Peanut butter blossom cookies are delicious at any time of year. These soft and chewy cookies have a delicious peanut butter taste and are topped with a Hershey’s Kiss chocolate. It’s the perfect treat for kids and adults alike!
Be sure to try my classic peanut butter cookies next!
Peanut Butter Blossom Cookies Overview
Peanut butter blossom cookies are very easy to make. The key is to have the butter softened before you make them.
Butter, sugar and peanut butter are all creamed together very well using a hand mixer. This is mixed with an egg, vanilla extract, baking soda and flour.
The cookie dough is then chilled in the fridge, rolled into balls, and baked. Just before the cookies are almost fully baked, each one is topped with a Hershey’s Kiss and baked a little bit longer.
Mastering these classic peanut butter blossoms is easy. These are popular to serve during Holidays, at a potluck or kid’s party.
Recipe Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ¼ tsp salt
- ½ cup unsalted butter – softened
- ½ cup peanut butter
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
Cookie Toppings
- ½ cup granulated sugar – for rolling
- 40 Hershey’s kisses – about a 200g bag
How To Make Peanut Butter Blossom Cookies
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: In a medium bowl, Mix together the 1 ½ cups all purpose flour, 1 tsp baking soda, and ¼ tsp salt.
STEP 2: In a separate large bowl, mix the ½ cup unsalted butter, ½ cup peanut butter, ½ cup granulated sugar, and ½ cup light brown sugar with a hand mixer until it’s smooth and creamy. About 2-3 minutes.
STEP 3: Add in 1 egg and 1 tsp vanilla extract and mix.
STEP 4: Gradually add the dry ingredients to the wet ingredients, mixing in a bit at a time. I usually add ⅓ of flour then mix, another ⅓ flour then mix, then last ⅓ flour then mix.
STEP 5: Cover the cookie dough with plastic wrap and place in the fridge for 1 hour.
STEP 6: Once dough has chilled, preheat the oven to 375°F. Line a baking sheet with parchment paper.
STEP 7: Take 1 Tbsp of the cookie dough and roll it into a ball between your hands. Add the last ½ cup of granulated sugar to a bowl. Roll each cookie dough ball in the granulated sugar. Place on the baking sheet about 2″ apart from each other. Bake for 7 minutes.
Step 9: Remove from the oven and gently press an unwrapped Hershey’s Kiss into the center of the cookie. Place back in the oven to bake for 2 more minutes.
Step 10: Let the cookies cool for 10 minutes on the baking sheet, then transfer them to a rack to cool completely.
Recipe Tips
- Do not overmix the cookie dough. This will create denser cookies.
- Bake one baking sheet at a time for more even cooking.
- Gently press the Hershey’s kiss into the cookie. The cookie will be very soft at this point. If you press too hard it will push the chocolate all the way through the cookie.
How To Store Leftovers
- Refrigerate – These can be stored on the counter for up to 4 days. After that, I recommend storing them in the fridge for up to a week.
- To Freeze – Cookies that you don’t eat within a week can easily be frozen! Place them in a large freezer bag and remove as much air as possible. These can frozen for up to 6 months.
Tools For This Recipe
(Amazon affiliate links) – Check out all of my kitchen essentials here.
- Heavy Duty Sheet Pan – Heavy duty durable sheet pans come in three sizes, quarter, half and jelly roll size.
- Ultra Power Hand Mixer – I prefer to bake with a hand mixer instead of a stand mixer as it takes up a lot less space and is much more affordable. This Kitchenaid mixer is the one that I have and I love it!
- 3-Set Mixing Bowls – This set of 3 mixing bowls makes it easy to mix ingredients. They stack nicely with each other and are easy to clean.
- Magnetic Measuring Spoons Set – I love these magnetic measuring spoons which stay nice and organized together when storing them!
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Peanut Butter Blossoms
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ¼ tsp salt
- ½ cup unsalted butter - softened
- ½ cup peanut butter
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
Toppings
- ½ cup granulated sugar - for rolling
- 40 Hershey's kisses - 200 g bag
Instructions
- In a medium bowl, Mix together the 1 ½ cups all purpose flour, 1 tsp baking soda, and ¼ tsp salt.
- In a separate large bowl, mix the ½ cup unsalted butter, ½ cup peanut butter, ½ cup granulated sugar, and ½ cup light brown sugar with a hand mixer until it's smooth and creamy. About 2-3 minutes.
- Add in 1 egg and 1 tsp vanilla extract and mix.
- Gradually add the dry ingredients to the wet ingredients, mixing in a bit at a time. I usually add ⅓ of flour then mix, another ⅓ flour then mix, then last ⅓ flour then mix.
- Cover the cookie dough with plastic wrap and place in the fridge for 1 hour.
- Once dough has chilled, preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Take 1 Tbsp of the cookie dough and roll it into a ball between your hands. Add the last ½ cup of granulated sugar to a bowl. Roll each cookie dough ball in the granulated sugar. Place on the baking sheet about 2" apart from each other.
- Bake for 7 minutes. Remove from the oven and gently press an unwrapped Hershey's kiss into the center of the cookie. Place back in the oven to bake for 2 more minutes.
- Let the cookies cool for 10 minutes on the baking sheet, then transfer them to a rack to cool completely.
Nutrition
The nutritional information provided is an estimate and is per serving.