Nothing beats that warm, nutty aroma filling your kitchen like when you're baking the Classic Peanut Butter Blossoms Recipe. These cookies hold a perfect balance of soft peanut butter richness with a delightful kiss of chocolate that melts just right. Trust me, they're as fun to make as they are to eat!
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Why You'll Love This Recipe
I’ve made these Classic Peanut Butter Blossoms more times than I can count, especially around the holidays. They deliver that nostalgic vibe everyone loves but are surprisingly simple to whip up. Plus, the combo of peanut butter and chocolate in each bite is unbeatable.
- Simple Ingredients: Uses basic pantry staples you likely already have, making it an easy bake anytime.
- Quick Prep: From mixing to baking, it takes just about 25 minutes total — great for last-minute cookie cravings.
- Perfect Texture: Chewy centers with slightly crisp edges, each cookie wraps a soft chocolate kiss that’s gooey and satisfying.
- Fun to Make: Rolling the dough balls in sugar and pressing the chocolate kisses makes the baking process playful and kid-friendly.
Ingredients & Why They Work
The key to these cookies’ magic is how the ingredients come together to create texture and flavor. I always recommend using room temperature eggs and butter to get the nicest creamy batter — it helps everything blend smoothly.
- Granulated Sugar: Adds sweetness and gives the cookie edges a tiny crunch when you roll the dough balls.
- Brown Sugar: Locks in moisture while lending that subtle caramel depth that balances the peanut butter.
- Creamy Peanut Butter: The star of the show — creamy works best here for smooth cookie texture.
- Unsalted Butter: Softened butter enriches the dough without extra saltiness, letting peanut butter shine through.
- Egg: Acts as a binder; make sure it’s at room temp to avoid curdling and promote even mixing.
- All-Purpose Flour: The structure base, blends perfectly with leavening for tender chewiness.
- Baking Soda & Baking Powder: These leavening agents create just the right rise and texture contrast.
- Salt: Enhances all the flavors; don’t skip it, even with peanut butter’s natural saltiness.
- Chocolate Candy Kisses: Top each cookie with one immediately after baking for a melt-in-your-mouth finish.
Make It Your Way
I love making these cookies just as written, but I’ve found some fun ways to mix things up that you might enjoy, too. Remember, the best part about baking is making it your own!
- Variation: I sometimes swap half of the peanut butter for chunky peanut butter to add a little crunch unexpectedly in the chewy cookie — it’s a fun texture surprise.
- Dietary Mods: For a gluten-free twist, a 1-to-1 gluten-free flour blend works seamlessly here, if you want to include friends with dietary needs.
- Seasonal: Roll the dough balls in colored sanding sugar instead of plain granulated sugar for holidays or birthdays — little details make a big difference in presentation!
- Chocolate Tips: Beyond Hershey’s Kisses, mini peanut butter cups pressed on top make for an indulgent twist.
Step-by-Step: How I Make Classic Peanut Butter Blossoms Recipe
Step 1: Cream Your Sugars and Fats Together
Start by preheating your oven to 375°F so it’s ready when your dough is. Then, grab a large bowl and mix the granulated sugar, brown sugar, creamy peanut butter, softened butter, and egg with an electric mixer on medium speed. I like to go until it’s smooth and fluffy — this helps that perfect cookie texture develop.
Step 2: Slowly Add Dry Ingredients
Switch your mixer to low and gradually add the flour, baking soda, baking powder, and salt. Mixing slowly keeps the dough from flying everywhere and helps you get that perfect consistency. The dough should be soft but easy to handle, not sticky.
Step 3: Shape and Sugar the Dough Balls
Roll the dough into 1-inch balls—this is truly a fun, hands-on part—and then roll each one in extra granulated sugar. I find this step not only adds a subtle crunch but also gives the cookies an inviting sparkle once baked.
Step 4: Bake and Add Chocolate Kisses
Bake one cookie sheet at a time for 8-10 minutes, just until the edges start turning a light golden brown. The middle might look a little soft — that’s exactly what you want. As soon as they come out of the oven, gently press a chocolate candy kiss into the center of each cookie. It’ll soften into the warm cookie just perfectly.
Step 5: Cool and Enjoy
Let your cookies cool on a wire rack for about an hour so the chocolate sets nicely before you dig in. Sometimes, I sneak a warm one early because they’re just too tempting fresh from the oven!
Top Tip
From all the times I’ve baked this recipe, I’ve learned a few tricks that really take your Classic Peanut Butter Blossoms Recipe from good to great.
- Egg Temperature Matters: Using a room temperature egg helps your batter mix evenly and ensures a softer cookie texture.
- Don’t Overbake: The edges should just start to golden. Cookies will firm up as they cool, so pull them out at the right time for soft centers.
- Press Kisses Warm: Push the chocolates in immediately after baking while the cookies are hot for that signature melty look and texture.
