Peanut Butter Blossoms Recipe
How to Make Peanut Butter Blossom Cookies
Peanut butter blossom cookies were one of my absolute favorites growing up during Christmas time! It’s hard to eat just one with a cold glass of white milk! These are fun to make for cookie exchanges for the holidays and make a beautiful presentation with them on a platter for a party. Make sure to try our popular peanut butter balls and reeses peanut butter trees, too!
This post may contain affiliate links. Please read our Disclosure Policy.
What ingredients do I need to make peanut butter blossoms?
- Butter
- Granulated sugar
- Light brown sugar
- Creamy peanut butter
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Hershey’s Kisses
BAKER’S NOTES:
- SKILLS
- I noticed when my ingredients are at room temperature, it is easier to mix but also gives a fluffier cookie.
- If you are looking for a smooth, not too sweet but peanut butter cookie, this cookie is excellent if using a medium size cookie scoop (OXO 1 ½ tablespoons). Cook as directed. I did not put the Hershey Kiss on top and enjoy it as a sugar/peanut butter cookie.
- This is a classic recipe with staple ingredients and you can adapt it to better fit your guests.
- Use a different Hershey Kiss flavor
- Make a different flavor crinkle cookie
- Use a Peanut Butter cookie mix
- Storage: Place in an airtight container on the counter for up to 4 days. In the fridge for up to 1 week. I haven’t tested it out in the freezer.
- Enjoy with a glass of milk, eggnog, and hot chocolate.
- CHEF’S TOOLS
- Clear mixing bowls: Anchor and Hockings
- Hand Mixer: Oster
- Cookie sheet: USA pan
- Silicone mat: Threshold
- Mini cookie spatula: OXO Good Grip
Peanut Butter Blossoms
Servings 45
Ingredients
- ½ cup butter (1 stick) I used salted but you can use unsalted as well, room temperature
- ½ cup granulated sugar you will need about ¼ cup extra to roll the dough balls in before cooking
- ½ cup light brown sugar packed
- ½ cup creamy peanut butter I used Skippy, I wouldn’t recommend using the Natural Peanut Butter
- 2 tbsp milk
- 1 large egg
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 45 Hershey’s Kisses
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set it aside for later.
- In a large mixing bowl, cream together the butter, granulated sugar, peanut butter, and light brown sugar. (I used my kitchen-aid mixer)
- Add the egg, milk, and the vanilla extract. Mix until they are combined.
- Slowly add in the dry ingredients from the first bowl until combined. Cover with saran wrap and chill in the fridge for 1 hour.
- Preheat your oven to 375 degrees F.
- Using a small cookie scoop, scoop the dough.
- Roll in your hands to form a ball then roll in granulated sugar (1 inch balls).
- Place on the prepared cookie sheet leaving 1 ½ inches in between them.
- Bake in the preheated oven for 7 to 8 minutes or until the edges are set and golden.
- Once they are cooked, take the cookie sheet out of the oven. Press 1 Hershey Kiss in the middle of each cookie, gently pressing down.
- Stick back in the oven for 1-2 minutes then let cool on the cookie sheet for 10 minutes.
- After that, move them to a cooling rack.
Notes
Storage: Place in an airtight container on the counter for up to 4 days. In the fridge for up to 1 week. I haven’t tested it out in the freezer.
