Julie Clark
Updated:
Peanut Butter Blossoms
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Calling all chocolate peanut butter lovers! This classic Peanut Butter Blossoms cookie recipe is one you’ll need in your recipe box. These cookies stay soft and freeze well.
What are your favorite cookies to display during the holidays? We often have favorite holiday cookies such as Mexican wedding cookies, fruit cake cookies, molasses cookies and candy cane truffles.
Even with all of those unique cookies, old fashioned peanut butter blossoms are classic Christmas cookie during every holiday season.
About this Peanut Butter Blossom Recipe:
This peanut butter kiss cookies recipe uses a basic peanut butter cookie dough that we LOVE. They’re an easy cookie for your holiday cookie tray.
- Flavor: This classic cookie has the perfect ratio of peanut butter and chocolate. The peanut butter flavor will be overpowering.
- Texture: The base is a soft peanut butter cookie that soft and tender. The center of each cookie is filled with a Hershey kiss that will melt in your mouth.
- Method: This cookie takes some time to make because you must roll cookie dough balls, then roll them in sugar. But thankfully, the cookies don’t spread so you can bake them fairly close together to save oven time.
Ingredients
This classic recipe uses pantry staple ingredients. The butter should be at room temperature, not too soft.
Use traditional creamy peanut butter. I prefer either Jif, Aldi, or Meijer store brand.
Hershy kisses are a milk chocolate candy traditionally used.
How to Make Peanut Butter Blossoms
Make the dough for this classic recipe in 4 steps:
- In the bowl of a stand mixer with the paddle attachment (or with an electric hand mixer), cream the butter, peanut butter and sugars for 2-3 minutes on medium speed. Add vanilla and mix again.
- Then add the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl as needed.
- In a separate medium bowl, whisk the flour, baking soda and salt.
- Add the dry ingredients to the wet ingredients in stand mixer bowl and mix until well combined.
- Shape dough into 1-inch balls and then roll the cookie dough balls in sugar. Place the balls of dough onto a parchment paper lined baking sheet. Leave about 2″ between each cookie dough ball. The dough will not spread that much, but will puff slightly.
- Refrigerate the cookie dough for 15 minutes. While dough is chilling heat oven to 375ºF.
- Bake for about 8 minutes. If you like cookies to be soft, be sure not to overbake them.
- As soon as the cookies come out of the oven, press the milk chocolate kisses into the center of the cookie. Move to a cooling rack to cool completely.
How long will peanut butter blossom cookies stay fresh?
Peanut Butter Blossom cookies will stay fresh for several days at room temperature if they are sealed well.
If you want to keep the cookies for longer, store them in the freezer to keep them at tip-top freshness.
Can you freeze peanut butter blossom cookies?
Yes! These chocolate peanut butter cookies freeze well. Wrap the cookies in two zippered plastic bags (double bagged) or in an airtight container with a snap lid. They should be in a single layer so they don’t stick together. Freeze for up to 6 weeks.
Allow the cookies to defrost in the container you froze them in. Don’t open the cookies until they are completely at room temperature. This will help the cookies not to dry out.
Why are my peanut butter blossoms dry?
Use a kitchen scale to properly measure the flour. Adding too much flour can make the cookies dry. Do not use crunchy peanut butter. Those small pieces of peanuts will cause crumbling. Do not over bake the cookies.
Why are my peanut blossoms flat?
Use room temperature butter, not softened or melted at all. If the butter is melted, it will change the texture of the cookies and cause them to go flat.
Cream the butter and sugars together for 2-3 minutes. This encourages a thicker cookie. Read our article about why your cookies are flat.
Can you refrigerate peanut butter blossom dough?
Yes. Make this dough up to 24 hours in advance. Store, covered, in the fridge and then bake as the recipe suggests.
Other Chocolate Peanut Butter Cookies
- Peanut Butter Chocolate Chip Cookies
- Buckeye Brownie Cookies
- Peanut Butter Chunker Cookies
- Reese’s Oatmeal Cookies
- Peanut Butter Cut Out Cookies
- Peanut Butter Cup Cookies
You may also love our peanut butter cake and peanut butter oatmeal cookies.
Peanut Butter Blossoms Recipe
Calling all chocolate peanut butter lovers! This classic Peanut Butter Blossoms cookie recipe is one you’ll need in your recipe box. These cookies stay soft and freeze well.
Servings 60
Prep Time 20 minutes
Cook Time 8 minutes
Chill Time 15 minutes
Total Time 28 minutes
Ingredients
- 1 cup salted butter room temperature, 8 ounces
- 1 cup creamy peanut butter 250 grams
- 1 cup granulated sugar 200 grams
- 1 cup light brown sugar 210 grams
- 1 teaspoon vanilla extract 5 grams
- 3 large eggs
- 4 cups all-purpose flour 520 grams
- 2 teaspoons baking soda 12 grams
- 1/4 teaspoon salt
- 1/2 cup granulated sugar for rolling
- 60 Hershey Kiss candies (unwrapped)
Instructions
- In the bowl of a stand mixer with the paddle attachment (or with an electric hand mixer), cream the butter, peanut butter and sugars for 2-3 minutes on medium speed. Add vanilla and mix again. 1 cup salted butter, 1 cup creamy peanut butter, 1 cup granulated sugar, 1 cup light brown sugar, 1 teaspoon vanilla extract
- Then add the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl as needed. 4 cups all-purpose flour
- In a separate medium bowl, whisk the flour, baking soda and salt. 4 cups all-purpose flour, 2 teaspoons baking soda, ¼ teaspoon salt
- Add the dry ingredients to the wet ingredients in stand mixer bowl and mix until well combined until a soft dough forms.
- Shape dough into 1-inch balls and then roll the cookie dough balls in sugar. Place the balls of dough onto a parchment paper lined baking sheet. Leave about 2" between each cookie dough ball. The dough will not spread that much, but will puff slightly. ½ cup granulated sugar for rolling
- Refrigerate the cookie dough balls for 15 minutes. While dough is chilling, heat oven to 375ºF.
- Bake for about 8 minutes. If you like cookies to be soft, be sure not to overbake them. As soon as the cookies come out of the oven, press the milk chocolate kisses into the center of the cookie. 60 Hershey Kiss candies
- Allow the cookies to cool for about 3 minutes on the pan, then move to a wire rack to cool completely.
Video
Notes
- I have not tested this with natural peanut butter.
- If you’re having problems with the Hershey kisses falling off the cookies after they cool, place the baked cookies back in the oven for 1 minute after placing the chocolate kiss candy on top. This will melt the chocolate slightly and help it to set.
- You can make the dough ahead of time, up to 1 day in advance if needed.
- Store the cookies in an airtight container at room temperature. They also freeze well for up to 6 weeks.
Nutrition
Calories: 172kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 126mg | Potassium: 57mg | Sugar: 13g | Vitamin A: 135IU | Calcium: 20mg | Iron: 0.7mg
What method do you use for the flour? Do you use a separate scoop to pour into the measuring cup? Or do you just scoop with the measuring cup? I ask because just like there’s a difference between 1 cup brown sugar and one cup “packed” brown sugar, the method for flour affects the amount of flour you actually end up using. I usually prefer either separate scoops or weight of the flour for more exact measuring.
I have made this recipe, they are absolutely delicious! Can this recipe be cut in half? If yes, how many eggs would I use?