These Peanut Butter Blossom Cookies are festive and delicious! The classic peanut butter and chocolate combo makes them a favorite for everyone.
I always bake them for the holidays, to serve along with my Red Velvet Crinkle Cookies and Gingerbread Bars.
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Why You'll Love This Recipe
These soft peanut butter cookies with Hershey's Kisses candies have been a classic and loved treat by everyone for decades. I start with my trusted soft and chewy peanut butter cookie dough because it makes the best cookies. Then I top them with milk chocolate candy but dark chocolate or even almond works great too! These cookies are a must for the holiday platter!
Ingredients:
- flour: all-purpose, properly measured out. See the recipe box for my tip!
- baking soda: necessary for proper rising;
- sugars: granulated and light brown, both for sweetness and browning of the cookies;
- butter: unsalted to control the flavor; make sure it's room temperature;
- peanut butter: smooth or chunky (see our tip below);
- egg: binds all ingredients together;
- vanilla extract: adds flavor;
- Hershey's Kisses candy: it's the blossom of the cookie; use any kind you like.
How to make Peanut Butter Blossom Cookies?
- Start by creaming softened butter in a large mixing bowl, for 30 seconds. Add peanut butter and cream until smooth.
- Add both sugars and cream for 3 minutes, until light and fluffy.
- Add egg and vanilla and mix in.
- Whisk dry ingredients.
- Add dry ingredients (in 3 parts) and stir in with a spatula or a wooden spoon.
- Chill the dough for at least 30 minutes.
- Roll dough into balls, then each one in sugar. Place on a baking sheet.
- Bake in preheated oven for 8 minutes.
- Remove from the oven and cool for 10 minutes.
- Press one Hershey's Kiss candy on each cookie. Gently press down. Cool cookies completely.
Where does the name come from?
This recipe was invented by Freda Smith of Gibsonburg for the Pillsbury Bake-Off contest in 1957. She intended to make a peanut butter cookie with chocolate chips but realized that she was out of chocolate chips. She used Hershey's kisses chocolate candy and the cookie was an instant hit! Her recipe won second place!
Helpful Tips!
- Make sure to soften the butter before making cookies. You can slice the butter into chunks and place it in the bowl you will be making the cookie dough in. It will soften faster, than in the whole stick.
- Make sure to cream the butter and sugar mixture for 3 minutes. It needs to be fluffy!
- Make sure to properly measure out the flour. Use a measuring cup without the spout. Fluff the flour in the container you store it in. Using a spoon, fill the measuring cup, then level off the top of the cup with your hand or a butter knife.
- Let the cookies cool for a few minutes, before pressing the chocolates on top. You don't want them to melt all over the cookies.
- Use any Kisses candy you like: milk chocolate, dark chocolate, almond, etc.
Recipe FAQs:
Yes! You can do this two ways: freeze the balls of cookie dough rolled in sugar or freeze already baked cookies.
If you want the classic look of a peanut butter blossom cookie, go for a smooth peanut butter. If you want more texture, use chunky. I have not tested this recipe with natural peanut butter.
More cookies recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Peanut Butter Blossoms Cookies
Ingredients
- ½ cup unsalted butter softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ¼ cup granulated sugar for rolling
- 24 Hershey's chocolate candy
Instructions
- In a large mixing bowl, cream softened butter with a hand mixer, for 30 seconds. See my tip below for softening butter.
- Add peanut butter and cream until smooth.
- Add both sugars and cream for 3 minutes, until light and fluffy.
- Add egg and vanilla and mix in just until incorporated.
- In another mixing bowl, whisk dry ingredients (flour, soda, salt).
- Add dry ingredients (in 3 parts) to butter-sugar mixture and stir in with a spatula or a wooden spoon.
- Cover the bowl with plastic wrap. Chill the dough for at least 30 minutes in the fridge.
- Preheat oven to 350° F. Line 2 large baking sheets with parchment paper.
- Place the extra sugar in a small shallow bowl.
- Using a 1 ½ tablespoon size cookie scoop, scoop dough and roll into balls. Roll each one in sugar, then place on a baking sheet, spacing them 2 inches apart.
- Bake cookies for 8 to 9 minutes.
- They will look puffed up. They will go down as they cool. Remove them from the oven and cool for 10 minutes.
- Press one Hershey’s Kiss candy on each cookie. Gently press down. Cool cookies completely.
Notes
- Make sure to soften the butter before making cookies. You can slice the butter into chunks and place it in the bowl you will be making the cookie dough in. It will soften faster, then in the whole stick.
- Make sure to properly measure out the flour. Use a measuring cup without the spout. Fluff the flour in the container you store it in. Using a spoon, fill the measuring cup, then level off the top of the cup with your hand or a butter knife.
- Servings size: we count 2 cookies per serving. Adjust it as needed.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Stephanie P says
Hi! I’m hoping to make this recipe and wonder what the salt measurement is?
Kristyn says
These are one of my favorite holiday cookies! I like adding them on all the goodie plates. I don't make them enough, but they are the best!
Anna says
I am so glad! Thank you, Kristyn!
katerina says
YUMMY!! I love peanut butter blossom cookies! I am so excited to try this recipe!!
Anna says
Thanks, Katerina!