If you’re looking for a cookie that hits all the right notes—sweet, salty, tender, and nostalgic—you’ve gotta try these Peanut Butter Blossoms. They’re the kind of cookie that feels like a warm hug, especially when they’re fresh out of the oven with a chocolate Hershey’s Kiss nestled right in the middle. These iconic cookies are super easy to make (no chilling required!), so they’re perfect for a quick treat or an addition to your holiday cookie platter. Let’s dive in!
Why You’ll Love These Cookies
There’s something magical about the combination of peanut butter and chocolate, right? These cookies, with their tender, melt-in-your-mouth texture and perfect balance of sweet and salty, are a real crowd-pleaser. The best part? You don’t need any fancy equipment, and everything comes together in one bowl. A cookie that’s easy and delightful? Count me in!
A Little Backstory on the Cookies
Peanut Butter Blossoms have become such a staple for holidays and bake sales that it’s hard to believe they’ve only been around since 1957. Freda Smith introduced them to the world in a Pillsbury baking contest. Though she didn’t win, the cookies quickly became a classic. Originally called “Black-eyed Susans,” they’ve since earned their well-deserved fame. Thanks, Freda—these cookies have made their way into many hearts (and tummies) over the years.
What You’ll Need:
- 113g (½ cup) unsalted butter, room temperature – Make sure it’s soft enough to leave an indent when pressed, but not melting.
- ¾ cup creamy peanut butter – Processed peanut butter (like Jif or Skippy) works best for these cookies since it doesn’t separate, but you can use natural if you stir it well and adjust the sugar and salt.
- ½ cup (110g) packed light brown sugar – Brown sugar adds moisture and a lovely deep flavor.
- ½ cup (100g) granulated sugar – For that perfect balance of sweetness and texture.
- ¼ tsp salt – Or ½ tsp if you’re using unsalted or natural peanut butter.
- 180g (1 ½ cups) all-purpose flour
- ½ tsp baking soda – To give the cookies just the right amount of lift.
- Granulated sugar for rolling (optional) – This gives a nice crunchy coating on the outside.
- Chocolate Hershey’s Kisses – About 24-30, unwrapped. You can also use any similarly sized chocolate if you want to change things up!
How to Make Peanut Butter Blossoms
1. Preheat and Prep
Preheat your oven to 375°F (190°C), and line two baking sheets with parchment paper. These cookies come together quickly, so get your oven nice and hot right from the start!
2. Mix the Wet Ingredients
In a large bowl (or the bowl of a stand mixer), add your butter and peanut butter. Cream them together until smooth and well combined. Next, add in both the brown sugar and granulated sugar, along with the salt. Mix on medium speed until everything is creamy and fluffy. You might need to scrape down the sides of the bowl to make sure all the ingredients are mixed in well.
3. Add the Dry Ingredients
Now it’s time for the dry stuff. To the same bowl, add your flour and baking soda. Mix until just combined. Don’t overdo it! You’re aiming for a soft dough that holds together well. If you see a couple of flour streaks, you can finish mixing it by hand with a spatula. This helps to avoid overmixing and ensures your cookies stay tender.
4. Scoop, Roll, and Coat
Using a small scoop or your hands, portion out the dough into heaping tablespoon-sized balls (around 25 grams each if you want to be precise). Roll each one into a ball and, if desired, roll them in granulated sugar before placing them on the prepared baking sheets. If you’re feeling festive, you can roll them in colored sanding sugar for a fun twist.
5. Bake
Pop the cookies into your preheated oven and bake for 8-10 minutes, or until they’re puffy, cracked, and just slightly golden on the bottoms.
Pro Tip: While they bake, go ahead and unwrap all those Hershey’s Kisses. You’ll need to press them into the cookies as soon as they come out of the oven, so having them ready to go is key!
6. Add the Chocolate Kisses
When the cookies come out of the oven (they’ll smell heavenly, by the way), quickly place a Hershey’s Kiss in the center of each cookie and press down gently. The cookie will crack a bit—that’s totally normal, and it looks beautiful! Let them cool slightly on the baking sheet to set before transferring them to a wire rack to cool completely.
7. Enjoy!
Now, the best part: time to enjoy a warm cookie (or two). Trust me, they’re absolutely melt-in-your-mouth delicious when they’re still a little warm and the chocolate is soft.
A Few Tips & Tricks
- Make-Ahead Dough: You can make the dough ahead and store it in the fridge for a day or two. Just let it come back to room temperature before scooping and rolling.
- Freezing Cookies: The baked cookies freeze well too! Just store them in an airtight container, and they’ll last for a couple of months.
- Customizing: If you want to try something different, use mini peanut butter cups or even dark chocolate squares in place of the Kisses.
These Peanut Butter Blossoms are a true classic that you’ll find yourself making over and over again. Whether it’s for the holidays, a bake sale, or just because you’re craving something sweet, they’re always a hit. Happy baking!
P.S. If you make these cookies, let me know how they turned out—I love hearing from you! And if you’re in the mood for more cookie inspiration, check out my other cookie recipes! 😊
