Peanut butter blossoms (or as I’m still used to calling them, Kiss Cookies) are my husband’s favorite cookie, so I’ve done quite a bit of tinkering with this recipe over the years! This version remains the tried-and-true favorite. These peanut butter blossoms are flavorful, chewy and crinkly, with a perfect cookie-to-chocolate ratio. I’ve always considered these a Christmas cookie, but I don’t think they need to be relegated to the holiday season–the peanut butter & chocolate combo knows no season!
Tools & Equipment for Peanut Butter Blossoms
- Measuring cups & spoons
- Kitchen scale: not strictly necessary, but recommended. When I’ve tinkered with the recipe I do it in grams, so some of the cup measurements will look slightly unusual.
- Stand mixer with paddle attachment
- Small spring loaded cookie scoop
- Baking sheets
- Cooling rack
- Medium mixing bowl
- Small bowl
Ingredients for Peanut Butter Blossoms
- All-purpose flour
- Baking soda
- Baking powder: yes, both! the combo gives the cookies a lovely puffy lift.
- Fine sea salt
- Unsalted butter, at cool room temp
- Granulated sugar
- Brown sugar
- Creamy peanut butter: the normal kind, like Skippy or Jif. I’m all for the 100% peanut variety, but not here: the oil separation could potentially affect the texture of your cookies.
- Eggs, one whole and one yolk, at cool room temp
- Vanilla extract
- Hershey kisses: the classic variety, or experiment with something else! I have noticed that some of the filled kinds can melt into a puddle on your cookie- you’ve been warned!
Preheat oven to 350 degrees Farenheit. Line some baking sheets with parchment paper or silicone liners and set aside.
In a medium mixing bowl, whisk together flour, baking soda, baking powder, and salt, and set aside.
Fit a stand mixer with the paddle attachment. Add the butter, brown sugar and granulated sugar (minus the extra for rolling!) and beat on medium speed until light and fluffy, about three minutes.
Add the peanut butter and beat well again, until very fluffy.
Beat in the eggs and vanilla until well combined.
With the mixer on low speed, gradually add the dry ingredient mixture and mix until well combined.
Place the extra sugar for rolling into a small bowl, and unwrap kisses, if not already done.
Using a tablespoon or a small spring loaded cookie scoop, scoop dough and roll into balls. Roll balls through the sugar and place on prepared cookie sheets.
Bake 9-11 minutes. Cookies will be lightly browned and puffy. Immediately after removing from the oven, press a kiss into the center of each cookie. Allow to cool on the baking sheet for 3-5 minutes before removing to a cooling rack to cool completely.
As you can imagine, these need to be totally cool before they can be stored. They keep well, though-they’ll be good in a sealed cookie jar for a few days, or they freeze very well in a single layer.
- 2 cups (254 g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1.5 sticks (170g, 12 Tbsp) unsalted butter, at cool room temp
- 3/8 cup (75 g) granulated sugar +1/3 cup extra for rolling
- 3/5 cup (125 g) lightly packed light brown sugar
- 3/4 cup (203 g) creamy peanut butter
- 1 egg + 1 egg yolk, at room temperature
- 1/2 teaspoon vanilla extract
- 40 unwrapped Hershey kisses
- Preheat oven to 350 degrees Farenheit. Prep baking sheets by lining with parchment paper or silicone liners and set aside.
- In a medium mixing bowl, whisk together flour, baking soda, baking powder and salt and set aside.
- In a stand mixer fitted with the paddle attachment, beat together the butter and sugars on medium speed until light and fluffy, about 3 minutes.
- Add the peanut butter and beat well until very fluffy.
- Add eggs and vanilla and beat until well combined.
- With the mixer on low speed, slowly add the flour mixture until fully combined.
- Place 1/3 cup granulated sugar for rolling in a small bowl.
- Using a tablespoon or a small spring-loaded cookie scoop, scoop the dough and use your clean hands to roll into balls. Roll the dough through the sugar and place on the prepared cookie sheets.
- Bake 9-11 minutes, until puffy and lightly golden brown.
- Once removed from the oven, press an unwrapped kiss candy into the center of each cookie. Leave on the pan for 3-5 minutes, then transfer cookies to a cooling rack.
- Enjoy! Allow to cool completely before storing or the kisses will mush! Once cool, these can be transferred to a cookie jar and will keep well at room temp for 3 days, or they freeze well in a single layer.
Pin for later:
What do you think–are peanut butter blossoms strictly a Christmas cookie, or do you make them for other occasions?
For another classic go-to dessert recipe, try these Oatmeal Chocolate Chip Bars!
or more desserts here.