Peanut Butter Blossom Cookies are soft and chewy peanut butter cookies topped with chocolate candy. These peanut butter kiss cookies are easy to make and have a Hershey's Kiss pressed into the center of each cookie after baking.
This is a great recipe for chewy cookies that are big on peanut butter flavor. They're incredibly flavorful and have a soft and chewy center and are a delicious classic Christmas cookie.
Ingredients in Peanut Butter Blossoms
The ingredients in this peanut butter blossom recipe are quite straightforward and everyday ingredients.
- All-Purpose Flour - spooned & leveled
- Unsalted Butter - room temperature
- Baking Soda
- Salt
- Peanut Butter - creamy is best, it makes the cookies smooth and chewy
- Brown Sugar
- Granulated Sugar - for the cookie dough and for rolling
- Egg
- Milk - helps soften the dough
- Vanilla Extract
- Hershey's Kisses - approximately 25 pieces of milk chocolate kisses
How to Make Peanut Butter Blossom Cookies
This classic cookie recipe is so simple to make, and it's so easy that kids love to make it. This is a favorite Christmas cookie recipe of mine for the holiday season.
- Preheat the oven to 375ºF and line cookie sheets with parchment paper.
- In a large bowl, beat the room temperature unsalted butter until creamy using a hand mixer or a stand mixer fitted with the paddle attachment.
- Add creamy peanut butter, granulated sugar, and brown sugar and beat until light and fluffy.
- Add the egg, vanilla extract, and milk to the mixture and mix to combine.
- In a medium bowl, combine all-purpose flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and combine well.
- Roll and shape dough into 1-inch balls by hand or use a #40 cookie scoop.
- Roll each ball into a small bowl of granulated sugar.
- Place the sugar-coated dough balls on cookie sheets.
- Bake the cookie dough balls one sheet at a time for 8-10 minutes. The edges will be golden brown.
- Immediately press a Hershey kiss into the center of each cookie after baking. The cookie will spread out and crack.
- Allow the peanut butter blossoms to cool for 5 minutes before transferring them to wire rack to cool completely.
- Do not stack or store until the chocolate has completely hardened.
- Store in an airtight container.
How to Freeze Peanut Butter Blossoms
After the peanut butter blossom cookies have completely cooled on a wire rack, place them in a single layer inside a Ziploc bag.
If you need to stack them, separate the layers with parchment paper or wax paper to prevent sticking. For extra protection, put the sealed freezer bag inside a container that's safe for the freezer to prevent freezer burn and breakage. Remember to label the container or bag with the date. Frozen cookies will last up to 3 months when stored properly in the freezer.
Tips for Peanut Butter Blossoms
Some people have trouble getting their chocolate kisses to harden after pressing them into the center of the peanut butter cookies. If you happen to be one of these people, try chilling your chocolates in the freezer before placing them onto the cookies.
Allow the peanut butter blossom cookies to sit on the baking sheet for 5 minutes before handling them and moving them to a wire rack. These cookies are very soft and handling them too soon may cause them to fall apart and cause the chocolate kisses to start to melt.
Peanut Butter Desserts
Old Fashioned No Bake Peanut Butter Balls
📖 Recipe
Peanut Butter Blossoms
Ingredients
- ½ cup unsalted butter - softened
- ½ cup creamy peanut butter
- ½ cup light brown sugar - packed
- ½ cup granulated sugar - plus more for rolling
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 ¾ cup all purpose flour - spooned & leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- 25 milk chocolate Hershey's Kisses
Instructions
- Preheat the oven to 375ºF and line cookie sheets with parchment paper.
- In a large bowl, beat the room-temperature unsalted butter until creamy.
- Add creamy peanut butter, granulated sugar, and brown sugar and beat until light and fluffy.
- Add the egg, vanilla extract, and milk to the mixture and mix to combine.
- In a medium bowl, combine all-purpose flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and combine well.
- Roll and shape dough into 1-inch balls by hand or use a #40 cookie scoop.
- Roll each ball into a small bowl of granulated sugar.
- Place the sugar-coated dough balls on cookie sheets.
- Bake the cookie dough balls one sheet at a time for 8-10 minutes. The edges will be golden brown.
- Immediately press a Hershey kiss into the center of each cookie after baking. The cookie will spread out and crack.
- Allow the peanut butter blossoms to cool for 5 minutes before transferring them to wire rack to cool completely.
- Do not stack or store until the chocolate has completely hardened.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
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Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
Marie says
My go peanut butter cookie recipe. The family loves it.