Peanut Butter Blossoms

December 6, 2017

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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

Peanut Butter Blossoms

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
Prep20 minutes
Cook25 minutes
Ready in: 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

  • Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone bakings mats. 
  • In a small mixing bowl whisk together flour, baking soda and salt for 20 seconds, set aside.
  • 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. 
  • 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.
  • 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. 
  • 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. 
  • Meanwhile unwrap chocolates. Immediately after removing cookies from oven gently press one chocolate into each cookie*. 
  • 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.
  • 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.
  • 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.