Peanut Butter Blossoms

Introduction
Peanut Butter Blossoms are one of the most iconic and nostalgic cookies in American baking, instantly recognizable by their soft, golden peanut butter base topped with a single chocolate kiss gently pressed into the center. These cookies combine the creamy, slightly salty richness of peanut butter with the sweet, smooth intensity of milk chocolate, creating a perfectly balanced bite that’s tender, sweet, and satisfying. Loved by both kids and adults, Peanut Butter Blossoms are a staple at holiday cookie exchanges, family gatherings, and everyday baking adventures. With their irresistible flavor and charming presentation, they offer more than just a sweet treat—they’re a warm reminder of traditions, celebrations, and the simple joys of home baking. Easy to make, endlessly enjoyable, and universally loved, these cookies are a timeless favorite that never goes out of style.

The History of Peanut Butter Blossoms
Peanut Butter Blossoms have a charming backstory rooted in American culinary history. The recipe was first created in 1957 by Freda Smith of Gibsonburg, Ohio, for a baking contest sponsored by the Pillsbury Company. Originally called “Black-Eyed Susans,” the cookie became an instant hit, though it didn’t win the grand prize in the competition. Instead, it earned the runner-up spot and the admiration of home bakers across the country. Pillsbury published the recipe in its popular Bake-Off Cookbook, and from there, the cookies quickly gained national popularity. The defining feature—a Hershey’s Kiss pressed into a warm peanut butter cookie—offered a playful twist on classic peanut butter cookies and introduced a now-iconic combination of textures and flavors. Over the decades, Peanut Butter Blossoms have evolved into a holiday must-have, with countless families including them as a staple in their festive baking traditions. They are celebrated not only for their delicious taste but also for the simplicity and comfort they bring to kitchen tables around the country.

Ingredients Breakdown
The core ingredients in Peanut Butter Blossoms include peanut butter, unsalted butter or shortening, granulated sugar, brown sugar, egg, vanilla extract, milk, all-purpose flour, baking soda, salt, and Hershey’s Kisses.

• Peanut Butter: Smooth peanut butter is the most common choice and gives the cookies their rich, nutty flavor and soft texture. Avoid natural peanut butters that separate, as they can alter the dough’s consistency.
• Unsalted Butter or Shortening: Butter adds flavor and richness, while shortening provides structure and helps the cookies retain their shape. Many traditional recipes use shortening, but butter works well too or in a blend.
• Granulated Sugar and Brown Sugar: These sweeteners work together to give the cookies the perfect balance of sweetness and chew. Brown sugar adds moisture and a touch of molasses flavor.
• Egg: Acts as a binder and adds structure and moisture to the dough.
• Vanilla Extract: Enhances the flavor of the dough and brings warmth to the peanut butter.
• Milk: Just a splash helps loosen the dough and improves spread during baking.
• All-Purpose Flour: Provides structure and gives the cookies their shape.
• Baking Soda and Salt: Baking soda helps the cookies rise, while salt enhances the flavor and balances the sweetness.
• Hershey’s Kisses: The star topping, added right after baking, slightly melts into the warm cookie and sets with a glossy finish. Use classic milk chocolate kisses or try different varieties like dark, caramel-filled, or peppermint for a twist.

Step-by-Step Recipe

1. Preheat Oven: Set your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. Cream the Fats and Sugars: In a large mixing bowl, beat 1/2 cup unsalted butter or shortening, 1/2 cup peanut butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until the mixture is light and fluffy.
3. Add Wet Ingredients: Beat in 1 large egg, 1 tablespoon milk, and 1 teaspoon vanilla extract until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add the dry mixture to the wet mixture, mixing until a soft dough forms.
5. Shape and Roll: Shape the dough into 1-inch balls, then roll each ball in granulated sugar to coat. Place on the prepared baking sheets about 2 inches apart.
6. Bake: Bake the cookies for 8–10 minutes or until the edges are set and the tops are slightly cracked.
7. Add Chocolate Kisses: Immediately after removing the cookies from the oven, gently press a Hershey’s Kiss into the center of each cookie. The cookie will crack slightly around the edges—this is expected.
8. Cool: Allow the cookies to cool on the baking sheet for a couple of minutes, then transfer to a wire rack to cool completely, letting the chocolate set.

Tips for the Perfect Peanut Butter Blossoms
Use room temperature ingredients for smoother mixing and consistent texture. Cream the butter and sugars thoroughly to create a light, fluffy base that bakes evenly. If you prefer a firmer cookie that holds its shape, chill the dough for 30 minutes before rolling. Roll the dough balls evenly in sugar for a uniform look and subtle crunch. Use a cookie scoop to keep all cookies the same size for even baking. Press the chocolate kisses into the cookies gently and immediately after baking to ensure they adhere but don’t melt entirely. Don’t overbake—cookies should be soft and just set when you remove them from the oven. For a festive look, use holiday-themed Hershey’s Kisses or color the sugar coating with red and green sanding sugar. Store in a single layer or use parchment between layers to prevent the chocolate from smearing.

