These Peanut Butter Blossoms are not only the perfect Christmas cookie, but they make a great cookie to have at any time. These delicious and heavenly-tasting kiss cookies are a perfect combination of creamy peanut butter, two types of sugar, and Hershey’s kisses. They are a bit crispy on top and at the edges and chewy on the inside. These cookies are so easy to make, and they are loaded with flavors.
Love these cookies and want more for holiday baking? Try our Best Ever Fruitcake Cookies; you will love these, guaranteed. Or how about our Candy Cane Cookies, or our Best Rugelach so pretty on a cookie tray? Lastly, try our Butter Pecan Cookies; they just melt in your mouth.
Look at how gorgeous these Peanut Butter Blossoms are! They are great for a snack for kids when they come home from school, are perfect for the holidays, or even for Valentine’s Day, as who doesn’t love to receive a kiss!!
Helpful Items For This Recipe
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HERSHEY’S KISSES Milk Chocolate Candy, Halloween, 35.8 oz Bulk Party Pack
Precut Baking Parchment Paper Sheets Unbleached, 12 x 16″
Commercial Quality Cookie Sheet Pan – 2 Pack Aluminum Half Sheet Baking Pan
Why are they called Peanut Butter Blossoms?
According to Wikipedia:
The peanut butter blossoms cookie recipe originated in Gibsonburg, Ohio. It was an entry into the 1957 Pillsbury Bake-Off contest by Freda Smith. The contestant originally named the cookie a Black-eyed Susan but was renamed by Pillsbury to the Peanut Butter Blossom cookie. She gave the cookie a variation, and instead of using chocolate chips in the cookie dough, she added a Hershey’s Kiss after they were baked.
The original cookie recipe can be found in the 9th Pillsbury Bake-Off Contest cookbook and sometimes on the back of the bag of kisses.
The peanut butter blossom cookie in its original form refers to a soft peanut butter cookie rolled in granulated sugar, just like you see today. The cookie is topped off with a Hershey’s kiss. As the years have gone by, many variations of this cookie are around today, just like our Easy Snickerdoodle Hershey Kiss Cookies. Sometimes even the kiss has been exchanged for a mini peanut butter cup. However you make them, the variations are all delicious too.
What are in Peanut Butter Blossoms?
Very simple ingredients go into making these cookies. Do get good quality ingredients like peanut butter and butter for these cookies; that will really make a difference in the final outcome.
Make sure all the ingredients are at room temp. This ensures that they mix evenly and easily. This also helps you to be organized and have everything mise en place. It truly is a much better experience in baking instead of constantly scrambling for ingredients.
Ingredients
Unsalted Butter – good quality
Creamy Peanut Butter – good quality and a brand you trust.
Light Brown Sugar
Granulated Sugar
Vanilla Extract – don’t use artificial but pure vanilla extract
Whole Egg
All-purpose Flour
Salt
Baking Soda
Baking Powder
Hershey’s kisses – these come wrapped seasonally but are always the same great chocolate kiss inside. Just make sure you get the original milk chocolate, though, as they now have many different flavors, and some of them, I would not recommend to go with peanut butter.
How to Make Peanut Butter Blossoms
These cookies are very simple to make, bring the kids in for the unwrapping of the Hershey Kisses and let them help in putting them on the top of the cookie when you take them from the oven.
Instructions:
Line your baking sheets with parchment paper and set them aside.
In a large bowl, beat together the peanut butter, unsalted butter, light brown sugar, and granulated sugar using an electric hand mixer on medium speed until the mixture turns creamy and smooth (3-4 minutes). If your electric mixer seems slow, you can push it up to medium-high.
Add the egg and vanilla extract and beat until fully incorporated.
Take another bowl and mix together the flour, baking soda, baking powder, and salt and set aside.
Add the dry ingredients to the wet ingredients in two separate and equal additions; mix after each addition until just incorporated.
Cover and chill the dough for 1 hour in the fridge.
Once chilled, scoop around 1 ½ tbsp (about 40 gm) of cookie dough and roll it into dough balls. Roll the balls in another 1/2 cup of granulated sugar and place them in the prepared baking tray about 2 inches apart from one another.
Preheat your oven to 375 degrees F / 190 Degrees C.
Bake in a preheated oven for around 10-11 minutes or until light golden brown. While the cookies bake, unwrap your kisses.
Remove the cookies from the oven and immediately press the kisses in the middle of the cookies.
Let the cookies cool on the baking tray for a few minutes before transferring them to a cooling rack to cool completely.
Serve and enjoy!
Storage and Tips
NOTES:
PEANUT BUTTER BLOSSOM COOKIES will remain fresh for about 1-2 days when stored in an airtight container at room temperature or for 3-4 days when stored in the fridge. I almost always put my cookies in the fridge, or they are all eaten up too quickly.
Make sure that you unwrap the kisses before the cookies come out of the oven because the longer they sit, the less the kisses will adhere.
Do Peanut Butter Blossom Cookies Freeze Well?
So how do you preserve these wonderful cookies for longer? Can you freeze peanut butter blossom cookies to be eaten later?
The answer is yes, you can. You can freeze peanut butter blossom cookies and preserve them for a longer period of time, up to 4 to 6 months. I always like to line my cookie or airtight containers with wax paper before loading the cookies. You could put a piece of wax paper on top of them too. Don’t double-layer them, as you may damage the kiss, though.
Freezing cookies ahead of time for the holidays is a huge time saver. We have a post entirely dedicated to making holiday cookies ahead. Come and See our 26 Freezable Christmas Cookies Recipes and see which ones you would like to add to your collection. These Peanut Butter Blossoms will be making an appearance on our cookie trays this year.
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Pin it HERE!!
Peanut Butter Blossoms
Ingredients
- Unsalted Butter – ½ cup 113 gm
- Creamy Peanut Butter – ½ cup 125 gm
- Light Brown Sugar – ½ cup 100 gm
- Granulated Sugar – 1/2 cup 100 gm + more to roll to cookies in
- Vanilla Extract – 1 tsp
- Whole Egg – 1
- All-purpose Flour – 1 ½ 180 gm
- Salt – ¼ tsp
- Baking Soda – 1 tsp
- Baking Powder – 1 tsp
- Hershey’s kisses – 16 – 17
Instructions
- Line your baking sheets with parchment paper and set them aside.
- In a large bowl, beat together the peanut butter, unsalted butter, light brown sugar, and granulated sugar using an electric hand mixer on medium speed until the mixture turns creamy and smooth (3-4 minutes). If your electric mixer seems slow, you can push it up to medium-high.
- Add the egg and vanilla extract and beat until fully incorporated.
- Take another bowl and mix together the flour, baking soda, baking powder, and salt and set aside.
- Add the dry ingredients to the wet ingredients in two separate and equal additions; mix after each addition until just incorporated.
- Cover and chill the dough for 1 hour in the fridge.
- Once chilled, scoop around 1 ½ tbsp (about 40 gm) of cookie dough and roll it into dough balls. Roll the balls in another 1/2 cup of granulated sugar and place them in the prepared baking tray about 2 inches apart from one another.
- Preheat your oven to 375 degrees F / 190 Degrees C.
- Bake in a preheated oven for around 10-11 minutes or until light golden brown. While the cookies bake, unwrap your kisses.
- Remove the cookies from the oven and immediately press the kisses in the middle of the cookies.
- Let the cookies cool on the baking tray for a few minutes before transferring them to a cooling rack to cool completely.
- Serve and enjoy!
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