Peanut Butter Blossoms

Tested & Perfected Recipes

Tender peanut butter cookies topped with Hershey’s kisses, peanut butter blossoms are the cutest cookies around.

Peanut butter blossoms are soft, tender peanut butter cookies topped with milk chocolate Hershey’s kisses. There is something undeniably adorable about them, but they have more going for them than looks: they are a breeze to make and sinfully good.

Don’t skip the last step of baking the cookies with the Hershey’s kisses for a few minutes. Most peanut butter blossom recipes don’t call for this but, in testing the recipe, I found that baking the kiss-topped cookies for a few minutes stabilizes the chocolate so that it keeps its perfect shape and smooth finish.

What You’ll Need To Make Peanut Butter Blossoms

peanut butter blossoms ingredients

The ingredients for these peanut butter blossoms are pretty straightforward. However, note that it’s important to use a “regular” peanut butter, like Skippy (I like Skippy Natural Creamy, No Need To Stir), as opposed to all-natural peanut butter. Regular peanut butter is creamy and thick, and it also contains salt and sugar. This affects the texture and flavor of the cookies. All-natural peanut butter behaves differently in baked goods, and won’t give you good results.

How To Make Peanut Butter Blossoms

whisked dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

wet ingredients for peanut butter blossoms in mixer

In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter, peanut butter, brown sugar, 1/4 cup of the granulated sugar, and the vanilla on medium speed until well combined, about 1 minute.

beating wet ingredients

Scrape down the sides of the bowl with a rubber spatula and add the egg.

adding egg to wet ingredients

Beat until incorporated, about 20 seconds more.

dough after egg is beaten in

Add the dry ingredients.

adding dry ingredients

Mix on low speed until just combined, scraping the sides of the bowl as necessary. Refrigerate the dough for about 1 hour, or until firm enough to roll.

finished peanut butter blossoms dough

Roll the dough into tablespoon-size balls, then roll in granulated sugar.

rolling dough ball in sugar

Place the dough balls 2 inches apart on a parchment-lined baking sheet.

dough balls on baking sheet

Bake until puffed, 7 to 9 minutes.

partially baked peanut butter blossoms

Lightly press a Hershey’s kiss into the center of each cookie (the dough will crack slightly).

adding Hershey's kisses to partially baked peanut butter blossoms

Return the cookies to the oven and bake until the cookies are golden and the chocolate is glossy, 2 to 3 minutes more.

baked peanut butter blossoms

Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

peanut butter blossoms cooling on a rack

Repeat with the remaining cookie dough, storing the dough in the refrigerator between batches. Store the cookies in a single layer in an airtight container for up to 3 days.

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Peanut Butter Blossoms

Tender peanut butter cookies topped with Hershey’s kisses, peanut butter blossoms are the cutest cookies around.

Servings: 36 cookies
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes, plus 1 hour to chill the dough

Ingredients

  • 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup creamy peanut butter, at room temperature (I recommend Skippy Natural No Need To Stir)
  • 3/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar, plus more for rolling the cookies
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 36 Hershey's kisses

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter, peanut butter, brown sugar, granulated sugar, and vanilla on medium speed until well combined, about 1 minute. Scrape down the sides of the bowl with a rubber spatula. Add the egg and beat until incorporated, about 20 seconds more. Add the dry ingredients and mix on low speed until just combined, scraping the sides of the bowl as necessary. Refrigerate the dough for about 1 hour, or until firm enough to roll.
  3. Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. Place about 1/2 cup granulated sugar in a small bowl for rolling.
  4. Roll the dough into tablespoon-size balls, then roll in the granulated sugar; place 2 inches apart on the prepared baking sheet. Bake until puffed, 8 to 9 minutes. Remove the baking sheet from the oven and lightly press a Hershey's kiss into the center of each cookie (the dough will crack slightly). Return the cookies to the oven and bake until the cookies are golden and the chocolate is glossy, about 2 minutes more. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat with the remaining cookie dough, storing the dough in the refrigerator between batches. Store the cookies in a single layer in an airtight container for up to 3 days.
  5. Make-Ahead Instructions: The dough can be made and refrigerated up to a day ahead of time.
  6. Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months: Roll the dough into balls and then roll in granulated sugar. Let set on a baking sheet in the freezer for 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.)

Nutrition Information

Powered by Edamam

  • Serving size: 1 cookie
  • Calories: 157
  • Fat: 9 g
  • Saturated fat: 4 g
  • Carbohydrates: 18 g
  • Sugar: 12 g
  • Fiber: 1 g
  • Protein: 3 g
  • Sodium: 61 mg
  • Cholesterol: 12 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • These were easy to make and adorable. I made a batch after refrigerating for an hour and it did taste a little “gritty.” I refrigerated another batch overnight and they were slightly softer – but the “gritty” taste is still there… although less so than the first batch. I assume that’s just how peanut butter blossoms are supposed to taste, since I’ve tried other recipes and they all have that texture. I believe this is the least “gritty” recipe out of them all. When I make this in the future, I might try reversing the amounts of white and brown sugar. Thank you for another great recipe!

    • — Mia on January 17, 2020
    • Reply
  • Super yummy! I made these with miniature Reese’s peanut butter cups instead of Hershey’s kisses because we REALLY love peanut butter. Delicious! I’ve made at least 10 different recipes of yours and all of them have gone in the “make again” category. Thank you!!

    • — Tiffany Rodriguez on December 22, 2019
    • Reply
  • I just used your recipe for peanut butter blossoms and they look great but taste gritty. What did I do wrong?

    • — Lois on December 21, 2019
    • Reply
    • Hi Lois, Happy to help troubleshoot. What type of peanut butter did you use?

      • — Jenn on December 22, 2019
      • Reply
    • Skippy creamy peanut butter

      • — Lois on December 22, 2019
      • Reply
      • Hi again, Lois — Did you make any substitutions?

        • — Jenn on December 24, 2019
        • Reply
        • no, I followed your recipe. They are all gone now and were enjoyed by my family . I guess I will try recipe again and see how they turn out. Thanks

          • — Lois on December 31, 2019
          • Reply
          • Please do!

            • — Jenn on January 2, 2020
  • These turned out great. My toddler helped me roll the balls and coat them with sugar. It was the perfect recipe to make with kids! I used dark chocolate Kisses and the cookies were a hit. The last step of baking the cookies with the Kisses for two minutes really is a game changer – instead of a hard lump of chocolate, you get a tempered, smooth, softer chocolate center. Great tip!! Thank you for another amazing recipe!

    • — Priscilla on December 19, 2019
    • Reply
  • I don’t see a temperature for baking. Maybe I’m just missing it!
    : )

    • — Victoria on December 19, 2019
    • Reply
    • The oven should be set to 350°F/175°C. Hope you enjoy!

      • — Jenn on December 20, 2019
      • Reply
  • I have a similar recipe that uses shortening instead of butter. Besides taste, is there a difference in outcome using butter? Love your recipes so curious to try with butter.

    • — Monica B. on December 19, 2019
    • Reply
    • Hi Monica, glad to hear you like the recipes! I’ve never made these with shortening so I’m not sure if they would come out differently. They definitely do taste better with butter though. Hope you enjoy if you make them!

      • — Jenn on December 20, 2019
      • Reply
  • If I don’t have any granulated sugar, can I make this recipe with just brown sugar?

    • — Fatima on December 19, 2019
    • Reply
    • Yes, that’s fine Fatima – but don’t roll the cookies in brown sugar (you can just skip that step).

      • — Jenn on December 19, 2019
      • Reply

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