These Amazing Peanut Butter Blossoms begin with a pillowy soft, peanut butter crackled cookie base rolled in sugar that is then topped with a delicious chocolatey Hershey Kiss. It took a few years of trial and error until I finally perfected this recipe. The peanut butter had to be the star, without being gummy, while still sharing the stage with the Hershey Kiss. This recipe provides the perfect balance between the two!
For this recipe, I recommend using regular peanut butter and would caution against using the natural type with the oil at the top. They may work however the texture of the cookie may be somewhat different than you would expect. These cookies store well in an airtight container at room temperature for up to 1 week, in the refrigerator up to 2 weeks, or in the freezer up to 3 months.
Amazing Peanut Butter Blossom Ingredients
Let’s take a closer look at the ingredients that make up this delicious cookie.
Butter
I prefer to use salted butter in most of my recipes but if you are using unsalted, you may need to increase the amount of salt in the recipe a little.
Peanut Butter
Peanut butter gives us the flavor we desire in this cookie. Again, I would caution against using the natural types and stick to regular peanut butter.
Sugars
We use both brown sugar and granulated in this cookie. Each plays a different role with regard to both flavor and texture. Granulated sugar, when creamed with butter, aerates the dough creating a light, puffy cookie. Meanwhile, brown sugar contains molasses which helps to make the cookie soft and chewy.
Eggs
Eggs give your cookie structure and serve as a binder.
Vanilla Extract
Vanilla extract acts as a flavor enhancer. I always use pure vanilla extract in my baking. It really elevates the quality of your baked goods.
Flour
I use King Arthur flour for all of my baking needs. (Not an affiliate – just really like their flour!) This specific all-purpose flour has a higher protein percentage (11.7%) than most other brands. A higher protein percentage equates to a stronger flour. All-purpose flour serves a wide variety of baking needs from cakes to pies to some breads.
Baking Powder
This is used as a leavening agent which helps the cookie to rise.
Baking Soda
Baking soda helps to leaven the cookie by releasing carbon dioxide. This is a chemical reaction that occurs when the baking soda mixes with brown sugar. Brown sugar is acidic and it reacts with the sodium bicarbonate producing the carbon dioxide which results in a thick, puffy cookie.
Salt
Salt acts to enhance the flavor of the cookie, balancing the sweetness.
Granulated Sugar for Rolling
Rolling the cookie in granulated sugar before baking adds just a tiny bit of sweetness and crunch to the outside.
Hershey Kisses
Hershey Kisses provide us with the rich chocolate that pairs so well with peanut butter!
How to Make Amazing Peanut Butter Blossoms
We have detailed instructions in the recipe that follows but this is a brief overview of how to make these yummy cookies.
In a large mixing bowl, cream butter, peanut butter, sugar, and brown sugar until smooth. Beat in eggs and vanilla extract until fully incorporated. In a separate bowl, stir together flour, baking powder, baking soda, and salt. Add to the butter mixture and mix until just combined.
Scoop dough into 1 inch balls with cookie scoop. Roll with hands to make balls and toss in granulated sugar, rolling to make sure everything is coated. Place on parchment lined baking sheets.
Bake for about 10 minutes or until slightly brown. Remove from the oven and immediately press a Hershey Kiss into each cookie, allowing the cookie to crack slightly. Let cool for a minute or two on the cookie sheet before transferring to a wire rack. (They will be soft and continue to bake for a few minutes as they cool out of the oven on the cookie sheet.)
Can I Freeze the Cookie Dough?
Absolutely! This cookie dough is superb for freezing. It requires a little effort up front but will be super convenient when you are ready to bake them. One important note: Do not roll the dough in sugar after forming the balls. Do this when you are ready to bake them.
- Roll the dough into balls (do not roll in sugar) and chill in the refrigerator for about 1 hour or until solid.
- Place the solid balls in a labeled freezer bag (label with cookie name, date made, baking instructions, etc).
- Freeze up to 3 months.
- When ready to use, remove from the freezer and let sit at room temperature for 30-45 minutes. Then, roll in granulated sugar and bake for the normal amount of time as per baking instructions. Top with a Hershey Kiss after removing from the oven.
How do I freeze Baked Cookies?
I love having baked cookies in my freezer for when company stops by or I need a last minute gift. These baked cookies freeze really well and also thaw quickly.
- Let cookies cool completely.
- Place cookies in a single layer on a parchment-lined baking sheet and freeze until solid.
- Once frozen, place in an airtight container or freezer bag (be sure to label with cookie name, date baked, etc).
- Freeze up to 3 months.
- When ready to eat, thaw either overnight in the refrigerator or at room temperature on the counter.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
- To soften butter quickly, slice into small pieces and let sit on the counter while you gather the rest of your ingredients. Room temperature butter may be cooler than you think. You will know it is ready when you press your finger into it, it leaves an indent but does not sink into the butter.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Baker’s Half Sheet – to bake cookies
- Cooling Racks – to cool cookies and dishwasher friendly!!
- Cookie Scoop – to form cookies
- Stand Mixer – to mix dough
Amazing Peanut Butter Blossoms
Amazing Peanut Butter Blossoms begin with a soft, peanut butter crackled base rolled in sugar that is topped with a chocolatey Hershey Kiss.
Ingredients
- 1 cup butter, softened
- 2 cups (500 g) peanut butter
- 1 cup (198 g) granulated sugar
- 1 cup (213 g) packed brown sugar
- 2 eggs, room temp
- 2 tsp vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- Granulated sugar for rolling
- Hershey Kisses
Directions
- Step 1 Preheat the oven to 350 degrees F.
- Step 2 In a large mixing bowl, cream butter, peanut butter, sugar, and brown sugar until smooth. Beat in eggs and vanilla extract until fully incorporated.
- Step 3 In a separate bowl, stir together flour, baking powder, baking soda, and salt. Add to the butter mixture and mix until just combined.
- Step 4 Place some granulated sugar in a bowl. Scoop dough into 1 inch balls with cookie scoop. Roll with hands to make balls and toss in granulated sugar, rolling to make sure everything is coated. Place on parchment lined baking sheets.
- Step 5 Bake for about 10 minutes or until slightly brown. Remove from the oven and immediately press a Hershey Kiss into each cookie, allowing the cookie to crack slightly. Let cool for a minute or two on the cookie sheet before transferring to a wire rack. (They will be soft and continue to bake for a few minutes as they cool out of the oven on the cookie sheet.)
- Step 6 Store in an airtight container at room temperature for up to 1 week, in the refrigerator up to 2 weeks, or in the freezer up to 3 months.
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