Peanut Butter Blossoms are a beloved classic treat that combines the smooth, nutty flavor of peanut butter with the rich sweetness of chocolate. These cookies are perfect for any occasion, whether it's a holiday gathering, a bake sale, or just a cozy evening at home. This detailed guide will walk you through everything you need to know about making perfect Peanut Butter Blossoms every time. Keep reading to discover the full recipe, tips for success, and common mistakes to avoid. Let’s get baking!
What are Peanut Butter Blossoms?
Peanut Butter Blossoms are classic cookies made with a soft, chewy peanut butter base topped with a sweet, milk chocolate Hershey's Kiss right in the center. The combination of nutty peanut butter and creamy chocolate creates a cookie that’s as delicious as it is visually appealing. These cookies are a staple in many homes during the holiday season, but they are also perfect for any cookie craving year-round.
Ingredients List for Classic Peanut Butter Blossoms
To make the most delicious Peanut Butter Blossoms, you’ll need a few simple ingredients that you probably already have in your pantry. These ingredients create a rich, soft cookie that is bursting with peanut butter flavor and finished with a chocolatey surprise in the middle.
Dry Ingredients:
- 1 ¾ cups of all-purpose flour – The base for the cookies, giving them structure and chewiness.
- 1 teaspoon of baking soda – To help the cookies rise and give them a light, fluffy texture.
- ½ teaspoon of salt – To balance the sweetness and enhance the peanut butter flavor.
Wet Ingredients:
- ½ cup of unsalted butter (softened) – Adds richness and moisture to the cookies.
- ½ cup of creamy peanut butter – The star of the show, giving the cookies their signature nutty flavor.
- ½ cup of granulated sugar – Sweetness to balance the peanut butter.
- ½ cup of packed light brown sugar – Adds sweetness and a bit of moisture, helping keep the cookies soft.
- 1 large egg – To bind the ingredients and add structure.
- 1 teaspoon of vanilla extract – Adds a touch of warmth and complements the peanut butter flavor.
Additional Ingredients:
- Extra granulated sugar for rolling – To give the cookies a nice sugary exterior.
- 48 Hershey's Kisses (unwrapped) – The chocolatey "blossom" that completes each cookie.
Substitutions and Variations
While the classic Peanut Butter Blossoms recipe is perfect as is, you can get creative with a few substitutions and variations to suit your taste or dietary preferences.
- Nut Butter Variations: If you're not a fan of peanut butter, or if you have a peanut allergy, you can substitute the peanut butter with almond butter, cashew butter, or even sunflower seed butter for a nut-free option. Keep in mind that the flavor will change slightly depending on the nut butter you use.
- Flour Substitutions: You can make this recipe gluten-free by using a 1:1 gluten-free flour blend in place of all-purpose flour. Just ensure it has xanthan gum to help with structure.
- Sugar Alternatives: To reduce the sugar content, you can substitute some or all of the sugar with coconut sugar or a sugar substitute like Stevia or erythritol. Keep in mind that the texture may change slightly with these substitutions.
- Chocolate Variations: While Hershey's Kisses are the traditional choice, you can use dark chocolate, white chocolate, or even miniature peanut butter cups for a twist on the classic.
Step-by-Step Cooking Instructions

Now that you have all your ingredients ready, it’s time to start baking! Follow these easy steps to create perfectly soft, chewy Peanut Butter Blossoms.
- Preheat Your Oven: Start by preheating your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside.
- Cream the Butter, Peanut Butter, and Sugars: In a large mixing bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
- Add the Egg and Vanilla: Add the egg and vanilla extract to the butter mixture and beat until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.
- Roll the Dough: Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar to coat the outside.
- Bake the Cookies: Place the dough balls on the prepared baking sheets, leaving about 2 inches between each cookie. Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers are still soft.
- Add the Chocolate Kiss: As soon as the cookies come out of the oven, gently press a Hershey's Kiss into the center of each cookie. The cookie will crack slightly around the edges—this is normal and part of the charm of Peanut Butter Blossoms.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
How to Cook Peanut Butter Blossoms: A Step-by-Step Guide
To summarize, making Peanut Butter Blossoms involves a few key steps that ensure the cookies turn out soft, chewy, and full of flavor.
- Prep and Measure Ingredients: Ensure all ingredients are at room temperature and measured accurately.
- Cream the Butter and Sugars: Achieve a light, fluffy texture by creaming the butter, peanut butter, and sugars together well.
- Mix the Dough: Combine the dry and wet ingredients without overmixing.
- Form and Roll: Roll the dough into even-sized balls and coat them in sugar.
