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!
Don't Lose This Recipe!
Enter your email and I'll send it to you!
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
Have your ingredients at room temperature.
- peanut butter ~ creamy, I love Jiff because I think it has the best peanutty flavor.
- butter, unsalted
- egg
- sugar, both granulated and brown
- flour
- 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
Add The View from Great Island as a Trusted Google Source
Peanut Butter Blossoms
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
good recipe but no way did I get 54 cookies, only 40 and used small scoop.
You say that if you want the cookies bigger then to add extra time, but then you don’t list how much extra time. So how much extra time would you sagest?
You’d have to do a test or two to determine the exact baking time, but if your cookies are just a bit bigger you can usually judge visually and add a couple of minutes to the time. I can’t say exactly because it will depend on the actual size of your cookies.
All your recipes look and sound delicious. I have saved some but have decided not to delete your page so I have access to all of them. I’m almost 87 and live alone. I would rather bake than cook. My son and DIL live nearby. He loves chocolate as much as I but he won’t eat ANYTHING with nuts or coconut. She loves my Mexican Wedding cookies. His favorite cookies are Snickerdoodles and chocolate chip. I love almost everything. You are the best!!! I love how you explain everything step-by-step.
Thanks so much Genny!
Hi Sue,
I made it! Delicious! Thanks for the great recipes!
Merry Christmas and all the best my friend.
My Dad would make these back in the ’70’s but then they were with Brach’s stars and sometimes would roll the dough ball in brown sugar or crushed peanuts before putting it on the baking sheet. Not sure where he found the recipe or was just dressing up a peanut butter cookie, but this recipe and the old, OLD Quaker oats Oatmeal Cookies make me nostalgic. So good@
I agree, classic cookies bring back great memories!