Last Christmas, I was knee-deep in holiday chaos—tinsel in my hair, a toddler “helping” by licking every spoon—when I decided we needed a treat to survive the madness, so I raided the pantry and came up with these Peanut Butter Blossoms.
That first batch, with its peanutty goodness and chocolate kiss crown, turned a meltdown into a sugar-coated truce—now they’re my secret weapon for any day that needs a little love. I’ve had some flat cookies (skipped the chill, rookie move), but now they’re perfection every time.
If you’re craving a sweet, nutty hug in cookie form, let’s bake these up!
Why These Peanut Butter Blossoms Rock
- Soft
- Chewy
- Easy
- Chocolaty
Peanut Butter Blossoms Recipe
Let’s get down to business!
Ingredients
- 1 tsp vanilla extract – Adds a warm, cozy kick to the dough.
- ¾ cup creamy peanut butter – Brings the nutty heart of these cookies to life.
- ½ cup unsalted butter – Makes ‘em rich and tender, melt-in-your-mouth style.
- 1½ cups all-purpose flour – Builds a sturdy, soft cookie base.
- 1 large egg at room temperature – Binds it all with a light, fluffy lift.
- ½ cup granulated sugar plus additional for rolling – Sweetens and gives that sparkly crunch outside.
- 32 Hershey’s chocolate kisses, unwrapped – Tops each cookie with a chocolatey crown.
- ½ cup packed light brown sugar – Adds a deep, caramel sweetness to the mix.
- ¾ tsp baking soda – Helps ‘em rise just enough for chewy perfection.
- ⅓ tsp salt – Balances the sweetness with a savory nudge.
Tools You’ll Need
- Baking sheet – Cooks the cookies to golden glory.
- Mixing bowl – Blends the dough without a mess.
- Spatula or spoon – Mixes and scoops everything smooth.
- Measuring cups and spoons – Keeps the ratios spot-on.
- Parchment paper – Stops sticking and saves cleanup time.
Step-by-Step Instructions for Peanut Butter Blossoms
Step 1: Preheat the Oven
Crank your oven to 375°F (190°C) and let it heat up—takes about 10 minutes while you dodge tiny helpers. Line a baking sheet with parchment paper—keeps things tidy.
Step 2: Cream the Butters and Sugars
In a mixing bowl, toss in the ½ cup softened butter, ¾ cup creamy peanut butter, ½ cup granulated sugar, and ½ cup packed light brown sugar—beat ‘em with a spoon or mixer ‘til creamy, about 2 minutes. Should look fluffy and smell like peanut butter heaven.
Step 3: Add Egg and Vanilla
Crack in the 1 large egg (room temp—cold makes it clump) and pour in 1 tsp vanilla extract—stir ‘til it’s all smooth and blended. Looks like a sticky dream now—resist licking the spoon (or don’t).
Step 4: Mix the Dry Stuff
In another bowl, whisk the 1½ cups flour, 3/4 tsp baking soda, and 1/3 tsp salt—give it a quick stir so it’s even. No clumps—keeps the cookies consistent.
Step 5: Combine Wet and Dry
Dump the dry mix into the peanut butter mess—stir with a spatula ‘til it’s a soft, thick dough, no dry bits left. Don’t overmix—tough cookies are a buzzkill when you’re short on time.
Step 6: Chill the Dough
Cover the bowl with a towel or plastic wrap—pop it in the fridge for 20-30 minutes to firm up. Makes shaping easier and keeps ‘em from spreading into pancakes—trust me, it’s worth the wait.
Step 7: Shape and Roll
Scoop about 1 tbsp dough per cookie—roll into balls, then roll each in a small bowl of extra granulated sugar ‘til coated. Place ‘em on the parchment-lined sheet, 2 inches apart—should get about 32 little gems.
Step 8: Bake and Top
Bake on the middle rack for 10-12 minutes ‘til the edges are set and just golden—pull ‘em out, then press a Hershey’s kiss into the center of each while they’re hot. Let ‘em cool on the sheet for 5 minutes, then move to a rack—enjoy the peanut-chocolate magic!
Storage and Serving
Store in an airtight container at room temp for up to a week—freeze dough balls or baked cookies for up to 2 months. Serve with milk or coffee—perfect for a quick treat or sneaky midnight snack.
Tips for Success
- Use creamy peanut butter—chunky throws off the texture.
- Chill the dough—warm dough flattens fast.
- Press kisses in right after baking—wait too long, and they won’t stick.
- Don’t overbake—soft centers are the goal.
Nutritional Breakdown
| Nutrient | Per Cookie (32 cookies total) |
|---|---|
| Calories | 120 kcal |
| Fat | 7g |
| Protein | 2g |
| Total Carbs | 13g |
| Fiber | 1g |
| Net Carbs | 12g |
Note: Values are approximate and vary by brands.
Pairing Suggestions
- Serve with cold milk for classic vibes.
- Pair with hot cocoa for extra chocolate love.
- Add a side of vanilla ice cream for dessert mode.
- Enjoy with tea for a chill afternoon break.
Common Mistakes to Avoid
- Flat Disks: Skip chilling, and they spread—cool it down.
- Dry Bites: Overmix the flour, and they’re bricks—go easy.
- Loose Kisses: Wait to top, and they fall off—do it hot.
- Burnt Edges: Bake too long, and they’re toast—check at 10.
FAQs
Freezer-friendly?
Totally—freeze dough balls or baked cookies, thaw and bake or eat.
No Hershey’s kisses?
Use chocolate chips—press ‘em in after baking, still good.
Too sweet?
Cut granulated sugar to 1/3 cup next time.
What Others Are Saying About the Recipe
- Mia: “Made these with my kid—messy but so good, gone in a day!”
- Jake: “Peanut butter and chocolate perfection—added extra kisses!”
- Elle: “Easy and soft—my new holiday must-have!”
Wrap-Up
There you have it—my Peanut Butter Blossoms, the little lifesavers that turned a holiday frenzy into a sweet victory. They’re nutty, chocolaty, and simple enough to bake while dodging tiny tornadoes. Hope they bring some joy to your kitchen—let me know if you give ‘em a whirl. Now grab that peanut butter and get going—you’ve got this!