These Peanut Butter Blossom Cookies are an iconic holiday treat for any peanut butter lover. They’re soft and chewy, sweet and salty and come together quickly.
Classic Peanut Butter Blossom Cookies
This is one of the first Christmas cookies to be made in our house, and one of the first to disappear! But, want to know a little secret? It doesn’t have to be December to make these Peanut Butter Blossom Cookies. You can whip these out for a summer BBQ and I guarantee you will be the hero of the party.
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If you have kids, these are great to make with them as they can help roll in sugar or press the Hershey’s Kisses onto the tops. Our family likes these made with creamy peanut butter, but if you like a little crunch, you can use crunchy peanut butter, or even toss some chopped dry-roasted peanuts into your dough.
We also have listed a few variations to try if you have nut allergies, or are feeling adventurous. These come together quickly, so you may even have time to make a couple of different versions!
Ingredients in Peanut Butter Blossoms
- Butter - you want your butter to be at room temperature
- Peanut Butter - either creamy or chunky, as long as you stick to one of the regular “no-stir” types.
- Brown Sugar - brown sugar keeps your cookies softer than granulated sugar, and adds a great flavor. It is also slightly acidic so it actually is the ingredient that activates the baking soda.
- Egg - it’s best if you pull this from the fridge ahead of time so it isn’t super chilled.
- Vanilla Extract - you can also use imitation vanilla if that’s all that you have.
- Salt - salt is extremely important in all baked goods. It provides a great balance to the sweetness.
- Milk - again, it’s best if your milk isn’t straight from the fridge, and slightly more room temp.
- All-Purpose Flour - any brand is fine.
- Baking Soda - this will help your cookies stay slightly fluffy.
- Hershey’s Kisses - this is the signature part of Peanut Blossom Cookies, but you could absolutely switch this up by using mini peanut butter cups, or chunks of your favorite chocolate bar instead.
How to Make Peanut Butter Blossom Cookies
- Preheat oven to 350 degrees F.
- In the bowl of a standing mixer, add the room temperature butter, peanut butter, and brown sugar. Using the paddle attachment, cream until light and fluffy, or about 3 minutes.
- Add in the egg, then mix on low to combine. Then add in the vanilla, salt and milk and mix on low to combine.
- In a separate bowl, whisk together the flour and baking soda, then add this to the butter mixture and mix on low, just until combined. Scrape down the sides of the bowl as needed to be sure there are no lumps of butter in your dough.
- Once mixed, scoop and roll the cookie dough into 1 ¼" balls and roll in sugar. Place on a baking sheet lined with parchment paper, or a Silpat.
- Bake for 7-8 minutes, or until the bottoms and edges are very lightly browned and the tops begin to crack.
- Remove from the oven and lightly press an unwrapped Hersey's Kiss onto each of the cookies. Let the cookies cool for 2 minutes on the baking sheet before transferring them to a cooling rack. Enjoy!
Pro Tips For Making the Best Peanut Butter Blossoms
- Roll these cookies in either coarse sugar, or colored sugar if you want something a little more holiday-themed.
- If you have the time, chill your dough for at least 30 minutes prior to rolling in sugar and baking. This helps to prevent them from spreading in the oven.
- If you think of it, toss your Hershey’s Kisses into the freezer ahead of time so that when you press them onto the hot cookies, they won’t be as apt to melt from the heat.
- We highly recommend using a small cookie scoop to scoop and portion your cookies. It helps keep them all a uniform size.
Variations
- Roll in colored sugar - red and green for Christmas, orange for Halloween ... you get the idea.
- Substitute the Hershey’s Kisses with mini Reese’s cups, Rolos or chunks of your favorite candy bar.
- Use this recipe for Chocolate Peanut Butter Cookies as your base, then roll in sugar and top with a kiss.
- For nut allergies, you can substitute Sunbutter made from sunflower oil. For strictly peanut allergies, you could also substitute another nut butter, such as almond or cashew. The taste will be slightly different but they will still work great.
Can I Freeze Peanut Butter Blossom Cookies?
Absolutely. Our recommendation is that you make and scoop the dough, then freeze. You can store cookie dough this way, in freezer bags, or any other type of airtight container, for up to 3 months.
Once you are ready to bake, remove them from the freezer and transfer to a baking sheet, lined with parchment paper or a silpat. You can let them thaw in the fridge overnight, or else bake them straight from the freezer.
Either way, you’ll want to roll them in sugar just before baking, and if you are baking from frozen, add on another 1-2 minutes of baking time.
More Of Our Favorite Holiday Cookies
- White Chocolate and Coconut Cookies
- Coconut Caramel Magic Bars
- Andes Mint Cookies
- Snickerdoodle Cookies
- Eggnog Cookies with Eggnog Buttercream Frosting
- White Chocolate Dipped Oreo Ornament Cookies
Peanut Butter Blossom Cookies
Ingredients
- ½ cup Butter room tempreture
- ¾ cup Peanut Butter creamy or chunky; Jif or similar brand
- 1 ¼ cup Light Brown Sugar
- 1 large Egg
- 2 tsp Vanilla Extract
- 1 tsp Salt
- 1 tablespoon Milk
- 1 ¾ cups All-Purpose Flour
- ¾ tsp Baking Soda
- 24 Hershey's Kisses unwrapped
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of a standing mixer, add the room temperature butter, peanut butter, and brown sugar. Using the paddle attachment, cream until light and fluffy, or about 3 minutes.
- Add in the egg, then mix on low to combine. Then add in the vanilla, salt and milk and mix on low to combine.
- In a separate bowl, whisk together the flour and baking soda, then add this to the butter mixture and mix on low, just until combined. Scrape down the sides of the bowl as needed to be sure there are no lumps of butter in your dough.
- Once mixed, scoop and roll the cookie dough into 1 ¼" balls and roll in sugar. Place on a baking sheet lined with parchment paper, or a Silpat.
- Bake for 7-8 minutes, or until the bottoms and edges are very lightly browned and the tops begin to crack.
- Remove from the oven and lightly press an unwrapped Hersey's Kiss onto each of the cookies. Let the cookies cool for 2 minutes on the baking sheet before transferring them to a cooling rack. Enjoy!
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These Peanut Butter Blossom Cookies are an iconic holiday treat, but are perfect for any time of the year. They’re soft and chewy, sweet and salty and come together in a snap!
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