Peanut Butter Blossoms

why make this recipe

Peanut Butter Blossoms are a classic, crowd-pleasing cookie that combines chewy peanut butter dough with a melty chocolate center. They bake quickly, use pantry-stable ingredients, and are perfect for holidays, bake sales, or an everyday sweet fix. These cookies are straightforward enough for beginner bakers but still deliver that nostalgic flavor everyone loves.

introduction

This recipe for Peanut Butter Blossoms yields soft, slightly crisp-edged cookies topped with a Hershey’s Kiss. The texture contrasts—tender peanut butter cookie and smooth chocolate—make them irresistible. If you enjoy other small peanut-butter-forward treats, you might also like this peanut butter cookie bites for a different shape and presentation.

how to make Peanut Butter Blossoms

Ingredients :

• 1 cup peanut butter
• 1 cup sugar
• 1 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Hershey’s Chocolate Kisses (to top)

Directions :

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together the peanut butter, sugar, brown sugar, eggs, and vanilla extract until smooth.
3. In another bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture and stir until well combined.
4. Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
5. Bake for 8-10 minutes, or until the edges are lightly golden.
6. Remove from the oven and immediately press a Hershey’s Chocolate Kiss into the center of each cookie.
7. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

how to serve Peanut Butter Blossoms

Serve these cookies at room temperature so the chocolate center is slightly melty but not runny. They pair well with a glass of cold milk, coffee, or a scoop of vanilla ice cream for a more decadent treat. Arrange on a platter for parties or package in small sandwich bags as gifts.

how to store Peanut Butter Blossoms

Store cooled cookies in an airtight container at room temperature for up to 4–5 days. For longer storage, freeze baked cookies without the Hershey’s Kisses for up to 2 months; when ready to serve, thaw and press a fresh chocolate kiss into the warm cookie or microwave briefly to soften an already-attached kiss.

tips to make Peanut Butter Blossoms

• Use a cookie scoop to ensure uniform-sized cookies for even baking.
• Slightly underbake by 30–60 seconds if you prefer a softer center; they’ll firm as they cool.
• If your peanut butter is oily, stir it well before measuring to keep the dough consistent.
• Chill the dough for 15–30 minutes if it’s too soft to roll easily.
• For shiny, crackly tops, gently roll the dough balls in a little granulated sugar before baking.

variation (if any)

• Chocolate-peanut butter: Use chocolate peanut butter in place of regular peanut butter for a richer flavor.
• Nut-free version: Substitute sunflower seed butter for peanut butter to make a nut-free alternative (note: taste will differ).
• Toppings twist: Swap Hershey’s Kisses for a chocolate drop, mini peanut butter cup, or a caramel-filled chocolate for variety.

FAQ

Q: Can I make the dough ahead of time?
A: Yes — refrigerate the dough for up to 48 hours or freeze for up to 3 months. Allow frozen dough to thaw in the fridge before scooping.

Q: What if my Kiss won’t stick?
A: Press the Kiss into the cookie while it’s still hot and soft. If it cools too much, warm the chocolate slightly in the microwave before pressing.

Q: Can I roll the cookies in sugar or cinnamon sugar?
A: Yes — rolling in sugar adds a light crunch and a sparkly finish.

Conclusion

For a reliable, nostalgic cookie recipe and more tips on perfecting Peanut Butter Blossoms, see this detailed guide: Peanut Butter Blossoms – Preppy Kitchen.