I just posted my Peanut Butter Blossoms Recipe where I share a simple kitchen trick that makes those sugary, crackled tops and keeps a Hershey’s kiss perfectly centered every time.

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I’ve always loved Classic Peanut Butter Blossoms because they sneak up on you, soft and chewy with a sugary crackled top and a single milk chocolate kiss right in the center. Using creamy peanut butter gives them that deep, slightly salty edge, and when the Hershey’s Kisses milk chocolate melts a little it becomes delightfully gooey.

I still cant explain why one tiny candy turns an ordinary cookie into something everyone fights over, but it does. If you want a holiday cookie that sparks questions and returns for seconds, this Peanut Butter Blossoms Recipe is dangerously easy to love, and I mean that.

Ingredients

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Unsalted butter: Adds richness and tender crumb, high in saturated fat, little to no nutrients.
Creamy peanut butter: Gives peanut flavor, lots of protein and healthy fats but also calories.
Granulated sugar: Pure carbohydrate, sweetens and crisps edges, no fiber or real nutrients.
Light brown sugar: Adds molasses sweetness and chew, slightly more moisture, still mostly sugar.
Egg: Binds dough, gives structure and a little protein, yolk adds richness.
Vanilla extract: Tiny amount boosts flavor depth, no calories worth noting, aromatic.
All purpose flour: Provides structure, carbs and some protein, can make cookies cakey if overmixed.
Hershey’s Kisses: Sweet milk chocolate center, melts into cookie top, adds sugar and fat.

Ingredient Quantities

1/2 cup (1 stick) unsalted butter, softened

1/2 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1 3/4 cups all purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup extra granulated sugar

about 48 Hershey’s Kisses milk chocolate, unwrapped

How to Make this

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1. Preheat oven to 375°F and line baking sheets with parchment paper or a silicone mat; pour the extra 1/2 cup granulated sugar into a small bowl for rolling.

2. In a large bowl cream 1/2 cup softened unsalted butter, 1/2 cup creamy peanut butter, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until light and a bit fluffy.

3. Beat in 1 large egg and 1 teaspoon vanilla extract until combined, scraping the bowl as needed.

4. In another bowl whisk together 1 3/4 cups all purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder and 1/4 teaspoon salt.

5. Add the dry mix to the wet and stir just until everything is incorporated, dont overmix or the cookies will get tough.

6. Scoop about 1 tablespoon of dough (or use a small cookie scoop) and roll into balls, you should get roughly 48; roll each ball in the extra granulated sugar to coat.

7. Place the sugared balls on the prepared sheets about 2 inches apart and bake 8 to 10 minutes, until edges are set and tops have that crackled look; they will still be soft in the center.

8. Remove the cookies from the oven and immediately press an unwrapped Hershey’s Kiss into the center of each cookie so it slightly melts and sticks. If a kiss slides off, press again after 10 seconds while warm.

9. Let cookies cool on the baking sheet 2 to 3 minutes, then transfer to a wire rack to cool completely so the chocolate firms. Tip: if your dough is too soft chill it 15 to 30 minutes before rolling, and dont overbake if you want them soft and chewy.

Equipment Needed

1. Oven and two rimmed baking sheets
2. Parchment paper or silicone baking mats
3. Large mixing bowl plus a medium mixing bowl
4. Electric mixer or sturdy wooden spoon and strong arm
5. Measuring cups and measuring spoons
6. Rubber spatula and a whisk
7. Small bowl for the extra granulated sugar
8. Cookie scoop (1 tbsp) or a tablespoon and your hands for rolling
9. Wire cooling rack
10. Oven mitts and a timer

FAQ

Q: How many cookies does this recipe make? A: About 48 cookies if you roll the dough into rounded teaspoon sized balls, one Hershey's Kiss per cookie. You can make fewer if you make them bigger.

Q: Can I use crunchy or natural peanut butter instead of creamy? A: Yes, crunchy works fine but the cookies will be chunkier. Natural peanut butter with separated oil will make the dough looser so stir it well and chill the dough 20 to 30 minutes or add 1 to 2 tablespoons more flour if it spreads too much.

Q: How do I keep the Kisses from melting all over the cookie? A: Bake until edges are set and centers still soft, pull cookies out and immediately press an unwrapped Kiss into each center for 1 to 2 seconds. Don’t wait till they’re stone cold or the chocolate wont stick, and dont press too hard or the Kiss will flatten. If your kitchen is hot chill the wrapped Kisses or the tray briefly first.

Q: Can I freeze the dough or baked cookies? A: Yep. For dough, roll into balls, freeze on a tray until firm then stash in a freezer bag up to 3 months; bake from frozen and add 1 to 2 minutes to the bake time. For baked cookies, freeze cooled cookies in layers with parchment, up to 3 months. Thaw at room temp and warm 5 to 10 seconds in microwave if you want melty chocolate.

