Classic Peanut Butter Blossoms

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5 from 3 votes

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These homemade peanut butter blossoms boast soft and chewy cookies bursting with peanut butter flavor with a touch of chocolate on top. You can also find this recipe on page 45 of my cookbook.

A plate of peanut butter blossoms with Hershey's Kisses around it.

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. 

This soft and chewy peanut butter cookie base is my ride-or-die when it comes to peanut butter cookie bases. In fact, you can find this recipe in my ultimate peanut butter cookie recipe as well as my frosted peanut butter cookie recipe.  

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! 

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Aerial photo of ingredients to make peanut butter blossoms with text overlay labeling each ingredient.

ALL-PURPOSE FLOUR: be sure to measure your flour properly. More flour than listed in the recipe will yield crumbly cookies that will crack (more than expected) when you press the Kiss into the top. 

BAKING SODA: this will help the cookies rise without spreading too much. 

SALT & VANILLA EXTRACT: for balance of flavor!

GROUND CINNAMON: this is my favorite ingredient to add to peanut butter cookies. It balances so nicely with the peanut butter and warms up that nutty flavor profile even more. 

UNSALTED BUTTER: at room temperature! Do not use melted butter or butter that is too warm, or you run the risk of your cookies being too greasy with the oil from the peanut butter. 

PEANUT BUTTER: for best results, use processed peanut butter and not natural. Excess oil in these cookies will not work with the rest of the ingredients. 

GRANULATED AND BROWN SUGAR: use a combination of granulated sugar and brown sugar in these cookies for balance of sweetness and moisture. We’ll use a little more granulated sugar to roll each ball of dough into for some texture and sparkle on the outside. 

EGG: this, along with the peanut butter, will help bind the cookie dough together. 

HERSHEY’S KISSES: these are iconic for blossoms! Make sure they’re unwrapped before you start baking the cookies.​​​​​​​

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. 

Cookie dough to make peanut butter blossoms in the bowl of a mixer with a spatula in it.

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. 

PEANUT BUTTER BLOSSOM RECIPE FAQs

You likely didn’t measure your flour properly. You want to be weighing your flour accurately with a digital kitchen scale. At the very least, you should be using the spoon-and-level method. You also want to make sure you aren’t over-baking the cookies.

I do not recommend using natural peanut butter as the oil separates out of the mixture, creating a far too greasy texture. Use common, no-stir peanut butter instead.

While this is a blossom cookie, you aren’t limited to just Hershey’s Kisses for the top. Any chocolate or peanut butter-stuffed chocolate candy situation (like a peanut butter cup!) will work well for these peanut butter Kiss cookies. Consider using a chocolate heart or peanut butter heart at Valentine’s Day.

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.

A plate of peanut butter blossoms with Hershey's Kisses around it.
5 from 3 votes
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Peanut Butter Blossoms Recipe

These homemade peanut butter blossoms boast soft and chewy cookies bursting with peanut butter flavor with a touch of chocolate on top. 
Prep Time20 minutes
Bake Time9 minutes
Chilling Time45 minutes
Total Time1 hour 14 minutes
Recipe Author Lynn April
Servings: 24 cookies

Ingredients

  • 1 and ¼ cup (150g) all-purpose flour be sure to measure properly
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • teaspoon ground cinnamon
  • ½ cup (113g) unsalted butter softened to room temperature
  • ¼ cup (50g) firmly packed light brown sugar
  • ½ cup + ⅓ cup (167g) granulated sugar divided
  • ¾ cup (180g) creamy peanut butter
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 24 Hershey's Kisses unwrapped

Instructions

  • In a medium size bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
    1 and ¼ cup (150g) all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt, ⅛ teaspoon ground cinnamon
  • In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and ½ cup of the granulated sugar on medium speed until light and fluffy (approximately 3 minutes). 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.
    ½ cup (113g) unsalted butter, ¼ cup (50g) firmly packed light brown sugar, ½ cup + ⅓ cup (167g) granulated sugar, ¾ cup (180g) creamy peanut butter, 1 large egg, 1 teaspoon vanilla extract
  • 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 at least 45 minutes or up to 2 days.
  • When you are ready to bake the cookies, preheat oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat and make room in the freezer for the baking sheet.
  • Fill a shallow dish with the remaining ⅓ cup of granulated sugar. Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll chilled dough into balls with your hands. Roll each dough ball into granulated sugar then place on baking sheet. Allow room for spreading (no more than 8 cookies per baking sheet).
  • Bake the cookies for 9 minutes, until the sides begin to form slight cracks. Cookies will look under-baked. Remove baked cookies from the oven and allow the cookies to cool for 5 minutes on the baking sheet.
  • Quickly press a Hershey's Kiss into the top of each cookie. Cookie will likely crack. This is ok. If 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!
    24 Hershey's Kisses
  • Immediately put 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. Cookies stay fresh in an airtight container up to 5 days. Cookies can be frozen, up to 3 months. Thaw at room temperature. Rolled cookie dough freezes well, up to 3 months. Thaw in the refrigerator overnight.

Video

Notes

Adapted from Hershey’s
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1cookie | Calories: 156kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 114mg | Potassium: 60mg | Fiber: 1g | Sugar: 10g | Vitamin A: 128IU | Calcium: 18mg | Iron: 1mg
5 from 3 votes

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13 Comments

  1. Looks so delish, Lynn! I actually have never made peanut butter blossoms! But I think I will have to try them this year.

  2. 5 stars
    I’ve baked these cookies from another recipe for years. This recipe blew the other one out of the water. The cinnamon adds so much flavor. This is now my peanut butter blossom recipe.

  3. 5 stars
    Best PB blossom recipe! A lot of the recipes I tried in the past have come out very dry and dusty. These stay moist and chewy! The cinnamon adds and extra level to the flavor.

    I skipped the freezer part because I have absolutely no room…but opening the window on a cold morning did the trick to keep the kisses from melting!