Peanut Butter Blossoms are a classic cookie treat that bring together the rich taste of peanut butter with a sweet, soft center topped with a shiny Hershey’s Kiss. The cookies have a slightly chewy texture with a bit of crunch from the sugar coating, making each bite a perfect balance of flavors and textures.
I love making Peanut Butter Blossoms during the holidays because they remind me of cozy family gatherings. The best part is pressing the chocolate kiss right into the warm cookie right after baking, so it gets a little soft and melty. It’s such a simple step but totally changes the whole cookie experience.
These cookies are a hit with everyone who tries them, whether it’s kids sneaking a few after school or friends sharing them at a party. I usually like to keep a plate of them handy because they disappear fast—and usually bring a smile or two along with them!
Key Ingredients & Substitutions
Peanut Butter: Creamy peanut butter works best here for a smooth texture. If you prefer a little crunch, chunky peanut butter is a fun twist. For allergy-friendly options, almond or sunflower seed butter make good swaps.
Butter: Unsalted butter helps control the saltiness, but if all you have is salted butter, just skip adding extra salt in the recipe. Softened butter creams nicely with sugars, giving the cookies a light, tender crumb.
Sugars: Both granulated and brown sugar are important. Brown sugar adds moisture and a hint of caramel flavor. You can substitute light or dark brown sugar based on your taste preference.
Hershey’s Kisses: They are the classic cookie topper here. If you want, try dark chocolate or flavored kisses (like mint or caramel) for variety. You can also use mini peanut butter cups for an extra peanut butter punch.
How Do You Get the Perfect Kiss to Set in the Cookie?
The key to that classic Peanut Butter Blossom look is pressing the chocolate into the warm cookie right after baking. Here’s how to nail this step:
- Take the cookies out of the oven and work quickly while they’re still hot.
- Press one Hershey’s Kiss gently but firmly in the center of each cookie.
- Don’t push too hard or the cookie might crack badly; just enough to create a little well for the chocolate.
- Let the cookies cool on the baking sheet so the chocolate softens and “melts” into the dough.
- This step gives you the signature soft chocolate center without melting the shape.
Equipment You’ll Need
- Mixing bowls – I use sturdy bowls to mix the dough and whip ingredients easily.
- Measuring cups and spoons – accurate measurements make baking much simpler.
- Cookie sheet – a flat baking sheet works best for even baking and easy cooling.
- Parchment paper – helps prevent sticking and makes cleanup a breeze.
- Wire cooling rack – perfect for letting the cookies cool evenly and prevent sogginess.
- Small spoon or cookie scoop – helps measure and shape the dough consistently.
Flavor Variations & Add-Ins
- Chocolate chips: Mix some into the dough for extra chocolate goodness.
- Flavored kisses: Try mint, caramel, or cookies and cream Kisses for a fun twist.
- Crushed pretzels: Toss some in the dough for a salty crunch that works well with peanut butter.
- Chopped peanuts: Add for more texture and nutty flavor.
Peanut Butter Blossoms
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Additional granulated sugar for rolling
For the Topping:
- About 36 Hershey’s Kisses, unwrapped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 8-10 minutes to bake. Plan on an additional 5 minutes for cooling so the chocolate kisses can set perfectly in the cookie. So in total, about 25-30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 375°F (190°C). Line a baking sheet with parchment paper to keep the cookies from sticking and make cleanup easy.
2. Make the Cookie Dough:
In a large bowl, beat together the softened butter, granulated sugar, brown sugar, and creamy peanut butter until the mixture is light and fluffy. Add the egg and mix until well combined. In a separate bowl, whisk the flour, baking soda, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients and mix gently until everything is blended and a dough forms.
3. Shape and Roll:
Roll the dough into 1-inch balls. Then, roll each ball in extra granulated sugar to coat them evenly. Place the balls on your prepared baking sheet, spacing them about 2 inches apart to allow room to spread.
4. Bake and Add the Kisses:
Bake the cookies for 8 to 10 minutes until they are lightly golden and set. As soon as you take them out of the oven, gently press one unwrapped Hershey’s Kiss into the center of each warm cookie. This will create the classic “blossom” look.
5. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes so the chocolate can soften and hold its shape. Then, transfer them to a wire rack to cool completely. Once cooled, they’re ready to munch and share!
Can I Use Natural Peanut Butter Instead of Creamy?
Yes, you can use natural peanut butter, but it might make the dough a bit less cohesive due to its oil separation. Stir it well before measuring and consider chilling the dough slightly if it feels too soft.
How Should I Store Peanut Butter Blossoms?
Store the cookies in an airtight container at room temperature for up to 5 days. To keep the chocolate kisses from melting or sticking together, separate layers with parchment paper.
Can I Freeze the Dough or Baked Cookies?
Absolutely! You can freeze the dough balls before baking—just place them on a tray and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time. Baked cookies freeze well too; thaw at room temperature before serving.
What If I Don’t Have Hershey’s Kisses?
No worries! You can substitute with mini chocolate chips, small squares of chocolate, or even peanut butter cups for a fun variation. Add them right after baking while the cookies are still warm so they stick well.