Classic Peanut Butter Blossoms

Peanut butter blossoms are a nostalgic Christmas cookie that are the essential in holiday cookie trays. Soft and tender peanut butter cookies, rolled in sugar with a Hershey kiss centers.

Mom made these every Christmas when we were kids. This classic holiday cookie is easy to make and irresistible. Who doesn’t love peanut butter and chocolate?!

Grandma’s recipes are always the best. Just a few of my favorite nostalgic desserts are peanut butter cookies, old-fashioned pound cake, cream puffs, yellow layer cake, chocolate layer cake and fried apple pies.

You might also like some of my favorite holiday recipes deviled eggs, Southern potato salad, Grandma’s holiday punch and baked beans.

Why this recipe works

• Nostalgic – Classic peanut butter blossoms with a Hershey kiss center.
• Easy to make – Simple ingredients, means most of the ingredients are likely already in your pantry.
• Flavor – Incredible peanut butter flavor. Two-bite cookies, make them have the perfect chocolate to peanut butter ratio.
• Perfect texture – The perfect peanut butter cookie, tender & chewy – topped with a Hershey kiss.

What you’ll need

• Peanut butter – Use your favorite brand of creamy peanut butter. Skippy or Jif are preferred brands. (Food Lion, Walmart & Publix have a great store-brand comparable to Skippy)
• Unsalted butter – Unsalted butter lets you control the amount of salt in a recipe. Soften overnight on the counter. Higher quality brand will achieve a better cookie.
• All-purpose flour – Use a high-quality brand such as Bob’s Red Mill or King Arthur Flour.
• Granulated sugar and brown sugar – The combination of these two sugars makes the cookies soft and spread properly.
• Egg – Acts as a binder, keeping the cookie dough together and makes them soft.
• Vanilla extract – Use a high-quality brand, adds a depth of flavor.
• Baking soda – Leavening agent help the cookies rise.
• Salt – Added to baking recipes, it heightens the flavor of sweets.

How to make Peanut Butter Blossoms

• Make the dough – In a large mixing bowl cream together the butter, peanut butter, sugar and brown sugar until fluffy.
  
  Add the egg and vanilla. Gradually incorporate the flour, salt and baking soda. Mix until incorporated into peanut butter mixture. Scrape the bottom and sides of the bowl to be sure everything is mixed well.
• Refrigerate the dough – Cover the bowl with plastic wrap and refrigerate or transfer the cookie dough into a large zip-style freezer bag and refrigerate a minimum of 1 hour.
• Unwrap the kisses – While the dough refrigerates, unwrap the Hershey kisses and place into a bowl. (This makes life much easier during the baking process!)
• Form the cookies – Use your fingers to pinch dough or a tablespoon to scoop the dough. Shape dough into 1-inch balls, rolling them in between the palms of your hands.
• Roll in sugar – Roll cookie dough rounds into granulated sugar & place on a sheet pan lined with parchment paper.
• Bake – Bake in a preheated 375 degree F oven for 10-11 minutes.
• Press on kisses – Immediately out of the oven, press unwrapped chocolate kisses into the center of each cookie. Let cookies cool completely. Chocolate kisses need to cool and set again.

Benefits of refrigerating cookie dough

Refrigerating cookie dough allows the flour to fully hydrate and helps prevent cookies from spreading too much while baking. Leading to a more flavorful and chewy cookie.

More Christmas Cookie Recipes

• Molasses cookies
• Classic Spritz cookies
• Lemon crinkle cookies
• Christmas decorated sugar cookies
• Peanut butter cookies
• Raspberry bars

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Peanut Butter Blossoms

Prep Time12 minutes mins

Cook Time10 minutes mins

Refrigeration1 hour hr

Total Time1 hour hr 22 minutes mins

Peanut butter blossoms are nostalgic Christmas cookie are essential in holiday cookie trays. Soft peanut butter cookies and chocolate kisses.

Course: Desserts

Cuisine: American, Holiday Baking

Servings: 48 cookies

Calories: 90kcal

Author: Jessica Robinson

Ingredients

• ▢ ½ cup (1 stick) unsalted butter softened
• ▢ ½ cup granulated sugar
• ▢ ½ cup firmly packed brown sugar
• ▢ ½ cup creamy peanut butter
• ▢ 1 large egg room temperature
• ▢ 1 teaspoon pure vanilla extract
• ▢ ½ teaspoon salt
• ▢ 1 ¾ cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ ½ cup granulated sugar (for rolling)
• ▢ 48 milk Hershey Kisses milk chocolates, unwrapped

Instructions

Peanut Butter Blossoms

• In a large mixing bowl cream together the butter, peanut butter, sugar and brown sugar until fluffy. Use a spatula to scrape the bottom and sides of the bowl occasionally.
• Add the eggs and vanilla. Gradually incorporate the flour, salt and baking soda. Mix until incorporated into peanut butter mixture. Scrape the bottom and sides of the bowl to be sure everything is mixed well.
• Cover the bowl with plastic wrap and refrigerate or transfer the cookie dough into a large zip-style freezer bag and refrigerate a minimum of 1 hour.
• While the dough refrigerates, unwrap the Hershey kisses and place into a bowl. (This makes life much easier during the baking process!)
• Preheat the oven to 375 degrees F.
• Shape the dough into 1-inch balls. Roll into granulated sugar.
• Place evenly on a half sheet pan lined with parchment paper leaving a little bit of space in between each cookie. (About 30 cookies fit on one half sheet pan)
• Place evenly on a half sheet pan lined with parchment paper leaving a little bit of space in between each cookie. Bake for 10-11 minutes. Turn the sheet pans around half way through baking.
• Remove from the oven and immediately press a chocolate kiss into the center of each cookie. The cookies will crack around the edges. Let cool completely.
• Chocolate kisses will solidify once they are cooled.
• Store cooled cookies in an airtight container for 4-5 days.

Recipe Notes

Refrigerating cookie dough

Refrigerating cookie dough allows the flour to fully hydrate and helps prevent cookies from spreading too much while baking. Leading to a more flavorful and chewy cookie.

Uniform cookies

Use a small cookie scoop or tablespoon in order to scoop the same size cookies. These cookies are 1-inch cookie rounds. 30 cookies will fit on a half sheet pan.

Baking

Bake two sheet pans at once. Which helps accurately monitor baking times.

Rotating your baking pans about half way through baking will give you more evenly baked cookies. Rotate baking pans 180-degrees and rotate from top to bottom, and from bottom to top rack.

Peanut butter

Creamy peanut butter works best. Skippy and Jif are preferred brands. Food Lion, Walmart and Publix grocery stores have great store-brand peanut butter that is comparable to Skippy.

Granulated sugar

Place the sugar to roll cookies into a shallow bowl so you can easily coat cookies. Discard whatever you have leftover, as you never want to put sugar that’s touched peanut butter back into your sugar jar. That would cause cross contamination. 

Nutrition

Calories: 90kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 57mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 64IU | Calcium: 14mg | Iron: 0.3mg

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