There are few cookies as iconic and beloved as the classic Peanut Butter Blossom. They are a staple on holiday cookie platters and a nostalgic favorite for good reason. This recipe creates a perfectly soft, chewy peanut butter cookie, rolled in sparkling sugar, with a rich milk chocolate Hershey’s Kiss pressed into the center while it’s still warm. It’s a simple, perfect, and utterly irresistible combination.
You are going to absolutely adore this recipe. It’s incredibly easy to make, with a no-chill dough that comes together in minutes. The use of both brown and granulated sugar ensures a wonderfully moist and chewy texture, while the final roll in sugar gives the cookies a delightful, slightly crunchy exterior. They are the perfect, classic cookie for any occasion.
The Ingredients for Your Peanut Butter Blossoms
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1/2 cup salted butter, softened
- 1 large egg
- 1 1/2 cups Gold Medal™ All Purpose Flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- Additional granulated sugar (for rolling)
- About 36 HERSHEY’S KISSES milk chocolate candies, unwrapped
How to Create Your Peanut Butter Blossoms
Step 1: Prepare the Cookie Dough
First, preheat your oven to 375°F (190°C) and unwrap all of your Hershey’s Kisses. In a large bowl, use an electric mixer to beat the ½ cup of granulated sugar, the packed brown sugar, the creamy peanut butter, and the softened butter until the mixture is light and fluffy.
Step 2: Combine the Wet and Dry Ingredients
Beat the egg into the butter and sugar mixture until it is well combined. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and baking powder. Gradually add these dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
Step 3: Roll and Bake
Place the additional granulated sugar in a small, shallow bowl. Scoop the cookie dough and roll it into 1-inch balls. Roll each ball generously in the granulated sugar until it’s completely coated. Place the sugar-coated balls about 2 inches apart on an ungreased cookie sheet.
Step 4: Add the Kiss and Cool
Bake for 8 to 10 minutes, or until the edges are a light golden brown. As soon as you remove the cookies from the oven, immediately press one unwrapped Hershey’s Kiss firmly into the center of each hot cookie. The cookie will crack around the edges, which is the signature “blossom” look. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
My Best Tips for These Peanut Butter Blossoms
My Secret for a Perfect Blossom
The key to a beautiful, cracked blossom top is to press the chocolate Kiss into the cookie the moment it comes out of the hot oven. The cookies are puffed up and at their softest right then, which allows the Kiss to sink in and create those classic cracks around the edges. If you wait even a minute, the cookie will start to set, and you won’t get the same effect.
Unwrap the Kisses First!
This might seem like a small step, but it’s a crucial one for a smooth process. You need to work quickly when the cookies come out of the oven, and having all your Hershey’s Kisses unwrapped and ready to go makes a huge difference. You don’t want to be fumbling with foil wrappers while your cookies are cooling down.
Use the Right Peanut Butter
For the best results in baking, it’s recommended to use a standard, no-stir creamy peanut butter (like Jif or Skippy). Natural peanut butters, where the oil separates, can have an inconsistent texture and fat content that can make the cookies greasy or crumbly.
Delicious Variations to Try
These classic Peanut Butter Blossoms are perfect as they are, but you can certainly have fun with them. Try using different varieties of Hershey’s Kisses, like the caramel-filled, dark chocolate, or almond versions. For a festive touch, you can roll the dough balls in colorful sanding sugar or sprinkles instead of granulated sugar.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the cookie dough and refrigerate it for up to 2 days before baking. You can also scoop the dough into balls, roll them in sugar, and freeze them for up to 3 months. Just add a minute or two to the baking time when baking from frozen.
Why are my cookies dry and crumbly?
A dry, crumbly cookie is usually the result of adding too much flour. When measuring flour, it’s best to use the “spoon and level” method: use a spoon to scoop the flour into your measuring cup, then use a knife to level it off. This prevents you from packing too much flour into the cup.
How do I store these cookies?
Store the cooled cookies in an airtight container at room temperature for up to a week. The peanut butter helps to keep them wonderfully soft and fresh.
Peanut Butter Blossom Cookies
- Total Time: 25
- Yield: 36 cookies 1x
Description
A classic for a reason, this recipe creates a perfectly soft, chewy peanut butter cookie, rolled in sparkling sugar, with a rich milk chocolate Hershey’s Kiss pressed into the center while it’s still warm. This no-chill dough comes together in minutes, resulting in a simple, perfect, and utterly irresistible cookie for any occasion.
Ingredients
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup salted butter, softened
1 large egg
1 1/2 cups All Purpose Flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Additional granulated sugar (for rolling)
About 36 HERSHEY’S KISSES milk chocolate candies, unwrapped
Instructions
Prepare the Cookie Dough:
Preheat your oven to 375°F (190°C). Unwrap all of your Hershey’s Kisses. In a large bowl, beat the sugars, peanut butter, and softened butter until light and fluffy.
Combine the Wet and Dry Ingredients:
Beat the egg into the butter mixture. In a separate bowl, whisk together the flour, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Roll and Bake:
Place additional granulated sugar in a small bowl. Roll the dough into 1-inch balls and coat each ball generously in the sugar. Place the balls about 2 inches apart on an ungreased cookie sheet.
Add the Kiss and Cool:
Bake for 8 to 10 minutes, until the edges are light golden brown. As soon as the cookies come out of the oven, immediately press one Hershey’s Kiss firmly into the center of each hot cookie, creating the signature “blossom” cracks. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
For a Perfect Blossom:
The key to the signature cracked top is to press the chocolate Kiss into the cookie the moment it comes out of the hot oven. If you wait, the cookie will start to set and won’t crack properly.
Unwrap First:
Have all your Hershey’s Kisses unwrapped and ready to go before the cookies come out of the oven. You need to work quickly, and this simple prep step makes a huge difference.
Festive Variations:
For a festive touch, try using different varieties of Hershey’s Kisses (like caramel or dark chocolate) or rolling the dough balls in colorful sanding sugar or sprinkles instead of plain sugar.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 9g
- Sodium: 75mg
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: peanut butter blossoms, peanut butter cookies, Hershey's kiss cookies, classic cookies, holiday baking, easy cookie recipe
