Peanut Butter Blossoms

A soft, sweet, peanut butter cookie rolled in sugar, baked, then topped with a Hershey Kiss, these are Peanut Butter Blossoms!

Peanut Butter Blossoms are a holiday cookie staple! But you don’t need it to be Thanksgiving or Christmas to make them, these cookies are great all year round. Especially if you’re into that chocolate peanut butter combo!

Ingredients for Peanut Butter Blossoms

Peanut Butter Blossoms are easy to make and loved by all! So what are you waiting for? Gather up these ingredients to get started:

• Butter – softened butter to be exact! Used for flavor and structure.
• Peanut Butter – I would not recommend using natural peanut butter for this recipe. It simply doesn’t taste as good. Instead, use processed peanut butter such as Jif or Skippy. However, if all you have is natural peanut butter and you’re in a pinch, use it! Just note the taste won’t be quite the same.
• Granulated Sugar and Brown Sugar – both are used to sweeten! Granulated sugar is used inside and out while brown sugar keeps these cookies soft.
• Egg – used for essential structure.
• Milk – milk is also used to keep these cookies soft.
• Vanilla Extract and Salt – flavor enhancers.
• All-Purpose Flour and Baking Soda – flour fills out the cookies while the baking soda helps them rise.
• Hershey Kisses – these are the ‘blossoms’ to these cookies. YUM!

Tips and Tricks

• Hershey Kisses: I used Milk Chocolate Hershey Kisses here because it’s classic! Don’t let that stop you though from experimenting with all sorts of Hershey Kiss flavors.
• Double Batch: In my house, Peanut Butter Blossoms go quick! So make a double batch, problem fixed.
• Chilling Out: This recipe doesn’t require any chill time for the dough. But if you’re still nervous about pancake-thin cookies go ahead and chill the dough for about 30 minutes in the fridge.
• Cracks: When pressing the Kisses into the warm cookies, it’s okay to see cracks form. That’s the look of these cookies.

How to Make Peanut Butter Blossoms

Peanut Butter Blossoms are pretty easy to throw together. Simply mix the dough, roll in sugar, bake, then finally top each cookie with a kiss <3

1. Preheat oven. Line a baking sheet with parchment paper and set aside.
2. Combine softened butter and peanut butter in a large bowl. Add in both sugars, then cream until like and fluffy. Next add in egg, milk, and vanilla, stir again.
3. To the peanut butter mixture, add in flour, baking soda, and salt. Mix until just incorporated, then scrape the sides of the bowl and mix one more time.
4. Scoop cookies into uniform balls (I used a 1 1/2 tablespoon cookie scoop). Roll between your hands then roll in more sugar. Place on the baking sheet.
5. Bake until lightly golden. Remove from oven then immediately place an unwrapped Hershey kiss into each cookie. Cool on the hot baking sheet for a couple of minutes then transfer to a cooling rack.
6. Store Peanut Butter Blossoms in an airtight container for up to 3 days.

Make-Ahead Instructions

You can even make Peanut Butter Blossoms ahead of time by freezing the dough!

Simply make the dough and roll in sugar, them freeze for up to 3 months.

To bake, transfer the frozen dough directly to a prepared baking sheet and add a minute or two to the baking time.

More Cookie Recipes to Try!

• Snickerdoodle Cookie Recipe
• Soft Baked Chocolate Chip Cookies
• S’mores Cookies
• The Best Cut Out Sugar Cookies

If you loved these Peanut Butter Blossoms, be sure to check out all of our cookie recipes!

The printable recipe card is below, enjoy!

Peanut Butter Blossoms

A soft, sweet, peanut butter cookie rolled in sugar, baked, then topped with a Hershey Kiss, these are Peanut Butter Blossoms!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Cool Time 15 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 36 cookies

Calories 114 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1/2 cup butter softened
• 3/4 cup smooth peanut butter
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 1 large egg
• 2 tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• extra granulated sugar for rolling
• 36 whole Hershey Kisses unwrapped

Instructions

 

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper and set aside.
• Combine softened butter and peanut butter in a large bowl. Add in both sugars, then cream until like and fluffy. Next add in egg, milk, and vanilla, stir again.
• To the peanut butter mixture, add in flour, baking soda, and salt. Mix until just incorporated, then scrape the sides of the bowl and mix one more time.
• Scoop cookies into uniform balls (I used a 1 1/2 tablespoon cookie scoop). Roll between your hands then roll in more sugar. Place on the baking sheet.
• Bake 8-10 minutes. Remove from oven then immediately place an unwrapped Hershey kiss into each cookie. Cool on the hot baking sheet for 5 minutes then transfer to a cooling rack.

Nutrition

Calories: 114kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 2gCholesterol: 6mgSodium: 124mgPotassium: 48mgFiber: 1gSugar: 7gVitamin A: 120IUCalcium: 17mgIron: 1mg

Keyword peanut butter blossoms

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