Description
Peanut butter blossom cookies are the perfect combination of soft, chewy peanut butter cookies topped with a rich chocolate kiss. These cookies have been a holiday favorite for years, offering the best of both worlds: the salty sweetness of peanut butter and the creamy sweetness of chocolate. They’re incredibly easy to make, requiring just a few simple ingredients that come together in a fun, festive way. Whether you’re preparing them for a holiday cookie exchange or a family treat, peanut butter blossom cookies are a delightful addition to any dessert table.
Ingredients
- ¾ cup creamy peanut butter (188g)
- ½ cup unsalted butter, softened (113g)
- ½ cup granulated sugar (100g), plus extra for rolling
- ½ cup packed light brown sugar (110g)
- ¼ teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour (180g)
- ½ teaspoon baking soda
- 36 Hershey’s chocolate kisses, unwrapped
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl or stand mixer, combine the creamy peanut butter, softened unsalted butter, granulated sugar, light brown sugar, and salt. Beat on medium speed until the mixture is smooth and creamy.
- Add the egg and vanilla extract to the mixture, and beat until well incorporated. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Use a cookie scoop to form the dough into 1-inch balls. Roll each dough ball in the extra granulated sugar until coated.
- Place the dough balls 2 inches apart on the prepared baking sheet.
- Bake for 8 to 10 minutes, or until the cookies are slightly puffed and cracked on top. The bottoms should be lightly golden.
- Remove from the oven and immediately press a Hershey’s kiss into the center of each cookie. The cookie will crack around the edges—this is perfect!
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra crunch, you can add a handful of chopped peanuts to the dough or roll the dough balls in crushed peanuts instead of sugar for a fun twist.
- Peanut butter blossom cookies can be made ahead and stored in an airtight container for up to a week, or frozen for up to 2 months.
- You can substitute the Hershey’s Kisses with mini peanut butter cups or other small chocolates for a unique flavor combination.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 121 kcal
- Sugar: 9g
- Sodium: 62mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 13mg
Keywords: Peanut Butter Blossom Cookies, peanut butter cookies, Hershey’s kiss cookies, peanut butter chocolate cookies, easy cookie recipe, classic Christmas cookies, chewy peanut butter cookies