Peanut Butter Blossoms are a classic cookie that you’ll fall in love with immediately. These soft, chewy peanut butter cookies are perfectly sweet, with a little crunch from the sugar coating on the outside. The best part is the big, chocolatey Hershey’s Kiss right in the center that melts into the warm cookie for a delightful bite every time.
I always enjoy making these cookies because they’re so simple, but everyone thinks they’re special. I like to press the chocolate kisses onto the cookies while they’re still warm, so they soften just enough without losing their shape. It’s such a fun touch that makes these stand out from regular peanut butter cookies.
Peanut Butter Blossoms are perfect for sharing during the holidays or just as a sweet treat any time of year. I find they bring back happy memories of family gatherings and cookie swaps, where everyone’s favorite cookie seems to be this one. If you haven’t tried them yet, I highly recommend baking a batch – they’re sure to become a favorite in your house too!
Key Ingredients & Substitutions
Peanut Butter: Creamy peanut butter gives these cookies their classic soft texture and rich flavor. You can swap it for natural peanut butter, but pick a smooth type to keep the dough easy to work with.
Sugars: Using both granulated and brown sugar balances sweetness and adds moisture. If you don’t have brown sugar, white sugar with a little molasses works well too.
Butter: Softened unsalted butter helps the cookies stay tender and crisp just at the edges. Salted butter is fine if that’s what you have, but reduce added salt slightly.
Hershey’s Kisses: These are the signature topping. You could try chocolate chips or mini peanut butter cups if you prefer. Adding the chocolate right after baking helps it melt slightly without losing shape.
How Do I Get the Perfect Cookie Texture and Keep the Kisses from Melting Too Much?
Timing and temperature are key to soft peanut butter cookies with a neat chocolate center.
- Preheat the oven fully to 375°F (190°C) for even baking.
- Roll the dough balls evenly and coat them well in sugar for a slight crunch.
- Bake until edges are just lightly browned and the center looks set but still soft, about 8-10 minutes.
- Press the unwrapped chocolate kiss into the warm cookie immediately after removing from the oven. The cookie will crack slightly, which is normal.
- Let cookies cool on the baking sheet for about 5 minutes so the chocolate softens but doesn’t fully melt and run.
This method creates a soft, chewy cookie with a gentle crunch outside and a melty, gooey chocolate center you’ll want to eat right away!
Equipment You’ll Need
- Mixing bowls – I use large bowls to mix the dough easily without splatters.
- Cookie scoop or tablespoon – helps shape cookies evenly for uniform baking.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup easier.
- Baking sheet – a standard rimmed sheet fits most home ovens well.
- Cooling rack – allows cookies to cool evenly and keeps them crispy outside.
- Unwrapper for Hershey’s Kisses – quick and easy to press quickly after baking.
Flavor Variations & Add-Ins
- Swap Hershey’s Kisses for mini peanut butter cups for more peanut flavor.
- Mix in a handful of chocolate chips or chopped nuts into the dough for extra texture.
- Add a sprinkle of sea salt on top before baking to balance sweetness.
- Use dark or white chocolate instead of milk chocolate Kisses for a different taste.
How to Make Peanut Butter Blossoms
Ingredients You’ll Need:
- 1/2 cup granulated sugar (plus extra for rolling)
- 1/2 cup packed light brown sugar
- 1/2 cup creamy peanut butter
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- About 36 Hershey’s Kisses chocolates, unwrapped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 8-10 minutes to bake. Allow an additional 5 minutes for cooling on the baking sheet and then some extra for cooling completely on a wire rack. Overall, you can expect around 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
First, preheat your oven to 375°F (190°C). Line a couple of baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
2. Make the Cookie Dough:
In a large bowl, beat together the granulated sugar, brown sugar, peanut butter, softened butter, and egg until the mixture is light and fluffy. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the peanut butter mixture, stirring well until everything is combined.
3. Shape and Sugar-Coat the Cookies:
Take small portions of dough and roll them into 1-inch balls. Roll each ball in granulated sugar to coat it well. Place the balls about 2 inches apart on your prepared baking sheets so they have room to spread while baking.
4. Bake and Add Chocolate Kisses:
Bake the cookies in the preheated oven for 8-10 minutes. You’ll know they are ready when the edges are lightly browned but the centers still feel soft. As soon as you take the cookies out of the oven, press one unwrapped Hershey’s Kiss gently into the center of each cookie. The cookie will crack a little around the edges, creating the signature “blossom” look.
5. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes so they firm up a bit, then transfer them to a wire rack to cool completely. Now your Peanut Butter Blossoms are ready to enjoy! Store any leftovers in an airtight container at room temperature to keep them fresh.
Can I Use Natural Peanut Butter Instead of Creamy?
Yes, you can use natural peanut butter, but make sure it’s well stirred and smooth for easier mixing. The texture might be slightly different, but the cookies will still taste delicious!
How Should I Store Peanut Butter Blossoms?
Store them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze the baked cookies without the chocolate kiss and add fresh kisses after thawing.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, shape the balls, and refrigerate them for up to 24 hours before baking. Just add the Hershey’s Kisses immediately after baking as usual.
What’s the Best Way to Prevent the Kisses from Melting Too Much?
Press the unwrapped Hershey’s Kiss onto the warm cookie right after removing it from the oven, then let the cookies cool on the baking sheet. This softens the chocolate without causing it to lose shape.