Find holiday cheer in this easy recipe for peanut butter blossoms.
Why We Love These Blossoms
- These peanut butter blossom cookies are the ultimate holiday cookie.
- With soft, chewy centers and just the right amount of sweetness these cookies are a buttery delight that will melt in your mouth.
- They are simple to make and require minimal ingredients for a cookie that is cozy and comforting.
- Rolling each cookie dough ball in sugar adds a sweet, crackly exterior and gives the cookies that classic “blossom” look everyone loves.
- Whether you need to round out a holiday cookie tray, to contribute to a bake sale, or just have a cookie craving, this recipe is sure to become your go-to!
Cookie Components
- Dry Ingredients: Flour and baking soda build structure and help the cookies rise. The white and brown sugar provide sweetness and moisture, plus help give the cookie its chewy texture.
- Wet Ingredients: The butter and creamy peanut butter provide a rich, nutty flavor. They create a tender cookie that is soft and flavorful. The egg acts as a binder, while vanilla extract adds a subtle, yet delicious flavor. We do not recommend using natural peanut butter for this recipe as the cookies may crumble and become flatter.
- Sugar Coating: This gives the cookies that classic crackly, sparkly exterior. Use decorative sugar for an even more impressive sparkle!
Blossoming With Options
- Sprinkle chopped peanuts or sea salt on top before baking for an extra bit of crunch.
- Use just brown sugar, and brown the butter, for a deeper caramel flavor.
- Instead of a Hershey’s chocolate kiss, press a Reese’s Peanut Butter Cup, peanut M&M, or Caramilk square into each cookie.
- Drizzle melted chocolate or peanut butter over the top of each cookie for an extra decadent treat.
How To Make Peanut Butter Blossoms
- Cream together butter, peanut butter, sugars, egg, and vanilla.
- Add flour and baking soda to the peanut butter mixture until just combined.
- Roll dough into 1-inch balls, place on baking sheet.
- In a separate bowl, add sugar. Roll each ball in sugar and place on baking sheet. Bake. (as directed in recipe below)
- Remove from oven, press Hershey’s milk chocolate kisses in the center of each cookie, then transfer to wire rack to cool.
Blossom Baking Basics
- Don’t over mix the dough. Once you add the flour, mix just until combined to keep your cookies tender.
- Bake for exactly 8 minutes to ensure soft, chewy centers.
- Let cookies rest on the sheet for about 2 minutes. This will give you time to place the Hershey’s Kisses on each cookie. Transfer to a wire rack to cool completely.
- Do not worry if the cookie cracks when you press the Hershey’s kiss into it. The cookie will stay together well once cooled.
Peanut Butter Blossoms That Last
- Store in an airtight container for up to 5 days.
- These peanut butter blossom cookies freeze well, baked or unbaked. Wrap tightly and store for up to 3 months.
- To bake from frozen, place dough balls on a cookie sheet. Add to 350˚F oven and add 2 minutes to bake time. Finish as in recipe below.
- Pop frozen, baked cookies in the microwave for 10–15 seconds, or heat in a 300˚F oven for 5 minutes, to regain that soft, just-baked taste.
More Holiday Cookies!
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Peanut Butter Blossoms
You need to add these Peanut Butter Blossoms to your festive treat tray this holiday season.
Ingredients
- ⅓ cup butter
- 1 cup peanut butter
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1½ cups flour
- 1 teaspoon baking soda
- 40 Hershey Kisses
- ¼ cup sugar for rolling
Instructions
- Preheat oven to 350˚F
- In a mixing bowl, cream together the butter, peanut butter, brown sugar and white sugar.
- Add vanilla and egg. Mix well.
- Add the flour and baking soda. Mix to just combine.
- Use a cookie scoop to create 1 inch balls and roll.
- Roll dough balls in sugar to coat.
- Bake for 8 minutes. Do not overbake!
- Press Hershey kiss into each cookie, then allow to cool for 2 minutes on baking sheet.
- Move to wire rack to cool completely.
Notes
- Use room temperature butter for best results.
- Be sure to allow cookies to rest on bake sheet for a couple of minutes before transferring to a wire rack.
Nutrition Information
Calories: 119 | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 74mg | Potassium: 47mg | Fiber: 1g | Sugar: 10g | Vitamin A: 54IU | Calcium: 16mg | Iron: 0.4mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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So delicious !!
Fern, glad you enjoy the peanut butter blossoms.