why make this recipe
Peanut Butter Blossoms are quick, nostalgic, and wildly satisfying — a classic cookie that delivers rich peanut butter flavor crowned with a melty chocolate center. They’re great for holiday platters, bake sales, or a simple weeknight baking project when you want big flavor with minimal fuss.
introduction
This recipe uses pantry-staple ingredients and a single-bowl method to produce soft, chewy peanut butter cookies with a signature chocolate kiss pressed into the center right after baking. The cookies bake quickly (8–10 minutes) so you’ll have a warm tray ready in no time. The texture is slightly crisp at the edges and tender inside, while the chocolate adds a smooth, sweet finish.
how to make Peanut Butter Blossoms
A concise method that stays true to the original, yielding consistent results every time.
Ingredients :
1 cup peanut butter, 1 cup sugar, 1 egg, 1/2 teaspoon baking soda, 1/2 teaspoon vanilla extract, Hershey’s Kisses (for topping)
Directions :
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the peanut butter, sugar, egg, baking soda, and vanilla extract. Mix until smooth.
- Roll the dough into small balls and place them on a baking sheet.
- Bake for 8-10 minutes until slightly golden.
- Remove from the oven and immediately press a chocolate kiss into the center of each cookie.
- Allow to cool before serving.
how to serve Peanut Butter Blossoms
Serve warm or at room temperature. Arrange on a platter for parties, or package in cellophane bags for gifts. For a fun pairing, place a cookie beside a small glass of cold milk or coffee. If you want another bite-sized peanut butter option alongside these, try a complementary recipe like peanut butter cookie bites for variety: peanut butter cookie bites.
how to store Peanut Butter Blossoms
- At room temperature: Store in an airtight container for up to 4 days.
- Refrigerated: Keep in a sealed container for up to 2 weeks (chocolate may firm up).
- Frozen: Freeze baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
tips to make Peanut Butter Blossoms
- Use creamy peanut butter for the smoothest texture and easiest mixing.
- Do not overbake; remove when edges are lightly golden so centers remain tender.
- Press the Hershey’s Kiss in immediately after removing from the oven so the chocolate softens and adheres without fully melting.
- If dough is sticky, chill briefly to make rolling easier.
- For even cookies, use a small cookie scoop to portion dough.
variation (if any)
- Chocolate-peanut swirl: Press a small dollop of peanut butter fudge or peanut butter cup in place of the kiss.
- Nutty crunch: Roll dough balls in chopped peanuts or coarse sugar before baking for extra texture.
- Vegan variation: Substitute egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use dairy-free chocolate kisses.
FAQ
Q: Can I use natural peanut butter?
A: Natural peanut butter can work but may change texture and spread; stir thoroughly and consider chilling the dough.
Q: Why do some cookies crack on top?
A: Slight cracking is normal and gives a charming appearance. Overmixing or too high heat can increase cracks.
Q: Can I skip the Hershey’s Kisses?
A: Yes — you can press in a chocolate chip, a small piece of chocolate bar, or leave the cookies plain.
Conclusion
For a trusted, detailed take on this timeless cookie — including tips on shaping and gift-ready presentation — check out Peanut Butter Blossoms – Preppy Kitchen (https://preppykitchen.com/peanut-butter-blossoms/).
Peanut Butter Blossoms
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the peanut butter, sugar, egg, baking soda, and vanilla extract. Mix until smooth.
- Roll the dough into small balls and place them on a baking sheet.
- Bake for 8-10 minutes until slightly golden.
- Remove from the oven and immediately press a chocolate kiss into the center of each cookie.
- Allow the cookies to cool before serving.
