These classic PEANUT BUTTER BLOSSOM COOKIES are deliciously tasty treats that are easy to make and yummy to eat. You’ll love the creaminess of the peanut butter with the rich chocolate top. Perfect for your next cookie exchange or devour for dessert!
I love the way Peanut Butter Blossom Cookies look! They are always a staple in my Christmas cookie exchange because they look just as good as they taste. But they used to intimidate me a little until I made this recipe. It’s classic and EASY! Trust me, I’ll explain (maybe even over-explain) just how to make them so you’ll be devouring these goodies in no time.
HOW TO MAKE IT
These Peanut Butter Blossom Cookies are easy and enjoyable to make. All you have to does this:
CREAM– butter and sugars. I like to cream them in my stand mixer for about 2-3 minutes until it turns almost white and fluffy. To me, it helps make the cookies a lot more fluffy since it adds more air and stability to the batter.
BEAT– in peanut butter until smooth and dreamy… oops creamy.
ADD– eggs one at a time a then vanilla extract until it’s all combined together. No need to beat this on a high speed. Just low and slow to make it all bond together.
COMBINE– flour, baking soda, and salt separately and then add it all to the wet mixture. Mix on a low speed, especially if you don’t want flour all over your shirt. I may know this from experience. Once it’s all combined, it’s ready to roll- into sugar that is.
ROLL– 1 tbsp size ball of dough in your hands and roll them around in the sugar until completely coated. I do this lightly so that my hands don’t get too sticky. If you’re having trouble with this, try refrigerating the dough for about an hour to get it a little more firm. It didn’t seem to affect the overall appearance or cook time but you may need to modify if necessary.
PLACE– the sugar coated cookie dough on a baking sheet approximately 2 inches apart.
BAKE– for approximately 8-12 minutes. The reason I say this is because every oven cooks differently. My current oven cooks a bit quicker at 8 minutes but I’ve made them in another over and it took 11 minutes. So I highly recommend checking them at the 8-minute mark first. You’ll see a little bit of golden brown around the edges. Make sure the center looks fairly firm and not too wiggly.
PLACE– As soon as you take them out of the oven, top them with a Hershey’s Kiss. IMMEDIATELY! This is fairly crucial. You only have a few minutes before the cookies start to Harden and it becomes difficult to do this. But when you do it right out of the oven, the kiss will almost “puff” down into the cookie easily. Not a technical term but I think you’ll understand once you do it. It’s delightful!
REMOVE– cookies from the cookie sheet and place them on a cooling rack. My tip for removing cookies is to take a spatula and quickly and swiftly scoop underneath them and pick them up. If you go slowly, oftentimes cookies will break or change shape a bit. I think a quick movement works like a charm.
*See the recipe card at the bottom of the page for printed instructions.
BUTTER: I prefer salted in my cookies. I made the mistake one time of using unsalted and to me, they tasted so bland. I still added some salt but somehow the salted butter gives it the best balance in cookies. However, you absolutely may use unsalted if you prefer.
BROWN SUGAR: light or dark brown sugar could be used.
EGG: although I have never used a brown egg, I imagine it would work well.
MILK: skim, 2%, or whole seem to work the same.
ALL PURPOSE FLOUR
I am always looking for ideas to save money or time. Here are a couple of ways this could help you if this recipe is out of budget or you are on a time crunch:
- Butter can be frozen! Yep! Try to buy it when it’s on sale so you always have it on hand. Just pull out what you need and put in the refrigerator the night before so it will thaw out.
- Buy Hershey’s Kisses right after a holiday such as Easter or Valentine’s Day. They’re often marked down up to half off and have a shelf life of 11 months so you can use them whenever you’re ready.
ARE THEY FREEZER FRIENDLY?
These cookies are freezer friendly! All you need to do is put them in a freezer-safe container or double wrap them in 2 ziplock bags. I say this because less air = less chance for freezer burn. When you’re ready to eat, pull them out of the freezer and allow them to thaw at room temperature. Try not to open until they are completely thawed to help them stay nice and moist.
These PEANUT BUTTER BLOSSOM COOKIES are classic, scrumptious, and the perfect addition to any meal or cookie exchange. They’re easy to make and hard to resist. You’ll be so glad you made a double batch… just in case a few popped into your mouth accidentally while baking!
PEANUT BUTTER BLOSSOM COOKIES
- 1/2 cup butter
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup peanut butter creamy
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp milk
- 1-3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup white granulated sugar for decoration
- 9 oz bag Hershey's Kisses
- Preheat oven to 350 degrees. Line with parchment paper or grease cookie sheet.
- In a large bowl or stand mixer, cream together butter, white and brown sugars until light and fluffy. Mix in peanut butter. Beat in egg. Stir in vanilla extract and milk until combined.
- In a separate bowl, mix flour, baking soda, and salt. Add into the peanut butter mixture and combine until well blended.
- Gently shape batter into 1 tbsp sized balls and roll into 1/4 cup white sugar until coated. Place on prepared cookie sheet approximately 2 inches apart.
- Bake for approximately 8-10 minutes or until the bottom of the cookies are slightly browned. Remove from oven and immediately press a Hershey's Kiss in the center of each cookie. Allow to cool for a few minutes before moving cookies to a cooling rack. The chocolate will harden as it cools. Eat and enjoy!