I love making Peanut Butter Blossom Cookies because they combine the rich, creamy taste of peanut butter with the sweet, melt-in-your-mouth chocolate kiss in the center. The perfect balance of soft, chewy peanut butter cookies and the chocolatey sweetness of the Hershey’s Kiss creates an irresistible treat that’s always a hit at holiday gatherings, parties, or anytime I want a sweet indulgence.
Why I’ll Love This Recipe
I enjoy how the slightly salty peanut butter flavor complements the sweetness of the chocolate, making every bite a delightful experience. The combination of chewy texture and chocolatey surprise in the center makes them a fun, nostalgic treat. They’re easy to make and loved by everyone, making them perfect for baking with kids or as a gift for friends and family.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup unsalted peanut butter
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1 cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/4 cup additional granulated sugar (for rolling the dough)
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1 package (about 30 pieces) Hershey’s Kisses (unwrapped)
Directions
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Preheat the Oven: I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
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Mix the Dough: In a large mixing bowl, I combine the peanut butter, sugar, egg, vanilla extract, baking soda, and salt. I mix everything together until smooth and well combined. The dough should be thick and slightly sticky.
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Form the Dough Balls: Using my hands or a cookie scoop, I roll the dough into small 1-inch balls. I then roll each dough ball in the additional granulated sugar to coat it evenly.
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Bake the Cookies: I place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. I bake them in the preheated oven for 8-10 minutes, or until the edges are golden and the cookies look set.
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Add the Hershey’s Kisses: As soon as the cookies are out of the oven, I immediately press a Hershey’s Kiss into the center of each cookie. The cookie will crack slightly around the edges, which is normal.
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Cool the Cookies: I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
This recipe makes about 24 cookies, depending on the size of your dough balls. Prep time is about 10 minutes, and bake time is 8-10 minutes, so these cookies come together quickly for a delicious treat.
Variations
I like to change it up by:
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Adding a few tablespoons of mini chocolate chips to the dough for extra chocolatey goodness.
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Using different types of chocolate for the center, like dark chocolate or caramel-filled Kisses.
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Rolling the dough in crushed peanuts instead of sugar for an extra peanut crunch.
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Drizzling the cooled cookies with melted chocolate for a decorative finish.
Storage / Reheating
I store the cookies in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 3 months. If I want to enjoy them warm, I can reheat them in the microwave for a few seconds.
FAQs
1. Can I use creamy peanut butter instead of chunky?
Yes, you can use creamy peanut butter if you prefer. The cookies will have a smoother texture without the chunks, but they’ll still taste delicious!
2. Can I make these cookies gluten-free?
Yes, to make them gluten-free, just substitute the all-purpose flour with a gluten-free baking flour blend. Be sure to check that the baking soda and sugar are gluten-free as well.
3. Can I make these ahead of time?
Yes, the dough can be prepared ahead of time and stored in the refrigerator for up to 3 days. You can also freeze the dough balls, and when you’re ready to bake, just place them on a baking sheet and bake as directed (you may need to add a few extra minutes to the baking time if they’re frozen).
4. Can I use a different candy in the center?
Absolutely! You can use any candy you like—caramel-filled chocolates, peanut butter cups, or even a mini Reese’s peanut butter cup for a fun twist.
5. Can I freeze the cookies after baking?
Yes, you can freeze the baked cookies. Once completely cooled, place them in an airtight container or freezer-safe bag, and they’ll keep for up to 3 months. Thaw at room temperature before serving.
Conclusion
Peanut Butter Blossom Cookies are a timeless classic that combines the best of peanut butter and chocolate. They’re easy to make, incredibly delicious, and perfect for any occasion. Whether for a holiday treat, a bake sale, or just because, these cookies are always a crowd-pleaser and will have everyone reaching for seconds!
