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Peanut Butter Blossoms Recipe
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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!
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
- Baking powder
- 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 36
Ingredients
- ½ cup 1 stick butter, 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
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 36 Hershey’s Kisses
Instructions
- Line a cookie sheet with a silicone mat or parchment paper. Set aside.
- Preheat your oven to 375 degrees F.
- Unwrapped Hershey’s Kisses, place them on a plate and in the fridge. I have a warm kitchen, thanks Florida! So if my Kisses are cooler they will keep their shape better once placed on the hot cookie.
- In a large mixing bowl, with a hand mixer, mix the butter, granulated sugar, and light brown sugar. DO NOT SKIP this step. When the ingredients are combined, keep mixing for 1 to 2 minutes to make the mixture more fluffy. This traps the air bubbles in the cookie which makes it more tender and chewy.
- Add the peanut butter, the egg, and the vanilla extract. Mix until they are combined.
- Add the flour, baking soda and baking powder. Mix until all ingredients are incorporated. NOTE: Be careful here, if using a hand mixer, you might want to add the flour in increments so it does not platter everywhere. Mix until you have no more dry ingredients visible. Don’t overmix.
- Using a small cookie scoop, scoop the dough.
- Roll in your hands to form a ball then roll in granulated sugar.
- Place on the prepared cookie sheet leaving 1 ½ inches in between them.
- Bake in the preheated oven for 8 to 10 minutes or until the edges are set and golden.
- Once they are cooked, take the cookie sheet out of the oven. Wait 1 minute and place 1 Hershey Kiss in the middle of each cookie, gently pressing down.
- Revolve the cookies from the cookie sheet to a cooling rack.
- Cool completely.
- Serve and Enjoy!
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.
