Peanut Butter Blossoms are classic cookies that bring together the rich, nutty flavor of peanut butter with a sweet, melty chocolate kiss right in the center. These cookies are soft and chewy with a slightly crisp edge, making each bite satisfyingly delightful. The combination is simple but always a hit in any cookie exchange or family gathering.
I love making Peanut Butter Blossoms because they’re easy to whip up and somehow everyone feels a little happier when they have a bite. Rolling the dough in sugar before baking adds a nice little crunch, and waiting for the chocolate to soften just enough on top is the hardest part. If I’m feeling fancy, I sometimes use different chocolates or add a pinch of sea salt to balance the sweetness.
The best way I like to enjoy these cookies is with a cold glass of milk or a warm mug of tea. They’re perfect for sharing during holidays or just as a sweet treat after a long day. Whenever I bake Peanut Butter Blossoms, it feels like bringing a little bit of cozy comfort into the kitchen and onto the table.
Key Ingredients & Substitutions
Peanut Butter: I always use creamy peanut butter here for a smooth texture. If you’re allergic or prefer, try almond or sunflower seed butter for a similar nutty taste.
Butter: Using unsalted, softened butter helps control salt and gives a tender cookie. You can swap for margarine, but flavor may change slightly.
Sugars: Both granulated and brown sugar add sweetness and a bit of chewiness. Brown sugar adds moisture and a richer flavor. If you want a lighter cookie, use all granulated sugar.
Hershey’s Kisses: The classic chocolate tip is the star here. You can switch to mini chocolate chips or any small chocolates if needed.
How Do You Get the Perfect Soft Cookie Base with Cracked Edges?
The trick is baking just until the edges set and crack, but the cookie stays soft inside. Here’s how:
- Make sure your butter is softened, not melted — this helps the dough cream properly.
- Don’t overmix after adding flour; mix until just combined for tender cookies.
- Roll dough balls in sugar — it adds a nice texture and helps crack the edges.
- Bake for exactly 8 to 10 minutes. Start checking at 8 when the edges look set but the center is still soft.
Once out, press the chocolate kiss gently into the warm cookie — it will soften without melting completely, creating that signature look.
Equipment You’ll Need
- Mixing bowls – I use a medium and large bowl to keep ingredients organized and make mixing easier.
- Whisk or hand mixer – helps combine ingredients smoothly, especially when creaming butter and sugars.
- Measuring cups and spoons – ensures accurate ingredients for perfect cookies.
- Baking sheets – a flat, sturdy surface for baking the cookies evenly.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup simple.
- Cookie scoop or spoon – helps form evenly sized dough balls for uniform cookies.
- Cooling rack – allows cookies to cool completely without becoming soggy.
- Hershey’s Kisses – the classic finishing touch for each cookie.
Flavor Variations & Add-Ins
- Use mini chocolate chips instead of Kisses for a gooey, chocolatey burst in every bite.
- Add a handful of chopped nuts like peanuts or almonds for extra crunch and flavor.
- Mix in a few tablespoons of cocoa powder to the dough for double chocolate goodness.
- Swirl in a little honey or maple syrup into the dough for a richer, sweet flavor variation.
Peanut Butter Blossoms
Ingredients You’ll Need:
For The Cookie Dough:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar (for dough)
- ½ cup packed brown sugar
- ½ cup creamy peanut butter
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar (for rolling)
For Decorating:
- About 36 Hershey’s Kisses, unwrapped
How Much Time Will You Need?
Getting these Peanut Butter Blossoms ready takes about 15 minutes of prep and 8–10 minutes of baking per batch. Allow an extra 5 minutes to cool before moving the cookies. Altogether, plan for about 30 minutes to make a batch of delicious cookies.
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients:
Start by preheating your oven to 375°F (190°C). Line your baking sheets with parchment paper or lightly grease them to prevent sticking. In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for now.
2. Make the Cookie Dough:
In a large bowl, use a mixer or a strong spoon to cream together the softened butter, ½ cup granulated sugar, and brown sugar until the mixture is light and fluffy. Add in the peanut butter, egg, milk, and vanilla extract, and beat again until everything is well mixed and smooth.
Slowly mix in the dry flour mixture just until it combines with the wet ingredients. Avoid overmixing to keep your cookies soft and tender.
3. Shape and Bake the Cookies:
Roll the dough into 1-inch balls. Then, roll each dough ball in the ¼ cup of granulated sugar. Place the sugar-coated balls about 2 inches apart on your prepared baking sheets. This gives each cookie room to spread out nicely.
Bake in your preheated oven for 8 to 10 minutes. Watch closely! Your cookies should look set around the edges and just starting to crack, but still soft in the middle.
4. Add the Chocolate Kiss and Cool:
Right after taking the cookies out of the oven, gently press one unwrapped Hershey’s Kiss into the center of each warm cookie. They’ll crack slightly but that’s the perfect look.
Let the cookies cool on the baking sheet for about 5 minutes so they set up a little, then use a spatula to move them to a wire rack to cool fully.
5. Enjoy Your Peanut Butter Blossoms!
Once cooled, these cookies are ready to share or enjoy alongside a glass of milk or your favorite warm drink. They’re soft, chewy, and perfectly topped with chocolate — a classic treat!
Can I Use Natural Peanut Butter Instead of Creamy?
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, so you can add an extra tablespoon of milk to help with moisture.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough, roll it into balls, and refrigerate them for up to 24 hours before baking. Just add a minute or two to the baking time if baking straight from the fridge.
What’s the Best Way to Store Leftover Peanut Butter Blossoms?
Store cooled cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze baked cookies for up to 3 months—thaw at room temperature before enjoying.
Can I Substitute Hershey’s Kisses with Another Chocolate?
Yes! Mini chocolate chips, chocolate chunks, or even Nutella-filled chocolates work well. Just press them into the cookie immediately after baking while the cookies are still warm.