Peanut Butter Blossoms
This recipe will give you the best peanut butter blossoms: tender, moist, sweet, and beautiful to look at! Peanut butter blossom cookies look complicated, but they’re actually incredibly easy to make.
Servings 36 cookies
Calories 121kcal
Ingredients
- ¾ cup creamy peanut butter (188g)
- ½ cup unsalted butter softened (113g)
- ½ cup granulated sugar plus more for rolling (100g)
- 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 Hersey’s chocolate kisses unwrapped
Instructions
- Preheat the oven to 375°F. Line cookie sheets with parchment paper.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the peanut butter, unsalted butter, sugars and salt. Cream together by beating on medium speed until well combined. Add the egg and vanilla. Beat until well combined. Scrape down the bowl. Add the flour and baking soda and beat on low speed just until combined.
- Scoop the dough and roll into 1-inch balls. Coat in additional granulated sugar if desired. Place on a prepared baking sheet 2 inches apart.
- Bake for 8 to 10 minutes or until the cookies look puffy and cracked and the bottom just start to turn brown. Immediately press a chocolate kiss into the center of each cookie. (The cookies will crack and that’s okay!) Allow the cookies to cool completely on the pan, until the chocolate is set. Serve or store in an airtight container for up to 1 week.
Video
Notes
- Use a room temperature egg. It will incorporate more easily into the peanut butter blossom cookie dough.
- Measure the flour. If you often end up with dry cookies, using too much flour is a likely culprit. The best way to get the right amount of flour is to use a kitchen scale. You’ll need 180g of all-purpose flour. If you don’t have a scale, fluff up the flour in its bag or container, and spoon it into the measuring cup. Don’t pack it in. Level off the top with a knife.
- Use a no-stir creamy peanut butter. While I typically eat natural peanut butter, it does not work in this recipe because it separates. You need the typical big grocery store peanut butter that contains stabilizers.
- If you’re worried about the Hershey’s kisses melting, freeze them. I’ve never had an issue using room temperature chocolate kisses in my peanut butter blossoms as they have never melted too much or lost their shape. But if this is a concern, freeze the chocolate for about 10 minutes before you press them into the cookies. This will help them keep their shape.
- Let everyone help! Enlist your household to help unwrap the Hershey’s kisses (this is the task I usually assign my boys!) and roll the cookie dough balls in sparkly sugar to make things go a little quicker.
Nutrition
Calories: 121kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 62mg | Potassium: 43mg | Fiber: 1g | Sugar: 9g | Vitamin A: 86IU | Calcium: 17mg | Iron: 0.4mg