Classic Peanut Butter Blossoms Cookies Recipe: Sweet Kiss

Ingredients

• Unsalted Butter: This is the base, hon! Make sure it’s softened, like really soft, or your dough will be lumpy and sad. I used cold butter once, and it just wouldn’t cream right, a total mess.
• Creamy Peanut Butter: Use the regular, processed kind, not natural! I tried natural once, thinking it was healthier, and my cookies spread into a greasy, thin disaster. Stick to Jif or Skippy for the right texture.

• Granulated Sugar & Light Brown Sugar: The mix of both gives you that perfect balance of crisp edges and a soft, chewy center. More brown sugar can make them chewier, but too much makes them too soft.

• Large Egg: It’s the glue that holds everything together. Don’t skip it! Make sure it’s at room temperature, it mixes into the butter and sugar so much better.

• All-Purpose Flour: Don’t pack it, just spoon it lightly into your measuring cup. Over-measuring flour is a common mistake and leads to dry, crumbly cookies. I learned that the hard way, many times.

• Baking Soda: This is what helps them puff up a bit, giving them that classic blossom shape. Without it, they’d be flat as a pancake, which is not what we want for this Classic Peanut Butter Blossoms Cookies Recipe.

• Salt: A little pinch really brings out the peanut butter flavor and balances the sweetness. I always add a tiny bit more than the recipe calls for because I like that salty-sweet kick.

• Hershey’s Kisses: The star of the show! Unwrap them all before you start baking, trust me on this. Trying to unwrap them with hot cookies waiting is a frantic, sticky nightmare.

Instructions

Creaming the Good Stuff:

Grab your softened butter, granulated sugar, and brown sugar. Throw them into a big mixing bowl. Now, beat them together with an electric mixer until they’re light and fluffy, almost pale in color. This step is crucial for that tender crumb, so don’t rush it! I used to just mix until combined, but really getting air into it makes all the difference. You’ll see it transform, it’s pretty satisfying, honestly.

Adding the Peanut Butter & Egg:

Next up, toss in that creamy peanut butter and your room-temperature egg. Mix them into the butter and sugar mixture until everything is well combined and smooth. Make sure to scrape down the sides of the bowl a few times with a spatula, because sneaky bits of peanut butter always try to hide! I’ve had batches where I forgot to scrape and ended up with streaks of unmixed peanut butter later, oops.

Mixing in the Dry Ingredients:

In a separate, smaller bowl, whisk together your flour, baking soda, and salt. Now, gradually add this dry mixture to your wet ingredients, mixing on low speed until just combined. The key here is just combined! Overmixing develops the gluten in the flour, and you’ll end up with tough cookies, not the soft, chewy Classic Peanut Butter Blossoms Cookies Recipe we’re aiming for. It should still look a little crumbly, that’s okay!

Rolling and Sugaring the Dough:

Scoop out small portions of dough, about 1 tablespoon each. Roll them between your palms to form perfect little balls. Once you have a ball, roll it in granulated sugar to coat it completely. This sugar coating isn’t just for looks, it gives the cookies a lovely sparkly crunch on the outside. I always make sure they’re well coated, it makes them look extra special when they come out of the oven.

Baking the Peanut Butter Blossoms:

Place your sugar-coated dough balls about 2 inches apart on an ungreased baking sheet. Pop them into a preheated oven at 375°F (190°C) for about 8-10 minutes. You’re looking for the edges to be lightly golden, and the centers to still look a little soft. Don’t overbake! They’ll firm up as they cool, and overbaking makes them dry. I’ve definitely left them in too long, distracted by a podcast, and regretted it.

The Iconic Chocolate Kiss:

As soon as the cookies come out of the oven, immediately press one unwrapped Hershey’s Kiss into the center of each warm cookie. The warmth of the cookie will slightly melt the chocolate, making it adhere perfectly. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set up and prevents the Kisses from sliding off. This is the best part, honestly, seeing those little chocolate hats!

