Peanut Butter Blossoms are a timeless cookie, simple to prepare with a handful of everyday ingredients. These cookies bake up soft and tender with a gooey chocolate center — an ideal treat for holidays, cookie exchanges, or everyday snacking.
Peanut Butter Blossoms
These thick, tender peanut butter cookies have been a holiday favorite for generations. They travel well, keep their texture for several days in an airtight container, and make lovely edible gifts. The classic contrast of salty peanut butter and sweet milk chocolate is what makes these cookies so irresistible. Below you’ll find practical tips and a clear step-by-step method to help you make perfect Peanut Butter Blossoms every time.
Why this recipe works
The method is straightforward: dry ingredients are combined in one bowl while the butter, sugars, and peanut butter are creamed in another. Chilling the dough before baking prevents excessive spreading and helps the cookies retain a soft, thick center. Rolling the dough in sugar gives the exterior a gentle sheen and slight crunch at the edges, while adding a chocolate kiss while the cookies are warm creates that signature glossy chocolate top.
Tips for best results
- Use unsalted butter. Salted butter plus peanut butter can make the cookies too salty.
- Cream the butter and sugars until light and fluffy — this usually takes 3–5 minutes by hand or with a mixer. Proper creaming adds a tender lift to the cookie.
- Smooth (creamy) peanut butter yields the most consistent texture, but chunky peanut butter can be used if preferred. Avoid untested natural peanut butters, which may alter texture.
- Do not skip chilling. Chilling for at least 30 minutes firms the dough so the cookies remain thick during baking. If your kitchen is warm, chill the dough up to an hour.
- Form 1-inch dough balls and roll them in granulated sugar. Do not flatten; the cookies will spread slightly in the oven.
- Unwrap the chocolate kisses while cookies bake so they’re ready to press into the centers immediately when they come out.
- If you freeze the dough balls after rolling in sugar, bake them from frozen and add 2–3 minutes to the baking time.
- To avoid greasy or flat cookies, use butter that is at room temperature but still slightly cool to the touch — not melting or greasy.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 6 tablespoons unsalted butter, at room temperature
- 3/4 cup granulated sugar, divided
- 1/3 cup light brown sugar, packed
- 1/2 cup creamy peanut butter
- 1 large egg
- 2 teaspoons milk
- 30–35 Hershey’s milk chocolate kisses, unwrapped
Instructions
- Preheat and prepare: Ten minutes before you remove the dough from the refrigerator, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
- Combine dry ingredients: In a large bowl, whisk together the flour, salt, and baking soda. Set aside.
- Cream butter and sugars: In another bowl (or in the bowl of a stand mixer fitted with the paddle), cream together the unsalted butter, 1/2 cup of the granulated sugar, and the brown sugar until light and fluffy, about 3–5 minutes.
- Add peanut butter and wet ingredients: Mix in the peanut butter, then add the egg and milk. Beat until fully incorporated.
- Combine dough: Gradually add the flour mixture and beat just until combined, about one minute. Avoid overmixing.
- Chill the dough: Cover the bowl and refrigerate for 30 minutes to one hour. Chilling firms the dough and prevents the cookies from spreading too much.
- Form and sugar the dough balls: Use a 1-inch cookie scoop or your hands to portion the dough into 1-inch balls. Roll each ball in the remaining granulated sugar until coated.
- Bake: Place 6–8 dough balls on each prepared sheet, leaving space between them. Bake one sheet at a time for 8–9 minutes, until cracks start to form on the tops and the edges begin to set.
- Add chocolate centers: Immediately remove the pan from the oven and press one unwrapped chocolate kiss into the center of each cookie. Let the cookies cool on the baking sheet for about five minutes so the chocolate sets into the cookie.
- Cool completely: Transfer cookies to a cooling rack to cool completely. Allow the baking sheet to cool before placing another batch on it.
- Repeat: Continue baking the remaining dough until all cookies are baked and cooled.
Storage
Store cooled cookies in an airtight container at room temperature for several days. For longer storage, freeze baked cookies in a sealed container or freeze baked dough balls and bake from frozen, adding 2–3 minutes to the bake time.
These Peanut Butter Blossoms are a reliable, crowd-pleasing treat that balance sweet and salty flavors in every bite. Whether you’re baking for a holiday platter or just craving a classic cookie, this recipe delivers dependable results.
~Nichole