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peanut butter blossoms around and on top of a speckled plate
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5 from 4 votes

Peanut Butter Blossoms

Warm, chewy, peanut butter cookies topped with a chocolate Hershey's Kiss. These peanut butter blossom cookies are a classic, timeless recipe and one I always look forward to eating each holiday season.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: christmas cookie
Servings: 24 cookies

Ingredients

  • 1 1/2 cups (188g) all purpose flour gluten-free if needed (Note 1)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick; 113g) unsalted butter softened to room temperature
  • 3/4 cup (194g) creamy peanut butter (Note 2)
  • 1/3 cup (66g) granulated sugar
  • 1/3 cup (66g) light brown sugar packed
  • 1 egg room temperature
  • 1 tablespoon (15ml) milk
  • 1 teaspoon vanilla
  • Extra sugar for rollling
  • 24 Hershey Kisses unwrapped

Instructions

  • Preheat the oven to 350°F degrees. Line a large baking sheet with parchment paper. Unwrap all of the Hershey Kisses.
  • Whisk the flour, baking soda and salt in a medium bowl.
  • In a large bowl using a electric mixer or a stand mixer fitted with the paddle attachment, beat the butter and peanut butter together until well combined, 1-2 minutes. Add the white sugar and brown sugar and beat until light and fluffy, at least 2-3 minutes. With the mixer on medium low speed, add the egg, milk and vanilla and beat until combined.
  • Turn the mixer on low and gradually add the dry ingredients, scraping down the bottom and sides of the bowl as needed. Continue to mix until full incorporated.
  • Place the extra cup of granulated sugar in a small bowl. Use a heaping teaspoon to scoop the dough and roll them into 1-inch balls. Roll each ball in the sugar and place them in the prepared muffin tin.
  • Bake them for 8-11 minutes, until puffed and slightly golden around the edges. Immediately press the unwrapped Hershey's Kisses into the center of each cookie.
  • Cool them on the cookie sheet for a few minutes then transfer them to a cooling wrap to cool completely. The kisses will warm and soften from the warm cookies, but will set up again as they cool. Cookies stay fresh in an airtight container at room temperature for up to 5 days.

Notes

Note 1. Flour. Always weigh your ingredients, especially the flour, whenever possible for best results. We tested this recipe with Bob’s Red Mill Gluten-Free 1:1 Baking Flour (which includes xanthan gum) and it worked perfectly.
Note 2. Peanut Butter. Use a no stir, thick, peanut butter, like JIF. Natural peanut butter that is drippy and needs stir will yield a different consistency that i don’t recommend!
Special Tools (affiliate links): Electric mixer (handheld or stand mixer)Baking Sheet, Cookie Scoop
Freeze cookies: Baked and cooled cookies stay fresh in an airtight container in the freezer for up to 3 months. To freeze the cookie dough, make the dough, roll them into balls then cover and place them in the freezer for up to three months. Bake the cookie dough balls straight from frozen, just add an extra minute or two to the bake time.