Classic Peanut Butter Blossoms are soft, chewy peanut butter cookies with a crackled sugar top, finished with a milk chocolate kiss. They’re an easy, timeless favorite for holiday baking.
Table of Contents
- These Peanut Butter Blossoms Are…
- Do I Have to Refrigerate the Cookie Dough?
- How to Make Classic Peanut Butter Blossoms
- What’s the Best Way to Store These Cookies?
- How Long Will Peanut Butter Blossoms Keep?
- Can I Freeze This Cookie Dough?
- One Last Tip Before Starting
- Enjoy More Holiday Cookies from Beyond the Butter!
- Classic Peanut Butter Blossoms Recipe
These Peanut Butter Blossoms Are…
- easy to make
- soft and chewy
- rolled in sugar for a crackled crust
- perfect for chocolate and peanut butter lovers
- a classic that dates back to the 1950s
- a holiday baking staple
I grew up calling them Hershey kiss cookies, but their official name—peanut butter blossoms—is just as fitting. They’re simple to make and always bring back warm memories.
Do I Have to Refrigerate the Cookie Dough?
Yes. Chilling the dough prevents the cookies from spreading too much while baking and helps develop flavor and texture.
After mixing, chill the dough for at least 1 hour or overnight. Keep it tightly covered in the mixing bowl or in a sealed container.
How to Make Classic Peanut Butter Blossoms
Below is a concise walk-through of the method; the full recipe follows.
- Whisk dry ingredients. Combine flour, baking soda, and salt in a bowl.
- Cream the wet ingredients. Use a hand or stand mixer with the paddle attachment to blend peanut butter, butter, and sugars until smooth.
- Add egg, milk, and vanilla. Mix until incorporated, scraping the bowl as needed.
- Fold in dry ingredients. Reduce mixer speed and add the flour mixture until blended.
- Chill the dough. Refrigerate at least 1 hour or overnight in a sealed container.
- Form and sugar-coat balls. Shape 1-inch dough balls, roll them in granulated sugar, and place 1½–2 inches apart on lined baking sheets.
- Bake briefly, then add chocolate. Bake at 375°F for 7–8 minutes, remove from oven, press a milk chocolate kiss into each cookie, then return to oven for 2 more minutes.
- Cool and enjoy. Let cookies rest on the baking sheet 5–10 minutes before transferring to a wire rack to cool completely.
What’s the Best Way to Store These Cookies?
Store cooled cookies in an airtight container with a slice of bread. The bread helps the cookies retain moisture so they stay soft longer.
How Long Will Peanut Butter Blossoms Keep?
Stored properly with a slice of bread in an airtight container, the cookies will keep up to a week at room temperature—though they rarely last that long!
Can I Freeze This Cookie Dough?
Yes. For best results:
- Roll the chilled dough into 1-inch balls but do not coat in sugar.
- Arrange on a parchment-lined baking sheet and freeze until solid (1–2 hours).
- Transfer the frozen balls to a freezer bag.
- When ready to bake, roll frozen balls in sugar (do not thaw) and bake 9–11 minutes, then top with a chocolate kiss and bake 2 minutes more.
One Last Tip Before Starting
Unwrap the chocolate kisses and place them in a bowl before baking. Having them ready makes it easy to press them into hot cookies as soon as they come out of the oven.
Enjoy More Holiday Cookies from Beyond the Butter!
Soft and Chewy Gingerbread Cookies
Homemade Butter Cookies
Dark Chocolate Crinkle Cookies
The Best Cut Out Sugar Cookies
Classic Peanut Butter Blossoms
Ingredients
- 1 3/4 cup All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Creamy Peanut Butter
- 1/2 cup Unsalted Butter, room temperature
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar, lightly packed
- 1 Large Egg
- 2 tbsp Milk
- 1 tsp Vanilla Extract
- 1/2 cup Granulated Sugar (for coating)
- 11 oz Bag of Milk Chocolate Kisses
Instructions
- Preheat oven to 375°F. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- Using a hand mixer or stand mixer with a paddle attachment, cream together peanut butter, butter, granulated sugar, and brown sugar on medium-high until well blended.
- Add the egg, milk, and vanilla, scraping down the bowl as needed.
- Reduce mixer speed and gradually add the dry mixture until fully combined.
- Cover the dough and chill in the refrigerator for a minimum of 1 hour.
- Line 2 baking sheets with parchment paper or silicone mats. Using a spoon and clean hands, shape the chilled dough into 1-inch balls, roll in granulated sugar, and place 1½–2 inches apart on the sheets.
- Bake for 7–8 minutes, then remove from oven and immediately place a milk chocolate kiss on each cookie, pressing gently to create crackled edges.
- Return to the oven and bake 2 minutes more.
- Cool cookies on the baking sheet 5–10 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container with a slice of bread to help retain softness for up to a week.
Video
Notes
- Unwrapping the chocolate kisses ahead of time makes assembly faster when the cookies come out of the oven.
- To freeze dough: roll into 1-inch balls (do not sugar coat), freeze on a lined sheet until firm (1–2 hours), transfer to a freezer bag. When ready to bake, roll frozen balls in sugar and bake 9–11 minutes (do not thaw), then add the chocolate kiss and bake 2 more minutes.
- Stored airtight with a slice of bread, cookies stay soft up to one week.
Nutrition
Carbohydrates: 14 g |
Protein: 2 g |
Fat: 5 g
Nutritional information is an estimate and will vary based on specific ingredients used.