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Peanut Butter Blossoms Recipe

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★★★★★

4.9 from 126 reviews

Peanut Butter Blossoms are classic, soft peanut butter cookies topped with a melty Hershey’s Kiss. These delightful cookies combine a tender peanut butter base rolled in sugar for a slight crunch, finished with the iconic chocolate kiss pressed into the warm cookie for a perfectly gooey treat. Perfect for holiday baking and sharing, they’re quick to prepare and loved by all ages.

Ingredients

Scale

Cookie Dough

  • 1/2 cup butter (1 stick), softened
  • 1/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 cup peanut butter (not natural, preferably Jif)
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt

Coating and Topping

  • 1/2 cup granulated sugar (for rolling)
  • 40 Hershey’s Kisses (about half an 11-ounce package)

Instructions

  1. Freeze Hershey’s Kisses: Place the bag of Hershey’s Kisses in the freezer to chill. This ensures they stay firm when pressed into the warm cookies later, preventing them from sliding off.
  2. Cream Butter: Using a stand mixer or large bowl, beat the softened butter until smooth and creamy, scraping the sides as needed for even mixing.
  3. Add Sugars: Add 1/4 cup granulated sugar and 3/4 cup packed brown sugar to the butter. Beat until the mixture is fluffy and no chunks of butter remain, scraping down the bowl.
  4. Mix in Peanut Butter: Beat in 1 cup of peanut butter until fully incorporated and smooth.
  5. Add Egg and Vanilla: Add 1 large egg and 1 1/2 teaspoons vanilla extract. Beat just until combined to maintain a tender texture.
  6. Combine Dry Ingredients: Spoon 1 1/2 cups all-purpose flour into the bowl but don’t mix yet. Sprinkle 1 teaspoon baking soda and 1/4 teaspoon kosher salt evenly over the flour. Use a spoon or teaspoon to lightly blend the dry ingredients together on top of the flour.
  7. Mix Dough: Turn the mixer on low to combine the dry ingredients into the wet mixture. Stop mixing as soon as the dough starts coming together and no large flour patches remain. Scrape the bowl to ensure uniform mixing but avoid overmixing, as it makes cookies tough.
  8. Chill Dough: Cover the dough bowl and chill it in the refrigerator for at least 15 minutes to an hour. It can also be refrigerated up to 2 days in advance to enhance flavor and ease of handling.
  9. Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Pour 1/2 cup granulated sugar into a small bowl for rolling the dough balls.
  10. Shape Dough Balls: Scoop 1-inch balls of dough using a cookie scoop or spoon. Roll each ball thoroughly in the granulated sugar to coat.
  11. Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets. Because these cookies don’t spread much, you can place about 15 cookies on an 11×17 inch baking sheet, spacing them closer than usual.
  12. Bake: Bake at 350°F for 8 to 10 minutes. Cookies are done when edges are set and the center looks matte rather than shiny. The cookies will be thick and mound-shaped rather than flattened.
  13. Keep Kisses Cold: While baking, unwrap the Hershey’s Kisses and return them to the freezer until ready to use.
  14. Press Kisses onto Cookies: Immediately after removing the cookies from the oven, press one chilled Hershey’s Kiss firmly into the center of each cookie. The hot cookie will crack slightly around the edges for a beautiful appearance.
  15. Cool Cookies: Let the cookies cool on the pan for about 5 minutes, allowing the chocolate to soften but keep its shape. Then transfer them to a wire rack to cool completely. For faster cooling, you can place the pan in the fridge or freezer carefully, but let the cookies remain undisturbed until set.
  16. Enjoy Warm: These cookies are especially delicious eaten warm with a cold glass of milk. Serve and enjoy!

Notes

  • Chilling the Hershey’s Kisses prior to baking prevents them from melting too much and sliding off the cookies.
  • Do not overmix the dough; overmixing causes tough cookies.
  • Dough can be chilled for up to 2 days before baking to deepen the flavor and make rolling easier.
  • Cookies don’t spread much, so placing them close together on the baking sheet is fine.
  • Rolling dough balls in sugar adds a subtle crunch to the surface.
  • Use salted or kosher salt depending on preference but adjust sugar slightly if using salted butter.

Keywords: Peanut Butter Blossoms, peanut butter cookies, Hershey's Kiss cookies, holiday cookies, classic cookies, soft cookies, chocolate topped cookies

Find it online: https://chefmilacook.com/peanut-butter-blossoms-recipe/