why make this recipe
Peanut Butter Blossom Cookies are a timeless, simple treat: just a few pantry staples yield soft, chewy cookies topped with a chocolate kiss. They’re great for holiday baking, last-minute gifts, or a quick bake with kids. If you enjoy exploring peanut butter cookie variations, check this related recipe for another soft peanut butter option: Super Soft Toll House Peanut Butter Cookies (see recipe).
introduction
These Peanut Butter Blossom Cookies combine rich peanut butter flavor with a sweet chocolate center. The dough is straightforward — no creaming of butter needed — and the Hershey’s Kiss added right after baking melts slightly into the cookie for the signature blossom look and texture. They’re forgiving for beginner bakers and easy to adapt (gluten-free option included).
how to make Peanut Butter Blossom Cookies
Ingredients :
- 1 cup peanut butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Hershey’s Kisses (for topping)
- Optional: Gluten-free flour or substitute for regular flour
Directions :
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine peanut butter, brown sugar, granulated sugar, egg, vanilla extract, baking soda, and salt.
- Mix until well combined.
- Roll dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes or until cookies are slightly golden.
- Immediately press a Hershey’s Kiss into the center of each cookie upon removing them from the oven.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Peanut Butter Blossom Cookies
Serve slightly warm so the chocolate is soft, or at room temperature for a firmer center. They pair well with cold milk, coffee, or a scoop of vanilla ice cream. For gatherings, place them on a decorative platter or in cupcake liners for easy handling.
how to store Peanut Butter Blossom Cookies
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.
tips to make Peanut Butter Blossom Cookies
- Use a firm, scoopable peanut butter (not overly oily) for best texture.
- If dough seems too soft, chill 15–30 minutes before rolling.
- Don’t overbake — remove when edges are just set and centers look slightly underdone for the softest results.
- If using gluten-free flour, choose a 1:1 blend and note that texture may be a touch more crumbly.
- Press the Hershey’s Kiss in immediately after baking so it adheres without cracking the cookie.
variation (if any)
- Swap regular Hershey’s Kisses for dark or caramel-filled kisses for a flavor twist.
- Mix in 1/2 cup chopped peanuts or chocolate chips for added texture.
- For a saltier-sweet balance, sprinkle a tiny pinch of flaky sea salt on each melted Kiss.
FAQ
Q: Can I make these without eggs?
A: Yes — for an egg-free version, try a flax egg (1 tbsp ground flax + 3 tbsp water, set 5 minutes) and note the cookies may be slightly denser.
Q: Why did my cookies spread too much?
A: Overly soft dough, warm baking sheets, or too much oil in the peanut butter can cause spreading. Chill the dough and use parchment.
Q: Can I freeze the raw dough?
A: Yes — roll into balls and freeze on a tray, then transfer to a bag. Bake from frozen, adding 1–2 minutes to baking time.
Conclusion
If you want a classic reference or a slightly different method, see the Classic Peanut Butter Blossom Cookies Recipe – BettyCrocker.com for another reliable take on this beloved cookie: Classic Peanut Butter Blossom Cookies Recipe – BettyCrocker.com.
Peanut Butter Blossom Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine peanut butter, brown sugar, granulated sugar, egg, vanilla extract, baking soda, and salt.
- Mix until well combined.
- Roll dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes or until cookies are slightly golden.
- Immediately press a Hershey’s Kiss into the center of each cookie upon removing them from the oven.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