- One Sheet at a Time: Baking in batches gives you more control over timing and prevents uneven baking across racks.
How to Serve Classic Peanut Butter Blossoms Recipe
Garnishes
I usually keep it simple—just that sparkling sugar coating and the chocolate kiss finish. But if you want to get playful, try a sprinkle of crushed peanuts or a light dusting of powdered sugar for fancy occasions. It adds a nice touch without overwhelming the cookie.
Side Dishes
Serve these cookies alongside a tall glass of cold milk or your favorite coffee. For holiday gatherings, I like pairing them with spiced cider or even hot chocolate for a cozy treat lineup.
Creative Ways to Present
When I bring these to parties, arranging them in a flower shape with the kisses creating a center bloom is a crowd-pleaser. You can also stack them in pretty tins layered with parchment paper or present them in small cellophane bags tied with colorful ribbons for gift-giving.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature. They stay soft and delicious for up to five days—although in my house, they rarely last that long. Just keep the container sealed tight to avoid drying out.
Freezing
If you want to save some for later, pop the baked cookies (once fully cooled) in a freezer-safe bag or container. They freeze well for up to 3 months. When you want a treat, just thaw them at room temperature or warm them gently in the oven.
Reheating
I like to warm frozen or leftover cookies in a 300°F oven for about 5 minutes. This revives that freshly-baked softness and melts the chocolate slightly, making them taste freshly made all over again.
Frequently Asked Questions:
Natural peanut butter can work but might change the cookie texture because it’s oilier and less stable; creamy commercial peanut butter tends to hold the structure better for this recipe.
Rolling the dough balls in granulated sugar before baking adds a pretty sparkle and a slight crunch to the cookie exterior, giving a lovely contrast to the soft, chewy inside.
Yes! You can freeze the shaped dough balls before baking. Place them on a baking sheet until firm, then transfer to a freezer bag. Bake straight from the freezer, adding a few extra minutes to the baking time.
Press the chocolate kisses onto the cookies immediately after baking and remove the cookies to a wire rack to cool. This gentle cooling helps the chocolate set without melting excessively or sliding off.
Final Thoughts
It’s hard not to smile while baking this Classic Peanut Butter Blossoms Recipe. Whether it’s for a family gathering, holiday cookie swap, or a casual midweek treat, these cookies bring comfort and joy every time. I hope you enjoy making (and eating!) them as much as I do — they’re a timeless classic that always hits the spot.
Print
Classic Peanut Butter Blossoms Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Classic Peanut Butter Blossoms are delightful cookies featuring a soft peanut butter base topped with a sweet chocolate kiss. Perfectly balanced in sweetness and texture, these cookies are beloved for their melt-in-your-mouth softness and chocolaty finish, making them an ideal treat for holidays, parties, or any special occasion.
Ingredients
Cookie Dough
- ½ cup granulated sugar, plus extra for dusting
- ½ cup brown sugar, packed
- ½ cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1 large egg, at room temperature
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Topping
- 24 chocolate candy kisses, such as Hershey's
Instructions
- Preheat Oven: Preheat your oven to 375°F to ensure it's at the perfect temperature for baking the cookies evenly.
- Mix Wet Ingredients: In a large bowl, combine the brown sugar, granulated sugar, creamy peanut butter, softened unsalted butter, and the egg. Use an electric mixer on medium speed to blend the ingredients thoroughly until smooth and well combined.
- Add Dry Ingredients: Lower the mixer speed to low and gradually add the all-purpose flour, baking soda, baking powder, and salt. Mix just until all ingredients are incorporated, taking care not to overmix to keep the cookies tender.
- Form Dough Balls: Shape the dough into 1-inch diameter balls. Roll each ball in granulated sugar to coat evenly, which will give the cookies a slight crunch and sweetness on the outside.
- Prepare Baking Sheet: Place the sugar-coated dough balls onto an ungreased baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake one sheet at a time in the preheated oven for 10 minutes or until the edges are a light golden brown. Baking one sheet at a time ensures even heat distribution and perfect texture.
- Add Chocolate Kisses: Immediately after removing the cookies from the oven, gently press one chocolate candy kiss into the center of each cookie while they are still warm, allowing the chocolate to slightly melt into the cookie.
- Cool Cookies: Transfer the cookies to a wire rack and let them cool for about 1 hour. This cooling time lets the chocolate set properly and the cookies firm up to the ideal consistency for serving.
Notes
- For softer cookies, avoid overbaking and remove from the oven as soon as the edges are lightly golden.
- Use room temperature egg and butter for better mixing and texture.
- Allow cookies to cool on a wire rack for even airflow and to prevent sogginess.
- You can substitute peanut butter with natural peanut butter, but expect a slightly different texture.
- If you want a richer chocolate flavor, try using dark chocolate kisses instead of milk chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
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