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 Mexican wedding cookies, fruit cake cookies, molasses cookies and candy cane truffles. But even with all of those unique cookies, old fashioned peanut butter blossoms are a must!
Peanut Butter Blossoms Recipe
We have a basic peanut butter cookie dough that we LOVE. Maddie will mix up a batch of those soft peanut butter cookies and they are gone so quickly. We chose to use that much-loved peanut butter cookie recipe for the base of these traditional peanut butter blossoms recipe. They’re an easy cookie to make for the holidays!
Hershey Kiss Cookies
One thing I love about Hershey Kiss Cookies are how versatile they are. There are so many different varieties of kisses for every season. Get Hershey Hugs and have a pretty striped look. Choose caramel kisses….wouldn’t that be delicious with the peanut butter cookie base? You cookie plate will look amazing with all of the different kiss variations.
How to Make Peanut Butter Blossoms
- Cream the butter, peanut butter and the sugar together.
- Add the vanilla and eggs, beating the cookie dough between each addition.
- Mix the dry ingredients separately, then add the dry ingredients into the wet.
- Roll the dough into balls and then roll the balls in sugar.
- Refrigerate the dough for at least 30 minutes. Do you really need to refrigerate the dough? Yes. If you like your cookies to be soft and fluffy you should definitely refrigerate the dough.
- Bake the cookies, then immediately after baking, press a Hershey Kiss into the center.
- Allow the chocolate to set completely before storing the cookies in an airtight container.
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 them for longer, store them in the freezer to keep them at tip-top freshness.
Can I 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.
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.
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
TOOLS TO MAKE COOKIES
- Silpat: For all of your non-stick, cookie-making needs. You can use parchment paper or these non-stick mats. This is in the top 3 must-have kitchen tools. I don’t know what I’d do without them!
- Baking Sheet: I like to use flat baking sheets for easy removing baked goods easily.
- Cookie Plate Set: Display your homemade cookies in style. Everyone thinks this cookie plate is so cute!
Peanut Butter Blossoms
- 1 cup butter softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar for rolling
- 48 Hershey Kiss candies (unwrapped)
- In a mixing bowl, cream the butter, peanut butter and sugars. Add vanilla and mix. Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, mix the flour, baking soda and salt. Add to mixture in mixing bowl and mix until well combined.
- Roll the dough into 1" balls and then roll them in sugar.Place onto a non-stick baking mat.
- Refrigerate the cookies for 30 minutes.
- Bake the cookies at 375 degrees for about 8 minutes. If you like cookies to be soft, be sure not to overbake them. They shouldn’t be browned at all.
- As soon as the cookies come out of the oven, press the kisses into the center of the cookie.
- Allow the cookies to cool for about 3 minutes on the pan, then move to a wire rack to cool completely.
- Store the cookies in an airtight container.