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Peanut Butter Blossoms
5 from 18 votes

Peanut Butter Blossoms

Peanut Butter Blossoms are soft, peanut butter-flavored cookies topped with a classic chocolate Hershey's Kiss. The dough involves creamy peanut butter, butter, sugars, and vanilla, producing cookies that puff slightly while baking and hold their shape well. Chilling the dough before baking prevents spreading, resulting in a nicely rounded cookie base for the chocolate center.

Prep Time
10 mins
Cook Time
8 mins
Chill Time
3 hrs
Total Time
3 hrs 18 mins
Servings: 22 cookies
Calories: 166 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 egg large
  • ½ cup butter unsalted
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar optional, plus 1/3 cup for rolling
  • ¾ cup peanut butter something like Skippy or Jif works best, don’t use a ‘natural’ peanut butter that separates, creamy
  • 2 teaspoons vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt or to taste
  • 22 Hershey’s Kisses unwrapped

Instructions

    Cup of Yum
  1. To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), add the egg, butter, brown sugar, 1/4 cup granulated sugar, and cream on medium-high speed until light and fluffy, about 3 to 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the peanut butter, vanilla, and mix on medium-high speed until incorporated, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix.
  4. Using a two-tablespoon cookie scoop form approximately 22 equal-sized mounds of dough.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
  7. Optionally (but recommended) add 1/3 cup sugar to shallow bowl and roll dough mounds through sugar.
  8. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 to 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. I let them cool on the baking sheet and don’t use a rack.
  9. Immediately place one Kiss in the center of each cookie, pressing down slightly so the edges crack a bit if desired.
  10. Allow cookies to cool for at least 15 minutes before serving, or until chocolate has had time to set up and has ‘glued’ onto the cookie.

Notes

  • Store baked cookies airtight at room temperature for up to 1 week.
  • Freeze baked cookies for up to 6 months to retain freshness.
  • Unbaked dough can be refrigerated for up to 5 days or frozen for 4 months for future baking.
  • Chilling the dough for at least 3 hours is essential to prevent cookies from spreading too thin.

Nutrition Information

Serving 1 Calories 166kcal (8%) Carbohydrates 17g (6%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g (24%) Cholesterol 21mg (7%) Sodium 104mg (4%) Fiber 1g (4%) Sugar 10g (20%)

Nutrition Facts

Serving: 22 cookies

Amount Per Serving

Calories 166

% Daily Value*

Serving 1
Calories 166kcal 8%
Carbohydrates 17g 6%
Protein 3g 6%
Fat 10g 15%
Saturated Fat 4g 20%
Polyunsaturated Fat 4g 24%
Cholesterol 21mg 7%
Sodium 104mg 4%
Fiber 1g 4%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.