Peanut Butter Blossoms are the perfect blend of chewy, nutty goodness and a sweet chocolate surprise. Each bite delivers a soft, melt-in-your-mouth peanut butter cookie crowned with a rich Hershey’s Kiss, creating a harmony of textures and flavors. With just 30 minutes of prep and 10 minutes of baking, these treats are quick to make yet impossible to resist. The dough’s subtle sweetness pairs beautifully with the creamy chocolate center, making them a crowd-pleaser for any occasion.
These cookies are not only delicious but also incredibly satisfying, offering a balance of protein and sweetness in every bite. The chilling time ensures the dough holds its shape, resulting in perfectly tender cookies with a golden edge. Whether you’re baking for a holiday gathering or a cozy night in, Peanut Butter Blossoms bring warmth and joy to every moment. Their irresistible aroma and delightful taste will have everyone reaching for seconds.
Ingredients for Peanut Butter Blossoms
- 10 Tablespoons (141 g) unsalted butter (softened to room temperature)
- ⅔ cup (135 g) light brown sugar (tightly packed)
- ¼ cup (50 g) granulated sugar
- ½ cup (140 g) creamy peanut butter
- 1 large egg (room temperature preferred)
- ½ teaspoon vanilla extract
- 1 ½ cups (188 g) all-purpose flour
- 1 Tablespoon cornstarch
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup granulated sugar (for rolling)
- 24 Milk Chocolate Kisses (unwrapped)
Step-by-Step Instructions
- In a stand mixer or large bowl with an electric mixer, combine 10 Tablespoons (141 g) unsalted butter, ⅔ cup (135 g) light brown sugar, and ¼ cup (50 g) granulated sugar. Beat until well combined (about 1 minute).
- Add ½ cup (140 g) creamy peanut butter and mix well.
- Add 1 large egg and ½ teaspoon vanilla extract, stirring until fully combined.
- In a separate bowl, whisk together 1 ½ cups (188 g) all-purpose flour, 1 Tablespoon cornstarch, ¾ teaspoon baking soda, and ¾ teaspoon salt.
- Gradually add the flour mixture to the peanut butter batter, scraping down the sides of the bowl as needed to ensure everything is well combined.
- Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes to 1 hour.
- Preheat the oven to 375°F (190°C) and line cookie sheets with parchment paper. Pour ½ cup granulated sugar into a small bowl for rolling.
- Once the dough is chilled, roll it into 2-teaspoon-sized balls, coat each ball in sugar, and place them on the prepared cookie sheets, spacing them at least 2 inches apart.
- Bake for 8 minutes at 375°F (190°C).
- Within a minute of removing the cookies from the oven, gently press a Milk Chocolate Kiss into the center of each cookie. Allow the cookies to cool completely on the cookie sheet before serving.
Perfect Pairings: Serving Suggestions
Peanut Butter Blossoms are a delightful treat on their own, but they pair wonderfully with a glass of cold milk or a cup of hot cocoa. For a festive touch, serve them alongside a plate of assorted holiday cookies or a scoop of vanilla ice cream. These cookies also make a great addition to dessert platters at parties or as a sweet gift when packaged in a decorative tin.
Keep Them Fresh: Storage Tips
Store your Peanut Butter Blossoms in an airtight container at room temperature for up to 5 days. To maintain their soft texture, place a slice of bread in the container—it helps keep the cookies moist. If you’d like to freeze them, arrange the cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They’ll stay fresh for up to 3 months!
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the creamy peanut butter for crunchy for added texture, or use dark chocolate or caramel-filled Kisses for a different flavor twist. For a nut-free version, try sunflower seed butter instead of peanut butter. You can also roll the dough in colored sugar or sprinkles for a festive look.
Quick Tips for Success
For evenly sized cookies, use a small cookie scoop or measure the dough with a teaspoon. Chilling the dough is key—it prevents the cookies from spreading too much while baking. If the dough becomes too firm after chilling, let it sit at room temperature for 5-10 minutes before rolling. And don’t forget to press the Kisses into the cookies while they’re still warm for the perfect finish!
Common Questions Answered
Can I use natural peanut butter?
Yes, but it may alter the texture slightly. Stick to creamy, no-stir varieties for best results.
Why do I need cornstarch?
It helps create a soft, tender cookie.
Can I skip the chilling step?
It’s not recommended—chilling ensures the cookies hold their shape and don’t spread too thin.
Peanut Butter Blossoms
Ingredients
- 10 Tablespoons unsalted butter softened to room temperature
- ⅔ cup light brown sugar tightly packed
- ¼ cup granulated sugar
- ½ cup creamy peanut butter
- 1 large egg room temperature preferred
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 Tablespoon cornstarch
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup granulated sugar for rolling
- 24 Milk Chocolate Kisses unwrapped
Instructions
- Combine butter and sugars in the bowl of a stand mixer (or you may use a large bowl and an electric mixer) and beat until well combined (about 1 minute).
- Add peanut butter and stir well.
- Add eggs and vanilla extract and stir until well-combined.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually add flour mixture into the peanut butter batter, pausing occasionally to scrape down sides and bottom of bowl so that all ingredients are well-combined.
- Cover dough with plastic wrap and Place in the refrigerator and chill for 30 minutes to one hour.
- Preheat oven to 375F (190C) and line cookie sheets with parchment paper. Pour remaining ½ cup of sugar into a small bowl and set aside.
- Once dough has chilled, remove from refrigerator and roll into 2-teaspoon-sized balls. Roll completely in sugar and place on prepared cookie sheet at least 2″ apart.
- Bake on 375F (190C) for 8 minutes.
- Within a minute or so of removing cookies from oven, gently but firmly press a Hershey Kiss into the center of each cookie. Allow to cool completely on cookie sheet.