor Kisses, you don’t have to stick to the traditional milk version. Make sure they are unwrapped.

Directions

1. Begin by preheating the oven to 375 degrees.
2. Combine butter, peanut butter, 1/2 cup sugar and brown sugar in a bowl and cream together with an electric mixer for 2-3 minutes. Add in egg, milk and vanilla and beat with mixer to combine.
3. Add in flour, baking soda and salt, and stir to combine ingredients. The flour mixture should all be absorbed into the peanut butter mixture, but do not overmix.
4. OPTIONAL – The dough can be covered and chilled for one hour if desired. This helps prevent cookies from spreading and deeps the flavor, but it is not required. If chilling, do not preheat the oven until ready to bake.
5. Divide the dough into four even parts, using each of the four portions to make 12 cookie dough balls. Roll dough into 1″ balls.
6. Pour remaining sugar into a small bowl or saucer and roll each dough ball in sugar.
7. Place cookie dough balls onto a baking sheet, at least 2″ apart, and bake until they start to lightly brown and puff up, about 6 to 8 minutes. Remove baking sheet and working quickly, gently press an unwrapped kiss into the center of each cookie. Return to the oven for an additional 2 minutes, until light golden brown.
8. Remove from oven and place plan on a wire rack to cool. once cool, store in an airtight container.

Tips and FAQ

Storing Peanut Butter Blossoms

Storage – Cookies can be stored in an airtight container for 4-5 days. Like all cookies they are best when they are freshest.

Freezing – These cookies can be frozen for up to two months. Because of the Kisses on top, the best way to freeze them is to start by freezing them on a baking sheet. Once the Kisses are frozen, the cookies can be transferred to an airtight container or Ziploc freezer bag to save on space.

Options and Substitutions

On The Soft Side – If you like your cookies gooey and soft, bake for 5 minutes, then place the Kisses on and bake for an additional 2 minutes. Then make sure to let them cool completely on the baking sheet before you attempt to remove them. This is the key to gooey soft cookies, if those are your thing.

Make Ahead – The cookie dough can be made and store in the fridge for up to 24 hours. You can even pre-roll the balls of dough, so all you have to do is place them onto the cookie sheets and into the oven when ready.

Get Creative – Feel free to try chunky peanut butter in these cookies, and don’t be shy about trying different Hershey’s Kiss flavors. Personally I love to use dark chocolate kisses. You can even use other types of candy on top, such as Dove Promises or Reese’s Peanut Butter Cups. You can even use colorful sugar sprinkles in place of granulated sugar to roll the cookie dough balls in.

Peanut Free – If you want to make these, but need a peanut free option, you can try using SunButter or Wow Butter. I’ve made a very similar cookie using Biscoff as well.

If you love peanut butter and chocolate, here are some other recipes you’ll want to try!

• Chocolate Peanut Butter Cookies
• The Best Peanut Butter Cookie Recipe
• Chocolate Peanut Butter Cup Fudge
• Peanut Butter Cheesecake Bars
• Chocolate Dipped Peanut Butter Cookies
• Chocolate Chip Peanut Butter Cookies
• No Bake Peanut Butter Pie
• Reese’s Pieces Cookies
• Chocolate Covered Ritz Crackers