Peanut Butter Blossoms are the perfect blend of chewy, nutty goodness and sweet, chocolatey indulgence. Each bite offers a soft, melt-in-your-mouth peanut butter cookie crowned with a rich Hershey’s Kiss, creating a delightful contrast of textures. Ready in just 40 minutes, these treats are ideal for satisfying a sweet tooth or impressing guests with minimal effort.
The warm, buttery aroma of freshly baked cookies fills the kitchen, while the creamy peanut butter base pairs beautifully with the smooth chocolate center. Whether you’re baking for a holiday gathering or a cozy night in, these blossoms are a crowd-pleaser that feels both nostalgic and irresistible. Simple to make yet utterly decadent, they’re a recipe you’ll return to time and time again.
What You’ll Need for Peanut Butter Blossoms?
- 1½ cups all-purpose flour (spooned and leveled for accuracy)
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup unsalted butter (at room temperature)
- ½ cup packed light brown sugar
- ¼ cup granulated sugar, plus ½ cup for rolling
- ¾ cup creamy peanut butter* (use natural peanut butter for a healthier option)
- 1 large egg
- 2 tablespoons milk (almond milk or oat milk work as substitutes)
- 1 teaspoon vanilla extract
- 36 Hershey’s kiss candies (unwrapped)
How to Make Peanut Butter Blossoms
- Preheat the oven to 375°F and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In the bowl of a stand mixer, beat the butter, brown sugar, and ¼ cup granulated sugar until light and fluffy.
- Add the peanut butter, egg, milk, and vanilla and mix until creamy.
- Gradually add the dry ingredients and mix on low speed until just combined.
- Scoop heaping tablespoons of the dough, then use your hands to roll it into balls.
- Roll the dough balls in the remaining ½ cup granulated sugar and arrange them on the prepared baking sheets, leaving at least 1 inch between balls.
- Bake, one sheet at a time, for 8 minutes, or until fine cracks start to form on the tops of the balls.
- Remove from the oven and press a chocolate kiss into the top of each cookie until the edges start to crack.
- Use a spatula to immediately transfer the cookies to a wire rack to cool completely.
Perfect Pairings: Serving Suggestions
Peanut Butter Blossoms are a classic treat that pairs wonderfully with a glass of cold milk or a warm cup of coffee. For a festive touch, serve them on a platter with other holiday cookies like sugar cookies or gingerbread. They also make a great addition to dessert boards alongside fresh fruit and mini brownies.
Keep Them Fresh: Storage Tips
Store your Peanut Butter Blossoms in an airtight container at room temperature for up to 5 days. To keep them extra fresh, place a slice of bread in the container—it helps maintain the cookies’ soft texture. For longer storage, freeze the cookies (without the chocolate kisses) in a single layer, then add the kisses after thawing.
Mix It Up: Recipe Variations
Try using dark chocolate or white chocolate kisses for a fun twist on the classic recipe. For a nut-free version, swap the peanut butter with sunflower seed butter. You can also add a sprinkle of sea salt on top of the chocolate kisses for a sweet-and-salty flavor combination.
Quick Tips for Success
To save time, use a cookie scoop to portion the dough evenly. If the dough feels sticky, chill it for 15 minutes before rolling. When pressing the chocolate kisses into the cookies, work quickly while they’re still warm to ensure they stick perfectly.
Common Questions Answered
Can I use crunchy peanut butter? Absolutely! It adds a nice texture. Can I make these ahead of time? Yes, the dough can be refrigerated for up to 2 days before baking. Why do my cookies crack too much? Overbaking can cause excessive cracking, so stick to the 8-minute bake time for best results.
Peanut Butter Blossoms
Ingredients
- 1½ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup unsalted butter, at room temperature
- ½ cup packed light brown sugar
- ¼ cup granulated sugar, plus ½ cup for rolling
- ¾ cup creamy peanut butter*
- 1 large egg
- 2 tablespoons milk, almond milk, or oat milk
- 1 teaspoon vanilla extract
- 36 Hershey’s kiss candies, unwrapped
Instructions
- Preheat the oven to 375°F and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In the bowl of a stand mixer, beat the butter, brown sugar, and ¼ cup granulated sugar until light and fluffy. Add the peanut butter, egg, milk, and vanilla and mix until creamy. Gradually add the dry ingredients and mix on low speed until just combined.
- Scoop heaping tablespoons of the dough, then use your hands to roll it into balls. Roll the dough balls in the remaining ½ cup granulated sugar and arrange them on the prepared baking sheets, leaving at least 1 inch between balls.
- Bake, one sheet at a time, for 8 minutes, or until fine cracks start to form on the tops of the balls. Remove from the oven and press a chocolate kiss into the top of each cookie until the edges start to crack. Use a spatula to immediately transfer the cookies to a wire rack to cool completely.