Soft, chewy, and packed with rich peanut butter flavor, these Classic Peanut Butter Blossoms are a must-bake treat for the holiday season! Each cookie is rolled in sugar for a delightful crackled top and topped with a melty milk chocolate kiss, making them as delicious as they are festive.
Whether you’re baking for a cookie exchange, gifting to friends, or just craving a nostalgic sweet treat, these peanut butter blossoms are always a hit. One bite, and you’ll know why they’ve been a holiday favorite for generations!
Prep Time
20 minutes
Cook Time
10 minutes
Chilling Time
1 hour
Total Time
1 hour 30 minutes
Ingredients
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1 ¾ cup All-Purpose Flour
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1 teaspoon Baking Soda
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½ teaspoon Salt
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½ cup Creamy Peanut Butter
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½ cup Unsalted Butter (room temperature)
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½ cup Granulated Sugar
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½ cup Light Brown Sugar (lightly packed)
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1 Large Egg
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2 tablespoon Milk
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1 teaspoon Vanilla Extract
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½ cup Granulated Sugar (additional amount for coating cookies)
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11 oz Bag of Hershey Kisses
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
1 ¾ cup All-Purpose Flour,1 teaspoon Baking Soda,½ teaspoon Salt - Using a hand mixer or stand mixer fitted with paddle attachment, cream together the peanut butter, unsalted butter, granulated sugar, and light brown sugar on medium-high speed until well blended.
½ cup Creamy Peanut Butter,½ cup Unsalted Butter,½ cup Granulated Sugar,½ cup Light Brown Sugar - Add in the egg, milk, and vanilla extract. Scrape down the sides of the bowl as needed.
1 Large Egg,2 tablespoon Milk,1 teaspoon Vanilla Extract - Reduce the mixer speed, gradually adding in the dry mixture until completely blended.
- Place the cookie dough in a well sealed food container or tightly wrap the top of the mixing bowl with plastic wrap (or alternative) and chill the cookie dough for a minimum of 1 hour.
- After dough has chilled, line 2 baking sheets with parchment paper or silicone mats, adjust the oven rack to the 2nd level mark (just above center), and preheat the oven to 375°F.
- Using a spoon and your clean hands, shape the cookie dough into 1 inch balls, roll in granulated sugar, and place about 1 ½ - 2 inches apart on lined baking sheets.
½ cup Granulated Sugar - Bake for 7-8 minutes, then remove from oven and place a milk chocolate kiss on each cookie, pressing down gently to create the crackly cookie edges..
11 oz Bag of Hershey Kisses - Return to the oven and bake for 2 minutes longer.
- Cool cookies on baking sheet for 5-10 minutes before transferring to a cooking rack to cool completely.
Store cookies in an airtight container with a slice of bread for up to a week.
Notes
- For a smoother process, I like to unwrap the chocolate kisses and put them in a bowl before baking the cookies. This way, you can have them ready to place on top of the cookies when they come out of the oven.
- The best way to store peanut butter blossoms is in a tightly sealed food storage container with a slice of bread cut in half. The peanut butter blossoms will absorb the moisture from the bread, keeping them soft for much longer. The cookies will last up to a week at room temperature. I guarantee you, though, they won't last that long!
- To freeze peanut butter blossom cookie dough:
- Roll them into the 1-inch balls, but do not coat them in the sugar.
- Place them on a wax paper or parchment paper lined baking sheet, then into the freezer.
- Freeze until hard (about 1-2 hours), then place in a freezer storage bag.
- When ready to bake, coat them in the sugar and bake for 9-11 minutes. Do not let them come to room temperature before baking. Top with the milk chocolate kiss, then back into the oven for 2 minutes more.
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