How to Make Perfect Peanut Butter Blossoms (Peanut Butter Cookies with Hershey’s Kiss) | Peanut Butter Blossoms Guide
I still remember the first time I messed up Peanut Butter Blossoms. It was 2012, I’d just moved into my first apartment, and I thought substituting maple syrup for sugar was a genius move. Spoiler: it wasn’t. The cookies spread across the pan like peanut butter lava, swallowing those poor chocolate kisses whole. But that disaster taught me what works – and this recipe? It’s the gold standard I’ve honed over a decade of cookie swaps and midnight baking sessions.
What are Peanut Butter Blossoms?
Picture this: a pillowy peanut butter cookie fresh from the oven, its center cradling a melted chocolate kiss like some kind of sugary hug. That’s a Peanut Butter Blossom. Born in 1957 (same year as my mom!) during a Pillsbury Bake-Off contest, these cookies became an instant classic. The magic’s in the texture contrast – crisp sugar-dusted edges giving way to a soft center that practically melts around the chocolate.
Why You’ll Love This Recipe
Three reasons you’ll keep coming back to this version:
- That crackly sugar crust? It comes from rolling the dough balls twice – once in granulated, once in powdered sugar. Trust me, doubling up makes all the difference.
- We use brown sugar AND white sugar. The molasses in brown sugar keeps them chewy for days, while white sugar gives that perfect crisp edge.
- It’s basically foolproof. Even if your dough feels too sticky (hey, happened to me last Tuesday), the rolling process sorts it out.
Detailed Ingredients List
For the Cookie Dough
- 1 cup creamy peanut butter – Jif works best here, but any no-stir variety will do
- 1/2 cup unsalted butter – softened (leave it out for 30 minutes, no cheating with the microwave!)
- 1/2 cup granulated sugar + 1/2 cup packed brown sugar – team players for texture
- 1 large egg – room temperature, please – cold eggs make grumpy dough
- 1 tsp vanilla extract – the good stuff, not imitation
- 1 3/4 cups all-purpose flour – measured by spooning into the cup, not scooping!
- 1 tsp baking soda – check the expiry date – old soda means flat cookies
- 1/2 tsp salt – balances the sweetness
- Extra granulated and powdered sugar – for rolling
- 48 unwrapped Hershey’s Kisses – about 1 standard bag
Step-by-Step Cooking Instructions
1. Prep Ingredients
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment – silicone mats work too, but they make the bottoms browner. Unwrap all the Kisses now. Trust me, you don’t want chocolate-covered fingers when the timer’s beeping.
2. Mix the Dough
- In a large bowl, cream the peanut butter, butter, and both sugars with a hand mixer. You’re looking for light and fluffy – about 2 minutes on medium. Scrape the bowl halfway.
- Beat in the egg and vanilla. The mixture might look curdled – that’s okay. It’ll come together.
- Whisk flour, baking soda, and salt in a separate bowl. Add to wet ingredients in three batches, mixing until just combined. Overmixing = tough cookies.
3. Roll Cookies
Scoop dough with a #60 cookie scoop (about 1 tbsp). Roll into balls between your palms. Now the secret step: roll each ball first in granulated sugar, then in powdered sugar. The double coating creates that iconic crackled look.
4. Add Hershey’s Kiss
Arrange balls 2 inches apart on sheets. Bake 8 minutes until puffed but still soft. The moment they come out, press a Kiss into each center. They’ll deflate – that’s normal! Let cool 5 minutes on the sheet before moving.
5. Bake to Perfection
Transfer to a wire rack. Resist eating immediately – the chocolate’s molten! They firm up as they cool. If any Kisses start sliding (rare, but it happens), gently twist them back into place.
Essential Recipe Information
Prep Time
20 minutes active time (plus 30 minutes chill if dough is sticky)
Cook Time
8-10 minutes per batch
Yield/Servings
48 cookies (enough for a cookie exchange with leftovers)
Recipe Notes & Tips for Success
Dough too sticky? Chill it for 30 minutes. Cold dough = less spreading. No cookie scoop? Use a tablespoon measure, but grease it first. Storage hack: Layer cookies between wax paper in an airtight container. They freeze beautifully for up to 3 months – just add Kisses after thawing.
Nutritional Information
Per cookie: 110 calories, 6g fat (2.5g saturated), 13g carbs, 1g protein. Not health food, but portion-controlled joy.
Equipment Needed
- Hand mixer or stand mixer
- 2 large mixing bowls
- Cookie scoop (#60 size)
- Parchment paper
- Wire cooling rack
Tips for Perfect Results
Avoid the spreading: If your kitchen’s warm, chill dough balls 10 minutes before baking. Crackle secret: The double sugar coating creates steam pockets for that signature texture. Timing is everything: Overbaking by even 1 minute makes them crunchy. They should look underdone when you pull them.
Make-Ahead & Storage Instructions
Freeze dough balls (without sugar coating) up to 3 months. When ready, thaw overnight in the fridge, roll in sugars, and bake. Stored cookies stay soft 3 days at room temp, but let’s be real – they’ll vanish faster.
Serving Suggestions
Pair with cold milk for the kiddos, or a bold espresso for adults. For holiday parties, arrange on a tiered stand with gingersnaps and shortbread. Unexpected twist? Crumble over vanilla ice cream.
Recipe Variations
Gluten-free: Swap in 1:1 GF flour (Bob’s Red Mill works). Vegan: Use Earth Balance butter, flax egg (1 tbsp ground flax + 3 tbsp water), and dairy-free chocolate. Spicy upgrade: Add 1/4 tsp cayenne to dough. Sounds weird, tastes amazing.
Frequently Asked Questions about Peanut Butter Blossoms
Can I use a different type of chocolate?
Absolutely! My cousin swears by Rolos for caramel-filled centers. Dark chocolate stars make them festive. Once used peanut butter cups – messy but glorious.
How long do they stay fresh?
3 days in a sealed container. But the truth? They’re best within 24 hours. The sugar coating absorbs moisture over time. If they soften, pop them in a 300°F oven for 2 minutes.
Chunky peanut butter okay?
Sure, but the dough will be harder to roll. If you go chunky, chill the dough 1 hour first. Bonus texture though – those peanut bits get nice and toasty.
Gluten-free option?
Yes! Used King Arthur GF flour last Christmas. Guests couldn’t tell the difference. Just add 1/4 tsp xanthan gum if your blend doesn’t have it.
Why did my cookies flatten?
Usually, overheated Doug is overheated. Next time, swap 1/4 cup butter with shortening. Higher