Peanut Butter Blossom Cookies Recipe

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

Ingredients

Ingredient	Amount
Vanilla extract	1 teaspoon
Creamy peanut butter	3/4 cup
Unsalted butter	1/2 cup
All-purpose flour	1 1/2 cups
Large egg, room temperature	1
Granulated sugar	1/2 cup + extra for rolling
Hershey’s chocolate kisses, unwrapped	32
Light brown sugar, packed	1/2 cup
Baking soda	3/4 teaspoon
Salt	1/3 teaspoon

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.

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!