Peanut Butter Blossom Cookies
There’s something magical about the combination of peanut butter and chocolate, and Peanut Butter Blossom Cookies are the perfect example. These soft, chewy peanut butter cookies topped with a Hershey’s Kiss are a holiday classic that never goes out of style.
Whether you’re baking for a cookie exchange, a holiday party, or just because you deserve a treat, these cookies are a must-make. They’re easy to whip up, totally irresistible, and always a crowd-pleaser.
Why You’ll Love These Peanut Butter Blossom Cookies
Let’s be honest—these cookies are a holiday staple for a reason. Here’s why you’ll love them:
1. They’re easy to make. With simple ingredients and straightforward steps, even beginner bakers can nail this recipe.
2. Perfect for any occasion. Holiday parties, cookie swaps, or just a cozy night in—these cookies fit the bill.
3. Kid-friendly. Kids love helping press the Hershey’s Kisses into the cookies (and sneaking a few chocolate pieces along the way).
4. Make-ahead friendly. You can prepare the dough ahead of time and bake when you’re ready.
5. Irresistible flavor. The combination of peanut butter and chocolate is a match made in dessert heaven.
How to Make Them
Making Peanut Butter Blossom Cookies is as easy as 1-2-3. Here’s a step-by-step guide:
Step 1: Make the dough.
In a large bowl, cream together butter, peanut butter, and sugars until light and fluffy. Add an egg and vanilla extract, then mix in the dry ingredients (flour, baking soda, and salt) until just combined.
Step 2: Shape the cookies.
Roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat. Place them on a parchment-lined baking sheet.
Step 3: Bake and add the chocolate.
Bake the cookies at 375°F for 8-10 minutes, or until the edges are lightly golden. As soon as they come out of the oven, press a Hershey’s Kiss into the center of each cookie.
Step 4: Cool and enjoy!
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Make Ahead Method
Want to prep these cookies ahead of time? Here’s how:
1. Refrigerate the dough.
After shaping the dough into balls, place them on a baking sheet and cover with plastic wrap. Refrigerate for up to 24 hours. When ready to bake, let the dough sit at room temperature for 10-15 minutes before rolling in sugar and baking.
2. Freeze the dough.
Shape the dough into balls and freeze on a baking sheet for 1-2 hours. Transfer the frozen balls to a zip-top bag and store for up to 3 months. When ready to bake, let the dough thaw slightly, roll in sugar, and bake as directed.
3. Freeze baked cookies.
If you’ve already baked the cookies, let them cool completely, then store in an airtight container or zip-top bag. Freeze for up to 2 months. Thaw at room temperature before serving.
Pro Tips
- Use creamy peanut butter. This gives the cookies the perfect texture. Avoid natural peanut butter, as it can make the dough too oily.
- Don’t overbake. The cookies will continue to cook slightly on the baking sheet, so pull them out when the edges are just golden.
- Press the Kisses immediately. As soon as the cookies come out of the oven, gently press a Hershey’s Kiss into the center. If you wait too long, the cookies will set and crack when you add the chocolate.
- Use room temperature ingredients. This ensures the dough comes together smoothly and bakes evenly.
- Add a sprinkle of sea salt. For a gourmet touch, sprinkle a tiny bit of sea salt on top of each cookie after adding the Hershey’s Kiss.
Storage Options
Store baked cookies in an airtight container at room temperature for up to 5 days.
To keep them fresh longer, store in the fridge for up to 1 week.
For longer storage, freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
Tools For This Recipe
- Large mixing bowl. Perfect for combining the ingredients.
- Hand mixer or stand mixer. Makes creaming the butter and sugars a breeze.
- Baking sheet. A standard-sized sheet works great.
- Parchment paper. Prevents sticking and makes cleanup easy.
- Wire rack. Essential for cooling the cookies evenly.
FAQs!
Can I use crunchy peanut butter?
Yes, but the cookies will have a slightly different texture. Creamy peanut butter is recommended for the classic version.
Can I use a different type of chocolate?
Absolutely! Try milk chocolate, dark chocolate, or even peanut butter-filled Hershey’s Kisses for a twist.
Can I make these gluten-free?
Yes! Use a gluten-free flour blend in place of all-purpose flour.
Can I freeze the dough?
Yes! Shape the dough into balls and freeze for up to 3 months. Bake as directed, adding a few extra minutes to the baking time.
Why did my cookies spread too much?
This can happen if the dough is too warm or if you used too much butter. Make sure your ingredients are at room temperature (not melted) and measure accurately.
Variations and Substitutions
- Chocolate lovers: Use dark chocolate Kisses or swap the Hershey’s Kisses for chocolate stars or mini peanut butter cups.
- Nut-free version: Use sunflower seed butter instead of peanut butter and top with a dairy-free chocolate piece.
- Extra peanut butter flavor: Add ½ cup of peanut butter chips to the dough for an extra peanutty punch.
- Holiday twist: Use red and green sugar for rolling the dough balls for a festive touch.
Conclusion
These Peanut Butter Blossom Cookies are a timeless treat that’s perfect for the holidays or any time you’re craving something sweet. They’re easy to make, totally customizable, and always a hit with everyone who tries them.
Give them a try and let me know how they turned out for you in the comments! Did you add any twists? I’d love to hear your thoughts!
Peanut Butter Blossom Cookies
Ingredients
- ½ cup unsalted butter softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup granulated sugar for rolling
- 24 Hershey’s Kisses unwrapped
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat. Place them on the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Immediately press a Hershey’s Kiss into the center of each cookie.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
