Soft, sweet, and packed with nostalgic charm, peanut butter blossoms are a timeless cookie classic. These peanut butter blossoms blend rich peanut butter flavor with melty milk chocolate for the perfect bite.
Despite their bakery-worthy look, these cookies come together quickly and easily. With their signature sugar-coated exterior and Hershey’s kiss center, they’re as fun to make as they are to eat.
Star Ingredients in These Peanut Butter Blossoms
- Creamy peanut butter – Brings the unmistakable flavor and soft texture that gives these cookies their signature chew and richness.
- Unsalted butter – Adds moisture and tenderness, balancing the peanut butter with a smooth, buttery base.
- Granulated and light brown sugar – A duo that sweetens the dough and contributes to that crinkly, sparkly surface.
- Egg – Binds the ingredients and keeps the cookie structure soft yet stable.
- All-purpose flour – Provides the structure, giving the cookies just enough body without becoming dry.
- Baking soda – Ensures just the right amount of lift so the cookies puff and crack beautifully.
- Hershey’s chocolate kisses – The hallmark of a peanut butter blossom, adding a fudgy finish that melts into each bite.
How to Make Peanut Butter Blossoms – A Sweet Overview
Start by creaming together peanut butter, softened butter, and both sugars until fluffy. Beat in the egg and vanilla for richness. Slowly mix in the dry ingredients until a soft dough forms.
Roll the dough into small balls and coat them in granulated sugar. Space them out on a baking sheet and bake until puffed and just golden. Once out of the oven, press a chocolate kiss into the center of each cookie while still warm.
Let the cookies cool directly on the baking sheet so the chocolate sets without melting too much.
Pro Tips & Tasty Twists
Getting that perfect texture starts with using room temperature ingredients. A room temp egg ensures the dough mixes evenly, and a soft, spreadable peanut butter creates the ideal chewy bite. Skip natural peanut butter for this recipe—its oily separation doesn’t play well here.
For a touch of sparkle and crunch, don’t skip the sugar rolling step. If you’re worried about the Hershey’s kisses melting too much, a short chill in the freezer before baking keeps their shape beautifully intact. Feeling festive? Try using flavored kisses like caramel or dark chocolate for a twist.
You can also turn these into thumbprint-style cookies by using mini peanut butter cups or a dab of jam instead of chocolate kisses.
Storing Peanut Butter Blossoms – Keep ‘Em Fresh!
Once cooled, store your peanut butter blossoms in an airtight container at room temperature for up to a week. They stay soft and flavorful if kept away from heat and moisture.
For longer storage, freeze the baked cookies in a single layer until solid, then transfer to a freezer-safe bag. To enjoy later, thaw at room temperature for about 30 minutes—no reheating required.
Peanut Butter Blossoms
Ingredients
- ½ teaspoon baking soda
- 36 Hershey’s chocolate kisses unwrapped
- 1 large egg at room temperature
- ½ cup packed light brown sugar 110g
- ½ cup unsalted butter softened (113g)
- 1 teaspoon vanilla extract
- ¾ cup creamy peanut butter 188g
- ¼ teaspoon salt
- ½ cup granulated sugar plus extra for coating (100g)
- 1½ cups all-purpose flour 180g
Instructions
- Preheat the oven to 375°F and line baking sheets with parchment paper.
- In a large bowl or stand mixer fitted with the paddle attachment, beat together the peanut butter, softened butter, granulated and brown sugars, and salt on medium speed until smooth and well mixed.
- Incorporate the egg and vanilla extract into the creamed mixture and continue beating until fully integrated. Scrape down the sides of the bowl.
- Add the flour and baking soda, then mix on low speed until just combined without overworking the dough.
- Form the dough into 1-inch balls and, if desired, roll each ball in additional granulated sugar. Arrange them 2 inches apart on the prepared baking sheets.
- Bake for 8–10 minutes, or until the cookies appear puffed and lightly cracked, with the bottoms just beginning to brown.
- Immediately press a Hershey’s kiss into the center of each warm cookie. The surface will crack slightly around the chocolate, which is expected.
- Let the cookies cool completely on the baking sheet until the chocolate is set before serving or storing in an airtight container for up to one week.
Notes
For accurate flour measurement, weigh 180g using a scale, or gently spoon fluffed flour into a measuring cup and level off with a knife—avoid packing it.
Choose a no-stir, stabilized creamy peanut butter to achieve the right dough consistency; natural peanut butter is unsuitable due to separation.
If concerned about chocolate kisses melting, briefly freeze them for about 10 minutes prior to pressing into the cookies.
Consider involving others by assigning the tasks of unwrapping kisses and rolling dough in sugar to speed up the process.
