Classic Peanut Butter Blossoms are soft and chewy peanut butter cookies with a sugary, crackled top and finished with a milk chocolate kiss! They're the perfect go-to cookie for the holiday season!
these peanut butter blossoms are...
- easy to make
- soft and chewy
- rolled in sugar to give it a sweet crackly crust
- perfect for chocolate and peanut butter lovers
- a classic and have been around since the 1950's
- a popular favorite for holiday baking
Truth be told, I never actually knew they were called peanut butter blossoms until a few years ago. Up until then I had always referred to them as Hershey kiss cookies. Either way they're delicious and I have fond memories as a kid eating the ones my Grammy always made!
do I have to refrigerate the cookie dough?
Yes. Chilling the dough helps to prevent the cookie dough balls from spreading out too much while baking.
After making the cookie dough, it needs to be chilled for a minimum of 1 hour or overnight.
Keep the dough covered tightly either in the mixing bowl (with plastic or reusable wrap over the top) or in a glass or plastic storage container.
how to make classic peanut butter blossoms
Here's a super quick walk-thru on how to make this popular holiday cookie! You can find the full recipe below.
- Whisk the Dry Ingredients Together. You can sift them together if you'd like, but it is not necessary. A good whisk will easily do the trick.
- Blend the Wet ingredients. I recommend using either your hand mixer or stand mixer fitted with the paddle attachment for this part. Your butter should be at room temperature, but not so soft it's almost falling apart when you pick it up.
- Add the Dry Ingredients to the Wet. Reduce your mixer speed for this so your dry ingredients don't go flying!
- Chill the Dough. 1 hour minimum or, my preference, overnight. Make sure it's chilled in a well sealed container.
- Roll the Dough Into Balls and Coat in Sugar. 1 inch is the perfect size and you'll yield the most amount of cookies this way. I've made them bigger, but don't recommend it. No cookie scoop is needed—just a spoon and your clean hands. Use about ½ cup of white or organic granulated sugar in a bowl to coat the balls in.
- Place On a Baking Sheet and Bake. Space them 1 ½ -2 inches apart., then bake for 7-8 minutes at 375ºF.
- Remove from Oven and Top with Chocolate Kiss. As quickly and carefully as you can—don't burn yourself—place a milk chocolate kiss on top and gently push down. This will create that nice crackle top. Bake for 2 more minutes.
- Cool on Wire Cooling Rack then Enjoy! Let the cookies sit on the baking sheet for 5-10 minutes before transferring them to cool completely on the wire rack. Use a serving spatula to transfer because they will be soft!
what's the best way to store these cookies?
The best way to store peanut butter blossoms is in tightly sealed food storage container with a slice of bread cut in half.
The peanut butter blossoms will absorb the moisture from the bread, keeping them soft much longer.
how long will peanut butter blossoms keep?
Using the tips above, the cookies will last up to a week at room temperature. I guarantee you though, they won't last that long!
can I freeze this cookie dough?
Absolutely! To freeze peanut butter blossom cookie dough:
- Roll them into the 1 inch balls, but do not coat them in the sugar.
- Place them on a wax paper or parchment paper lined baking sheet, then into the freezer.
- Freeze until hard (about 1-2 hours), then place in a freezer storage bag.
- When ready to use, coat them in the sugar and bake for 9-11 minutes. Do not let them come to room temperature before baking.
- Top with the milk chocolate kiss, then back into the oven for 2 minutes more.
one last tip before starting
For a smoother process, I like to unwrap the chocolate kisses and put them in a bowl prior to baking the cookies. This way you can have them ready to place on top of the cookies when they come out of the oven. You're welcome 🙂
enjoy these other beyond the butter treats!
- Chocolate Caramel Blossoms
- Chocolate Peanut Butter Swirl Tart
- Chocolate Dipped Peanut Butter Cookies
- Devil's Food Cupcakes with Peanut Butter Frosting
Classic Peanut Butter BlossomsAuthor:
- 1 ¾ cup All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup Creamy Peanut Butter
- ½ cup Unsalted Butter , room temperature
- ½ cup Granulated Sugar
- ½ cup Light Brown Sugar, lightly packed
- 1 Large Egg
- 2 tablespoon Milk
- 1 teaspoon Vanilla Extract
- ½ cup Granulated Sugar, additional amount for coating cookies
- 11 oz Bag of Hershey Kisses
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Using a hand mixer or stand mixer fitted with paddle attachment, cream together the peanut butter, unsalted butter, granulated sugar, and light brown sugar on medium-high speed until well blended.
- Add in the egg, milk, and vanilla extract. Scrape down the sides of the bowl as needed.
- Reduce the mixer speed, gradually adding in the dry mixture until completely blended.
- Place the cookie dough in a well sealed food container or tightly wrap the top of the mixing bowl with plastic wrap (or alternative) and chill the cookie dough for a minimum of 1 hour.
- After dough has chilled, line 2 baking sheets with parchment paper or silicone mats, adjust the oven rack to the 2nd level mark (just above center), and preheat the oven to 375°F.
- Using a spoon and your clean hands, shape the cookie dough into 1 inch balls, roll in granulated sugar, and place about 1 ½ - 2 inches apart on lined baking sheets.
- Bake for 7-8 minutes, then remove from oven and place a milk chocolate kiss on each cookie, pressing down gently to create the crackly cookie edges..
- Return to the oven and bake for 2 minutes longer.
- Cool cookies on baking sheet for 5-10 minutes before transferring to a cooking rack to cool completely.
- Store cookies in an airtight container with a slice of bread for up to a week.