Peanut Butter Blossoms
Peanut butter blossoms are a classic Christmas cookie recipe that need to be on your cookie tray. These peanut butter blossom cookies are soft, chewy peanut butter cookies topped with Hershey’s kisses for the perfect chocolate peanut butter flavor.
Ingredients for Peanut Butter Blossoms
- Unsalted butter – Room temperature.
- Granulated sugar + light brown sugar – This combination of sugars sweetens the cookies are creates the perfect chewy texture.
- Peanut butter – Regular creamy peanut butter.
- Egg – Large egg, room temperature.
- Vanilla extract – Vanilla extract for flavor.
- All-purpose flour
- Baking soda – Leavening agent to help the cookies puff up and spread.
- Salt
- Hershey’s kisses – I love using the classic milk chocolate kisses.
How to Make Peanut Butter Blossoms
- Make the cookie dough: Cream the unsalted butter, granulated sugar, and light brown sugar. Add the peanut butter, egg, vanilla extract and mix until smooth. Add the dry ingredients (all-purpose flour, baking soda, and salt) and mix until a soft dough forms.
- Chill the cookie dough: Portion the cookie dough using a small cookie scoop (1 tablespoon). Chill the cookie dough balls for 30 minutes.
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Bake the cookies: Roll the cookie dough balls in granulated sugar and place on the prepared cookie sheet. Bake the cookies for 9 to 10 minutes. Press a Hershey’s kiss in the center of each cookie. Cool the cookies on the pan and then transfer to a wire rack to cool.
Recipe Tips
- Check out my baking tips blog post on 10 Tips for Baking Perfect Cookies to learn easy tips and tricks for baking the best cookies.
- Be sure to chill the cookies before rolling in sugar and baking. Chill helps prevent the cookies from spreading too much and also contributes to the chewy texture.
Frequently Asked Questions
How should I store the cookies?
- Store the cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days.
Can I make the cookie dough ahead of time?
- Make the cookie dough ahead of time. Portion the dough using a cookie scoop and store the cookie dough balls in a storage bag in the refrigerator for 2 weeks or in the freezer for 3 months.
Can I use a different type of candy?
- Yes! Mini Reese’s peanut butter cups and Rolos are great options.
Other Cookie Recipes You Will Love
- Chocolate kiss cookies
- Peanut butter cookies
- Monster cookies
- Double chocolate chip cookies
- Chocolate snowball cookies
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Peanut Butter Blossoms
Yield: 4 dozen
Peanut butter blossoms are a classic Christmas cookie recipe that need to be on your cookie tray. These peanut butter blossom cookies are soft, chewy peanut butter cookies topped with Hershey's kisses for the perfect chocolate peanut butter flavor.
Equipment
Ingredients
- ½ cup (114 g) unsalted butter room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) light brown sugar
- ½ cup (129 g) creamy peanut butter
- 1 (1) large egg room temperature
- 1 tsp (4 g) vanilla extract
- 1 ¼ cups (156 g) all-purpose flour
- ½ tsp (2 g) baking soda
- ½ tsp (3 g) salt
- ¼ cup (50 g) granulated sugar for rolling cookie dough balls before baking
- 48 (48) Hershey's kisses unwrapped
Instructions
- In the bowl of stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, granulated sugar, and brown sugar until combined and smooth. Add in the peanut butter, egg, and vanilla extract and mix until well combined. Add in the all-purpose flour, baking soda, and salt and mix on low speed until the cookie dough comes together.
- Portion the cookie dough using a small cookie scoop (1 tablespoon). Chill the dough balls for at least 30 minutes.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Roll the chilled peanut butter cookie dough balls to create smooth dough balls and then roll in the additional granulated sugar. Place the dough balls onto the prepared baking pan allowing space for spreading.
- Bake the cookies for about 9 to 10 minutes. The cookies may appear slightly underbaked. Immediately press an unwrapped Hershey's kiss in the center of each cookie. Cool the cookies on the pan for 2 minutes and transfer to a wire rack to cool completely.
Notes
- Store the cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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