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Peanut Butter Blossom cookies on a blue plate with wrapped Hershey kisses
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Peanut Butter Blossoms

Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 48 cookies (approximate - based on size)

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

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.