Soft, chewy peanut butter cookies coated in sugar and topped with a Hershey kiss makes these Classic Peanut Butter Blossom Cookies a favorite.
Who loves peanut butter blossom cookies? They are not only a classic cookie recipe for any time of year, but a huge favorite of so many people.
I mean, the combo of peanut butter and chocolate is one that tops the list of favorites for millions, so it’s no wonder these easy cookies are such a hit.
For the longest time I wasn’t a huge fan of these cookies. For some reason I have the memory of the kiss candy making it difficult to bite into the cookie and then the tip poking into the roof of my mouth.
I’m not really sure if it was how they were made by that baker or what. But one day I decided to make them on a whim & these cookies were nothing but DELICIOUS.
peanut butter blossom recipe
These cookies are soft and chewy. The Hershey kiss gets soft when you add it to the warm cookie and it never really sets again, meaning it stays on the softer side, making it easy to enjoy.
Of course that makes me happy because I love making all the classic cookies and these are no different.
Here are some commonly asked questions
What is the best way to store leftover peanut butter blossom cookies?
These cookies will stay nice and soft for up to 4 days if kept in an airtight container.
Should I use light or dark brown sugar?
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
Should I use salted or unsalted butter?
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
Can these cookies be frozen?
Baked cookies will keep well when frozen for up to 3 months. Unbaked cookie dough will also keep for up to 3 months.
Just roll the dough into the individual balls, coat with the sugar, and place in a single layer on a plate to freeze. You can then stack them or store them in a ziptop bag for storage.
No need to thaw the frozen dough first before baking if you portioned it out into the individual cookies first. Just place the frozen cookie dough balls on the baking sheet and increase the baking time to 11 minutes.
Note that when freezing the dough, it will lose some of its moisture and the cookies will be slightly dryer than if you made them fresh.
peanut butter blossom cookies recipe
HOW DO YOU MAKE Classic Peanut Butter Blossom Cookies?
- In a large mixing bowl, beat the butter for about 1 minute on high until creamy.
- Slowly mix in the granulated sugar and brown sugar and beat until creamy and smooth.
- Beat in the egg and then increase the speed to high and continue beating for about 1 minute, scraping down the sides of the bowl as needed.
- Add in the peanut butter and vanilla extract, mixing on high until combined.
- Slowly mix in the flour, baking soda, and salt until just combined.
- Cover and refrigerate the dough for at least 30 minutes but up to 1 day.
- Once the dough is chilled, preheat the oven to 350 degrees.
- Line a couple of baking sheets with parchment paper or silicone liners.
- Scoop the dough into tablespoon-sized portions and roll between your hands to form a smooth ball.
- Roll the ball of dough in the granulated sugar to coat and place on the prepared baking sheet about 2″ apart.
- Bake for 10 minutes or until the tops of the cookies begin to crack slightly.
- While the cookies are baking, unwrap all of the Hershey kisses.
- When you remove the cookies from the oven, immediately press 1 kiss candy into the tops of each cookie.
- Use a thin spatula and transfer the cookies to a small plate and immediately place it in the refrigerator or freezer to keep the warm cookies from melting the chocolate kisses too much.
- Remove the cookies from chilling after 10 minutes.
Can this recipe be doubled?
You can, and we do it often. The dough will work just fine when doubled. We encourage you to make a double batch when making these cookies to give as gifts.
Can I use crunchy peanut butter?
I prefer using creamy for this recipe. But if you want that extra texture to the cookies, crunchy peanut butter will work fine.
peanut butter blossom cookie
To make Classic Peanut Butter Blossom Cookies you will need…
- all-purpose flour
- baking soda
- table salt
- butter
- granulated sugar
- packed brown sugar
- egg
- creamy peanut butter
- vanilla extract
- Hershey Kiss chocolate candies
Can I use a sugar substitute?
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your cookies too dry.
Sometimes if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that will work for some recipes. But for this particular recipe – please spoon and level the flour.
peanut blossom cookie
More Awesome Peanut Butter Recipes
3-Ingredient Peanut Butter Cookies
Peanut Butter Cupcakes with Peanut Butter Frosting
DON’T MISS THESE HOLIDAY E-BOOKS!
Products I love when making peanut butter blossom cookies…
This recipe for peanut butter blossoms is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made peanut butter cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
If you love this Peanut Butter Blossom recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
Don’t miss these other classic cookies!
- Gingersnap Cookies
- 4-Ingredient Sugar Cookies
- Chocolate Marshmallow Cookies
- Cinnamon Cookies
- White Chocolate Ginger Cookies
- Linzer Cookies
- Red Velvet Crinkle Cookies
peanut butter hershey cookies
More Blossom Cookies
Peppermint Shortbread Kiss Cookies
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hershey peanut butter cookies
Classic Peanut Butter Blossom Cookies
Ingredients
- ½ cup butter room temperature
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ¾ cup creamy peanut butter
- 1½ tsp vanilla extract
- 1¼ cup all-purpose flour spooned & leveled
- ½ tsp baking soda
- ¼ tsp table salt
- 24 Hershey Kiss chocolate candies
Coating
- ½ cup granulated sugar you can use sanding sugar in any color if desired
Instructions
- In a large mixing bowl, beat the butter for about 1 minute on high until creamy.
- Slowly mix in the granulated sugar and brown sugar and beat until creamy and smooth.
- Beat in the egg and then increase the speed to high and continue beating for about 1 minute, scraping down the sides of the bowl as needed.
- Add in the peanut butter and vanilla extract, mixing on high until combined.
- Slowly mix in the flour, baking soda, and salt until just combined.
- Cover and refrigerate the dough for at least 30 minutes or up to 1 day.
- Once the dough is chilled, preheat the oven to 350 degrees.
- Line a couple of baking sheets with parchment paper or silicone liners.
- Scoop the dough into tablespoon-sized portions and roll between your hands to form a smooth ball.
- Roll the ball of dough in the granulated sugar to coat and place on the prepared baking sheet about 2″ apart.
- Bake for 10 minutes or until the tops of the cookies begin to crack slightly.
- While the cookies are baking, unwrap all of the Hershey kisses.
- When you remove the cookies from the oven, immediately press 1 kiss candy into the tops of each cookie.
- Use a thin spatula and transfer the cookies to a small plate and immediately place it in the refrigerator or freezer to keep the warm cookies from melting the chocolate kisses too much.
- Remove the cookies from chilling after 10 minutes.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
