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!
Jump to:
- These Peanut Butter Blossoms Are...
- Do I Have to Refrigerate the Cookie Dough?
- How to Make Classic Peanut Butter Blossoms
- What's the Best Way to Store These Cookies?
- How Long Will Peanut Butter Blossoms Keep?
- Can I Freeze This Cookie Dough?
- One Last Tip Before Starting
- Enjoy More Holiday Cookies from Beyond the Butter!
- 📖 Recipe
- Reviews
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 1950s
- 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 must 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 quick walk-thru on making 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 unnecessary. 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, in 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 a 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 a bowl of about ½ cup of white or organic granulated sugar to coat the cookie dough balls.
- 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 possible—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 them because they will be soft!
What's the Best Way to Store These Cookies?
The best way to store peanut butter blossoms is in a 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 for 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 before 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 More Holiday Cookies from Beyond the Butter!
📖 Recipe
Classic Peanut Butter Blossoms
Author:Ingredients
- 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
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.1 ¾ cup All-Purpose Flour, 1 teaspoon Baking Soda, ½ teaspoon Salt
- 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.½ cup Creamy Peanut Butter, ½ cup Unsalted Butter, ½ cup Granulated Sugar, ½ cup Light Brown Sugar
- Add in the egg, milk, and vanilla extract. Scrape down the sides of the bowl as needed.1 Large Egg, 2 tablespoon Milk, 1 teaspoon Vanilla Extract
- 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.½ cup Granulated Sugar
- 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..11 oz Bag of Hershey Kisses
- 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.
Video
Recipe Notes
- For a smoother process, I like to unwrap the chocolate kisses and put them in a bowl before baking the cookies. This way, you can have them ready to place on top of the cookies when they come out of the oven.
- The best way to store peanut butter blossoms is in a 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 for much longer. The cookies will last up to a week at room temperature. I guarantee you, though, they won't last that long!
- 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 bake, 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.
- Recipe adapted from the Original 1957 Bake-off Contest Recipe and my Grammy's family recipe.
Nutrition
Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.
Lisa says
made these for Christmas last year so I'm still gonna give them a 5 star and after refrigerating the dough for an hour they were easy to roll but this time not so much I followed the recipe just as I did the last time I do t know why it was so sticky this time around
Jennifer says
Thank you for making them and for the feedback! I'm so sorry the second time around didn't go as smoothly. It's possible maybe not enough flour was added or size of the eggs were a little larger (too much liquid). And, just throwing this out there but, maybe where you had placed the cookie dough to chill in your fridge was different from last time? With my fridge the back, towards the bottom is typically the colder area so that's where I tend to chill my cookie dough.
Tia Turner says
LOVE LOVE LOVE LOVE LOVE that you have the measurements in the directions 💗💯
Jennifer says
Thank you for the feedback, Tia!❤️
Debbie Sandwith says
YES, measurements in the directions for the WIN!
R says
Yes!! Genius and convenient.
Autumn says
These are absolutely delicious. my whole family loved them. I should have made more than 1 batch!
I love that you are the ingredients with the instructions. that made it so easy to follow!
Paradees says
Love these! I made them for Christmas and now everyone has asked for them again! I will be baking them for a second time today. It has a perfect texture and such a yummy smell when baking throughout the kitchen. Thank you for creating a recipe that is perfect the first time making it. Very helpful steps and seriously love that you put the measurements in the steps, it helps not have to scroll back and forth for them. Cheers to you!
Allison says
The way you add the ingredients in a recipe for each step is 💯.
It’s so helpful!
Lynnette Y Darkins says
Our favorite peanut butter blossom recipe, all others pale in comparison.
Jennifer Arbogast says
I love how you add the measurements on the directions....I always have to go back and look at the recipe and then back to the steps!!!
Jennifer says
I'm so glad you love that feature, thank you for the feedback!
Tonya says
We LOVE this recipe, they’re so yummy!! These are my husbands favorite cookies his mom made them every Christmas <3
Jennifer says
I'm so glad you all love them, thanks for the review! Merry Christmas!
Annette says
Can you substitute the milk with oat milk?
Jennifer says
I've never tested this peanut butter blossom recipe with oat milk, but you can certainly try it. I'd love to know the results if you do!
Cheryl says
Best PB Blossom recipe to date and I’ve been making these for 40+ years. Won’t try another recipe after this one.
Jennifer says
Thank you so much for this review, Cheryl!!
Darrian says
thank you for putting the ingredients throughout the recipe directions! I found it super helpful and my step daughter had alot of fun making these!
Jennifer says
Thank you to you and your step daughter for making them, Darrian!
Carmann says
The best recipe!! So soft and chewy. I made mine with dark chocolate Hershey Kisses. Highly recommend!
Chelle G says
came out perfect and my family of 7 loves them. I let the extended family try them and now everyone wants a batch. Looks like I'm baking another 5 dozen!! Thank you!
Debbie says
why after topping with a kiss bake for 2 more minutes? the kisses will melt!
Jennifer says
I've been making these for a very long time, I promise they don't melt. They'll be soft for sure and will still hold their kiss shape, but they won't melt.
Melissa says
Any advice on using reduced fat pb? That’s what we have and typically use so didn’t want to buy regular unless it will make a big difference.
Jennifer says
I've never tried it with reduced fat peanut butter (just JIF reduced sodium), but don't believe it will make much of a difference. You can certainly try it out and see how they turn out!