Variations and Customizations
There are plenty of fun and creative ways to customize Peanut Butter Blossoms. Swap the traditional milk chocolate kiss for dark chocolate, white chocolate, caramel-filled, or even mint-flavored versions. For a double peanut punch, use crunchy peanut butter instead of smooth. Add a teaspoon of cinnamon or a pinch of nutmeg to the dough for a spiced twist. Make them gluten-free using a 1:1 gluten-free flour blend. For a vegan version, use dairy-free chocolate, plant-based butter, and an egg substitute like flaxseed meal. Shape the dough into thumbprints and fill with jam before baking for a PB&J-style cookie. Coat the dough balls in crushed peanuts or turbinado sugar instead of granulated sugar for a different texture. Turn them into cookie bars by pressing the dough into a baking pan and topping with kisses after baking. You can even use mini peanut butter cups instead of chocolate kisses for an extra-indulgent center.

Health Considerations and Nutritional Value
Peanut Butter Blossoms are a rich treat high in sugar, fat, and calories, best enjoyed in moderation. A single cookie may contain about 100–130 calories, 6–8 grams of fat, and around 9–12 grams of sugar, depending on size and ingredients used. They contain peanuts, gluten, dairy, and eggs, making them unsuitable for individuals with common food allergies unless modified with substitutions. To make them a bit lighter, you can reduce the sugar slightly or use lower-fat peanut butter, though this may affect texture. Using whole wheat flour or a portion of oat flour can add fiber, but may create a denser cookie. For those managing their sugar intake, sugar substitutes like erythritol can be used, although results may vary in terms of flavor and texture. Overall, while these cookies aren’t a health food, they’re a satisfying occasional indulgence that brings joy and nostalgia, especially during the holiday season.

FAQ
Can I make the dough ahead of time? Yes, the dough can be refrigerated for up to 2 days or frozen for up to 3 months. Let it come to room temperature slightly before shaping and baking.
Do I have to use Hershey’s Kisses? No, you can use any similar-sized chocolate piece, like mini peanut butter cups, chocolate chunks, or even a dollop of ganache or Nutella.
Why are my cookies dry? Overbaking or using too much flour can dry out the cookies. Use the spoon-and-level method when measuring flour and remove cookies from the oven as soon as they are set.
Can I freeze these cookies? Yes, both baked cookies and unbaked dough balls freeze well. If freezing baked cookies, place parchment between layers to keep chocolate from sticking.
Can I use natural peanut butter? It’s not recommended, as natural peanut butter tends to separate and can make the dough oily or crumbly. Stick to a standard no-stir creamy peanut butter for best results.
How do I keep the kisses from melting too much? Press them in gently after baking and avoid placing the cookies in a warm area until the chocolate has fully set.

Peanut Butter Blossoms

Peanut Butter Blossoms are a classic cookie that combines soft, sweet peanut butter dough with a rich chocolate kiss center, creating a nostalgic and perfectly balanced sweet-and-salty bite. Beloved for their simplicity, adaptability, and timeless appeal, these cookies remain a favorite for celebrations, holidays, and everyday indulgence.

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings 24

Ingredients

  

• 1 1/4 cups 156g all-purpose flour, spooned and leveled
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup 8 tablespoons or 113g unsalted butter, softened to room temperature
• 1/2 cup 100g packed light or dark brown sugar
• 1/4 cup 50g granulated sugar
• 1 large egg room temperature
• 3/4 cup about 185g creamy peanut butter
• 1 teaspoon pure vanilla extract
• 24 unwrapped chocolate kiss candies
• Coating Options:
• 1/2 cup 100g granulated sugar
• OR
• 1/4 cup 50g green sanding sugar + 1/4 cup (50g) red sanding sugar

Instructions

 

• In a medium bowl, whisk together the flour, baking soda, and salt. Set the mixture aside.
• In a large mixing bowl using either a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened butter on high speed for 1 minute until smooth and creamy. Reduce the speed to medium-high and add the brown sugar along with 1/4 cup (50g) granulated sugar. Beat for about 2 minutes until fully creamed and smooth. Add the egg and continue beating for about 1 minute, until well incorporated. Scrape down the sides and bottom of the bowl with a silicone spatula as needed to ensure everything is fully mixed. Add in the peanut butter and vanilla extract, then beat until the mixture is completely combined.
• Add the dry flour mixture to the wet ingredients and mix on low speed just until everything comes together. The dough will be very soft and creamy. Cover the bowl and chill the dough in the refrigerator for at least 1 hour and up to 3 days.
• Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats, which help prevent over-browning and sticking. Set the baking sheets aside. Also, make sure you have space in your freezer, as you’ll need it to help set the chocolate kisses on the warm cookies.
• To shape and bake the cookies, scoop out heaping tablespoon-sized portions of dough and roll them into balls. Roll each ball in the 1/2 cup of granulated sugar or in the sanding sugar (red and green, if using) until fully coated. Arrange the dough balls on the prepared baking sheets, spacing them about 3 inches apart. Bake in the preheated oven for 11–13 minutes, or until the tops begin to show slight cracks. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes.
• To set the chocolate, press a chocolate kiss candy into the center of each warm cookie. Then, using a thin spatula, carefully transfer the cookies to a large plate or several smaller plates (they’ll still be soft, so handle gently). Place the plate(s) of cookies in the freezer for 10 minutes to help the chocolate set quickly and prevent it from melting into the warm cookie.
• Once set, remove the cookies from the freezer and serve. Stored in an airtight container, they will stay fresh at room temperature for up to 1 week.