Peanut Butter Blossoms are the ultimate cookies for chocolate and peanut butter lovers! Tender peanut butter cookies are coated in sugar for an extra crunch and topped with a Hershey's kisses chocolate. These cute blossoms are a fan favorite sweet treat!
Peanut Butter Blossoms Recipe
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These cookies are one of the easiest and fancy looking cookies you can make! They are perfect for everyone who loves cookies... and especially peanut butter lovers! The cookies have a melt in your mouth texture and are topped with a Hershey's kisses chocolate.
They are the perfect cookie for a cookie exchange, holiday baking, Valentines day, and really any day of the week that you are craving something sweet!
What are Peanut Butter Blossoms
These cookies get their name from their cute shape. The most divine peanut butter cookies are coated in sugar and baked until golden brown. The Hershey's kisses chocolates that are placed on top of the cookies make the edges of the cookies slightly crack. This gives them their blossom shape.
More Chocolate Peanut Butter Recipes
Ingredients
- Flour - all purpose flour is used for the cookie dough
- Peanut Butter - this recipe uses regular peanut butter, not natural peanut butter.
- Hershey's Kisses - regular milk chocolate Hershey's kisses are classically used for these cookies. However, you can get creative and use different flavors and different seasonal flavors to celebrate the holidays (ex. Christmas swirled kisses are great, Valentine's kisses, Halloween kisses, etc.).
- Sugar and Brown Sugar - the combination of these two sugars gives the cookies a great flavor and texture.
- Salt
- Vanilla - we recommend using pure vanilla extract.
- Butter - be sure to use room temperature unsalted butter so that the dough comes together properly when mixing the dough together.
- Baking Soda - helps the cookies puff up while baking.
- Egg
- Sugar - extra granulated sugar is used to coat the cookies before baking. It not only gives them a beautiful sparkling shine, but it also adds a sweet crunch!
How to Make Peanut Butter Blossoms
Full Printable Recipe at Bottom of page
- Preheat the oven to 375°F. Line two cookie sheets with parchment paper.
- In a large bowl or stand mixer, add the peanut butter, unsalted butter, brown sugar, granulated sugar, and salt. Mix until evenly combined using a hand mixer or the stand mixer.
- Add in the egg and vanilla. Mix until evenly combined.
- Scrape down the sides of the bowl then add the flour and baking soda. Mix on low until just combined.
- Use a cookie scooper or spoon to scoop the dough and then roll into a ball (the ball should be about 1 inch). If the dough is slightly crumbly, knead it in your hand before rolling.
- In a small bowl or shallow plate, add the ½ cup of granulated sugar for the coating. After rolling each cookie place into the sugar and roll until evenly coated.
- Place the cookies on the prepared baking sheets spaced 2 inches apart (the cookies will spread when baking).
- Bake for 8 to 10 minutes or until the cookies start to crack and puff up, the bottom will just start to brown. Remove the baking trays from the oven.
- Immediately press an unwrapped chocolate kiss into the center of each cookie. Don’t worry if the cookies crack, that is what gives them their cracked blossom shape (be careful not to press too hard to completely spread the cookie out, just gently press the chocolate on top).
- The heat of the cookies will slightly melt the chocolate. Be careful not to move the cookies until they have cooled completely on the pan and the chocolate has hardened again. Serve and enjoy!
Tips for the Best Cookies
- Baking Time - be sure not to over cook the cookies. Since they are peanut butter cookies they already have a light brown color. When baking, you want them to just puff up and start to crack, the bottoms will just start to brown. When you remove the cookies from the oven they will continue to cook for a few more minutes while they cool on the baking tray. If you keep them in oven until they look completed cooked and browned, they will overcook while cooling on the pan.
- Chocolate Kisses - Hershey's kisses are perfect for these cookies as they have a round base and pointed top that gives the cookies their blossom name. Classically milk chocolate kisses are used but you can use a variety of different kisses including seasonal varieties to make the cookies festive for different holidays (ex. Christmas, Valentine's day, Halloween, and more).
FAQ
Store the cooled decorated cookies in an air tight container at room temperature for up to 5-6 days. You can also freeze the cooking, see below.
Yes, these cookies are freezer friendly. We recommend freezing in an air tight container. Place the cooled decorated cookies in a single layer, freeze for up to 3 months.
Yes! These cookies are great for make ahead. We recommend making them up to 4 days in advance, the cookies are best when they are freshly made but you can make them ahead and store at room temperature or in freezer.
More Easy Desserts
- Chocolate Chip Banana Bread
- Nutella Twist Pastries
- Mocha Brownie Trifles
- S'mores Sliders
- Pistachio Muffins
Enjoy!
- Sab
Peanut Butter Blossoms
Ingredients
- ¾ cup peanut butter (smooth peanut butter, not natural peanut butter)
- ½ cup unsalted butter (softened)
- ¼ cup granulated sugar (granulated white sugar or cane sugar)
- ½ cup brown sugar (packed)
- ½ teaspoon salt
- 1 large egg (room temperature)
- 1 teaspoon vanilla
- 1 ½ cups flour
- ½ teaspoon baking soda
- 36 Hersey’s chocolate kisses unwrapped
Coating
- ½ cup granulated sugar
Instructions
- Preheat the oven to 375°F. Line two cookie sheets with parchment paper.
- In a large bowl or stand mixer, add the peanut butter, unsalted butter, brown sugar, granulated sugar, and salt. Mix until evenly combined using a hand mixer or the stand mixer.
- Add in the egg and vanilla. Mix until evenly combined.
- Scrape down the sides of the bowl then add the flour and baking soda. Mix on low until just combined.
- Use a cookie scooper or spoon to scoop the dough and then roll into a ball (the ball should be about 1 inch). If the dough is slightly crumbly, knead it in your hand before rolling.
- In a small bowl or shallow plate, add the ½ cup of granulated sugar for the coating. After rolling each cookie place into the sugar and roll until evenly coated.
- Place the cookies on the prepared baking sheets spaced 2 inches apart (the cookies will spread when baking).
- Bake for 8 to 10 minutes or until the cookies start to crack and puff up, the bottom will just start to brown. Remove the baking trays from the oven.
- Immediately press an unwrapped chocolate kiss into the center of each cookie. Don’t worry if the cookies crack, that is what gives them their cracked blossom shape (be careful not to press too hard to completely spread the cookie out, just gently press the chocolate on top).
- The heat of the cookies will slightly melt the chocolate. Be careful not to move the cookies until they have cooled completely on the pan and the chocolate has hardened again. Serve and enjoy!
Nutrition
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