Classic Peanut Butter Blossoms

THIS PEANUT BUTTER BLOSSOM COOKIE RECIPE ISN’T JUST FOR CHRISTMAS

Peanut butter blossoms are an iconic Christmas cookie, and for good reason! They are so easy to make, they change up the aesthetics of a plate or cookies with their signature Hershey’s Kiss on top, and the combo of chocolate + peanut butter is many people’s favorite. 

Peanut butter blossoms’ favored flavor combo, simple list of ingredients, and ease of method make it a great choice any time of the year. Instead of a Hershey’s Kiss, you could use a peanut butter cup or chocolate heart at Valentine’s Day. Any chocolate or peanut butter-stuffed chocolate candy situation will work well for these peanut butter Kiss cookies. 

INGREDIENTS NEEDED FOR PEANUT BUTTER BLOSSOM COOKIES

You only need 11 ingredients to make these cookies. Don’t miss my favorite secret ingredient when it comes to peanut butter cookies. I think you’re going to love it! 

HOW TO MAKE CLASSIC PEANUT BUTTER BLOSSOM COOKIES

These cookies are quick and simple, but will need at least 45 minutes to chill the dough. Don’t skip this step! Otherwise, you may wind up with peanut butter cookie puddles. 

STEP #1

Start by whisking together the flour, baking soda, salt, and cinnamon, then set this mixture aside.

STEP #2

Next, cream together the butter, brown sugar, and ½ cup of the granulated sugar on medium speed until light and fluffy. Add the peanut butter and beat again on medium speed until combined, scraping down the sides and bottom of the bowl as necessary. Add the egg and vanilla extract and beat again until completely combined.

STEP #3

Reduce the mixer speed to low and slowly add the flour mixture until a cohesive dough forms. Cover the bowl tightly and chill in the refrigerator. 

STEP #4

When you are ready to bake the cookies, preheat oven, prepare your baking sheets, and make room in the freezer for the baking sheet.

STEP #5

Fill a shallow dish with the remaining ⅓ cup of granulated sugar, then, using a cookie scoop, roll chilled dough into balls with your hands. Drop each dough ball into granulated sugar, roll it around to coat, then place on baking sheet.

STEP #6

Bake the cookies for 9 minutes, until the sides begin to form slight cracks, then remove baked cookies from them oven and allow to cool on the baking sheet for 5 minutes.

STEP #7

Quickly press a Hershey’s Kiss into the top of each cookie, then immediately put the the baking sheet in the freezer so the cookie does not completely melt the Kiss. Allow the chocolate to set at least 15 minutes in the freezer. 

HOW TO PREVENT THE KISSES FROM MELTING ON WARM COOKIES

You’ll see in the instructions that you are to make room in the freezer for your baking sheet prior to baking the cookies. This will help prevent the Kisses from completely melting during the set-up process. If your freezer doesn’t have enough room for the whole sheet, carefully transfer cookies to a plate or platter before adding the Kisses, which will take up less space in the freezer.

PRO TIP FOR PEANUT BUTTER BLOSSOMS

These peanut butter cookies, while soft, tend to crack when pushed on, which can be problematic when making blossoms! If your cookies are cracking too much, you can use your other hand to hold the cookie in place while you press the Kiss. You don’t have to press very hard to get that Kiss to stick, so be sure you’re using gentle pressure. 

Looking for more peanut butter and chocolate? Check out any of these recipes next: scotcharoos, dark chocolate cake with peanut butter frosting, Buckeye candy, and chocolate peanut butter quick bread.