Classic Peanut Butter Blossoms

why make this recipe

Classic Peanut Butter Blossoms are a nostalgic, crowd-pleasing cookie that’s quick to prepare, perfect for holidays, bake sales, or an easy weeknight treat. They combine tender peanut butter dough with a melty chocolate Hershey Kiss center for a satisfying mix of salty, sweet, soft, and slightly chewy textures.

introduction

This recipe produces classic peanut butter cookies rolled in sugar and finished with a chocolate kiss pressed into the warm center. The dough is straightforward — a mix of peanut butter, butter, sugars, egg, and pantry staples — and the cookies bake quickly. The sugar coating gives a gentle crunch while the chocolate sets into a glossy, irresistible top. They’re ideal when you want a familiar, comforting cookie that looks festive and travels well.

how to make Classic Peanut Butter Blossoms

Start by mixing the wet ingredients and sugars until light and fluffy, add the peanut butter, then incorporate the dry ingredients just until combined. Chill briefly if the dough is soft, roll into balls, coat with the extra granulated sugar, and bake until edges are set. Immediately after removing from the oven, press a Hershey Kiss into the center of each warm cookie so the chocolate adheres and softens slightly. Let cool on the pan for a few minutes, then transfer to a wire rack to finish cooling and set.

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) (Use room temperature for easier blending.)
• 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 for coating cookies)
• 11 oz Bag of Hershey Kisses

Directions :

Preparation

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
2. In a bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt; set aside.
3. In a large mixing bowl, cream 1/2 cup unsalted butter (room temperature) with 1/2 cup granulated sugar and 1/2 cup light brown sugar until light and fluffy.
4. Beat in 1 large egg, 2 tbsp milk, and 1 tsp vanilla extract until combined.
5. Mix in 1/2 cup creamy peanut butter until evenly incorporated.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined. If the dough seems very soft, chill for 15–20 minutes to firm it for rolling.
7. Place the additional 1/2 cup granulated sugar in a small bowl. Scoop tablespoon-sized portions of dough, roll into balls, and toss in the sugar to coat.

Baking

1. Place coated dough balls about 2 inches apart on the prepared baking sheets.
2. Bake at 375°F (190°C) for 8–10 minutes, or until the cookies are lightly browned at the edges and set.
3. Immediately after removing from the oven, press a Hershey Kiss into the center of each cookie. The cookie should crack slightly around the base of the kiss — that’s normal.
4. Let cookies cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely so the chocolate sets.

how to serve Classic Peanut Butter Blossoms

Serve at room temperature so the chocolate center is slightly soft but set. Arrange on a festive platter for parties, include in cookie boxes, or pair with a cold glass of milk or a cup of coffee or tea for a classic combination.

how to store Classic Peanut Butter Blossoms

Store cookies in an airtight container at room temperature for up to 4–5 days. For longer storage, freeze baked cookies (without unwrapping) in a single layer on a tray until firm, then transfer to a freezer-safe container or bag for up to 2 months. Thaw at room temperature before serving.

tips to make Classic Peanut Butter Blossoms

• Use room-temperature butter for easier creaming and a smoother dough.
• If you prefer a firmer cookie, chill the dough 15–30 minutes before rolling.
• For perfectly rounded cookies, use a small cookie scoop to portion dough evenly.
• Press the Hershey Kiss gently but firmly into the warm cookie—pressing too hard will flatten the cookie.
• If your kitchen is warm and the chocolate melts excessively, cool the cookies briefly in the fridge to set the chocolate more quickly.

variation (if any)

• Chocolate peanut butter: Use milk chocolate peanut butter cups cut in half instead of Hershey Kisses for a different chocolate-peanut flavor and a larger chocolate center.
• Nut substitution: Swap creamy peanut butter for almond butter for an almond blossom variation (texture and flavor will vary).
• Sprinkle twist: After pressing the chocolate, add a few festive sprinkles around the kiss for holiday presentation.

FAQ

Q: Can I use crunchy peanut butter?
A: Yes, but expect slightly different texture and a bit of extra crunch from the peanut bits.

Q: Can I make the dough ahead?
A: Yes — dough can be refrigerated for up to 48 hours or frozen for 1 month. If frozen, thaw in the fridge before scooping and baking.

Q: Why do my cookies spread too much?
A: Make sure butter is not overly soft or melted. Chill dough briefly if needed and avoid overbeating. Also ensure correct flour measurement (spoon and level method).

Q: Can I substitute another chocolate?
A: Yes — mini chocolate chips or other wrapped chocolates work, but adjust size and pressing timing so the cookie holds the chocolate.

Conclusion

For a tried-and-true version of this beloved cookie, you can follow a trusted recipe and extra tips from a reliable source: Classic Peanut Butter Blossoms – Sally’s Baking.