Peanut Butter Blossoms top the list when it comes to a classic Christmas treat that brings back warm memories! It’s the timeless marriage of creamy peanut butter cookies with rich chocolate kisses.
After all, who isn’t a peanut butter and chocolate lover? My whole family sure is, which is why these cookies are a must for us every holiday season. Peanut butter blossoms are also deceptively simple to make, requiring minimal ingredients and little kitchen time, so they are perfect for busy families.
Kids love to help make these, from rolling the dough in sugar to adding Kisses to the warm cookies. Of course, getting the kids involved probably means a slightly diminished number of Kisses reaching the final product. But hey, taste testing is part of the fun!
This recipe’s simplicity and reliability set it apart. In this post, I’ll guide you through making these delicious cookies, from selecting the best ingredients to expert tips.
Are you looking for more classic Christmas cookies? Try raspberry pinwheel cookies, speculoos, or chocolate crinkle cookies.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Creamy peanut butter
- Butter
- Brown sugar
- White sugar
- Egg
- Flour
- Salt
- Baking soda
- Baking powder
- Hershey’s Kisses: The classic milk chocolate Kisses are my favorite, but you can experiment with different flavors like dark chocolate or even caramel-filled Kisses.
🥣How to Make Peanut Butter Blossoms
- Start by preheating your oven to 375 degrees F. Line your cookie sheets with parchment paper or coat them with non-stick spray.
- In the bowl of a stand mixer, combine the creamy peanut butter, softened butter, granulated sugar, and brown sugar. Cream these ingredients together until smooth and fluffy, usually 2-3 minutes on medium speed.
- Once the butter and sugar mixture is smooth, add the egg. Mix well until fully incorporated.
- Add the flour, salt, baking powder, and baking soda to the wet mixture. Mix thoroughly, stopping the machine occasionally to scrape down the sides of the bowl.
- Scoop out dough balls about the size of a ping pong ball. Roll each ball in additional granulated sugar to give the cookies a nice, sweet crust. Place the dough balls on your prepared cookie sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 8-10 minutes or until the edges are set. The centers might look slightly underdone, but that’s okay—they’ll firm up as they cool.
- Remove the cookies from the oven and immediately press an unwrapped Hershey’s Kiss into the center of each cookie. The heat from the cookies will slightly melt the chocolate, helping it stick to the cookie.
- Let the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. This gives the chocolate time to reset and prevents it from making a big mess.
🍴Serving Ideas
Peanut Butter Blossoms are not just a holiday favorite but a versatile year-round treat! For a classic presentation, arrange your cookies on a decorative platter.
These cookies are perfect for holiday gatherings, potlucks, or any family get-together. The combination of peanut butter and chocolate is always a crowd-pleaser.
These cookies also make fantastic homemade gifts. Place a dozen or so in a decorative tin or box lined with parchment paper. Add a festive ribbon and a thoughtful and delicious gift for friends, family, or neighbors.
Are you participating in a cookie exchange? Peanut Butter Blossoms are a perfect choice. Their look and classic flavor make them a standout addition to any cookie swap. Plus, they’re easy to make in large batches.
💭How to Store
Store your cookies in an airtight container at room temperature. They will stay fresh for up to 3 days. Make sure the container is tightly sealed to keep the cookies from drying out.
⭐Tips
Be sure to check out the step by step instructions
- Make sure your butter and egg are at room temperature before you start. If they are, you will get a smoother dough.
- Once you add the dry ingredients to the wet mixture, mix until combined. Overmixing can lead to tough cookies, and we want our Peanut Butter Blossoms to be soft and tender.
- Use a small cookie scoop to portion out the dough for uniformly shaped cookies. If all are the same size, they will bake more evenly.
- Rolling the dough balls in granulated sugar before baking adds a bit of sparkle, making them look extra festive.
- As soon as the cookies come out of the oven, press a Hershey’s Kiss into the center of each one. The heat from the cookies will slightly melt the chocolate, helping it adhere to the cookie. Don’t wait too long; the cookies will firm up, and the chocolate won’t stick either.
📝Reader Questions
Yes, you can use natural peanut butter, but it might change the texture of the cookies. Natural peanut butter tends to be runnier and less stable than regular creamy peanut butter, which can make the cookies spread more. If you use natural peanut butter, stir it well to incorporate the oils before measuring.
Yes, you can freeze the peanut butter blossom dough! Scoop the dough into balls, roll them in sugar, and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. When you’re ready to bake, place the frozen dough balls on a baking sheet and bake as directed, adding a couple of extra minutes to the baking time.
You can use other chocolate candies like mini peanut butter cups, chocolate stars, or a square of your favorite chocolate bar. Make sure whatever you use is small enough to fit in the center of the cookie.
If your cookies spread too much, it could be because the butter is too warm or the dough is overmixed. Chilling the dough before baking can help prevent this. Also, make sure to measure your flour correctly—too little flour can cause the cookies to spread more.
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Peanut Butter Blossom Cookies Recipe
Ingredients
- ½ cup granulated sugar
- ½ cup brown sugar
- ¾ cup creamy peanut butter
- ½ cup unsalted butter softened
- 1 egg
- 1 ½ cup flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- Additional granulated sugar about ¼ cup
- 36 Hershey's Kiss candies unwrapped
Instructions
- Preheat the oven to 375 degrees F. Line your cookie sheet(s) with parchment paper or coat with non-stick spray, and set aside.
- In the bowl of a stand mixer, combine the peanut butter and softened butter with the granulated sugar and brown sugar. Cream until smooth.½ cup granulated sugar, ¾ cup creamy peanut butter, ½ cup unsalted butter, ½ cup brown sugar
- Add in the egg and mix well.1 egg
- Add the remaining dry ingredients: flour, salt, baking powder, and baking soda. Mix thoroughly – stopping the machine, scraping the sides, and mixing again.1 ½ cup flour, 1 teaspoon salt, 1 teaspoon baking soda, ½ teaspoon baking powder
- Scoop out dough about the size of a ping-pong ball. Roll the dough ball in the additional granulated sugar.Additional granulated sugar
- Place on the prepared cookie sheets about 2 inches apart. Bake in the preheated oven for 8-10 minutes or until the edges are set.
- Remove the cookies from the oven and immediately place the unwrapped Hershey’s Kiss candies in the center of each one. The heat will melt the chocolate and glue the cookies together.36 Hershey's Kiss candies
- Allow to cool until the chocolate hardens.
Notes
- Use room temperature butter and eggs.
- Don’t overmix or the cookies will be tough.
- Use a small cookie scoop to portion out the dough for uniformly shaped cookies.
- Rolling the dough balls in granulated sugar before baking adds a bit of sparkle, making them look extra festive.
- You can use natural peanut butter, but it might affect the texture because it is oily. Stir it well to incorporate the oils before measuring.
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Nutrition Information
Nutrition facts are estimates.
