Peanut Butter Blossoms are a classic holiday cookie that can be enjoyed all year long. A soft peanut butter cookie is rolled in granulated sugar and then topped with a Hershey’s Bell or Dove Chocolate (or Hershey’s Kiss if you’re a traditionalist).
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Peanut Butter Blossoms are a favorite and a holiday staple and I’ve been meaning to post them for years. I’ve shared recipes for peanut butter Reese’s cookie cups and peanut butter cookie cups with chocolate ganache, but never traditional peanut butter blossoms.
And I suppose these still aren’t traditional. The vintage cookie includes a Hershey’s Kiss, which you can certainly do here, but I don’t love Kisses.
In this batch, I alternated between Hershey’s Bells (they’re creamier and cute) and Dove chocolates – some solid dark chocolate, some milk chocolate, and some caramel filled.
Whichever type of candy you decide to press into them – Rolos, Reese’s, a Kiss, a Hug, etc. – the peanut butter cookie base remains the same and pairs well with all of those options.
Why you’ll love these Peanut Butter Blossoms
- They’re easy. The simple, from scratch dough makes a delicious, soft & chewy cookie.
- They’re customizable. Use whichever type of candy or Kiss (there are MANY varieties) to press into the cookie.
- It makes a large batch – perfect for a cookie exchange or gifting.
- They’re kid-friendly. Assuming you don’t have any allergies to deal with, kids generally love them.
Equipment needed to make Peanut Butter Blossom Cookies
- Mixing Bowls – These are my favorite with the grippy bottoms.
- Hand Mixer – I use my hand mixer way more than my stand mixer.
- Baking Sheets – I am really liking this baking pans. The lip is a bonus so no dough balls hit the floor.
- Cookie Scoops – I have a variety of sizes and use them all, but medium (1.5TB) is my most used.
Ingredients for Peanut Butter Blossoms
Below is a list of ingredients you’ll need as well as some helpful tips and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Flour – All purpose, white flour.
Baking Soda & Salt – Cookie baking staples – baking soda adds lift and chewiness and salt adds balance.
Butter – Unsalted butter, at room temperature. If you only have salted, that will work just fine as well. You can take down the salt called for.
Peanut Butter – I use Jif Natural Creamy peanut butter.
Sugar & Brown Sugar – Granulated white sugar and light brown sugar. Brown sugar helps to add chewiness.
Egg – One large egg.
Milk – Just a tablespoon of milk is needed to prevent a dry dough.
Vanilla Extract – Vanilla is pricey, I know, but imitation is just not the same. I buy in bulk from Sam’s or Costco to save some pennies.
Chocolate – Whichever chocolate candy you’d like to press into the cookies, you’ll need about 5 dozen.
How to make the best Peanut Butter Blossoms
STEP ONE: First, to a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
STEP TWO: Then, to a large mixing bowl, use a hand mixer to cream together the butter, peanut butter, 1/2 cup of white sugar, and the brown sugar until fully combined. Then add in the egg, milk, and vanilla and continue mixing until fully incorporated.
STEP THREE: Next, you’ll gradually add in the flour mixture until just combined. The dough will be soft so cover with plastic wrap and let chill for about an hour so it’s easier to work with.
STEP FOUR: While it is chilling, you can preheat the oven to 375° and unwrap all your candies. Once it is chilled, line baking sheets with parchment paper or silicone mats and set aside. Use a medium cookie scoop (approx. 1.5 TB) to portion out the dough. Roll each ball in your hands to smooth and then roll in a small bowl of white sugar to coat, then place on your pan, 12 to a pan.
STEP FIVE: Finally, bake for 6 minutes, carefully remove the pan, press your chocolate in, then return to the oven to finish baking an additional 2 minutes.
Don’t like Hershey’s Bells? Use Kisses, or Dove Chocolates, or Hugs, or Reese’s Cups, or Rolos. Lots of candies will pair well with the peanut butter cookie base.
Hershey’s Bells are extra creamy milk chocolate so a bit softer than the traditional Hershey’s Kiss. They also come in Peppermint Bark, though I don’t know how I feel about pairing that with peanut butter…
How to store them
Store cookies in an airtight container, at room temperature, for up to a week. Placing them in a large zip top bag (freezer bag) also works well.
Can I freeze peanut butter blossoms?
Yes, you can freeze peanut butter blossoms two ways.
First, you can freeze the uncooked dough. I like to prepare as directed, scoop out the dough onto a cookie sheet, cover with plastic wrap, and then flash freeze (freeze overnight until solid). Once fully frozen, move the dough balls to a freezer bag and store in the freezer of for up to 3 months. You can bake directly from frozen, just add a minute or two to bake time, and press in the chocolate at that time.
Alternatively, you can freeze already baked cookies. Lay them in a single layer in a freezer bag, with parchment paper between the layers, and freeze laying flat (as best you can with the Kiss or whichever candy you choose pressing out of the top). Take them out of the freezer when ready to enjoy and thaw at room temperature on the counter.
Peanut Butter Blossoms FAQs
Why are my peanut butter blossoms crumbly?
If your cookies are crumbly, a couple things might be happening. First, don’t over-bake them. You want to check them at 6 minutes and make sure they’ve just puffed. If they brown, you’ve gone too far.
Next, make sure your oven is baking at the correct temperature. An oven thermometer is inexpensive and a good tool to see how accurate your oven is.
Finally, the tablespoon of milk in the dough helps to add moisture so don’t skip that.
How long do peanut butter blossoms last?
Not long in my house! Just kidding, the answer you’re looking for is they’ll last for about 5-7 days in an airtight container at room temperature.
Do Hershey’s Kisses melt?
Hersheys Kisses do not melt (see them in my Hidden Surprise Cookies fully in tact) because they’re coated in wax. That’s actually why I don’t love them in this cookie and opt for the creamier Hershey’s Bell or Dove Chocolate, but use your favorite.
Why are they called Peanut Butter Blossoms?
Google tells me that they were originally called Black Eyed Susans but Pillsbury renamed them peanut butter blossoms in the 1950s and added the recipe to the back of the Hershey’s Kiss bag.
Need more peanut butter cookie recipes? Try these:
Click here for my entire collection of cookie recipes.
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Peanut Butter Blossoms
- 1 ¾ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 Tablespoons unsalted butter (1 stick)
- ½ cup creamy peanut butter
- ½ cup granulated white sugar plus more for rolling
- ½ cup light brown sugar
- 1 large egg
- 1 Tablespoon milk I use 2%
- 1 teaspoon vanilla extract
- 5 dozen chocolate candies Hershey's Kisses, Hershey's Bells, Dove Chocolates, etc.
- To a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- To a large mixing bowl, using a hand mixer, cream together the butter, peanut butter, white sugar, and brown sugar until well combined. Add in the egg, milk, and vanilla, mixing until fully incorporated.
- Gradually add in the flour mixture until fully combined, scraping down the sides of the bowl as needed. The dough will be very soft.
- Cover with plastic wrap and chill for approximately 1 hour.
- While the dough is chilling, prep baking sheets with parchment paper or silicone mats, unwrap your chocolates, and preheat the oven to 375°.
- Once chilled, use a medium cookie scoop (1.5TB) to portion out the dough. Set out approximately ¼ cup of sugar in a shallow dish. Roll each scoop of dough in your hands to smooth into a ball and then roll in the sugar and place on the prepared baking sheet, 12 per pan.
- Bake for 6 minutes, or until just puffed, carefully remove, press a chocolate into each cookie, then carefully return to the oven to finish baking for 2 minutes.
- Let cool on the pan before removing to a wire cooling rack to cool completely.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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