A classic cookie to have during the holidays or year-round are peanut butter blossoms. These peanut butter cookies with a Hershey’s kiss smooshed in the middle of them are so soft, chewy, and oh so delicious.
If you like peanut butter, cookies, and chocolate, you will love these amazing cookies. What is not to like about that? The best part is they are incredibly easy to make. If I can do it, you can do it. Let’s get baking!
Step 1: Gather the ingredients and tools
In order to make these yummy peanut butter blossoms you will need the following everyday ingredients:
- Softened Butter – Set the butter out a few hours before you want to use it. Or just use the defrost mode on the microwave until it is soft. I generally use unsalted butter, but you can use salted butter too if you like. Just reduce the amount of extra salt by half.
- Peanut Butter – One of the stars of this dish. The creamy peanut butter will give the cookies their peanut butter taste.
- Egg – The egg will act as a binder for the other ingredients and add a bit of moisture to the cookies. It will also add a bit of richness to the cookie.
- Vanilla Extract – The vanilla extract will add flavor as well as enhance the flavor of the other ingredients.
- Brown Sugar – I generally use light brown sugar, but you can use dark as well. Don’t forget to pack it in the measuring cup! Or weight it of course if using metric. The brown sugar adds more moisture and helps make the cookies chewier.
- White granulated sugar – I have always liked the combination of brown sugar and white sugar. If you don’t want to use brown sugar you can use all white granulated sugar. They will turn out just a bit different.
- Flour – All-purpose or plain flour
- Baking soda – The baking soda is the main leavening agent that causes the cookies to rise a bit.
- Table salt – The salt is a flavor enhancer and will balance out the sweetness of the sugar.
- Hand mixer or stand mixer
- Large bowl
- Sifter or whisk
- 1 Tbsp. measuring spoon
- Parchment paper or a silicone mat
- Cookie sheet
- Wire rack
Step 3: How to Make Peanut Butter Blossoms Cookies
In a large bowl add the softened butter and peanut butter and cream them together using a hand mixer or stand mixer. Then add the large egg and the vanilla extract and mix them in as well.
Step 4: Add in the sugars
Add in both the brown sugar and white granulated sugar and cream them with the other ingredients. Make sure to scrape the sides of the bowl with a spatula as needed during this cookie dough making process. This ensues the little bits of ingredients that get stuck on the sides of the bowl get mixed in as well.
Step 5: Add the dry ingredients to the peanut butter blossoms cookie dough
Use a sifter or sieve and add the flour, salt, and baking soda to it. Sift in about half of the dry ingredients with the peanut butter cookie dough. Mix them in with the mixer. Then add the rest of the dry ingredients and mix until just combined. A hand mixer isn’t totally necessary you can use a wooden spoon too if you like.
Step 6: Chill the dough and Kisses
Now, cover the peanut butter cookie dough with plastic wrap or a lid. Unwrap the Hershey Kisses and place them in a small bowl. Chill both the cookie dough and the chocolate kisses in the fridge for 1 hour. The chilled Hershey Kisses won’t melt as easily. The chilled dough will hold it’s shape a little better than room temp dough.
Step 7: Roll in sugar and bake those peanut butter cookies
Preheat the oven to 375 F/190 C. Once the peanut butter cookie dough has chilled, use a tablespoon measuring spoon and scoop out some dough and roll it into a ball with your clean hands. Next, roll the cookie dough ball into the sugar. Resist the urge to eat it! You know, that raw egg that is in there. Or don’t resist, I won’t tell anyone. It will be our secret. I may or may not have eaten raw ones in the past, or every time I make these.
Place the balls of cookie dough rolled in sugar on a baking sheet lined with parchment paper or a silicone mat. Space them about 2 inches apart. They will spread a bit. Bake them for 9 to 11 minutes until they crack slightly on the top and the tops will be ever so slightly brown.
Step 8: Time for some kisses! Hershey kisses that is.
When the peanut butter cookies come out of the oven let them cool for a few minutes on the pan. Then press a cold Hershey Kiss in the middle of the cookie. this will cause it to crack and spread out a little more, creating a peanut butter blossom. Isn’t that cool? I think so.
Allow the cookies to cool for 5 minutes on the baking pan and then transfer them to a wire rack to cool completely. The Hershey Kisses will get a little soft from the heat but will still hold their shape. They will harden back up again as the cookies cool down. Enjoy!
How long do peanut butter blossoms last?
Place the peanut butter blossoms in an airtight container and store them at room temperature. They will last for a week or two. Or will they? Can you eat just one?
Can you freeze peanut butter blossoms?
Yes you can freeze these cookies. After allowing them to cool on the cookie rack, place them in a single layer in a freezer bag. To prevent freezer burn you may want to double up the bags, or use an airtight container inside the freezer bag. Then when you want to eat some cookies, thaw them out at room temperature for a few hours. You can also just freeze the balls of dough and then bake them when ready and press in the Hershey Kisses as directed.
Peanut Butter Blossoms
- Hand Mixer or Stand Mixer
- Large bowl
- sifter or whisk
- 1 Tbsp. measuring spoon
- parchment paper or a silicone mat
- cookie sheet
- Wire rack
- 1/2 cup softened room temp butter 113g
- 3/4 cup peanut butter 190g
- 1/3 cup white granulated sugar 75g
- 1/2 cup packed light brown sugar 100g
- 1 large egg
- 1 tsp. vanilla extract 4ml
- 1 1/2 cups all-purpose flour 192g
- 1 tsp. baking soda 4g
- 1/2 tsp. table salt 2g
- 24 Hershey Kisses
- Begin by creaming together the butter and peanut butter in a large bowl. Then mix in the egg and vanilla extract.
- Add both the white granulated sugar and brown sugar and cream those together with the other ingredients in the bowl.
- Use a whisk or sifter and mix together the flour, salt, and baking soda. Add half of those dry ingredients to the large bowl and mix them in. Then mix in the rest of the dry ingredients. Scrape the sides of the bowl as needed with a spatula. The peanut butter cookie dough will now be ready to go.
- Unwrap 24 Hershey Kisses and place them in a bowl. Cover the cookie dough and chill in the fridge along with the Hershey's Kisses for about 1 hour. If you are in a hurry you can chill them both for less time.
- Preheat the oven to 375 F/190 C. Use a tablespoon measuring spoon or cookie scoop or small ice cream scoop and scoop out enough dough to make a 1-inch ball, roll the dough in clean hands and then roll it in sugar. Place the ball dough on a parchment paper or silicone mat-lined baking sheet, about 2 inches apart.
- Bake the cookies for 9 to 11 minutes until the tops are slightly cracked and slightly brown in some places. Let the peanut butter cookies cool on the pan for a couple of minutes and then press down a cold Hershey's Kiss in the middle of each cookie. They will crack more and spread out a little more. Allow them to cool for a few more minutes on the pan and then transfer them to a cookie rack to cool completely. Enjoy!
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