Classic Peanut Butter Blossoms Cookies Recipe: Storage Tips

Once your beautiful Classic Peanut Butter Blossoms Cookies Recipe are completely cool (and that’s a big if you can wait that long!), store them in an airtight container at room temperature. They’ll stay wonderfully soft and fresh for about 3-5 days. I usually put a piece of parchment paper between layers to prevent the Kisses from sticking to each other, because peeling them apart can sometimes ruin the cookie. Don’t even think about putting these in the fridge, the cold makes them hard and less enjoyable, and I’ve made that mistake more times than I care to admit. If you want to freeze them, you can freeze the baked cookies without the Kisses, then add the Kisses after thawing and briefly warming them. Or, freeze the dough balls before baking, then just roll in sugar and bake from frozen, adding a couple of extra minutes to the bake time. Works like a charm!

Classic Peanut Butter Blossoms Cookies Recipe: Ingredient Substitutions

Okay, so you’re out of Hershey’s Kisses for your Classic Peanut Butter Blossoms Cookies Recipe? Don’t panic! I’ve been there. Mini peanut butter cups work in a pinch and give a fun, extra peanut buttery kick. Or, honestly, any small, unwrapped chocolate candy you like! I once tried using a square of dark chocolate, and it was a little too bitter for the classic vibe, but still tasty. For the peanut butter, stick to creamy for the best texture, but if you only have crunchy, it’ll work, just expect a different, slightly chunkier cookie. As for sugars, if you’re short on brown sugar, you can use all granulated, but your cookies will be a bit crispier and less chewy. I tried using a sugar substitute once, and the texture was completely off, so I don’t recommend it for this particular recipe unless you’re really adventurous!

Classic Peanut Butter Blossoms Cookies Recipe: Serving Suggestions

These Classic Peanut Butter Blossoms Cookies Recipe are truly a standalone star, but a warm glass of milk is their soulmate. It’s that ultimate nostalgic combo that just makes you feel like a kid again. They’re also fantastic with a cup of hot coffee or tea, especially on a chilly afternoon when you need a little pick-me-up. For a fun dessert spread, I love pairing them with a simple vanilla ice cream or even a scoop of chocolate ice cream for an extra chocolatey explosion. And honestly, they’re perfect for sharing at a potluck or cookie exchange, they always disappear first! A plate of these and a good rom-com? Yes please. Pure bliss for any mood.

Cultural Backstory of Peanut Butter Blossoms

The Classic Peanut Butter Blossoms Cookies Recipe has a sweet and simple history, just like the cookie itself! It all started in 1957 when Freda Smith, from Gibsonburg, Ohio, won a Pillsbury Bake-Off contest with her “Peanut Butter Kisses” recipe. Can you believe it? The idea of pressing a chocolate kiss into a warm peanut butter cookie was revolutionary, and it quickly became a beloved holiday staple and a go-to for home bakers across America. For me, these cookies represent that era of classic, wholesome American baking the kind that brings families together in the kitchen. My grandma always had a plate of these during Christmas, and every bite feels like a little piece of that history, warm and comforting, just how a cookie should be.

Frequently Asked Questions

→ Why do my Classic Peanut Butter Blossoms Cookies Recipe spread too much?

Usually, it’s either too much butter, not enough flour, or using natural peanut butter. I’ve had cookies spread into oblivion when I used oily natural PB, so stick to creamy processed kinds for the best results!

→ Can I use crunchy peanut butter in this Classic Peanut Butter Blossoms Cookies Recipe?

You can, but the texture will be a bit different. It’ll be a chewier cookie with little peanut bits. I prefer creamy for that smooth, classic peanut butter flavor, but give it a whirl if you like a little crunch!

→ How do I prevent the Hershey’s Kisses from melting completely?

The key is to press them in immediately after the cookies come out of the oven, then let the cookies cool completely on the baking sheet. If you transfer them too soon, the Kisses might slide or melt too much. Patience, my friend!

→ How should I store leftover Classic Peanut Butter Blossoms Cookies Recipe?

Store them in an airtight container at room temperature for up to 5 days. I usually layer them with parchment paper to keep the Kisses from sticking. Avoid the fridge, as it can make them hard and dry, a mistake I learned early on!

→ Can I make the dough for this Classic Peanut Butter Blossoms Cookies Recipe ahead of time?

Absolutely! You can prepare the dough, roll it into balls, and even coat them in sugar. Then, refrigerate for up to 2-3 days or freeze for up to 3 months. Just bake from chilled or frozen, adding a minute or two to the bake time.