Peanut Butter Blossom Cookies

Peanut Butter Blossoms Cookies Recipe Ingredients

Flour: all-purpose flour works best.

Butter: I used softened salted butter. If you are using unsalted butter, be sure to add a pinch of salt when mixing the dry ingredients.

Peanut Butter: I prefer smooth, creamy peanut butter with no added sugars. It’s great in cookies and peanut butter bars. You can use any kind that’s easily available to you. Just make sure it’s softened.

Sugar: I mixed raw and brown sugar and didn’t use a lot because the chocolate is already sweet. Like sweeter Christmas cookies? Increase the sugar content from 1/3 cup each to 1/2 cup each.

Chocolate: You don’t have to make Hershey's peanut butter blossoms. Use chocolate chips or chunks of any chocolate you like.

See the recipe card for full information on ingredients and quantities.

Variations

Vegan: You can make these classic peanut butter blossom cookies without butter. Substitute butter for coconut oil or any plant-based butter you prefer. Switch to the non-dairy milk of your choice, and use vegan chocolate on top.

Without chocolate: Make a simple, classic peanut butter cookie. Don’t add the chocolate on top.

Chocolate Chips: Fold chocolate chips into the dough to make peanut butter chocolate cookies. You don't need to add the Hershey’s in this version.

Sugar: Cane sugar or white sugar works really well in this recipe for peanut butter blossom cookies.

How To Make Peanut Butter Blossom Cookies?

Step 1: Beat room-temperature butter, peanut butter, and sugar together till fluffy and light. I used an electric handheld mixer, but you can do this by hand too.

Step 2: Add milk and homemade vanilla extract. 

Step 3: Sift the dry ingredients—flour and baking soda—and fold them in with a spatula.

Step 4: Bring the peanut butter blossom cookie dough together by hand. It should be soft and pliable.

Step 5: Roll the dough into equal-sized balls. Lightly roll each dough ball in granulated sugar. You can use brown or white sugar.

Step 6: Bake for 12–14 minutes. Keep an eye out to avoid overbaking and get the best peanut butter blossoms.

Step 7: When they are lightly golden, take them out and immediately press the chocolate kisses in the center of each cookie.

Final step: Let the cookies cool completely. Serve and savor!

Pro Tips

• If the peanut butter blossom cookie dough is too soft, refrigerate for 5–10 minutes until it firms up. 
• If the dough feels dry, add a tablespoon or two of milk.
• I did not want too much of a sugar-coating on each cookie. So, I rolled the dough in sugar with a very light hand. Feel free to cover them more thoroughly for a crunchier coating!
• Don't overbake peanut butter blossoms. They need to be soft when you take them out of the oven. Otherwise, you won't be able to press in the Hershey’s Kisses and get the crinkly blossom effect.
• The cookies will harden as they cool.