Peanut Butter Blossoms are a timeless cookie classic, beloved for their perfect pairing of rich peanut butter cookie dough with a sweet chocolate kiss pressed into the center. With their signature crackled tops and irresistible flavor contrast, these cookies have earned their place as a staple at holiday gatherings, cookie exchanges, and after-school snack plates alike. But beyond their iconic look and nostalgic taste, what makes Peanut Butter Blossoms so enduring is their simplicity, reliability, and universal appeal. Soft and chewy, with a delicate crispness around the edges and a melty chocolate center, each bite offers comfort and familiarity, making them a go-to treat for generations of bakers.
The History of Peanut Butter Blossoms
The origin of Peanut Butter Blossoms is as charming as the cookie itself. They were first created in 1957 by Freda Smith of Ohio for the Pillsbury Bake-Off competition. Freda originally intended to make traditional peanut butter cookies but, in a spontaneous twist, decided to press a Hershey’s Kiss into the center of each cookie instead of using a fork to create the classic criss-cross pattern. Though her cookies did not win the grand prize, they became an instant hit and have since become one of the most iconic American cookies. Pillsbury even inducted Peanut Butter Blossoms into their Bake-Off Hall of Fame, and Hershey’s widely adopted the recipe, helping to solidify its place in American baking culture. Today, Peanut Butter Blossoms are a must-bake during the holiday season and continue to be one of the most recognized and loved cookies in North America.
Ingredients Breakdown
All-Purpose Flour: Provides the structure for the cookies and balances the fat content from the peanut butter and butter. Baking Soda: Acts as a leavening agent, helping the cookies rise and giving them their slightly puffy texture. Salt: Enhances the flavor of the peanut butter and balances the sweetness. Creamy Peanut Butter: The star ingredient, offering a rich, nutty flavor and soft, chewy texture. Traditional creamy peanut butter like Jif or Skippy works best. Unsalted Butter: Adds richness and helps create that classic soft yet slightly crisp cookie texture. Granulated Sugar & Brown Sugar: A mix of the two sugars provides sweetness and helps with moisture retention and slight chewiness. Egg: Binds the ingredients together and contributes to the tender texture. Milk: Adds just a touch of moisture and helps bring the dough together. Vanilla Extract: Adds warmth and enhances the peanut butter and chocolate flavors. Hershey’s Kisses: Pressed into each cookie right after baking, they add a smooth, chocolatey finish that contrasts beautifully with the peanut butter base. Optional Granulated Sugar (for rolling): Coats the dough balls before baking to create a lightly crisp, sparkling surface.
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside. 2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. 3. In a large mixing bowl or stand mixer, cream together the peanut butter, unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. 4. Add in the egg, milk, and vanilla extract, and mix until well combined. 5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms. Do not overmix. 6. Scoop tablespoon-sized portions of dough and roll them into balls. Roll each dough ball in granulated sugar to coat. 7. Place the dough balls on the prepared baking sheets, spaced about 2 inches apart. 8. Bake for 8–10 minutes, or until the cookies are lightly golden and set, but still soft in the center. 9. Immediately after removing the cookies from the oven, press one Hershey’s Kiss firmly into the center of each cookie. The edges will crack slightly—this is normal and part of their signature look. 10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Allow the chocolate kisses to firm up before storing.
Tips for the Perfect Cookie
Use room temperature ingredients for smoother mixing and even texture. Don’t overbake—the cookies should be slightly underdone when you take them out to ensure they stay soft and chewy. For extra visual appeal, roll the dough balls generously in granulated sugar before baking. Press the chocolate kiss into the cookie immediately after baking while it’s still soft, but be careful not to press too hard or the cookie may flatten. Let the cookies cool completely before stacking or storing so the chocolate can firm up and set. If you’re baking in a warm kitchen, chill the dough slightly before rolling for neater cookies. Always use standard creamy peanut butter—not natural or oily varieties—as they can cause the cookies to spread too much or have an inconsistent texture.
