Peanut Butter Blossoms

Here’s a cozy, classic cookie recipe to try.

introduction

Classic Peanut Butter Blossoms are soft, peanut-buttery cookies topped with a milk chocolate Hershey’s Kiss. They’re a nostalgic holiday favorite that’s as at-home on a cookie tray as they are paired with a tall glass of milk. This version uses a simple dough that chills briefly, gets rolled in sugar, and is finished with the signature chocolate kiss.

why make this recipe

These cookies are quick to prepare, universally loved, and great for baking with kids. The contrast of the tender, slightly crackled peanut butter cookie and the melty chocolate center is rewarding every time. If you enjoy other bite-sized peanut butter treats, try a related recipe like peanut butter cookie bites for variety.

how to make Classic Peanut Butter Blossoms

Follow the recipe steps below for reliably tender, crinkly cookies with a perfectly centered chocolate kiss. Chill the dough for at least an hour to make shaping easier and to improve flavor and texture. When baking, add the chocolate kisses just after the initial bake so they soften and set without melting away.

Ingredients :

• 1 3/4 cup All-Purpose Flour
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 cup Creamy Peanut Butter
• 1/2 cup Unsalted Butter (room temperature)
• 1/2 cup Granulated Sugar
• 1/2 cup Light Brown Sugar (lightly packed)
• 1 Large Egg
• 2 tbsp Milk
• 1 tsp Vanilla Extract
• 1/2 cup Granulated Sugar (additional amount for coating cookies)
• 11 oz Bag of Hershey Kisses

Directions :

• In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
• Using a hand mixer or stand mixer fitted with paddle attachment, cream together the peanut butter, unsalted butter, granulated sugar, and light brown sugar on medium-high speed until well blended.
• Add in the egg, milk, and vanilla extract. Scrape down the sides of the bowl as needed.
• Reduce the mixer speed, gradually adding in the dry mixture until completely blended.
• Place the cookie dough in a well sealed food container or tightly wrap the top of the mixing bowl with plastic wrap (or alternative) and chill the cookie dough for a minimum of 1 hour.
• After dough has chilled, line 2 baking sheets with parchment paper or silicone mats, adjust the oven rack to the 2nd level mark (just above center), and preheat the oven to 375°F.
• Using a spoon and your clean hands, shape the cookie dough into 1 inch balls, roll in granulated sugar, and place about 1 1/2 – 2 inches apart on lined baking sheets.
• Bake for 7-8 minutes, then remove from oven and place a milk chocolate kiss on each cookie, pressing down gently to create the crackly cookie edges.
• Return to the oven and bake for 2 minutes longer.
• Cool cookies on baking sheet for 5-10 minutes before transferring to a cooking rack to cool completely.
• Store cookies in an airtight container with a slice of bread for up to a week.

how to serve Classic Peanut Butter Blossoms

Serve at room temperature on a festive platter, stacked in a cookie tin, or arranged alongside other holiday cookies. They pair perfectly with cold milk, coffee, or a spiced hot chocolate. For a party, place a small doily under each cookie for a classic presentation.

how to store Classic Peanut Butter Blossoms

Let cookies cool completely before storing. Keep in an airtight container at room temperature for up to 1 week; adding a slice of bread helps retain softness. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

tips to make Classic Peanut Butter Blossoms

• Chill the dough: it’s easier to roll and yields a better texture.
• Use room-temperature butter for even creaming.
• Roll cookies evenly (about 1-inch balls) so baking is uniform.
• Place kisses on warm cookies (not piping hot) to soften the chocolate without fully melting it.
• For a deeper flavor, use a mix of creamy and crunchy peanut butter or substitute half the sugar with dark brown sugar.

variation (if any)

• Chocolate-Drizzle: After cookies cool, drizzle with melted dark chocolate for extra chocolate.
• Mini Kisses: Use mini Hershey Kisses for a smaller, bite-sized blossom.
• Nut-Free: Substitute sunflower seed butter for peanut butter to make a nut-free version; note flavor and texture will vary.
• Flavored Centers: Swap Kisses for chocolate caramel cups or mint chocolate for a twist.

FAQ

Q: Can I skip chilling the dough?
A: Chilling improves texture and handling; skipping may yield flatter cookies that spread more.

Q: Why add a slice of bread to the cookie container?
A: The bread releases moisture that helps keep the cookies soft; replace the bread every couple days.

Q: Can I use natural peanut butter?
A: Natural peanut butter can be used but may change texture and spreading—stir well and consider chilling longer.

Conclusion

For a classic, reliable recipe and extra tips on perfect Peanut Butter Blossoms, see this tested recipe on Classic Peanut Butter Blossoms – Sally’s Baking.