There’s something magical about the smell of peanut butter blossom cookies baking in the oven. When I was a kid, every December, my grandmother would pull out her old recipe card — edges worn and butter-stained — to make these cookies for our family. They were soft, chewy, and crowned with that signature Hershey’s Kiss, a combination of nutty and sweet perfection. The moment those warm cookies came out of the oven, we’d crowd around, waiting for that first melty bite. Today, I still bake peanut butter blossom cookies every holiday season, passing on the same comforting tradition that started more than 60 years ago.
In this article, we’ll dive into how to make the best peanut butter blossom cookies — from mixing the dough to achieving the perfect soft texture. You’ll also learn tips for storing, freezing, and making these cookies even better than Betty Crocker’s classic version.
The Story Behind Peanut Butter Blossom Cookies
The Sweet Origin of a Holiday Favorite
The story of peanut butter blossom cookies began in the 1950s when home bakers started experimenting with chocolate and peanut butter combinations. The idea of pressing a chocolate kiss into a peanut butter cookie seemed simple, but the result was revolutionary. These cookies quickly became a favorite at bake sales and Christmas cookie swaps. The contrasting flavors — the rich chocolate and the slightly salty, nutty peanut butter — made them irresistible. What sets peanut butter blossom cookies apart is their texture: crispy on the edges, chewy in the center, with a glossy Hershey’s Kiss that perfectly melts just enough.
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Peanut Butter Blossom Cookies
- Total Time: 24 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Easy Peanut Butter Blossoms. This popular soft and chewy peanut butter cookie with a Hershey’s chocolate kiss in the center is the classic Christmas cookie.
Ingredients
1/2 cup Unsalted Butter (softened)
1/2 cup Brown Sugar
1/2 cup Sugar
1/2 cup Creamy Peanut Butter
1 large Egg
1 teaspoon Vanilla
1 Tablespoon Milk
1 3/4 cups Flour
1 teaspoon Baking Soda
1/4 to 1/2 teaspoon Salt
Sugar (to roll cookie balls in)
1 pkg. Hershey Kisses
Instructions
1. Cream butter and sugars until light and fluffy, about 4 minutes.
2. Add peanut butter, egg, milk, and vanilla; beat for 2 minutes more.
3. Stir in flour, baking soda, and salt until combined.
4. Preheat oven to 375°F. Roll dough into 1-inch balls, coat with sugar.
5. Bake for 8–10 minutes until just set.
6. Press a Hershey Kiss into each cookie immediately after baking.
7. Cool completely before removing from the sheet.
Notes
Use creamy peanut butter, not natural.
Do not overbake for best chewy texture.
Dough can be chilled or frozen up to 48 hours in advance.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 91
- Sugar: 6g
- Sodium: 102mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0.1g
- Carbohydrates: 11g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 12mg
Why This Peanut Butter Blossoms Recipe Is Special
This peanut butter blossom cookie recipe has stood the test of time for a reason. It uses just the right balance of butter, brown sugar, and creamy peanut butter to create a soft, flavorful dough. Many modern versions skip the chilling step, but if you have the time, chilling enhances the texture. And while you can make no chill peanut butter blossom cookies, the secret to achieving the softest cookies is creaming the butter and sugar for a full four minutes. It’s the difference between a decent cookie and an unforgettable one.
Crafting the Perfect Peanut Butter Blossom Cookie Dough
Mixing the Magic
To make perfect peanut butter blossom cookies, start by creaming your butter, brown sugar, and white sugar together until light and fluffy. This step incorporates air into the dough, giving your cookies that soft center. Then comes the star ingredient: creamy peanut butter. Always use a classic brand like Jif or Skippy. Natural peanut butters lack sugar and stabilizers, which can lead to dry, crumbly cookies. Once you add the egg, vanilla, and milk, the dough becomes silky and fragrant. Gently stir in flour, baking soda, and salt just until combined — overmixing will toughen your cookies.
