Classic Peanut Butter Blossoms Recipe

I relish homemade peanut butter blossom cookies featuring a sumptuous blend of creamy peanut butter, unsalted butter, and aromatic vanilla. The cookie dough marries crunchy sugars with a hint of salt, creating a soft, chewy texture crowned by a luscious Hershey’s Milk Chocolate Kiss in every bite.

I always get excited when I whip up my Classic Peanut Butter Blossoms. These peanut butter cookies with Hershey Kiss on top always bring back memories of my early baking experiments.

I mix 1/2 cup unsalted butter with both 1/2 cup granulated sugar and 1/2 cup light brown sugar until it looks smooth, then blend in 1 cup creamy peanut butter, an egg at room temp, and a splash of vanilla extract. I then gently fold in 1 1/4 cups all-purpose flour with a pinch of salt along with 1/2 teaspoon baking soda and 1/2 teaspoon baking powder.

The moment of truth comes when you press in a Hershey’s Milk Chocolate Kiss into each cookie before baking. They develop a sugary, crackled top that makes each bite so irresistible.

I swear these cookies are the ultimate Peanut Butter And Hershey Kiss Cookies, perfect for the holiday season.

Why I Like this Recipe

I love this recipe for so many reasons. First, I really dig how easy it is to make – even if I’m not a super skilled baker, I can still follow the steps and end up with cookies that taste amazing. Second, the mix of peanut butter and chocolate is totally my jam, and those Hershey’s Kisses give the cookie a fun and cheesy twist I just can’t resist. Lastly, I appreciate that the cookies come out soft and chewy with a slightly cracked, sugary top that makes every bite interesting.

Here’s how I make them:

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a big bowl, cream together 1/2 cup unsalted butter (softened), 1/2 cup granulated sugar, and 1/2 cup light brown sugar until it’s light and fluffy.
3. Stir in 1 cup creamy peanut butter, 1 egg at room temp, and 1/4 teaspoon vanilla extract until everything is well combined.
4. In another bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
6. Cover the dough with plastic wrap and let it chill in the fridge for about an hour.
7. Scoop out rounded tablespoon portions of dough, roll them into balls, and place them on the baking sheet about 2 inches apart.
8. Bake the cookies for 10-12 minutes until they set and the tops are a bit cracked.
9. As soon as you take them out of the oven, press one unwrapped Hershey’s Milk Chocolate Kiss into the center of each cookie.
10. Let the cookies cool on the baking sheet for a few minutes then move them to a wire rack to cool completely.

These Classic Peanut Butter Blossoms are my go-to treat – soft and chewy with a sugary top that cracks just right, and of course, all tied together with that delicious chocolate kiss. It’s a perfect holiday cookie because it’s super simple to whip up and tastes incredibly satisfying every single time.

Ingredients

• Unsalted butter gives a rich flavor and tender texture without extra salt.
• Granulated sugar lends sweetness and a light crunch to the dough.
• Light brown sugar adds moisture and a subtle caramel taste.
• Creamy peanut butter supplies protein and healthy fats along with its bold flavor.
• Egg ties ingredients together while adding a bit of structure.
• Vanilla extract boosts overall flavor and smooths out the dough taste.
• Hershey’s Milk Chocolate Kisses bring a rich chocolate surprise that contrasts the peanut flavor.
• All-purpose flour, baking soda, baking powder, and salt create a perfect balance for rising dough.

Ingredient Quantities

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 cup creamy peanut butter
• 1 egg, at room temp
• 1/4 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 48 Hershey’s Milk Chocolate Kisses, unwrapped

How to Make this

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a big bowl, cream together the softened butter, granulated sugar, and light brown sugar until it’s light and fluffy.

3. Stir in the peanut butter, egg, and vanilla extract until well combined.

4. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.

5. Gradually add the dry ingredients to the wet mix, stirring until just combined.

6. Cover the dough with plastic wrap and let it chill in the refrigerator for about 1 hour.

7. Scoop out rounded tablespoon portions of dough, roll them into balls, and place them onto your baking sheet about 2 inches apart.

8. Bake the cookies for 10-12 minutes until they set and the tops are slightly cracked.

9. As soon as you remove them from the oven, gently press one Hershey’s Milk Chocolate Kiss into the center of each cookie.

10. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!

Equipment Needed

1. An oven
2. A baking sheet
3. Parchment paper
4. Two mixing bowls (one for wet ingredients and one for dry)
5. An electric mixer or a sturdy whisk and spatula for creaming and stirring
6. Measuring cups and spoons
7. Plastic wrap
8. A refrigerator
9. A tablespoon or cookie scoop for portioning the dough
10. A wire cooling rack

FAQ

Classic Peanut Butter Blossoms Recipe Substitutions and Variations

• If you dont have unsalted butter, you can use salted butter and just cut the extra salt in the recipe.
• For the creamy peanut butter, using chunky peanut butter can give a fun extra crunch.
• Don’t have an egg? Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to make a flax egg.
• If you’re out of all-purpose flour, a gluten-free flour blend works just fine in a pinch.
• When Hershey’s Milk Chocolate Kisses aren’t available, using any good quality milk chocolate or even semi-sweet chocolate chips can do the trick.

Pro Tips

1. Make sure all your soft ingredients like the butter, peanut butter, and even the egg are really at room temperature before you start – it’ll help everything mix up way better and yield nicer cookie texture.

2. Chill the dough for at least an hour (or even a bit longer if you can) because this step really helps the flavors meld and stops the cookies from spreading too much when they hit the oven.

3. Right after taking the cookies out, work quick to press in the chocolate kiss. It may sound simple but doing it fast ensures the chocolate melts just enough from the warmth without completely dissolving into the cookie.

Enjoy bakin and experiment a little – sometimes a small tweak in timing or temperature can really change things up!