why make this recipe
Classic Peanut Butter Blossoms are a holiday and comfort-food staple — quick to prepare, crowd-pleasing, and nostalgic. They combine tender peanut butter cookie dough rolled in sugar with a milk-chocolate Hershey’s Kiss pressed into the center after baking. These cookies bridge simple pantry ingredients and an irresistible finish, so they’re perfect for cookie exchanges, school parties, or an easy weeknight bake.
introduction
This recipe yields soft, slightly chewy cookies with a crisp sugared exterior and a melty chocolate center. The dough is forgiving, so even bakers with minimal experience can get great results. If you want a convenient reference and a printable layout, check our Classic Peanut Butter Blossoms recipe page for an alternate presentation and notes.
how to make Classic Peanut Butter Blossoms
Start by mixing the dry ingredients, cream the fats and sugars, combine to form a soft dough, chill briefly if needed, scoop into balls, roll in sugar, bake until set, then gently press a wrapped Hershey’s Kiss into the center as soon as the cookies come out of the oven. Allow the chocolate to set slightly before serving.
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:
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl whisk together the 1 3/4 cup all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
- In a large bowl, beat 1/2 cup room-temperature unsalted butter, 1/2 cup creamy peanut butter, 1/2 cup granulated sugar, and 1/2 cup lightly packed light brown sugar until light and fluffy.
- Beat in 1 large egg, then 2 tbsp milk and 1 tsp vanilla extract until combined.
- Gradually mix in the dry ingredients until a soft dough forms. If dough seems very sticky, chill for 15–20 minutes.
Baking:
- Place the additional 1/2 cup granulated sugar in a small bowl. Scoop dough into rounded tablespoon-sized balls and roll each ball in the sugar to coat.
- Arrange dough balls about 2 inches apart on prepared baking sheets.
- Bake for 8–10 minutes, until edges are set and cookies are lightly golden.
- Remove from oven and immediately press one unwrapped Hershey’s Kiss into the center of each cookie; the kiss will soften and set into a blossom shape.
- Transfer cookies to a wire rack to cool and let the chocolate set.
how to serve Classic Peanut Butter Blossoms
Serve warm or at room temperature. They pair wonderfully with cold milk, coffee, or tea. For gatherings, arrange on a festive platter or stack in tin boxes for gifting. If serving warm, allow a few minutes for the chocolate to firm up so the kisses don’t slide off.
how to store Classic Peanut Butter Blossoms
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Separate layers with parchment paper to prevent sticking. For longer storage, freeze baked cookies (without kisses) in a single layer on a baking sheet until firm, then transfer to a freezer-safe container; thaw and press fresh chocolates into warm cookies or reheat briefly and press chocolate.
tips to make Classic Peanut Butter Blossoms
- Use room-temperature butter to ensure even creaming and a smooth dough.
- Don’t overbake; aim for set edges and a soft center — cookies continue to firm while cooling.
- Roll dough evenly so cookies bake uniformly; a small cookie scoop helps.
- If your kitchen is warm, chill the dough briefly to make rolling easier.
- Unwrap Hershey’s Kisses right before pressing into warm cookies to avoid melting fingers.
variation (if any)
- Chocolate-Peanut Butter: Substitute mini peanut butter cups for Hershey’s Kisses for a chunkier center.
- Nut-Free Option: Use sunflower seed butter in place of peanut butter and top with a compatible chocolate or carob candy for allergy-friendly baking.
- Flavored Sugars: Roll in cinnamon-sugar instead of plain granulated sugar for a spiced note.
FAQ
Q: Can I make the dough ahead of time?
A: Yes — wrap and refrigerate the dough for up to 48 hours or freeze for up to 3 months. Thaw in the refrigerator before baking.
Q: Do I need to unwrap the Hershey’s Kisses before placing them on the cookies?
A: Yes, always unwrap the candy before pressing it into the warm cookie.
Q: Can I use crunchy peanut butter?
A: Yes, but the texture will be slightly different; crunchy peanut butter adds a nutty bite.
Conclusion
If you want extra step-by-step photos or a trusted variation, see the helpful guide from Sally’s Baking for Classic Peanut Butter Blossoms: Sally’s Baking Classic Peanut Butter Blossoms recipe.
Classic Peanut Butter Blossoms
Ingredients
Method
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl whisk together the all-purpose flour, baking soda, and salt.
- In a large bowl, beat room-temperature unsalted butter, creamy peanut butter, granulated sugar, and lightly packed light brown sugar until light and fluffy.
- Beat in the egg, then the milk and vanilla extract until combined.
- Gradually mix in the dry ingredients until a soft dough forms. If dough seems very sticky, chill for 15–20 minutes.
- Place the additional granulated sugar in a small bowl. Scoop dough into rounded tablespoon-sized balls and roll each ball in the sugar to coat.
- Arrange dough balls about 2 inches apart on prepared baking sheets.
- Bake for 8–10 minutes, until edges are set and cookies are lightly golden.
- Remove from oven and immediately press one unwrapped Hershey’s Kiss into the center of each cookie; the kiss will soften and set into a blossom shape.
- Transfer cookies to a wire rack to cool and let the chocolate set.
