Peanut Butter Blossoms
In my family, Peanut Butter Blossoms (aka Chocolate Kiss Cookies) are synonymous with Christmas cookies. Every year, we make a large batch and enjoy the sweet and salty combination of chocolate and peanut butter. You really can’t beat that flavor combo! The best part is they are super fast and easy to make. All you need is a peanut butter cookie and a Hershey kiss.
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Ingredients for Peanut Butter Blossoms
- 48 chocolate Hershey’s Kisses
- ½ cup (113g) unsalted butter, room temperature
- ½ cup (130g) smooth peanut butter
- 1 large (53g) egg
- 1 tsp (4g) vanilla extract
- 2 tbsp (32g) whole milk
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar
- 1¾ cup (260g) all-purpose flour
- ½ tsp (3g) salt
- 1 tsp (5g) baking soda
- 3-4 Tbsp (36-48g) granulated sugar for coating the outside of the cookies
Equipment:
- Digital scale (or dry measuring cups, measuring cup for sticky ingredients, and measuring spoons)
- Stand mixer with paddle attachment, hand mixer, or wooden spoon
- Whisk
- Bowls (medium and large if mixing by hand)
- Parchment paper (I like to use precut parchment paper sheets)
- Baking sheet
- Wire rack
Preparation Steps
Preheat the oven to 375°F/190°C.
Unwrap the chocolate kisses and place them in the refrigerator while preparing the dough.
Making the Peanut Butter Blossoms Dough
Place butter, peanut butter, egg, vanilla extract, milk, granulated sugar, and brown sugar in the bowl of the stand mixer fitted with the paddle attachment (or a large bowl if mixing with a hand mixer or by hand). Cream the ingredients together on medium speed until light and smooth.
Whisk together the dry ingredients in a medium bowl before adding them to the dough. Mix on low speed until incorporated.
Baking Peanut Butter Blossoms Cookies
Shape dough into balls using a rounded teaspoonful. Roll the cookies in granulated sugar and place them on a baking sheet lined with parchment paper with room for spreading.
Bake in the oven for 10-12 minutes or until the cookies begin to brown slightly.
Remove the cookies from the oven and immediately top each cookie with a refrigerated chocolate kiss. Press the chocolate into the cookie until the cookie begins to crack along the edges.
Transfer the cookies to a wire rack to cool completely.
Tips for Success
- Make sure the butter is softened to room temperature before combining with the other ingredients. This will allow it to incorporate fully without leaving chunks of butter in the dough.
- If using natural peanut butter, you might need to add slightly more salt and bake for a shorter time. Also be aware that the cookies are likely to spread slightly more than when using a regular peanut butter.
- If the dough is too soft to roll into balls, place the dough in the refrigerator for 5-10 minutes to allow the butter to harden.
- Use a small ice cream or cookie scoop to get equal sized cookies.
Storing Peanut Butter Blossoms
Keep the peanut butter blossoms in an airtight container at room temperature for up to 5 days. Place the cookies in a single layer and then stack them by placing the next layer of cookies between the chocolate kisses.
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Peanut Butter Blossoms
Equipment
- Digital scale (or dry measuring cups, measuring cup for sticky ingredients, and measuring spoons)
- Stand mixer with paddle attachment, hand mixer, or wooden spoon
- Whisk
- Bowls (medium and large if mixing by hand)
- Parchment paper (I like to use precut parchment paper sheets)
- Baking sheet
- Wire rack
Ingredients
- 48 chocolate Hershey’s Kisses
- ½ cup (113g) unsalted butter, room temperature
- ½ cup (130g) smooth peanut butter
- 1 large (53g) egg
- 1 tsp (4g) vanilla extract
- 2 tbsp (32g) whole milk
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar
- 1¾ cup (260g) all-purpose flour
- ½ tsp (3g) salt
- 1 tsp (5g) baking soda
- 3-4 Tbsp (36-48g) granulated sugar for coating the outside of the cookies
Instructions
Preparation Steps
- Preheat the oven to 375°F/190°C.
- Unwrap the chocolate kisses and place them in the refrigerator while preparing the dough.
Making the Peanut Butter Blossoms Dough
- Place butter, peanut butter, egg, vanilla extract, milk, granulated sugar, and brown sugar in the bowl of the stand mixer fitted with the paddle attachment (or a large bowl if mixing with a hand mixer or by hand). Cream the ingredients together on medium speed until light and smooth.
- Whisk together the dry ingredients in a medium bowl before adding them to the dough. Mix on low speed until incorporated.
Baking Peanut Butter Blossoms Cookies
- Shape dough into balls using a rounded teaspoonful. Roll the cookies in granulated sugar and place them on a baking sheet lined with parchment paper with room for spreading.
- Bake in the oven for 10-12 minutes or until the cookies begin to brown slightly.
- Remove the cookies from the oven and immediately top each cookie with a refrigerated chocolate kiss. Press the chocolate into the cookie until the cookie begins to crack along the edges.
- Transfer the cookies to a wire rack to cool completely.
Storing Peanut Butter Blossoms
- Keep the peanut butter blossoms in an airtight container at room temperature for up to 5 days. Place the cookies in a single layer and then stack them by placing the next layer of cookies between the chocolate kisses.
Notes
- Make sure the butter is softened to room temperature before combining with the other ingredients. This will allow it to incorporate fully without leaving chunks of butter in the dough.
- If using natural peanut butter, you might need to add slightly more salt and bake for a shorter time. Also be aware that the cookies are likely to spread slightly more than when using a regular peanut butter.
- If the dough is too soft to roll into balls, place the dough in the refrigerator for 5-10 minutes to allow the butter to harden.
- Use a small ice cream or cookie scoop to get equal sized cookies.
