These Peanut Butter Blossoms are the perfect combination of a salty peanut butter cookie and sweet chocolate. These easy cookies are soft and chewy, taste wonderful, and also look so cute on a cookie tray. They’re always the first to go!
We can’t get enough cookie recipes. Other favorites include our famous DoubleTree Cookies and No Bake Cookies.
What do you get when you take peanut butter cookie dough, roll it in sugar, and top it with a chocolate Hershey’s Kiss? Peanut Butter Blossoms! A classic cookie that never goes out of style. The flavor of nut butter and chocolate just can’t be beat, and they’re so easy to make.
If you love these Peanut Butter Blossom Cookies, don’t miss our 5 ingredient easy Peanut Butter Cookies!
Peanut Butter Blossoms Recipe
These Peanut Butter Blossom Cookies are soft and chewy with a nice textural element from the sugar outside. They’re really delicious and look so pretty on a cookie platter. Here’s what you’ll need:
(scroll below for the complete printable recipe card.)
- All-purpose flour
- Baking soda
- Baking powder
- Fine sea salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg
- Traditional creamy peanut butter
- Vanilla extract
- Hershey’s Kisses
How to Make Peanut Butter Blossom Cookies
The base of this recipe is chilled peanut butter cookie dough, which is formed into balls, rolled into sugar, then baked. Once they come out of the oven, you press a chocolate Hershey’s Kiss in the center. The dough surrounds the candy and holds it in place. As the cookies cool, the chocolate gets firm again.
Recipe Tips
- Measure the flour correctly: Make sure to spoon and level the flour, not scoop. If the dough has too much flour, the cookies will be hard and crumbly.
- Use traditional peanut butter: For optimal results, you’ll want to use traditional creamy peanut butter for these cookies. There’s too much oil in natural peanut butters, which makes the consistency less than ideal and the cookies spread too much.
- Dough ball size: The raw dough balls should be about 1-inch in diameter. If you make them too much bigger, the ratio of cookie to chocolate will be off. Use a cookie scoop for perfect uniformity.
- Chill the dough: Stick the dough in the fridge for about 2 hours before baking. This helps prevent the cookies from spreading, so they look nice and plump!
- Freeze the chocolate kisses: Unwrap and pop the Kisses in the freezer before you’ll need them. Then press them into the warm cookies right out of the oven. This helps them stick to the cookies and also hold their shape without melting.
- Work fast: Quickly press a Kiss into the center of each cookie right when they come out of the oven. You’ll want to do it before the cookies cool, or the Kiss won’t adhere properly. Note that the cookies will crack slightly, but that’s ok.
Storing Peanut Butter Blossoms
Make Ahead: You can make the cookie dough up to 3 days in advance of using it, stored in the refrigerator, covered.
How long will peanut butter blossoms last? Baked and cooled cookies keep up to 4 days when stored in an airtight container at room temperature.
Can you freeze peanut butter blossoms? You can form the cookie dough balls and freeze them up to 2 months, or you can freeze the baked and cooled cookies for up to 1 month.
More Easy Cookie Recipes We Love!
- {3 Ingredient} Sugar Cookie Recipe
- Lemon Crinkle Cookies
- Snickerdoodle Cookies
- Flourless Chocolate Cookies
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Peanut Butter Blossoms
Ingredients
- 1 1/2 cups all-purpose flour , spooned and leveled
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- pinch of fine sea salt
- 1/2 cup unsalted butter , softened
- 1/2 cup + 3 tablespoons granulated sugar , divided
- 1/2 cup light brown sugar , packed
- 1 large egg
- 3/4 cup traditional creamy peanut butter (*see note)
- 2 teaspoons vanilla extract
- 34 Hershey's chocolate kisses , unwrapped
Instructions
- Place the unwrapped Hershey's Kisses on a plate and chill in the freezer until ready to use.
- Line baking sheets with parchment paper. Set aside.
- In a medium-sized bowl whisk together the flour, baking soda, baking powder, and salt; set aside.
- In a large bowl with an electric mixer, cream together the butter, 1/2 cup of the granulated sugar, and the brown sugar until light and fluffy, 2 minutes. Add in the egg and mix, scraping down the sides of the bowl. Add the peanut butter and vanilla extract; mix until combined.
- Add the dry mixture and blend until combined with no dry patches, scraping down the sides as needed.
- Using a cookie scoop, add 1 tablespoon-sized dollops of the cookie dough onto the lined baking sheets close together, but not touching. Cover with plastic wrap and place the tray in the fridge for at least 2 hours.
- Preheat the oven to 350 degrees F.
- Place the remaining 3 tablespoons of sugar in a small bowl.
- Roll the dough between your hands to form 1-inch balls. Roll in the sugar and place them on parchment lined baking sheets about 2 inches apart.
- Bake for 10-11 minutes until they puff up and just start to crack on the tops.
- Remove from oven and transfer the baking sheet to a wire cooling rack. Immediately take a chilled chocolate kiss and press it down in the center of each cookie until it sticks.
- Let the cookies cool to room temperature and enjoy!
Notes
Nutrition
Other Notes
