Why You’ll Love This Classic Peanut Butter Blossoms
These cookies mix the best of two simple flavors: peanut butter and milk chocolate. They bake up soft and a little crackly around the edges, with a warm peanut butter taste and a shiny chocolate center. They are quick to make with basic pantry ingredients, and kids and adults both enjoy them. You will like how easy they are to shape and how the chocolate kiss melts into the cookie for a neat, classic look.
introduction
This recipe for Classic Peanut Butter Blossoms makes a batch of sweet, soft cookies you can serve at parties, school events, or for a simple treat at home. The dough is simple to mix and only needs a short chill before you form the cookies. If you like other peanut butter desserts, you might also enjoy a rich bar recipe like chocolate peanut butter cheesecake bars, which pairs peanut butter with a creamy no-bake filling. The steps here are clear and easy, so even new bakers can get great results.
Why Make This Recipe
Make this recipe when you want a fast, crowd-pleasing cookie. The ingredients are common and likely already in your kitchen. The bake time is short, so you get fresh cookies quickly. These cookies also store well and travel easily, which makes them great for bringing to events or packing for a lunch. They are a reliable recipe for holiday baking too, since you can make many at once and decorate by changing the candy on top.
What You Need for Classic Peanut Butter Blossoms
You need simple kitchen tools: a medium mixing bowl, a mixer (hand or stand), a spoon, measuring cups and spoons, cookie sheets, parchment paper or silicone mats, and a cooling rack. You will also want a small bowl or plate with extra granulated sugar for rolling the dough balls. A good airtight container will help keep the cookies fresh after baking.
How to Make Classic Peanut Butter Blossoms
Follow these steps in order for best results. Mix dry ingredients first, then cream the butter and sugars well before adding the egg and liquids. Chill the dough so it is easier to roll. Roll the dough into small balls, coat in sugar, and bake. Add the Hershey kisses right after the first bake so they melt into the warm cookie and form the classic blossom top. Let cookies cool briefly on the sheet before moving them to a rack to finish cooling. This keeps them soft and prevents breaking.
Ingredients:
1 3/4 cup All-Purpose Flour
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Creamy Peanut Butter
1/2 cup Unsalted Butter (room temperature)
1/2 cup Granulated Sugar
1/2 cup Light Brown Sugar (lightly packed)
1 Large Egg
2 tbsp Milk
1 tsp Vanilla Extract
1/2 cup Granulated Sugar (additional amount for coating cookies)
11 oz Bag of Hershey Kisses
Directions:
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Using a hand mixer or stand mixer fitted with paddle attachment, cream together the peanut butter, unsalted butter, granulated sugar, and light brown sugar on medium-high speed until well blended.
- Add in the egg, milk, and vanilla extract. Scrape down the sides of the bowl as needed.
- Reduce the mixer speed, gradually adding in the dry mixture until completely blended.
- Place the cookie dough in a well sealed food container or tightly wrap the top of the mixing bowl with plastic wrap (or alternative) and chill the cookie dough for a minimum of 1 hour.
- After dough has chilled, line 2 baking sheets with parchment paper or silicone mats, adjust the oven rack to the 2nd level mark (just above center), and preheat the oven to 375°F.
- Using a spoon and your clean hands, shape the cookie dough into 1 inch balls, roll in granulated sugar, and place about 1 1/2 – 2 inches apart on lined baking sheets.
- Bake for 7-8 minutes, then remove from oven and place a milk chocolate kiss on each cookie, pressing down gently to create the crackly cookie edges.
- Return to the oven and bake for 2 minutes longer.
- Cool cookies on baking sheet for 5-10 minutes before transferring to a cooking rack to cool completely.
- Store cookies in an airtight container with a slice of bread for up to a week.
Best Ways to Serve Classic Peanut Butter Blossoms
Serve these cookies at room temperature so the chocolate kiss is soft but not fully melted. They go well with cold milk, hot coffee, or tea. For a party, place them on a platter with other small cookies and candies. You can also add them to a dessert box with brownies or bars for a mixed dessert gift. For kids, pack one or two with a small carton of milk for a fun snack. They are also a nice after-dinner treat and pair well with simple ice cream like vanilla if you want a warm-cold contrast.
How to Store Classic Peanut Butter Blossoms
Store cookies in an airtight container at room temperature for up to one week. Place a slice of bread in the container to help keep them soft; the bread gives off moisture that the cookies will absorb. You can also freeze the baked cookies in a freezer-safe container for up to three months. Thaw at room temperature for 30 minutes before eating. If you prefer to freeze dough, shape the dough balls and freeze them on a tray; when frozen, transfer to a bag and bake from frozen, adding a minute or two to the baking time.
