Peanut Butter Blossoms are a classic cookie that combines the soft, chewy goodness of peanut butter with a fun, chocolatey twist on top. Each cookie is perfectly golden with a little Hershey’s Kiss nestled right in the center, adding a smooth burst of chocolate to every bite. They have a slightly crisp edge with a tender middle that just melts in your mouth.
I love making Peanut Butter Blossoms during the holidays or whenever I want a quick, comforting treat. What makes them especially fun is pressing the chocolate kiss on immediately after baking, so it softens but keeps its shape. It’s an easy little trick that makes the whole cookie feel extra special, and I always find myself sneaking a few before they even cool down.
These cookies are great for sharing because they’re simple, tasty, and everyone seems to enjoy the peanut butter and chocolate combo. I usually pack them up in a tin or a box to give to friends and family, and they always get rave reviews. Plus, they’re easy enough to whip up with kids or friends, turning the baking time into a fun little get-together.
Key Ingredients & Substitutions
Peanut butter: Creamy peanut butter works best for a smooth dough and classic flavor. If you prefer chunky or need a nut-free option, try sunflower seed butter. It changes the taste but keeps the texture nice.
Butter: Using softened unsalted butter helps give the cookies a tender crumb. You can substitute with margarine or coconut oil, but expect a slight flavor difference.
Sugars: The combo of granulated and brown sugar balances sweetness with a bit of moisture and chew. Brown sugar adds a subtle caramel note, so don’t skip it. If needed, use all granulated sugar for a crispier cookie.
Hershey’s Kisses: These give the signature chocolate top. If you don’t have Kisses, small chocolate chips or chunks work, but press them in right after baking to soften slightly without losing shape.
How Do You Get the Perfect Soft but Structured Cookie?
The key is in the baking time and the timing of adding the chocolate. Bake the cookies until the edges just start to brown but the centers look a bit soft. This keeps the center moist and chewy.
- Roll dough balls evenly and chill briefly if dough feels too soft.
- Bake at 375°F for 8-10 minutes, watching closely from 8 minutes on.
- Right after removing from the oven, gently press the Hershey’s Kiss into the center so it softens without completely melting into the cookie.
- Let cookies rest on the baking sheet for 5 minutes to set, then cool on a wire rack to finish.
Following these steps keeps your cookies tender with a lovely chocolate center that holds its shape beautifully. I find this timing helps avoid a dry or overly flat cookie.
Equipment You’ll Need
- Mixing bowls – I use a medium and large bowl to prepare and combine ingredients easily.
- Electric mixer – helps cream the butter and sugars smoothly and saves time.
- Measuring cups and spoons – for accurate ingredient amounts, ensuring the right texture.
- Baking sheets – a sturdy, flat surface to bake the cookies evenly.
- Parchment paper or silicone baking mats – keep cookies from sticking and make cleanup easier.
- Cooling rack – lets the cookies cool completely without getting soggy on the bottom.
- Cookie scoop or tablespoon – for evenly-sized cookies that bake uniformly.
Flavor Variations & Add-Ins
- Swap peanut butter for almond or cashew butter for a different nutty flavor.
- Add a handful of chopped nuts or mini M&Ms into the dough for extra crunch and color.
- Use dark or white chocolate kisses instead of milk chocolate for different sweetness levels.
- Mix a teaspoon of cinnamon or a pinch of sea salt into the dough to enhance the flavor.
Peanut Butter Blossoms
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- Additional granulated sugar for rolling
- About 36 Hershey’s Kisses chocolates, unwrapped
How Much Time Will You Need?
Preparing and baking these cookies will take about 20 minutes. This includes mixing, shaping, baking, and cooling time.
Step-by-Step Instructions:
1. Get Ready
Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone baking mats to keep cookies from sticking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside for later.
3. Cream the Butter and Sugars
In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, brown sugar, and peanut butter until the mixture is smooth and creamy.
4. Add Egg and Vanilla
Beat in the egg and vanilla extract until everything is mixed well.
5. Combine Dry Ingredients
Slowly add the flour mixture to the wet ingredients, stirring just until combined. Don’t overmix!
6. Shape and Roll
Roll the dough into 1-inch balls. Then, roll each ball in a little granulated sugar to coat it nicely.
7. Bake the Cookies
Place the dough balls about 2 inches apart on your prepared baking sheets. Bake for 8-10 minutes, until cookie edges are lightly browned but centers look a bit soft.
8. Add the Chocolate Kisses
Right after you take the cookies out of the oven, gently press one unwrapped Hershey’s Kiss into the center of each cookie.
9. Cool and Serve
Let the cookies cool on the baking sheet for about 5 minutes so the chocolate can set. Then transfer them to a wire rack to cool completely.
Your Peanut Butter Blossoms are now ready to enjoy! Store any leftovers in an airtight container to keep them fresh.
Can I Use Natural Peanut Butter Instead of Creamy?
Yes, you can use natural peanut butter, but it may make the dough a bit softer and oilier. Stir the peanut butter well before measuring, and consider chilling the dough briefly if it feels too sticky.
Can I Prepare the Dough Ahead of Time?
Absolutely! You can make the dough and refrigerate it for up to 24 hours before baking. Just bring the dough to room temperature for about 10 minutes before rolling and baking.
How Should I Store Peanut Butter Blossoms?
Store cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months—just thaw and enjoy!
What Can I Use If I Don’t Have Hershey’s Kisses?
If you don’t have Hershey’s Kisses, mini chocolate chips or chunks work well too. Press them into the cookies right after baking so they soften without melting completely.
