Peanut Butter Blossoms are those classic cookies that bring together a soft, chewy peanut butter base with a perfect chocolate kiss right in the center. The combination is simple but so delicious—salty, sweet, and just a little bit melty. These cookies have a wonderful texture that’s both tender and a bit crumbly, making them really fun to eat.
I love making these during the holidays or anytime I want a treat that feels like a hug in cookie form. Rolling the dough balls in sugar before baking gives them a little sparkle and a nice sweet crust on the outside. My favorite part is pressing the chocolate kiss into the warm cookie right after it comes out of the oven so it softens up just right without completely melting away.
These cookies always remind me of baking with family or friends because they’re so easy to share and make together. I like to put them on a plate with other cookies during holiday gatherings—they always disappear first! If you’ve never made Peanut Butter Blossoms before, I promise it’s worth trying. They’re a timeless treat that lots of people love for good reason.
Key Ingredients & Substitutions
Peanut Butter: Creamy peanut butter works best here for smooth texture and classic flavor. If you prefer chunkier cookies, chunky peanut butter is a fun option. For allergies, try sunflower seed butter—it gives a similar taste without peanuts.
Butter: Using unsalted butter allows you to control the saltiness. Make sure the butter is softened, not melted, to get that fluffy dough. You can substitute with margarine if needed, but the flavor will be slightly different.
Chocolate Kisses: The Hershey’s Kisses are the star topping! If you want a twist, try dark chocolate or even mint-flavored kisses for seasonal fun.
Granulated Sugar for Rolling: Rolling the dough balls in sugar before baking adds a slight crispness and sparkle to the outside. You can use sanding sugar for a bit more texture and shine.
How Do You Get the Perfect Soft Texture and Cracks on Peanut Butter Blossoms?
The key is in how you bake and handle the dough:
- Don’t overmix the dough once you add the flour. Mix until just combined to keep cookies tender.
- Roll dough into uniform 1-inch balls for even baking. Coat in sugar to give a slight crunch outside.
- Bake just until the edges start to turn golden, about 8-10 minutes. The centers should look just set but still soft.
- Press the chocolate kiss into the warm cookie immediately when it comes out of the oven. This softens the chocolate and creates the classic “blossom” look.
- Let cookies cool on the sheet briefly so they firm up but keep their soft centers.
Following these tips will help you get that soft, slightly cracked cookie with a melty chocolate center every time!
Equipment You’ll Need
- Mixing bowls – I like using a large one to combine ingredients easily and get all the dough mixed smoothly.
- Electric hand or stand mixer – makes creaming the butter and sugars a breeze, but you can also mix by hand with a spatula if needed.
- Baking sheets – choose flat, sturdy sheets to bake cookies evenly and prevent sticking.
- Parchment paper or silicone baking mats – help prevent cookies from sticking and make clean-up easier.
- Measuring cups and spoons – ensure your ingredients are precise for perfect results.
- Cookie scoop or tablespoon – helps form uniform dough balls for even baking and a nice shape.
- Cooling racks – perfect for letting the cookies cool while keeping the bottoms crisp and crumbs out of the way.
Flavor Variations & Add-Ins
- Swap Hershey’s Kisses for peanut butter cups or chocolate chunks for a different chocolate twist.
- Add a handful of rolled oats or crushed pretzels to the dough for extra texture and a salty crunch.
- Mix in chocolate chips or white chocolate chunks before shaping to make the cookies extra gooey and rich.
- Use dark or mint-flavored kisses instead of classic milk chocolate for a fun flavor change.
How to Make Peanut Butter Blossoms
Ingredients You’ll Need:
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar (plus extra for rolling)
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
Topping:
- About 36 Hershey’s Kisses chocolates, unwrapped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 8-10 minutes for baking. Allow 5 minutes for cooling on the baking sheet before moving the cookies to a wire rack to cool completely. In total, expect around 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preparing to Bake:
Start by preheating your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking and make cleanup easy.
2. Making the Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and creamy peanut butter until the mix looks light and fluffy. Beat in the egg until everything is well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined. Be careful not to overmix; you want soft, tender cookies.
3. Shaping and Baking:
Roll the dough into about 1-inch balls. Then, gently roll each ball in some granulated sugar until coated. Place the dough balls on your prepared baking sheets, making sure to leave about 2 inches of space between each.
Bake in your preheated oven for 8 to 10 minutes. The edges should start to turn light golden, but the centers will still look soft.
4. Adding the Chocolate Kisses:
Carefully remove the cookies from the oven. While they are still warm, immediately press one unwrapped Hershey’s Kiss gently into the center of each cookie. You’ll see some cracking around the edges—that’s just right!
5. Cooling and Serving:
Let the cookies cool on the baking sheet for about 5 minutes so they can firm up. Then transfer them to a wire rack to cool completely. Now your Peanut Butter Blossoms are ready to enjoy—soft, sweet, and topped with melty chocolate!
Can I Use Natural Peanut Butter Instead of Creamy Peanut Butter?
Yes, you can! Just make sure to stir natural peanut butter well before measuring, as it tends to separate. The cookies might be a bit more crumbly but will still taste great.
How Can I Store Peanut Butter Blossoms?
Store them in an airtight container at room temperature for up to 5 days. To keep the chocolate kisses from melting or sticking, place parchment paper between layers.
Can I Freeze the Dough or Baked Cookies?
Absolutely! You can freeze the dough balls before baking—freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding a couple extra minutes to baking time. Baked cookies also freeze well; thaw at room temperature before serving.
What If I Don’t Have Hershey’s Kisses?
No worries! You can substitute with chocolate chips, mini peanut butter cups, or even small pieces of your favorite chocolate bar pressed into the warm cookies.