These classic peanut butter blossoms might be the best cookie yet! Soft and chewy peanut butter cookies rolled in granulated sugar and topped off with a Hershey’s kiss – the perfect cookie! They take just 10 minutes to make and can be made in 1 bowl.
While I love this cookie in the holiday season for a cookie exchange, I think this cookie can be eaten year round! How fun would it be to roll them in different sparkling sugars depending on the season? Or switching up the Hershey’s Kiss? These soft baked cookies are so simple to make.
Peanut butter and chocolate is one of the best combinations out there, I am always up for a slice of peanut butter chocolate pie or brownies with peanut butter cups!
Why you’ll love these peanut butter blossoms
- They’re so simple to make and it takes just 10 minutes to prepare the dough. You will have to chill the dough for about 1 hour, but you’ll also need to freeze the kisses for 1 hour too so the timing works well!
- The chocolate kisses are frozen for 1 hour to stop them from melting on the hot cookies, no messy chocolate here.
- These soft peanut butter cookies need simple ingredients, you only need 11 ingredients and you probably have everything in your pantry already!
Flour: I used all purpose flour in this recipe. I haven’t tested this with gluten free flour.
Butter: I always use unsalted butter to control the amount of salt in the recipe. I also use European style butter as it is much creamier!
Hershey’s Kisses: I used milk chocolate kisses but feel free to use whichever ones you prefer!
Peanut Butter: Be sure to use soft and creamy peanut butter, not the type with oil on top. If you use the natural peanut butter it might change the texture of the cookies!
Sugar: I used both granulated sugar and light brown sugar in the cookies. You’ll also need some extra white sugar to roll the cookie dough balls in.
Milk: I used whole milk but you could use dairy free milk!
You’ll need a stand mixer fitted with the paddle attachment or a hand mixer and a large bowl.
Step One: Whisk together the flour, baking soda and salt in a medium bowl.
Step Two: In a stand mixer fitted with the paddle attachment, or using a hand mixer and a mixing bowl, cream together the butter with the peanut butter, sugar, and light brown sugar. Beat on medium speed until fluffy and the color has lightened.
Step Three: Stop the mixer and add in your egg, vanilla extract and milk. Beat again on medium speed until smooth.
Step Four: Fold the dry ingredients into the wet ingredients until there are no more streaks of flour. Do this by hand using a rubber spatula, that way you don’t overwork the dough. Place it in the fridge for 1 hour (or up to 2 days). Once the dough is in the fridge, unwrap the Hershey’s Kisses and place them in a freezer safe tupperware or ziplock bag to chill for 1 hour in the freezer. This will help them not melt when you place them on the hot cookie!
Step Five: Preheat the oven to 375° Fahrenheit/190° Celsius and line two baking sheets with parchment paper. Take the dough out of the fridge. If you have had the dough in for over 1 hour, you might need to let it come to room temperature for 20 minutes or it might be too difficult to scoop. Scoop out 1.5 tablespoons of dough and roll between your palms into a ball. Roll the cookie dough ball in your extra sugar, then place on the baking sheet. Repeat with the rest of the dough, leaving about 2-3 inches between the cookies on the prepared baking sheet.
Step Six: Bake the cookies for 11-13 minutes. Just before the cookies are done baking, take the kisses out of the freezer. Take the cookies out of the oven once they’re golden brown and slightly cracked. Gently press a kiss in the center of each cookie, then let them cool completely.
Recipe Tips & Tricks
- Measuring – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Fluff and Sprinkle Flour – if you aren’t weighing your ingredients and are using a measuring cup, then use the fluff and sprinkle method to measure your flour. Go to this link here to find out how to do that. If you use too much flour then the cookies will be dry instead of soft and chewy!
- Room Temperature Ingredients – make sure all of your ingredients are at room temperature before you start baking. Pull out those ingredients from the fridge an hour or two before you start the recipe.
Frequently Asked Questions
Make sure that you add that tablespoon of milk to the cookie dough! It might also be because you have too much flour in the dough, causing the dough to be dry and crumbly.
I’ve found the best way is to freeze the kisses for 1 hour while your dough is chilling. The cold chocolate on the hot cookie didn’t melt when I tested this recipe.
Storage and Freezing
Keep the baked peanut butter blossoms in an airtight container for up to 1 week. To freeze, roll up the cookie dough balls but do not roll in sugar. Place in a freezer safe bag and freeze for up to 3 months. When ready to bake, take them out of the freezer and let them come to room temperature for 20-30 minutes, then roll in sugar. Bake!
Try these cookie recipes next!
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Classic Peanut Butter Blossoms
- 1 ½ cups all purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup unsalted butter room temperature
- ¾ cup peanut butter
- 1 tablespoon whole milk
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 22 Hershey's Kisses
- ½ cup sugar for rolling the cookies
- In a medium bowl, whisk together the flour, salt and baking soda.
- In a stand mixer fitted with the paddle attachment, or in a mixing bowl with a hand held mixer, beat the butter with the peanut butter, light brown sugar and sugar until light and fluffy on medium speed. This may take 2-3 minutes and it should turn a slightly lighter color.
- Add the egg, vanilla extract and milk and beat again on medium speed until combined.
- Stop the mixer and pour in the dry ingredients. Use a rubber spatula to fold everything together until there are no more streaks of flour. Place the bowl in the fridge to chill for at least 1 hour (or up to 2 days).
- Unwrap the kisses and place in the freezer to chill for 1 hour.
- Preheat the oven to 375° Fahrenheit/190° Celsius and line 2 baking trays with parchment paper. Take the cookie dough out of the fridge and scoop out 1.5 tablespoons of dough. Roll into a ball using your hands, then roll each ball in the extra ½ cup of sugar until completely covered. Place the cookie dough balls 2-3 inches apart on the baking tray.
- Bake the cookies for 11-13 minutes. The cookies should be a light golden brown and beginning to crack. Take the chilled kisses out of the freezer, then take the cookies out of the oven. Gently press a kiss on to each cookie and let the cookies cool completely.
I’ve been making these cookies for 50 yrs but your method & the varied ingredients made them taste even better!
This comment made my day 🙂