Peanut Butter Blossoms – Chewy, yet fluffy peanut butter cookies are baked and then topped with a milk chocolate Hershey Kiss. The perfect cookie for any occasion!
For those who are frequent readers of the blog, you know I love me some peanut butter – I eat a peanut butter sandwich everyday, for heaven’s sake! But I love my PB the most in cookie form, like these monster cookies or these Reese’s Pieces cookies.
So it’s no surprise that I’m here with, yet another, peanut butter cookie recipe. This one is a classic for sure. Everyone’s had it, but not everyone knows the name. Well, prepare to learn something today….
These babies are called Peanut Butter Blossoms!
If you’ve never had these cookies then (1) you’ve been missing out and (2) they’re really nothing more than a fluffy and chewy peanut butter cookie with a Hershey Kiss placed right in the center. But when you have one, good luck trying to keep more from sneaking into your mouth.
Because this cookie is so simple, they’re also super simple to make. And there’s very little chilling time required. No need for 8+ hours like you might in other cookie recipes. Hooray! That means, when you get a craving for them tonight, you can have them done and in your stomach before bedtime.
I love eating these cookies when they’re still a little warm. There’s nothing like biting into a chewy peanut butter cookie with melted chocolate exploding on your tongue. Yummm
In case you’re a cookie/baking rookie, I’ve compiled some killer tips to get you through these cookies without a hitch:
- Make sure you’re using traditional peanut butter for this recipe. Do not use natural or homemade peanut butter because it won’t be the right consistency.
- To make the *short* chilling time even shorter, I like to scoop my dough into balls before placing in the fridge. This also makes it easier to scoop since you’re doing it when the dough is room temperature instead of waiting for it to chill and then scooping.
- After baking the cookie dough, you want to give the cookies a couple minutes to cool off before inserting the Hershey Kiss. This will help the dough settle a little and prevent cracks from appearing on the top.
- If you plan to store these after baking, you’ll want to refrigerate the cookies to make the Hershey Kiss solid again. Otherwise, you’ll have a very messy situation when you try to stack the cookies for storage.
These cookies are a a hit at every cookie exchange I’ve ever been to during the holiday season. I am known to have at least three at a time. I can’t help it!!!
What other cookies do you love making for cookie exchanges? I have a few more of my favorites below. Just scroll past the recipe to find them!
Peanut Butter Blossoms
For the dough:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick butter unsalted, softened
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3/4 cup peanut butter creamy
For the topping:
- 1/2 cup granulated sugar
- 30 Hershey Kisses unwrapped
- Add flour, salt, and baking soda together in a medium bowl. Whisk together until combined. Set aside.
- Add butter to the bowl of a stand mixer. Beat on medium until light and fluffy - about 1 minute. Add sugars and continue to beat on medium for 2 more minutes. Add egg and beat until combined. Add peanut butter and vanilla and beat on medium until completely combined.
- Add flour mixture to wet ingredients and mix just until dough forms. Using a small cookie scoop, scoop 1 tablespoon-sized balls and place on a parchment-lined baking sheet. Refrigerate dough for 30-60 minutes to firm it up before baking.
- Once dough had chilled, preheat oven to 350 degrees. Remove balls from fridge and roll into smooth balls and then roll in granulated sugar. Place dough balls about 2 inches apart on two baking sheets lined with parchment paper.
- Bake for 10 minutes, or until cookies begin to slightly crack on top. Remove from oven and let cool for 3 minutes. Place Kiss in the center of each cookie and gently push halfway through. Place in fridge to cool the cookies and keep the chocolate from melting. Once cooled, remove from fridge and enjoy! Store cookies at room temperature for up to 3 days.