- Bake and Press: Bake the cookies and quickly press a chocolate Kiss into each one immediately after baking.
Common Mistakes to Avoid
While Peanut Butter Blossoms are straightforward to make, there are a few common pitfalls to be aware of.
- Overbaking: One of the most common mistakes is baking the cookies for too long. Peanut Butter Blossoms should be slightly underbaked when you take them out of the oven to ensure they remain soft and chewy. The residual heat will continue to cook the cookies as they cool.
- Pressing the Chocolate Too Late: Be sure to press the Hershey's Kiss into the cookies immediately after removing them from the oven. If you wait too long, the cookies may cool too much, and the chocolate won’t stick properly.
- Not Softening the Butter: Make sure your butter is softened to room temperature before you start. If it’s too cold, it won’t cream properly with the sugars, which can affect the texture of your cookies.
Serving and Presentation Tips
Peanut Butter Blossoms are as beautiful as they are delicious, and a little extra attention to detail can make them the star of any dessert table.
How to Serve Peanut Butter Blossoms:
- Holiday Platter: Arrange the cookies on a festive platter for a holiday cookie exchange or party.
- Cookie Gift Boxes: These cookies make excellent gifts! Place them in decorative boxes or tins lined with parchment paper for a homemade gift that will impress anyone.
- Cookie Towers: For an eye-catching display, stack the cookies in a pyramid shape on a cake stand.
Presentation Ideas for Peanut Butter Blossoms:
- Drizzle of Chocolate: For extra decadence, drizzle some melted chocolate over the cookies for a fancier presentation.
- Festive Sprinkles: Roll the cookie dough in colored sugar or festive sprinkles before baking for a fun, seasonal twist.
- Mini Chocolate Blossoms: Use mini Hershey’s Kisses and roll smaller dough balls for bite-sized treats.
Peanut Butter Blossoms Recipe Tips
- Chilling the Dough: If your kitchen is particularly warm, chill the cookie dough for 20-30 minutes before rolling. This helps prevent the cookies from spreading too much during baking.
- Double the Batch: These cookies are always a hit, so consider doubling the recipe to have enough for friends, family, and any unexpected visitors.
- Peanut Butter Options: Stick to regular creamy peanut butter for the best results. Natural peanut butter can separate, which might affect the texture of the cookies.
Frequently Asked Questions (FAQs)
Q: Can I freeze Peanut Butter Blossoms?
A: Yes! You can freeze the dough balls before baking or freeze the fully baked cookies. If freezing the dough, simply roll the balls in sugar and freeze on a baking sheet. Once frozen, transfer them to a freezer-safe bag. If freezing baked cookies, store them in an airtight container for up to 3 months.
Q: Can I use chunky peanut butter?
A: While creamy peanut butter is recommended for the best texture, you can use chunky peanut butter for added crunch. Just note that the cookies may not be as smooth.
Q: Why are my cookies flat?
A: If your cookies are spreading too much, the butter might be too warm, or you might have overmixed the dough. Chilling the dough before baking can help.
Conclusion
Peanut Butter Blossoms are a classic cookie that never goes out of style. With their soft peanut butter base and irresistible chocolate center, they’re sure to become a favorite in your home. Whether you’re baking for the holidays, a special occasion, or just a weeknight treat, this recipe is sure to impress. Follow the tips and instructions above, and you’ll have perfect Peanut Butter Blossoms every time. So, gather your ingredients and start baking these delicious, nostalgic cookies today!
PrintClassic Peanut Butter Blossoms Recipe
Classic Peanut Butter Blossoms are delicious cookies made with creamy peanut butter and topped with a Hershey’s chocolate kiss. These cookies are perfect for holiday gatherings and everyday sweet cravings. With simple ingredients, this easy recipe creates the ideal blend of soft cookie and rich chocolate, a treat loved by all. Keywords: peanut butter blossoms, holiday cookies, chocolate kiss cookies, peanut butter chocolate cookies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24-28 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup peanut butter
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- Additional granulated sugar for rolling
- 24-28 Hershey's Kisses (unwrapped)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, cream butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg and vanilla extract.
- In another bowl, whisk together flour, baking soda, and salt. Gradually mix into wet ingredients until well combined.
- Roll dough into 1-inch balls, then roll in granulated sugar.
- Place on baking sheets and bake for 8-10 minutes, or until golden brown.
- Immediately press a chocolate kiss into the center of each cookie while they are still warm.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can substitute smooth peanut butter with crunchy peanut butter for added texture.
- Ensure the cookies are slightly underbaked for a soft, chewy texture when the chocolate kiss is added.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9g
- Sodium: 85mg
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