Q: My dough is too sticky or too crumbly, what do I do? A: If sticky, chill 20 to 30 minutes or toss in 1 tablespoon flour at a time until it’s manageable. If crumbly and dry add 1 teaspoon milk or an extra egg yolk and mix just until it holds together.

Q: What can I use instead of Hershey's Kisses or for a nut allergy? A: You can press a large chocolate chip, a mini peanut butter cup or a small square of chocolate. For nut allergies use seed butters like sunflower spread and top with allergy safe chocolate. Watch for cross contact if you're baking for someone with a severe allergy.

Classic Peanut Butter Blossoms Recipe Substitutions and Variations

Unsalted butter: use salted butter in the same amount but omit the recipe’s added salt, or swap for solid coconut oil 1:1; cookies may be a bit more coconutty and softer.
Creamy peanut butter: use natural (stirred) peanut butter same amount, stir well first and chill the dough a bit if it’s loose; for a nut-free option use sunflower seed butter, it can bake slightly green but it’s safe.
1 large egg: replace with a flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) for each egg, or use 1/4 cup unsweetened applesauce (makes cookies a touch more tender).
All purpose flour: swap for a 1:1 gluten free flour blend at the same measure, or use whole wheat pastry flour 1:1 but expect slightly denser cookies and chill the dough before baking.

Pro Tips

– Measure flour the right way. Fluff it, spoon into the cup and level it off instead of scooping, or even better weigh it if you can (about 220 g for 1 3/4 cups). Too much flour = dry, cakey cookies, so be precise.

– Use a small cookie scoop or a tablespoon so the balls are uniform, that helps them bake evenly. If the dough is sticky dont fight it, chill it 15 to 30 minutes first so it’s easier to roll and the Hershey’s Kisses won’t slide off.

– Watch the bake time, start checking at 8 minutes. You want set edges and crackled tops but soft centers. For chewier cookies take them out a hair earlier, for firmer ones leave em a minute longer. Press the unwrapped kiss into each cookie right when they come out of the oven; if it slides off wait about 10 seconds and press again while still warm.

– Make ahead and storage hacks: roll dough into balls and freeze on a sheet, then bag them for quick baking later, add 1 to 2 minutes to the bake time if frozen. Store cooled cookies in an airtight container with parchment between layers, they keep best at room temp for a few days.

Classic Peanut Butter Blossoms Recipe

Recipe by Jessica Freneli

0.0 from 0 votes

I just posted my Peanut Butter Blossoms Recipe where I share a simple kitchen trick that makes those sugary, crackled tops and keeps a Hershey's kiss perfectly centered every time.

Servings

servings

Calories

kcal

Equipment: 1. Oven and two rimmed baking sheets
2. Parchment paper or silicone baking mats
3. Large mixing bowl plus a medium mixing bowl
4. Electric mixer or sturdy wooden spoon and strong arm
5. Measuring cups and measuring spoons
6. Rubber spatula and a whisk
7. Small bowl for the extra granulated sugar
8. Cookie scoop (1 tbsp) or a tablespoon and your hands for rolling
9. Wire cooling rack
10. Oven mitts and a timer

Ingredients

1/2 cup (1 stick) unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup extra granulated sugar
about 48 Hershey's Kisses milk chocolate, unwrapped

Directions

Preheat oven to 375°F and line baking sheets with parchment paper or a silicone mat; pour the extra 1/2 cup granulated sugar into a small bowl for rolling.
In a large bowl cream 1/2 cup softened unsalted butter, 1/2 cup creamy peanut butter, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until light and a bit fluffy.
Beat in 1 large egg and 1 teaspoon vanilla extract until combined, scraping the bowl as needed.
In another bowl whisk together 1 3/4 cups all purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder and 1/4 teaspoon salt.
Add the dry mix to the wet and stir just until everything is incorporated, dont overmix or the cookies will get tough.
Scoop about 1 tablespoon of dough (or use a small cookie scoop) and roll into balls, you should get roughly 48; roll each ball in the extra granulated sugar to coat.
Place the sugared balls on the prepared sheets about 2 inches apart and bake 8 to 10 minutes, until edges are set and tops have that crackled look; they will still be soft in the center.
Remove the cookies from the oven and immediately press an unwrapped Hershey's Kiss into the center of each cookie so it slightly melts and sticks. If a kiss slides off, press again after 10 seconds while warm.
Let cookies cool on the baking sheet 2 to 3 minutes, then transfer to a wire rack to cool completely so the chocolate firms. Tip: if your dough is too soft chill it 15 to 30 minutes before rolling, and dont overbake if you want them soft and chewy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.