Perfect Peanut Butter Blossoms
on Dec 19, 2018, Updated Oct 31, 2022
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The best peanut butter blossoms made with a thick, soft, and chewy peanut butter cookie and chocolate kisses pressed in the middle.
Where are my peanut butter and chocolate fans?! This recipe is for you! I love me some peanut butter blossoms and I’m here to share with you the BEST recipe for them. The key is to have a peanut butter cookie that is thick, soft, and slightly dense (in a good way) but not at all dry. These peanut butter cookies are the best which makes these the best peanut butter blossoms on the block.
The cookies are awesome because they have butter AND a serious amount of peanut butter in them. All of that delicious fat makes the cookies soft, tender, and packed with peanut butter flavor.
For some reason I think of these as Christmas cookies – anyone else? I’m planning on changing that this year and keeping this recipe on repeat all year long. They are so good! I love to eat them about 10 minutes out of the oven when the kiss is soft and melty so that you can get a little bit of chocolate in every bite. I also love to take these to get-togethers and parties because no one can say no to that perfect cookie with a kiss in the middle. What is it about them that makes them so nostalgic and fun to eat?
Tips and Tricks for Making Peanut Butter Blossoms
- I tried this recipe with both traditional peanut butter and natural peanut butter. They both worked well though the cookies made with natural peanut butter cracked along the edges when I pressed the chocolate kiss into the center. The cookie was also slightly less moist. Not a huge deal but something to be noted.
- I like to wait about a minute after the cookies come out of the oven before adding the chocolate. This helps the kisses to not melt too much from the heat of the cookie, losing their signature shape.
- This recipes doubles really well if you need a lot of cookies.
Can you freeze peanut butter blossom cookies?
Yes! They actually freeze really well. Just be careful to freeze them in a single layer and take them in and out of the freezer carefully so that you don’t bump the chocolate kisses. The kisses can get knocked off of their cookies more easily when cold. And as always, store in an air-tight container. These will be good in the freezer for up to 2 months.
Perfect Peanut Butter Blossoms
- Total Time: 40 min
- Yield: about 2 dozen cookies 1x
Description
The best peanut butter blossoms made with a thick, soft, and chewy peanut butter cookie and a chocolate kiss pressed in the middle.
Ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup creamy peanut butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 20–24 Hershey’s Kisses, unwrapped
Instructions
- Preheat the oven to 350 degrees F and line 2 baking sheets with a baking mat or parchment paper.
- In a medium bowl (a stand mixer works well for this, too), add the butter and peanut butter and beat to combine well.
- Add the brown sugar and the granulated sugar and beat until light and fluffy, about 3 minutes.
- Add the egg and vanilla and mix to combine.
- Add the flour, salt, baking powder, and baking soda. Mix together until well combined.
- Scoop a generous tablespoon of dough in your hand and roll into a ball.
- Place the prepared ball on the baking sheet and repeat with remaining dough, leaving 2 inches between each cookie.
- Bake for 10 minutes. Remove from the oven. Let the cookies rest for 1 minute on the baking sheet and then lightly press one chocolate kiss into the center of each cookie. Let the cookies cool 4 more minutes on the cookie sheet before removing to finish cooling on a wire wrack.
- Let the cookies cool completely before storing, but eat them warm or at room temperature.
- Store extra cookies in an air-tight container for up to a week or in the freezer for up to 2 months.
Notes
- I tried this recipe with both traditional peanut butter and with natural peanut butter. They both worked well, though the cookies made with natural peanut butter seemed to crack along the edges when I pressed the chocolate kiss into the center. The cookie was also slightly less moist. Not a huge deal but something to be noted.
- I love the texture and look of extra chubby sparkling sugar on these cookies. This big bag of Bob’s Red Mill sparkling sugar is perfect for baking.
- I like to wait about a minute after the cookies come out of the oven before adding the chocolate. This helps the kisses to not melt too much from the heat of the cookie, losing their signature shape.
- Prep Time: 10 min
- Cook Time: 10 min
Love peanut butter blossoms? You’ll love these cookie recipes, too:
- Easy Chocolate Peanut Butter Energy Bites
- No-Bake Chocolate-Covered Fluffernutter Cookies
- Soft Gingerbread Cookies
- Grandma Lucy’s Christmas Sugar Cookies
- Christmas Magic Cookie Bars
- Peanut Butter Snowballs
There’s a whole lot more where that came from! Just search cookies in the search bar above. I have a pretty robust cookie selection, and I’m quite proud of it. Enjoy these all year long from my kitchen to yours.
My favorite cookie! I’ve been making these for decades and long ago switched from Kisses to Brach’s chocolate stars because I don’t have to spend all that time unwrapping them…win!
SUCH a cute idea! I have a hard time finding those out West! I’ll have to see if I can order some online.