These Peanut Butter Blossoms are soft peanut butter cookies that have a slight crunch from the sugar crust and a rich chocolate kiss in the center. The peanut butter and chocolate flavors play together so well in these classic cookies.
Peanut Butter Blossoms scream nostalgia to me. They are a classic cookie that work well for many occasions: a casual Wednesday, little witch hats for Halloween, or a fun addition to your Christmas dessert table. If you love the peanut butter and chocolate combination try my Snickers Stuffed Peanut Butter Cookies.
If you're looking for more cookie recipes check out my Soft Molasses Cookies, Oatmeal Cream Pies, or Nutella Stuffed Skillet Cookie.
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Why You'll Love This Recipe
- The peanut butter and chocolate flavor combination is so delicious. You can find more of this in my Reese's Skillet Cookie.
- The soft cookie, crunchy sugar, and smooth chocolate makes for a perfect bite.
- These classic cookies are nostalgic and comforting. Much like my Gingerbread Cookies.
- These cookies are simple yet delicious.
Ingredients
Ingredient Notes
- Be sure to use creamy peanut butter and not crunchy. I also use peanut butter in my Peanut Butter S'mores Skillet Cookie.
- Measuring the all-purpose flour correctly is very important. I suggest weighing your flour out. If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- Hershey kisses will be unwrapped and pressed on top of the peanut butter cookies.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can use store bought cookie dough to make these cookies even easier and quicker.
- The peanut butter can be substituted for a different nut butter.
- You can use different types of chocolate kisses, such as dark chocolate or white chocolate.
- Swap out the Hershey Kiss for a small peanut butter cup for an extra peanut butter flavor.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a large bowl cream the butter, peanut butter, and both sugars until creamy and smooth. Add the vanilla and combine. Add the eggs one at a time, mixing fully after each addition.
STEP 2: In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine.
STEP 3: Add the dry ingredients to the butter mixture and mix until just combined. This will prevent the cookies from being tough. Chill the dough for at least 30 minutes. (If you love cookie dough you should try out my Edible Cookie Dough Recipe) Preheat the oven to 375 degrees (F). Line a baking sheet with parchment paper or a silicone mat. Set aside.
STEP 4: Scoop about 1 tablespoon of cookie dough and roll it into a ball. Roll the ball in the remaining ¼ cup of sugar and thoroughly coat. Repeat with remaining dough and space the cookies about 2 inches apart on the prepared baking sheet.
STEP 5: Bake the cookies for 8-10 minutes, depending on how soft you want the cookies to be. Rotate the pan halfway through baking to ensure even baking.
STEP 6: Remove the cookies from the oven and immediately place a Kiss in the center of each cookie. Allow the cookies to cool completely.
Expert Baking Tips
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your marshmallow cookies at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
Recipe FAQs
he cookie dough was probably too warm when you baked the cookies. This is why I recommend resting the dough in the fridge for 30 minutes before baking.
Room Temperature: The cookies can be stored in an airtight container at room temperature for up to 5 days.
Refrigerator: If stored correctly in an airtight container the Peanut Butter Blossoms will last up to 1 week in the fridge.
Freezer: I recommend scooping the cookie dough and freezing it on a baking sheet, then transferring them to an air-tight container. That way you can pull out one or two cookies whenever you’d like them. I leave them sitting out at room temperature for about 30 minutes and then bake them normally. The dough will last up to 2 months.
You can also bake the cookies and then store them in an airtight container in the freezer for up to 2 months.
More Recipes You'll Love
If you tried these Peanut Butter Blossoms or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Peanut Butter Blossoms
Ingredients
For Cookies:
- 2 sticks (226 grams) unsalted butter softened
- 1 cup (270 grams) creamy peanut butter
- 1 cup (198 grams) granulated sugar
- 1 cup (213 grams) brown sugar packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 ½ cups (300 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ¼ cup (50 grams) granulated sugar
- 30 unwrapped Hershey's Kisses
Instructions
For Cookies:
- In the bowl of a stand mixer cream the butter, peanut butter, and both sugars until creamy and smooth.
- Add vanilla and combine. Add eggs one at a time, mixing fully after each addition.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine.
- Add dry ingredients to the butter mixture and mix until just combined.
- Chill dough for at least 30 minutes.
- Preheat oven to 375 degrees (F). Line a baking sheet with parchment paper or a silicone mat. Set aside.
- Scoop about 1 tablespoon of cookie dough and roll it into a ball. Roll ball in the remaining ¼ cup of sugar.
- Repeat with remaining dough and space about 2 inches apart on the prepared baking sheet.
- Bake the cookies for 8-10 minutes. Rotating the pan halfway through.
- Remove the cookies from the oven and immediately press the Kisses into the middle of each cookie. Allow to cool completely.
Notes
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Kasa Holtfrerich says
The peanut bUtter blossoms are so good! They melt in your mouth & i literally COULDN'T stop sampling them.