Peanut butter blossom cookies are the perfect marriage between soft, chewy peanut butter cookies and rich chocolate kisses. These cookies are rolled in sugar, baked until golden, then crowned with a sweet Hershey’s Kiss right in the center. Popular around the holidays but loved year-round, peanut butter blossoms are a timeless treat that brings smiles to kids and adults alike. Whether it’s for a bake sale, holiday platter, or just a cozy weekend bake, these cookies are easy to make and even easier to devour.
Quick Facts
A quick look at what you need to know before baking:
| Course | Dessert / Snack |
|---|---|
| Cuisine | American |
| Difficulty | Easy |
| Servings | 24 cookies |
| Prep Time | 15 minutes |
| Cooking Time | 10 minutes |
| Calories | 125 per cookie |
Equipment Needed
Before you get started, gather your tools! Having everything ready makes the process smoother.
- Mixing bowls – One large for dough, one small for sugar coating.
- Measuring cups and spoons – Accuracy matters in baking.
- Hand mixer or stand mixer – Creaming peanut butter and sugar is easier with a mixer.
- Rubber spatula – Handy for scraping down the sides of the bowl.
- Baking sheet – A non-stick or parchment-lined sheet works best.
- Cooling rack – Helps cookies cool evenly.
- Cookie scoop or tablespoon – For evenly-sized cookies.
- Oven mitts – Safety first when working with hot pans!
Ingredients
Here’s everything you’ll need to whip up a batch of peanut butter blossoms:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar (plus more for rolling)
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 24 Hershey’s Kisses, unwrapped
Instructions
Let’s get baking!
- Preheat your oven to 350°F (175°C).
- Cream butter, sugar, and brown sugar together until light and fluffy.
- Mix in the peanut butter, egg, and vanilla extract.
- Whisk together flour, baking soda, and salt in a separate bowl. Slowly add to the wet mix.
- Roll dough into 1-inch balls and coat them in granulated sugar.
- Place dough balls 2 inches apart on a baking sheet.
- Bake for 8–10 minutes, or until edges are lightly golden.
- Press a chocolate kiss into the center of each cookie immediately after removing them from the oven.
- Cool on the sheet for 2 minutes, then transfer to a cooling rack.
Essential Note:
Unwrap your Hershey’s Kisses before the cookies come out of the oven. Once the cookies are hot and soft, you’ll need to press the chocolate into the center right away. If you wait too long, the cookie might crack or won’t hold the Kiss in place. Also, don’t overbake—these cookies firm up as they cool. Slightly soft centers are ideal!