The Secret to Softness and Shape
For the softest peanut butter blossoms, roll the dough into 1-inch balls and coat them in sugar before baking. The sugar coating creates a delicate, sparkling crust while keeping the inside chewy. Bake at 375°F for just 8–10 minutes — no more. When they come out of the oven, immediately press a Hershey’s Kiss into the center of each cookie. The residual heat melts the base of the chocolate, helping it stick perfectly. Then, let them cool on the baking sheet before transferring. If you do this right, every bite will deliver that melt-in-your-mouth moment that makes these cookies so loved.
Variations and Modern Twists on a Classic
No Chill Peanut Butter Blossom Cookies
If you’re short on time, try no chill peanut butter blossom cookies. This variation skips the refrigeration step but still produces soft, chewy results. The key is to make sure your butter is perfectly softened — not melted — before mixing. Baking right away gives you a slightly puffier cookie, perfect when you’re craving something quick but comforting.
Peanut Butter Blossoms with a Twist
Once you’ve mastered the traditional recipe, you can get creative. Swap Hershey’s Kisses for mini peanut butter cups or dark chocolate squares. For a festive twist, roll the dough in colored sugar before baking — red and green sugar make these the perfect Christmas peanut butter blossom cookies. You can also drizzle melted white chocolate over the cooled cookies for an elegant finish. The beauty of peanut butter blossoms is their versatility — a simple change turns them from a nostalgic treat into a gourmet dessert.
Baking Tips and Troubleshooting
Avoiding Common Mistakes
The biggest mistake people make with peanut butter blossom cookies is overbaking. Even an extra minute in the oven can make them dry. Take them out when the tops look set but still soft — they’ll continue to cook slightly on the pan. Another pitfall is using too much flour. Always spoon and level your flour instead of scooping directly from the bag. Packed flour adds extra weight and can ruin your dough’s texture.
Making Ahead and Storing
One of the best things about peanut butter blossom cookies is how well they store. You can prepare the dough up to 48 hours ahead and refrigerate it tightly wrapped. When ready to bake, roll and sugar them just before putting them in the oven. To freeze, place baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer bag. They’ll keep for up to two months. Just thaw at room temperature before serving — they’ll still taste freshly baked.
The Ultimate Family Tradition
Passing Down the Recipe
Every family has that one recipe that brings everyone together, and for many, it’s peanut butter blossom cookies. Whether it’s your first time baking them or your fiftieth, the joy of pulling these golden, sugar-coated cookies from the oven never fades. This recipe has been in my family for over 60 years, and every batch tastes like home — a blend of love, nostalgia, and a little bit of magic in every bite.
Sharing the Joy
These cookies aren’t just for Christmas. They’re perfect for birthdays, bake sales, or simply when you want to brighten someone’s day. Package them in a simple tin tied with a ribbon, and you’ve got an instant thoughtful gift. Every time you share these peanut butter blossom cookies, you’re passing along more than just a dessert — you’re sharing a story, a memory, and a moment of happiness.
Frequently Asked Questions
Why are my peanut butter blossom cookies dry?
Overbaking or using too much flour can cause dryness. Always bake until just set and measure flour carefully using the spoon-and-level method.
Can I use natural peanut butter?
It’s not recommended. Natural peanut butter doesn’t mix as smoothly and can cause the dough to crumble. Stick with creamy peanut butter like Jif or Skippy.
Can I freeze the dough?
Yes! Wrap the dough tightly in plastic wrap, then in a zip-top bag. It will keep for up to two months.
Why aren’t my Hershey’s Kisses sticking?
They need to be pressed into the cookies immediately after baking while still warm, so the chocolate slightly melts and bonds with the cookie surface.
Can I double the recipe?
Absolutely. This recipe doubles beautifully without any adjustments. Just make sure your mixing bowl is large enough.
Conclusion
There’s a reason peanut butter blossom cookies have remained one of the most beloved desserts in America. They’re simple to make, universally loved, and filled with nostalgia. Whether you stick to the traditional version or create your own variation, these cookies are a guaranteed crowd-pleaser. So preheat your oven, unwrap those Hershey’s Kisses, and get ready to bake the softest peanut butter blossom cookies your family will ever taste.
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