Easy Tips to Make Classic Peanut Butter Blossoms
- Use room temperature butter for even creaming and a smooth dough.
- Chill the dough at least one hour so the cookies hold their shape when baked.
- Roll in sugar right before baking; if the dough gets too warm, the sugar will not stick as well.
- Press the chocolate kiss into the cookie while it is hot from the oven so it softens and sticks.
- If your kisses are wrapped, take off the foil before placing them on the hot cookies.
- If you want flatter cookies, press down slightly on the dough before baking. For taller cookies, leave them as round balls.
Try These Variations of Classic Peanut Butter Blossoms
- Swap milk chocolate kisses for dark chocolate for a deeper flavor.
- Press a peanut butter cup half into the center instead of a kiss for a richer treat.
- Add a pinch of cinnamon to the dough for a warm spice note.
- Stir in a small handful of chopped peanuts for extra crunch.
- For a different texture, coat some dough balls in vanilla sanding sugar.
For more peanut butter and chocolate ideas, try a delicate nutty option like these chocolate peanut butter macarons that use peanut butter in a different, elegant form.
Easy Serving Ideas
Make small bags of 3-4 cookies for guests or school treats. Create a dessert table with these cookies in the center and labels that show ingredients for people with allergies. For a holiday twist, press a red or green mint candy on top instead of a kiss. You can also warm one cookie for a few seconds in the microwave and top it with a small scoop of vanilla ice cream for a quick dessert.
Common Questions About Classic Peanut Butter Blossoms
Q: Can I use natural peanut butter?
A: You can, but natural peanut butter is oilier and may change the dough texture. You may need to chill the dough longer or add a tablespoon more flour if the dough seems too soft.
Q: Can I make the cookies larger or smaller?
A: Yes. If you make larger cookies, add a minute or two to the bake time. For smaller cookies, reduce the bake time slightly. Keep an eye on the edges—the cookie is done when they look set and slightly cracked.
Q: How do I prevent the chocolate from cracking when I press it in?
A: Press the chocolate kiss gently into the cookie right after the 7-8 minute bake while the cookie is hot and soft. If the chocolate is too cold, warm it slightly by letting it sit at room temperature or microwaving very briefly before pressing.
Q: Can I make these nut-free?
A: Not as written, since peanut butter is the main flavor. To make a nut-free version, try a sunflower seed butter or soy-based spread, but note the flavor will change.
Q: How long will the cookies stay soft?
A: Stored in an airtight container with a slice of bread, they stay soft for about a week. Freezing can preserve them longer.
Final Thoughts
Classic Peanut Butter Blossoms are a trusted, easy cookie with a warm peanut butter base and a shiny chocolate center. They use basic ingredients, simple steps, and a short bake time. The dough chills to make shaping easier, and the cookies hold up well for sharing and storing. With a few small changes you can make many tasty variations. This is a good go-to recipe when you want fast, comforting homemade cookies that please most people.
Conclusion
If you want another tested version of this recipe and extra tips, you can read a detailed guide at Classic Peanut Butter Blossoms – Sally’s Baking.
Ready to Give It a Try?
Gather your ingredients, chill the dough, and bake a tray of warm, peanut-buttery cookies with a neat chocolate kiss on top. These cookies are simple to make and great to share. Enjoy baking and sharing them with friends and family.
Print
Classic Peanut Butter Blossoms
- Total Time: 120 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Delicious soft cookies with a warm peanut butter taste and a chocolate kiss center, perfect for any occasion.
Ingredients
- 1 3/4 cup All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Creamy Peanut Butter
- 1/2 cup Unsalted Butter (room temperature)
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar (lightly packed)
- 1 Large Egg
- 2 tbsp Milk
- 1 tsp Vanilla Extract
- 1/2 cup Granulated Sugar (additional for coating cookies)
- 11 oz Bag of Hershey Kisses
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream the peanut butter, unsalted butter, granulated sugar, and light brown sugar until well blended.
- Add the egg, milk, and vanilla extract, mixing until combined.
- Gradually add the dry mixture until completely blended.
- Chill the cookie dough for a minimum of 1 hour.
- Preheat the oven to 375°F and line baking sheets with parchment paper.
- Shape the dough into 1-inch balls, roll them in granulated sugar, and place on lined baking sheets.
- Bake for 7-8 minutes, then add a Hershey kiss on each cookie and bake for 2 minutes longer.
- Cool cookies on the baking sheet for 5-10 minutes before transferring to a cooling rack.
Notes
For best results, use room temperature butter and do not over-bake. Store cookies in an airtight container with a slice of bread to keep them soft.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg