Peanut Butter Blossoms are a beloved classic cookie that pairs the rich, nutty flavor of peanut butter with the sweetness of milk chocolate. These cookies have a soft, chewy texture and a delicate crispness around the edges. A Hershey’s Kiss placed on top not only adds a visually appealing touch but also elevates the flavor. Whether you’re baking for the holidays or just to enjoy a sweet snack, Peanut Butter Blossoms are sure to be a hit!

Why You’ll Love This Recipe

Peanut Butter Blossoms are easy to make and consistently deliver delicious results. The dough is simple to work with, and the cookies hold their shape well during baking. With the perfect balance of sweet and salty flavors, and a melty chocolate center, these cookies are the perfect treat for peanut butter lovers. They’re ideal for beginner bakers, but experienced bakers will also love the nostalgic, simple nature of the recipe.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup (240 g) peanut butter (smooth or crunchy)
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) packed brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 ½ cups (315 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 48 Hershey’s Kisses (unwrapped)

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. Make the Dough: In a large bowl, combine the peanut butter, granulated sugar, brown sugar, and vanilla extract. Mix until smooth and well combined. Add the eggs, one at a time, and beat until fully incorporated.
3. Add Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
4. Form the Cookies: Roll the dough into 1-inch balls and place them onto the prepared baking sheets, spacing them about 2 inches apart. For an extra touch of sweetness, you can roll the dough balls in sugar before placing them on the baking sheets.
5. Bake: Bake the cookies for 8-10 minutes, or until the edges are slightly golden, but the centers remain soft. Do not overbake; the cookies will continue to set as they cool.
6. Add the Hershey’s Kisses: As soon as the cookies come out of the oven, immediately press a Hershey’s Kiss into the center of each cookie. The cookie will slightly crack around the edges.
7. Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.

Servings and Timing

This recipe makes about 48 cookies.

• Preparation time: 15 minutes
• Baking time: 8-10 minutes per batch
• Total time: 30-35 minutes (including cooling)

Variations

You can personalize these cookies by:

• Using different types of chocolate: Instead of milk chocolate Kisses, try dark chocolate or even peanut butter-filled Kisses for an extra peanut butter punch.
• Adding a sprinkle of sea salt: For a sweet and salty flavor, sprinkle a pinch of sea salt on top of the cookies after baking.
• Incorporating mini chocolate chips: Mix mini chocolate chips into the dough for extra chocolatey bites throughout the cookie.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. If you’d like to store them longer, freeze the cookies in a freezer-safe container for up to 3 months. To enjoy again, thaw them at room temperature for 30 minutes. For warm cookies, microwave for 10-15 seconds or heat in a 300°F (150°C) oven for 5 minutes.

FAQs

How do I know when these cookies are done baking?

The cookies are done when the edges are golden brown, and the centers are soft but set. Don’t worry if they seem a little soft—they’ll firm up as they cool.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours. Just let it rest at room temperature for 10-15 minutes before rolling it into balls and baking.

What if I don’t have Hershey’s Kisses?

If you don’t have Hershey’s Kisses, you can substitute them with other chocolate candies, or even mini chocolate chips, pressing them into the center after baking.

Can I make these cookies without peanut butter?

Yes, if you’re looking for a nut-free option, you can use sunflower seed butter or another nut-free butter alternative in place of the peanut butter.

Can I freeze the dough?

Yes, you can freeze the dough before baking. Roll it into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to an airtight container and store them for up to 3 months. Bake them directly from the freezer, adding an extra 1-2 minutes to the baking time.

Why are my cookies spreading too much?

If your cookies spread too much, the dough may be too warm. Chill the dough for 15-30 minutes before baking to prevent excessive spreading.

Can I add other mix-ins?

Absolutely! You can fold in chopped nuts, toffee bits, or mini M&Ms for a fun twist on this classic cookie.

Conclusion

Peanut Butter Blossoms are a timeless, crowd-pleasing cookie with the perfect balance of sweet and salty flavors. The combination of rich peanut butter dough and the sweet chocolate Kiss in the center makes them a treat that’s hard to resist. Whether you’re baking for a special occasion or just because, this recipe is sure to become a favorite in your baking collection. Enjoy the classic flavor and share these cookies with loved ones—you won’t regret it!

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