Variations and Customizations
Chocolate Peanut Butter Blossoms: Use chocolate cookie dough instead of peanut butter dough for a rich double chocolate twist. Mini Blossoms: Use mini peanut butter cups or mini chocolate kisses and make smaller dough balls for bite-sized versions. Holiday-Themed Blossoms: Tint the sugar coating with colored sanding sugar (red, green, or gold) for festive flair. Nutty Crunch: Roll the dough balls in chopped peanuts instead of sugar for extra texture and nut flavor. Stuffed Blossoms: Hide a mini chocolate chip or peanut butter chip in the center of the dough ball before baking, then top with the kiss. Spiced Blossoms: Add a touch of cinnamon or nutmeg to the dough for a warm, spiced version perfect for autumn. Dark Chocolate or White Chocolate Kisses: Switch out the standard milk chocolate Kiss for a different flavor to match your preferences.
Health Considerations and Nutritional Value
Peanut Butter Blossoms are a treat best enjoyed in moderation, as they are rich in sugar, fats, and refined carbohydrates. Each cookie typically contains around 100–130 calories, depending on size and specific ingredients. Peanut butter does offer some nutritional benefits, including healthy fats, protein, and a small amount of fiber, but commercial peanut butters also contain added sugars and oils. To make a slightly healthier version, you can reduce the sugar slightly, use whole wheat pastry flour for added fiber, or opt for a reduced-sugar chocolate kiss alternative. While natural peanut butter isn’t ideal for the traditional texture, some stabilized natural blends may work with slight adjustments. Those with peanut allergies can substitute sunflower seed butter or almond butter (if safe), though the flavor will change. Always check that your chocolate kisses are allergy-friendly and that other substitutions are appropriate for dietary needs.
FAQ
Can I use natural peanut butter? It’s not recommended, as the oil separation can cause cookies to spread too much. Stick to creamy, shelf-stable peanut butter for best results. Can I make these ahead of time? Yes! You can make the dough ahead and refrigerate it for up to 2 days. Let it sit at room temperature for 20–30 minutes before rolling. Can I freeze the dough or cookies? Absolutely. Freeze unbaked dough balls (without sugar coating) and bake from frozen, adding 1–2 minutes to the baking time. You can also freeze baked cookies, but the chocolate kiss may develop a white coating (harmless but less pretty). Why did my cookies spread too much? This often happens from overmixing or using overly soft butter or natural peanut butter. Chill the dough slightly if it seems too soft. Can I double the recipe? Yes, this recipe scales easily. Just ensure even mixing, especially with creaming the butter and sugar. How should I store them? Store in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to retain moisture. What can I use instead of Hershey’s Kisses? Try mini peanut butter cups, chocolate chunks, or even a square of good-quality dark chocolate pressed into the center.
Classic Peanut Butter Blossoms
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup creamy peanut butter
- ½ cup unsalted butter at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar lightly packed
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ½ cup granulated sugar for rolling
- 1 11 oz bag Hershey’s Kisses, unwrappe
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the creamy peanut butter, unsalted butter, granulated sugar, and light brown sugar on medium-high speed for about 2–3 minutes, or until the mixture is light and fluffy.
- Add the egg, milk, and vanilla extract, and mix until fully incorporated, scraping down the sides of the bowl as needed.
- Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until a soft, uniform dough forms—do not overmix.
- Cover the bowl tightly with plastic wrap (or transfer the dough to an airtight container), and chill the dough for at least 1 hour to firm up. This step helps prevent excess spreading during baking.
- Once chilled, preheat your oven to 375°F (190°C) and adjust the oven rack to the second level (just above center). Line two baking sheets with parchment paper or silicone baking mats.
- Using a spoon or cookie scoop, form the dough into 1-inch balls. Roll each ball in granulated sugar to coat evenly, then place on the prepared baking sheets, spacing them 1½ to 2 inches apart.
- Bake the cookies for 7–8 minutes, then remove them from the oven and immediately press a Hershey’s Kiss into the center of each cookie. The edges will crack slightly—that’s the signature look of a peanut butter blossom.
- Return the cookies to the oven and bake for an additional 2 minutes to slightly melt the chocolate and help set it into the cookie.
- Remove the baking sheets from the oven and let the cookies cool for 5–10 minutes before transferring them to a wire rack to cool completely.
- Storage tip: Store cooled cookies in an airtight container with a slice of bread to help keep them soft. Cookies will stay fresh for up to 1 week at room temperature.