Classic Peanut Butter Blossoms marry soft peanut butter cookies with a melting chocolate kiss, making them irresistible. This easy holiday baking treat will have everyone asking for seconds.
Why You’ll Love This Recipe
- Ready in under 25 minutes—perfect for last-minute holiday baking
- Uses just 8 pantry staples—no surprise store runs
- Soft centers with crisp edges—a chocolate cookie dream
- Ideal for Christmas cookies exchanges or gift boxes
- Kid-friendly dough—little helpers can jump right in
- Easy to tweak for gluten-free or vegan diets
- Yields 24 festive blossoms—share with neighbors and friends
Ingredients
- 1/2 cup unsalted butter, softened (swap dairy-free spread if needed)
- 1/2 cup creamy peanut butter (like Jif or Skippy)
- 1/2 cup granulated sugar (plus extra for rolling)
- 1/2 cup packed brown sugar
- 1 large egg, room temperature
- 1 3/4 cups all-purpose flour (or 1:1 gluten-free blend)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 24 Hershey’s kisses, unwrapped
Directions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats for easy cleanup.
- In a large bowl, beat the butter, peanut butter, and both sugars until light and fluffy—about 2 minutes on medium speed. (You’ll see the color lighten and the texture get dreamy.)
- Crack in the egg and mix until just combined. Scrape down the sides with a spatula so every bit of batter gets in the mix.
- Whisk together flour, baking soda, and salt; gradually add to the wet ingredients. Stir gently until a soft dough forms—don’t overmix or it gets tough.
- Scoop out 1-tablespoon balls (a small cookie scoop helps) and roll each in extra granulated sugar—this creates that signature crackle. If dough feels too sticky, pop it in the fridge for 10 minutes.
- Bake one tray at a time for 8–10 minutes, until edges are set but centers still look soft. You’ll notice tiny cracks forming—blossoms, in fact! Immediately press a Hershey’s kiss into the center of each cookie, twisting slightly.
- Let cookies rest on the sheet 2 minutes so the chocolate sets a bit, then transfer to a wire rack to cool completely.
Servings & Timing
Makes 24 Peanut Butter Blossoms
Prep Time: 15 minutes
Bake Time: 8–10 minutes
Total Time: 25 minutes
Variations
- Swap in dark-chocolate kisses or mini peanut butter cups
- Add ½ teaspoon vanilla extract or a pinch of cinnamon for warmth
- Roll in festive red and green sanding sugar for extra sparkle
- Use almond butter for an Almond Butter Blossom twist
- Make mini bites using a teaspoon scoop—perfect for little hands
Storage & Reheating
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies in a sealed bag or container for up to 3 months; thaw at room temp.
- To refresh, warm in a 300°F oven for 3–4 minutes—chocolate will soften and cookie will taste just-baked.
FAQs
Q: Can I make the dough ahead?
A: Yes—you can refrigerate dough balls up to 2 days; bring to room temp before rolling in sugar.
Q: Why do my cookies spread too much?
A: Make sure your butter isn’t overly soft—chill the dough for 10–15 minutes if needed.
Q: Can I freeze unbaked dough?
A: Absolutely—freeze shaped balls on a sheet, then roll in sugar and bake from frozen, adding 1–2 minutes to baking time.
Q: Are these gluten-free?
A: Use a certified 1:1 gluten-free flour blend and check that your chocolate kisses are certified gluten-free.
Q: How do I get the signature crackle?
A: The sugar coating plus baking soda reaction creates those pretty fissures—avoid overmixing.
Q: Can I make these vegan?
A: Swap butter with vegan margarine, egg with a flax egg, and dairy-free kisses—still dreamy!
Q: What else goes well with Peanut Butter Blossoms?
A: A mug of hot cocoa or peppermint tea makes these cookies even cozier.
Conclusion
Peanut Butter Blossoms blend the best of peanut butter, sugar, and chocolate into a quick, crowd-pleasing holiday cookie. They’re simple to whip up and endlessly customizable for any diet or festive theme. Give them a try this season, then pop back in to share your tweaks or explore more Christmas cookies on the blog!
Peanut Butter Blossoms
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup creamy peanut butter like Jif or Skippy
- 1/2 cup granulated sugar plus extra for rolling
- 1/2 cup packed brown sugar
- 1 large egg room temperature
- 1 3/4 cups all-purpose flour swap with 1:1 gluten-free blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 24 Hershey’s kisses unwrapped
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, beat the butter, peanut butter, and both sugars until light and fluffy, about 2 minutes.
- Crack in the egg and mix until just combined, scraping down the sides as needed.
- Whisk together flour, baking soda, and salt; gradually stir into the wet mixture until a soft dough forms.
- Scoop 1-tablespoon balls of dough, roll in extra sugar, and arrange 2 inches apart on the prepared sheets.
- Bake for 8–10 minutes until edges are set. Immediately press a Hershey’s kiss into each cookie center.
- Let cookies rest on the sheet 2 minutes, then transfer to a wire rack to cool fully before serving.
Notes
Nutrition
