Peanut Butter Blossoms Cookie
This Peanut Butter Blossoms recipe is complete with a soft peanut butter cookie base and topped with Hershey’s kisses. The soft peanut butter cookie is coated with a little sugar and has the iconic cracks on the side when topped with the kisses. It’s the perfect chocolate peanut butter cookie!
Chocolate peanut butter is a match made in heaven! Try my chocolate peanut butter no-bake cookies, my chocolate peanut butter protein balls, and my no-bake peanut butter pie for more of this delicious flavor combination! If you love peanut butter blossoms, then you will go crazy for my copycat Crumbl Peanut Butter Blossom Cookie recipe!
Why This Recipe Works
- Soft cookie and melty chocolate! One of my favorite parts about these peanut butter blossoms is putting the Hershey’s kisses on the peanut butter cookies, waiting about 10 minutes and then popping one in my mouth! The heat of the cookie makes the entire kiss soft, and it’s so amazing!
- Easy cookie recipe to make with your kids. Your kids will love rolling the cookie balls in sugar, helping you unwrap the chocolate kisses and pressing the kisses into the cookies — but, I mean, what kid wouldn’t! The biggest trick is making sure the kisses go on the cookies and not in their mouths. 😂 I’m all about creating ways for my kids to pitch in: It’s an activity they love and it helps mom. Win, win.
- Peanut Butter: You could also use another nut butter such as cashew, almond butter if needed or desired.
- Brown Sugar: Using brown sugar provides a moist texture to the cookie that you wouldn’t get with granulated sugar because of the molasses in the brown sugar.
- Granulated Sugar: Save some sugar to roll the cookie dough balls in!
- Hershey’s Kisses: The Hershey’s kisses are like giant chocolate chips on top the peanut butter cookies. They are the perfect size, leaving a rim of peanut butter cookie around the kiss.
- Egg: Eggs are one of the building blocks of cookies! Eggs add structure to the cookie dough and even pitch in as a leavening agent, too.
- Mix the dry ingredients (flour, baking soda, baking powder, and salt). Set aside.
- Cream the butter, peanut butter, sugar, and brown sugar together. Then beat in the egg, milk, and vanilla extract.
- Mix in the dry ingredients into the wet ingredients until just combined.
- Portion the dough into 1-inch balls.
- Place a spoonful of granulated sugar in a small bowl. Roll the cookies in the sugar and place on the baking sheet.
- Bake for 7-9 minutes or until light brown and puffed.
- Remove the baking sheet from the oven and immediately press a chocolate kiss into the center of each cookie.
- Transfer PB blossoms cookies to a cooling rack to cool completely.
To make things smooth and seamless, have the kisses unwrapped before you remove the cookies from the oven. I like to unwrap the kisses right after putting the cookies in the oven.
To make the cookies festive, roll the cookies in coarse sparkling sugar or colored sugar before baking instead of normal granulated (white) sugar.
Using a cookie scoop is helpful to make sure the dough balls are the same size. Cookies bake more evenly when they are the same size and shape.
Put the Hershey’s kisses in the peanut butter blossoms cookies right after you take the cookie sheet out of the oven. If you don’t want melty chocolate kisses, chill your Hershey’s kisses prior to pressing to the hot cookies.
The cookies will have a classic cracked edge to them when they are done.
Store in an airtight container for 4-5 days.
I’d store them in an airtight container for 4-5 days.
I recommend freezing the dough balls prior to the sugar rolling. Roll the dough into the 1-inch balls, line a cookie sheet with parchment paper and line the dough balls on the parchment paper. Let freeze for 15 or so minutes. Then you can remove the cookie sheet and put the dough balls in a zip-top bag and return to the freezer. They’ll last for 1-2 months in the freezer, then remove from the freezer, let thaw and continue at the sugar rolling step.
You can chill the cookie dough if you’d like, however, you really don’t need to for this recipe.
If they are crumbly, you probably over baked them. Use an oven thermometer to make sure your oven is at the right temperature (some ovens can actually be off a few degrees) and check the cookies a minute or two prior to being done to make sure you don’t over bake them (since all ovens bake differently).
More Delicious Cookie Recipes
Peanut Butter Blossoms
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter - softened to room temperature
- 1/2 cup creamy peanut butter - could also use another nut butter, ie cashew, almond, granted the taste will change.
- 1/2 cup granulated sugar - plus more for rolling
- 1/2 cup light brown sugar
- 1 large egg
- 2 teaspoons milk
- 1 teaspoon vanilla
- 11 oz bag Hersheys chocolate kisses - foil removed (you'll need 40-50 kisses).
- In a medium bowl whisk the flour, baking soda, and salt.
- In the bowl of an electric mixer cream the butter, peanut butter, sugar, and brown sugar, about 2 minutes on medium speed, scraping down the bowl as needed.
- Beat in the egg, milk, and vanilla extract. Once fully combined, add the dry ingredients and mix until combined. Again, making sure to scrape down the sides of the bowl so everything is evenly combined.
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
- Portion the dough into 1 inch balls.
- Place a spoonful of granulated sugar in a small bowl. Roll the cookies in the sugar and place on the baking sheet 2 inches apart. Bake for 7-9 minutes or until light brown and puffed. Remove the baking sheet from the oven and immediately press a chocolate kiss into the center of each cookie.
- Transfer cookies to a cooling rack to cool completely. Store in an airtight container for 4-5 days.
This recipe was originally published on Dec. 3, 2020. It was republished on Nov. 26, 2021, to include additional information and photos.