Peanut Butter Blossoms ~ they’re the most popular Christmas cookie in America, and a beloved treat the rest of the year, too, so definitely don’t save them just for the holidays!
you can’t go wrong with peanut butter blossoms
Truly, research shows this is America’s favorite holiday cookie, and I absolutely know why. A plush peanut butter cookie with a giant chocolate kiss gently smushed into its center…that’s serious stuff. If you’re looking for one homemade treat to make this season, or you want to take a plate to a neighbor, this is your cookie. You can’t argue with statistics!
what you’ll need
- peanut butter ~ creamy, I love Jiff because I think it has the best peanutty flavor.
- butter, unsalted
- sugar, both granulated and brown
- baking soda, baking powder, and salt
- Hershey’s Kisses
how to make peanut butter blossoms
It’s a one bowl recipe, which might have added to its popularity!
- Cream together the wet ingredients.
- Mix in the dry ingredients just until blended.
- Scoop into balls and roll in granulated sugar.
- Bake until soft and puffed.
- Press a Hershey’s kiss into the center of each hot cookie.
faqs and tips for making peanut butter blossoms
Yes, you can make the dough and refrigerate for a day or two before making these cookies.
Yes, I think almond butter blossoms would be delicious! Just remember that when baking with nut butters it’s best to avoid ‘natural’ types, which separate into an oily layer and don’t work as well.
Yes, just leave off the kisses and you’ll have a great soft and chewy pb cookie.
Yes, and you could fill them with a thick jam for a delicious pb and jam thumbprint!
storing and freezing peanut butter blossoms
The cookies can be stored in an airtight container, or under foil, at room temperature. They’ll stay fresh for up to 5 days.
Freeze the cookies for longer storage. Pop them in a freezer safe container and freeze for up to 3 months.
more pb love
- Classic Peanut Butter Cookies
- Peanut Butter Pie
- Chocolate Chip Peanut Butter Muffins
- Heavenly Peanut Butter Pudding
- Flourless Peanut Butter Chocolate Chip Cookies
- Old Fashioned Peanut Butter Cake
Peanut Butter Blossoms
- 1/2 cup granulated sugar, plus more for rolling the cookies
- 1/2 cup light brown sugar, packed
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter, at room temperature
- 1 egg, preferably at room temperature
- 1 1/2 cups all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 54 Hershey's kisses
- Preheat oven to 375F and line a baking sheet with parchment paper. Unwrap your Hershey's kisses and set them aside.
- In a stand mixer or with electric beaters, combine the sugar, brown sugar, peanut butter, soft butter, and egg until smooth.
- Add the flour, baking soda, baking powder, and salt, and mix to combine until no streaks of flour remain.
- Scoop the dough into tablespoon sized portions and roll into round balls with your hands. Toss the balls in a small bowl of granulated sugar to coat evenly. Place on the prepared baking sheet, leaving about 2 inches of space between the cookies. Note: we found no benefit to chilling the dough, so we use it right away.
- Bake for 8 minutes. The cookies will look puffed, and pale. Immediately, while the cookies are still hot on the baking tray, very gently press a Hershey's kiss into the center of each cookie. Note: it's important that you do this right away. Don't let the cookies cool, even for a minute.
- Transfer the cookies to a cooling rack. Allow the cookies to fully set up before enjoying or storing them, as the chocolate kisses absorb the heat from the cookie and will be very soft while they are still warm.
- As written, these cookies are fairly small: almost, but not quite, bite sized. I like the proportion of cookie to kiss. If you’d like to make them larger, that’s fine, just add the extra baking time.