Hershey’s Peanut Butter Blossoms are a timeless holiday cookie favorite, known for their soft and chewy texture combined with the rich flavor of peanut butter. These delightful cookies are rolled in sugar and crowned with a classic Hershey’s milk chocolate Kiss, creating a perfect balance of sweet and salty in every bite.
This simple yet irresistible treat comes together using common pantry staples, making it easy to whip up a batch any time of year. Whether you’re baking for family gatherings or gift-giving, these cookies are sure to spark joy with their festive appearance and comforting taste.
- Soft and chewy cookies with the perfect peanut butter flavor.
- Easy to make with simple, everyday pantry ingredients.
- The iconic Hershey’s Kiss provides a delightful chocolatey finish.
Ingredients
- All-purpose flour: Provides the base structure for soft, tender peanut butter cookies.
- Baking soda: Leavens the dough, helping cookies rise and maintain a chewy texture.
- Salt: Enhances the overall flavor and balances the sweetness.
- Butter (room temperature): Adds richness and moisture for a creamy dough consistency.
- Peanut butter: The star ingredient for that classic nutty, creamy taste.
- Brown sugar: Contributes moisture and a slight caramel depth to the sweetness.
- Granulated sugar: Used both in the dough and for coating the dough balls to add a subtle crunch.
- Egg: Binds ingredients together and helps with structure.
- Vanilla extract: Adds warm, aromatic flavor enhancing the peanut butter.
- Milk: Slightly moistens the batter to get the perfect cookie texture.
- Hershey’s Kisses: Classic milk chocolate piece placed atop each cookie for signature presentation.
Instructions
- Mix Dry Ingredients
Whisk together the flour, baking soda, and salt in a bowl. This step ensures the leavening and seasoning are evenly distributed throughout the dough for consistent texture.
- Cream Butter and Peanut Butter
Using an electric mixer, beat softened butter and peanut butter until smooth and creamy. This process aerates the mixture, creating a light, fluffy base for the cookies.
- Add Sugars and Wet Ingredients
Mix in both brown and granulated sugars until fully incorporated. Then beat in the egg, vanilla extract, and milk to combine flavors and moisture into the dough.
- Combine Dry and Wet Ingredients
Gradually add the dry flour mixture to the wet ingredients and stir just until a soft dough forms. Avoid overmixing to keep the cookies tender and chewy.
- Chill Dough Balls
Scoop tablespoon-sized dough balls onto a tray and chill in the refrigerator for 15 to 20 minutes. Chilling helps the dough firm up, allowing the cookies to hold their shape during baking.
- Preheat and Prepare Baking Sheets
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cookie removal and cleanup.
- Roll and Coat in Sugar
Roll the chilled dough balls in the remaining granulated sugar before placing them on the baking sheets about 2 inches apart. The sugar coating adds a pleasing texture and sparkle.
- Bake Cookies
Bake 8 to 10 minutes until the tops crack and edges look set but do not brown. Baking until these cues ensures a soft, chewy center with just-set edges.
- Add Hershey’s Kisses
Remove the cookies from the oven and let them cool for 5 minutes. Press a Hershey’s Kiss gently into the center of each cookie, allowing gentle melting without cracking.
- Cool Completely
Let the cookies sit for another 5 to 10 minutes to fully set the chocolate kiss and then transfer to a wire rack to cool completely. This step ensures the perfect texture and appearance.
- Do not overbake. Pull cookies when tops crack and edges are set for the best soft texture.
- For thicker cookies, chill dough balls for 30 minutes instead of 15.
- Try swapping milk chocolate Kisses with dark chocolate or mini peanut butter cups for variety.
- Baked cookies freeze well for up to 2 months; thaw before serving.
- You can also freeze unbaked dough balls and bake directly from frozen, adding 1–2 minutes to the baking time.
Storage Tips
Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze baked cookies or dough balls as advised above to preserve freshness and flavor.
Serving Suggestions
Serve these peanut butter blossom cookies alongside a glass of cold milk or a warm cup of coffee for an indulgent treat. They also make beautiful edible gifts when packaged in festive tins or cellophane bags.
- Use room temperature butter and peanut butter for easier mixing and smoother texture.
- Be gentle when pressing the Kiss chocolate into cookies to avoid cracking the cookie tops.
- Chilling dough helps control spreading, ensuring uniform round cookies with glossy cracks.
- Rolling the cookies in sugar not only adds flavor but helps achieve the signature crackled surface.
FAQs
- Can I use natural peanut butter instead of creamy?
Yes, but natural peanut butter may alter the texture and spread of the cookies slightly due to differing oil content.
- What if I don’t have Hershey’s Kisses?
You can substitute with mini peanut butter cups or small chocolate pieces, though the classic look will differ.
- How do I keep cookies soft for longer?
Store cookies in an airtight container with a slice of bread to maintain moisture for several days.
- Can I make this recipe gluten-free?
Yes, substitute all-purpose flour with a gluten-free baking blend ensuring it contains xanthan gum for structure.
- Can I double the recipe?
Absolutely! Just double the ingredient amounts and bake cookies in batches to maintain even baking.
- Why are my cookies spreading too much?
Ensure your dough is chilled well and avoid overworking to prevent excess spreading during baking.
- Can I skip chilling the dough?
You can, but chilling helps achieve thicker cookies and better texture; skipping it may result in flatter cookies.
Peanut Butter Blossoms Cookies
Equipment
- 1 electric mixer to beat butter and peanut butter
- 1 baking sheet lined with parchment paper
Ingredients
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter room temperature
- ⅔ cup peanut butter
- ¼ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 30 to 36 Hershey’s Kisses
Instructions
- Whisk together flour, baking soda, and salt in a bowl; set aside.
- Beat butter and peanut butter in a large bowl using an electric mixer until creamy.
- Mix in brown sugar and ¼ cup of granulated sugar until smooth.
- Beat in egg, vanilla extract, and milk until combined.
- Add dry ingredients and mix just until soft dough forms.
- Scoop tablespoon-sized dough balls onto a sheet and chill for 15 to 20 minutes.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Roll chilled dough into balls, coat each in remaining granulated sugar, and place 2 inches apart on prepared sheets.
- Bake for 8 to 10 minutes until tops crack and edges appear set without browning.
- Cool cookies 5 minutes, then press a Hershey’s Kiss into the center of each.
- Let cookies sit 5 to 10 minutes more, then transfer to a rack to cool completely.
Notes
- Do not overbake; remove when tops crack and edges are set.
- Chill dough balls longer for thicker cookies.
- Swap chocolate Kisses for variety.
- Freeze baked cookies up to 2 months; thaw before serving.
- Freeze dough balls and bake from frozen, adding 1-2 minutes baking time.
