Peanut Butter Blossoms

December 6, 2017

Peanut Butter Blossom Cookies are a delicious must-have recipe! That flavor combination of nutty peanut butter and sweet and creamy milk chocolate is the perfect complimentary pair. I love the soft cookies and the chocolate just melts in your mouth. 

Peanut Butter Blossoms

Peanut Butter Blossoms Recipe

They were a go-to Christmas cookie at my house growing up so of course they’ll always be a cookie I love.

Plus I love how these are a fun cookie cookie for the family to make together.

The kids love to help shape them into balls and roll through the sugar, and they’re pros at all that tedious unwrapping :).

Peanut Butter Blossoms shown here in a clear storage jar over a pile of Hershey's Kisses. Container is set on a marble surface with a black background.

I love to eat these while the chocolate is still nice and melty, I guess I just have a thing for melted chocolate. I blame it on s’mores. Oh wait, I melt that chocolate first. Melted chocolate is just too good! 

Ingredients Needed For These Cookies

  • All-purpose flour
  • Baking soda
  • Salt
  • Unsalted butter
  • Granulated sugar and light brown sugar
  • Creamy peanut butter
  • Egg
  • Vanilla extract
  • Hershey’s Kisses

Scroll below for full printable recipe.

How do You Make Peanut Butter Blossoms?

  • Preheat oven. Line baking sheets.
  • Whisk dry ingredients.
  • In a stand mixer cream butter and sugars.
  • Mix in peanut butter then egg and vanilla.
  • Blend in flour mixture until combined.
  • Shape into balls and roll in sugar.
  • Bake on prepared sheets until set, meanwhile unwrap chocolates.
  • Immediately after baking press a Kiss into each cookie.
  • Freeze until chocolate is set.

Peanut Butter Blossoms

Which Kind of Sugar Should I Use for Rolling?

  • If you like a crunchier exterior go for the raw sugar as they have larger coarser crystals (not turbinado raw just raw sugar). That’s what I used here.
  • For a slightly finer texture granulated sugar works great too.
  • Another good option is to use red or green sugar sprinkles for a fun and festive look (or maybe even try tinting plain sugar with a few drops of food coloring).

Close up shot of Peanut Butter Blossom Cookie one bite is taken from cookie.

Tips for Perfect Peanut Butter Blossom Cookies

  • Use regular creamy peanut butter for a consistent consistency.
  • If dough is too sticky to work with you can chill first then roll and bake.
  • Have chocolates unwrapped and ready to add to cookies as soon as they’re done baking.
  • Add chocolates right after baking so the bottoms will melt and stick to the cookies.
  • Let chocolate set fully before storing.

More Recipes You Might Like

 

Peanut Butter Blossoms

5 from 4 votes

The classic peanut butter blossom cookies we all remember eating as a kid! Soft and tender and perfectly peanut buttery! Plus isn't that milk chocolate and peanut butter combo just dreamy?

Servings: 36
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 1 1/2 cups (212g) all-purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, softened but still slightly firm
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 2/3 cup (165g) creamy peanut butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup (70g) granulated sugar or cane sugar
  • 36 Hershey's Kisses milk chocolates

Instructions

  1. Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone bakings mats. 

  2. In a small mixing bowl whisk together flour, baking soda and salt for 20 seconds, set aside.

  3. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1/2 cup granulated sugar and brown sugar until combined. 

  4. Mix in peanut butter then blend in egg and vanilla. Add in flour mixture and mix until combined. If dough seems too wet you can chill for a bit if needed - though I never need to.

  5. Scoop dough out 1 even tablespoon at a time and shape into balls. Place 1/3 cup sugar in a bowl then roll balls into sugar to coat. 

  6. Transfer to baking sheets spacing cookies 1 1/2-inches apart. Bake one sheet at a time in preheated oven 7 - 9 minutes until nearly set. 

  7. Meanwhile unwrap chocolates. Immediately after removing cookies from oven gently press one chocolate into each cookie*. 

  8. Transfer to a wire rack and transfer to fridge or freezer for a 5 - 10 minutes to let the chocolate set. Store cookies in an airtight container at room temperature.

  9. Random side note, if you've had an issue with the Kiss coming off you can add a small dab of peanut butter to the Kiss before pressing them on.

  10. Recipe source: inspired by NYT and others

Nutrition Facts
Peanut Butter Blossoms
Amount Per Serving
Calories 124 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 13mg4%
Sodium 70mg3%
Potassium 41mg1%
Carbohydrates 15g5%
Sugar 10g11%
Protein 2g4%
Vitamin A 85IU2%
Calcium 16mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Cookies, Peanut Butter Blossoms
Author: Jaclyn

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16 Comments

  • Christie

    Can I make the dough ahead of time and refrigerate it for the next day ?

    • Jaclyn

      Jaclyn Bell

      It may work but the peanut butter will stiffen up once cold so you’d need to let it rest at room temperature for a little while.

  • Renee

    I used the recipie on the Hershey’s bag as always. The dough was very wet and could not be rolled. I put It in the fridge for 5 hours, it was still wet, so u added a bit of flour. The cookies seemed fine, but now, 2 days later, the cookies just crumble when picked up. I realize the added flour could be at fault but what other options could I have used for such wet dough?

    • Jaclyn

      Jaclyn Bell

      The type of peanut butter used could be part of the issue, just the standard creamy peanut butter is recommend not a natural or homemade peanut butter. You could also try starting with butter that is more firm and upping the flour (as you did) just a little.

  • Laurie

    I’ve been making these for over 30 years. I use chocolate stars instead of kisses. You get more chocolate in each bite plus they are flatter so easier to store. Only problem is that it isn’t as easy to find the Brach’s chocolate stars. I need to buy them from a candy store.

  • Christina

    Just made these with my 4.5 year old. Omg. Never had. So amazing. The melting chocolate and peanut butter cookie out of the oven. I ate 3 standing up over the tray! Thank you!

    • Jaclyn

      Jaclyn Bell

      I’m so glad you enjoyed these Christina! And how fun to make them with your 4 year old :). Thanks for your review!

  • Leah

    I just made these yesterday, this is my new favorite peanut butter blossom recipe! So chewy on the inside and a bit crispy on the outside. So perfect!

    • Jaclyn

      Jaclyn Bell

      I’m happy to hear they’re are a new favorite for you Leah! Thanks for taking the time to leave a review!

    • Jaclyn

      Jaclyn Bell

      A hand mixer should work until the dough starts to get too thick when adding in the flour – then switch and finish mixing by hand.

  • Andreya

    They look so pretty and delicious. and yes, they will perfect for Christmas. Thanks for sharing the post. Merry Christmas Advance :)