The ultimate recipe for the classic peanut butter blossom cookies! Soft and chewy peanut butter cookies topped with a Hershey kiss chocolate, a classic holiday cookie.
PEANUT BUTTER BLOSSOM COOKIES
Soft and chewy peanut butter blossom cookies that are loved by everyone! Peanut butter blossom cookies are a delicious cookie made with a peanut butter cookie base topped with a chocolate Hershey kiss after baking. These cookies are an essential dessert during the holiday season!
WHAT YOU NEED-
- Flour– Make sure to use all purpose flour and be sure you are not skipping the sifting step.
- Baking Powder & Soda– Fresh baking powder and baking soda allows your cookies to rise and come out beautifully!
- Salt– Adding salt to your cookies doesn’t make them salty, but instead enhances the flavor of the cookie.
- Butter– This recipe calls for softened room temperature unsalted butter. You can also use salted butter, just leave out the salt.
- Sugar– Both granulated and brown sugar are used in this blossom cookie recipe. Either light brown or dark brown sugar can be used.
- Peanut Butter– You want to use classic creamy peanut butter when making peanut butter cookies. Peanut butter brands like Jiff or Skippy are recommended, do not use natural peanut butter.
- Eggs– Fresh eggs help give you soft and moist cookies and help as a binding agent for the batter.
- Vanilla– Adding vanilla gives you more flavors!
- Hershey Kisses– The key to these cookies is the chocolate Hershey kiss candy, this is where the “blossom” comes from in the name. You can use either milk, dark or swirl ones!
- Sugar Coating– Rolling the cookies in granulated sugar before baking adds so much to these cookies! You can use granulated sugar or colorful sanding sugars depending on the holiday.
HOW TO MAKE PEANUT BUTTER BLOSSOM COOKIES
This rich and creamy cookie batter comes together so effortlessly, the perfect treat no matter the occasion!
- Sift together the dry ingredients and then set aside.
- With a hand or stand mixer, cream together the softened butter, both sugars, and peanut butter until smooth.
- Add the eggs and vanilla and mix again until combined.
- Gently mix in the dry ingredients with the wet ingredients until well combined.
- Using a cookie scoop, divide the dough into about 14-15 scoops.
- Chill the cookie dough scoop onto parchment paper in the fridge for 30 minutes. (Do not overfill the cookie scoop, you want these cookies to be smaller than a regular cookie.)
- Preheat the oven and line another baking sheet with parchment paper.
- Add granulated sugar to a small bowl or ramekin. Unwrap the chocolate kiss candies from the wrappers, one for each cookie.
- Roll the scoop of dough into a round ball and then dip it into the bowl of sugar or sanding sugar, coating the cookie ball. Repeat with all the dough.
- Add the cookie balls onto the baking sheets, spreading 1-2 inches apart from each other.
- Bake the cookies until slightly golden. Remove from the oven and then press the chocolate into the center of each cookie.
- Allow the cookies to chill for at least 10-15 minutes. Serve warm or allow to completely cool. For faster cooling, cool in the fridge until chocolate hardens.
STORING BATTER
You can totally make the peanut butter cookie batter ahead of time and just bake and assemble when ready to enjoy! I recommend that you store the batter already divided into cookie balls, this makes it easier when ready to bake.
- Fridge– You can chill this batter for up to 3-4 days in the fridge! When ready to bake, just dip in sugar, bake, and then top with the chocolate.
- Freezer– The cookie dough also freezes great! Add the cookie dough balls onto a parchment paper lined plate or tray, whatever fits in the freezer, and freeze for 15-20 minutes or until hard. Transfer to a freezer safe bag or container and freeze for up to 3-4 months!
| Baking frozen cookie dough– You do not have to thaw the cookie dough! Just follow the instructions but add 1-2 extra minutes to the baking time. |
STORING BAKED COOKIES
Once you make these cookies, if stored properly you can enjoy these for a long time!
- Room Temp– Store these cooled cookies at room temp in a plastic bag, airtight container or cookie jar for 4-5 days.
- Fridge– Once the cookies are chilled, store in an airtight container or bag for up to 2 weeks!
- Freezer– These cookies freeze GREAT! Gently add the cooled cookies into a freezer safe bag or container and freeze for up to 2-3 months. Just thaw on the counter for about 10-15 minutes, and they are ready to enjoy, they thaw very quickly!
QUESTIONS YOU MIGHT HAVE:
I love to use a 2 Tbsp cookie scoop for all my cookies! Just add less dough in each scoop to make these smaller.
When scooping about 1-1.5 Tbsp of dough, this recipe will make about 30 cookies. You can cut the recipe in half to make less or freeze some of the cookies!
Yes! Switch it up and use peanut butter cups or any chocolate heart candies.
Yes! For the best results, you want to chill the dough for at least 30 minutes.
Once the cookies are cooled and the kisses fall off the cookies, that means the chocolate didn’t melt and stick into the cookie. You want to be sure you are adding the chocolate right after you remove the cookies from the oven. If they are falling off, use peanut butter as glue to stick them back onto the cookies. This is why you want to have the candies unwrapped early, so you can add them immediately after the cookies come out of the oven!
A key ingredient for peanut butter blossom cookies is the peanut butter, but you can make it nut free and substitute the peanut butter for Biscoff spread!
OTHER COOKIE RECIPES
Check out all my other delicious cookie recipe ideas and follow my socials to keep up with my Christmas cookie series!
Classic Peanut Butter Blossom Cookies
Ingredients
- 2 cups all-purpose flour sifted
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 2 large eggs
- 1 1/2 cups creamy peanut butter
- 1 ½ tsp vanilla extract
- 30 Hershey kiss candies
- 1/4 cup granulated sugar or colorful sanding sugars for coating
Instructions
- Line a baking sheet with parchment paper.
- Sift together the all-purpose flour, baking soda, baking powder, and salt. Set it aside.
- With a mixer, mix the softened butter, granulated sugar, brown sugar, and peanut butter until creamy and smooth.
- Add the eggs and vanilla and mix again until combined.
- Gently mix in the dry ingredients with the wet ingredients until well combined.
- Using a cookie scoop or spoon, scoop about 1-1.5 Tbsp of dough into about 14-15 scoops. Add the scoops of cookie dough to the lined baking sheet and chill for 30 minutes.
- Preheat the oven to 350°F and line another baking sheet with parchment paper.
- Add granulated sugar to a small bowl or ramekin. Unwrap the chocolate kiss candies from the wrappers, one for each cookie.
- Roll the scoop of dough into a nice ball and then dip it into the bowl of sugar or sanding sugar, coating the cookie ball. Repeat with all the dough.
- Add the cookie balls onto the baking sheets, spreading 1-2 inches apart from each other.
- Bake at 350°F for 12 minutes or until the cookies are slightly golden and the tops crack. Remove from the oven and then press the chocolate into the center of each cookie.
- Allow the cookies to chill for at least 10-15 minutes. Serve warm or allow them to completely cool. For faster cooling, cool in the fridge until chocolate hardens.
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