Peanut Butter Blossoms are classic cookies that bring together soft, chewy peanut butter dough and a sweet, melty chocolate kiss right in the center. They have that perfect combo of salty and sweet, and the way the chocolate gently melts as the cookie cools makes them extra special. These cookies are an all-time favorite for peanut butter lovers and always seem to disappear fast whenever I bring a batch to a gathering.
I love making Peanut Butter Blossoms when I want something simple but super satisfying. The dough is easy to mix up, and rolling the balls in sugar before baking adds a fun little sparkle and texture. My favorite tip is to press the chocolate kisses in right after the cookies come out of the oven so they get that soft, shiny top without losing their shape. It’s such a small step that makes a big difference in how good these cookies look and feel.
These cookies have a way of bringing back memories of childhood holidays and cozy afternoons, especially when shared with friends or family over a cup of milk or tea. I often end up baking a big batch because everyone asks for seconds, and honestly, I don’t blame them. Whether you’re baking for a holiday, a party, or just because, Peanut Butter Blossoms are sure to brighten anyone’s day and make your kitchen smell wonderful.
Key Ingredients & Substitutions
Peanut Butter: Creamy peanut butter works best here because it blends smoothly into the dough. If you prefer, you can swap it for natural peanut butter, but you might want to add a little extra sugar if it’s unsweetened.
Butter: Softened unsalted butter is ideal for a rich, tender cookie. You can use salted butter but reduce or skip the added salt in the recipe to keep flavors balanced.
Sugars: A mix of granulated and brown sugar creates soft, chewy cookies with a bit of chew. Brown sugar adds moisture and a subtle caramel note. You can use all granulated sugar if needed, but the texture might be a little less soft.
Hershey’s Kisses: These chocolate kisses give the cookies their signature look and melty chocolate center. If you want to try something different, mini peanut butter cups or small chocolate chips can work, though the look will vary.
How Do You Get the Perfect Soft, Chewy Texture in Peanut Butter Blossoms?
The key to soft, chewy cookies lies in the mixing and baking steps:
- Cream the butter and sugars well: This adds air to the dough, helping a soft and tender texture.
- Add peanut butter and egg fully: Mix until just combined to avoid overworking the dough.
- Don’t overbake: Bake until edges are set and just turning golden, but centers still look a touch soft (about 8-10 minutes). They finish cooking on the hot baking sheet after baking.
- Press the chocolate in immediately after baking: This helps it melt nicely without losing its shape.
Equipment You’ll Need
- Mixing bowls – I use large bowls to mix the dough easily and comfortably.
- Electric mixer or hand whisk – makes creaming the butter and sugars faster and smoother.
- Measuring cups and spoons – for accurate ingredient amounts.
- Baking sheet – a flat, sturdy sheet helps cookies bake evenly.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup easier.
- Cooling rack – allows cookies to cool evenly and helps set the chocolate.
- Table spoon or cookie scoop – for uniform cookie sizes and shaping.
- Unwrapped Hershey’s Kisses – ready to press into the hot cookies.
Flavor Variations & Add-Ins
- Use mini peanut butter cups instead of Hershey’s Kisses for a fun twist and extra peanut butter flavor.
- Mix in chocolate chips or chopped peanuts to add texture and more chocolate or crunch.
- Add a pinch of cinnamon or a splash of vanilla extract in the dough for extra warmth and flavor complexity.
- Swap the traditional peanut butter with natural or crunchy peanut butter for different textures and taste profiles.
Peanut Butter Blossoms Recipe
Ingredients You’ll Need:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- Additional granulated sugar (for rolling)
- 36 Hershey’s Kisses chocolates, unwrapped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 8-10 minutes to bake. Allow a few extra minutes for cooling and setting the chocolates on the cookies after baking.
Step-by-Step Instructions:
1. Prepare the Oven and Dry Ingredients:
Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone baking mats for easy cleanup. In a medium bowl, whisk together the flour, baking soda, and salt, then set this aside for now.
2. Make the Dough:
In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, brown sugar, and creamy peanut butter together until smooth and creamy. Then, beat in the egg and vanilla extract until everything is well blended.
3. Combine Dry and Wet Ingredients:
Slowly add the flour mixture to the wet mixture, stirring just until combined. Be careful not to overmix to keep your cookies soft and tender.
4. Shape and Sugar Coat the Dough Balls:
Put some granulated sugar into a small bowl. Roll the dough into 1-inch balls, then roll each ball in the sugar to coat it nicely. Place the sugar-coated dough balls about 2 inches apart on your prepared baking sheets.
5. Bake and Add Chocolate:
Bake the cookies in your preheated oven for 8 to 10 minutes. You want the edges lightly browned but the centers still a bit soft. As soon as the cookies come out of the oven, gently press one unwrapped Hershey’s Kiss into the center of each cookie. It’s normal and lovely if the cookies crack a little around the edges.
6. Cool and Enjoy:
Let the cookies cool on the baking sheet for a few minutes so the chocolate can set nicely, then carefully transfer them to a wire rack to cool completely. Now, go ahead and enjoy your warm, peanut buttery, chocolate-topped treats!
Can I Use Natural Peanut Butter Instead of Creamy?
Yes! Natural peanut butter works fine, but since it’s often less sweet and more oily, you might want to add a little extra sugar to balance the flavor and ensure the dough isn’t too wet.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, roll it into balls, and refrigerate them for up to 24 hours before baking. Just add the Hershey’s Kisses right after baking as usual.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them without the chocolate kisses, then add the chocolate after thawing and warming slightly.
Can I Substitute Different Chocolates for Hershey’s Kisses?
Yes, mini peanut butter cups or chocolate chips work well as alternatives. Just press them into the cookies immediately after baking for that perfect melty center.