Peanut Butter Blossom Cookies
So easy to make, these Butter Blossom Cookies are rich, with a buttery peanut butter burst of flavour in every bite!
These soft but chewy Hershey Blossom Cookies are without a doubt one of the all time favorite holiday Christmas cookies!
The problem is keeping them on the cookie tray, as the peanut butter dough rolled in sugar with a Hershey Kiss pressed on top is one the best best holiday cookie flavor combinations.
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Always one of the first cookies to go at holiday bake sales. They’re so popular like my Chocolate Peppermint Blossom Cookies and Sugar Cookie Blossoms.
Really, any Thanksgiving or Christmas cookie tray or platter would be incomplete without these classic peanut butter blossoms on it!!
It really feels like the holidays is right around the corner when a batch of these tasty treats show up on the kitchen counter!
The combination of sweet & salty strikes just the right balance.
What are peanut butter blossoms origins?
This holiday staple cookie is so-named because the Hershey Kiss ‘blossoms’ into the center of the cookie after it is baked.
Was this a happy lucky accident when an local Ohio women in the 1950’s ran out of chocolate chips and decided to use a Hershey’s kiss on top instead?
Whatever the origin we are just thrilled to have this best peanut butter blossoms cookies recipe as it never disappoints, which is important at this busy time of the year.
It is also one of the easiest last-minute Christmas cookies recipes, these soft but thick sugar Hershey kiss cookies are a must bake.
There is the 30 minute chill time for the dough but other than that they’re super quick to whip up.
If you enjoy Hershey blossom holiday cookies you can also try my Hershey Kiss sugar cookies or chocolate peppermint blossoms.
Why you’ll love this cookie
- Easy to make ultimate classic holiday blossom cookie
- Just 30 minute chill time
- Peanut butter lovers dream blossom cookie
- Ultimate holiday cookie for cookie exchanges and gift giving
- Customize with your favorite fun sanding sugar colors
Ingredients and Substitutions with notes
The full list of ingredients and instructions is featured on the recipe card at the bottom of the page.
- Butter – for best results, use high-quality butter that is softened at room temperature.
- Egg – room temperature eggs as always for baking. Take the egg out about an hour before you begin making the cookies.
- Brown sugar – use light brown sugar. If you only have dark, that will work and the flavour will be a richer caramel flavour. The sugar should be tightly packed in the measuring cup.
- Granulated sugar
- Vanilla – pure vanilla extra will yield the best flavour. The more expensive stuff is worth it, but artificial will work as well.
- Peanut Butter – Skippy or Jif smooth peanut butter is the best peanut butter for these cookies. Natural peanut butter is very oily and not recommended.
- Hershey Kisses – yum yum chocolate kisses. Need I say more?
- Baking soda
- Salt
Step by step instructions for making the best peanut butter blossom cookies recipe
Since these cookies must chill for 30 minutes, I do not have preheating instructions at the beginning of this recipe. The cookies bake in 375°F oven.
Line two baking sheets with parchment paper. You can also use ungreased baking sheets.
Take the butter out of the refrigerator about 30 minutes to about an hour before you’re ready to bake. Same for the eggs.
In a large mixing bowl, or bowl from a stand mixer, beat granulated sugar, brown sugar, softened butter and peanut butter at medium speed until light and fluffy. (about 1 minute)
Next, add in the egg and vanilla extract and beat until well combined.
In a small mixing bowl, combine all-purpose flour, baking soda and salt.
Gradually add the flour mixture, beating on low speed until well combined.
Wrap the dough and chill for 30 minutes.
While the dough is chilling, unwrap the Hershey Kisses and place them on a plate in the refrigerator to chill. This will stop them from melting when you pop them into the warm cookie. This step isn’t a must but it does help!
Using clean hands, shape dough into 1 and 1/2″ balls, then roll each ball in the additional 1/2 cup of granulated sugar. (Place the sugar in a small bowl or dessert plate).
Place the dough balls 2″ apart on a baking prepared baking sheet.
Bake in 375°F oven for 8 to 10 minutes until a light golden brown.
Remove the cookies from the oven and immediately press a chocolate Hershey kiss into the centre of each cookie.
Cool on wire rack.
Variations for Hershey’s peanut butter blossom cookies
Nuts anyone? – You can finely chop pecans or walnuts and roll the cookie dough balls in the nuts before baking.
Try different flavors – Of course you can change up the Hershey’s kiss that you use on top with Hershey’s Kiss Milklicious, White Hershey Hugs or whatever your favorite ones are.
Make them your own – The most fun variation is to use your favorite color sanding sugar to customize these blossoms for a festive holiday theme of red and green.
Top tips for making the best moist peanut butter blossom cookies
- Butter and eggs should be used softened at room temperature
- You’re likely baking these in November or December. If you have a cool kitchen at this time of year, resist the urge to soften the butter more in the microwave! This will result in flat cookies.
- Be sure to fluff up your flour before scooping it into your measuring cup with a spoon. Scoop it in and level it off with a knife.
- Using the best quality ingredients will make a big difference in the flavor
- Chilling the cookie dough is an important step in this recipe. Chilling will help the cookies hold their shape during baking.
- Line baking sheets with parchment paper to prevent over browning
- Chill the Hershey Chocolate Kisses while the dough is chilling. This will stop them from melting as much when you press them into the warm cookies.
- Don’t over-cook them or they will become hard
How can I stop the Hershey Kiss from melting on my blossom cookies?
The simple trick is to put the Hershey Kiss bag in the freezer the night before you bake them. This helps the Kiss to nicely set into the cookie and also cool the cookie for quicker eating!!
You can put them in the fridge as was well but the freezer option works much better for this Hershey Kiss blossom cookie.
Can I use other nut butters to make Hershey’s peanut butter blossoms?
Yes you can use Biscoff cookie butter or almond butter but beware this will dramatically change the burst of peanut butter flavor and texture that we all know and love with this holiday classic cookie.
Can I make a nut free peanut butter blossom?
Yes you can use Biscoff cookie spread to make these nut free but they will have a very different taste and texture.
Why are my peanut butter blossoms falling apart?
Your dough is probably too dry, it is very important to measure the ingredients correctly and use the scoop and level off method for the flour measurement as described in the tips above.
If you are having trouble you can use a bit more peanut butter to help bind the dry ingredients together.
How do you store Hershey Kisses peanut butter blossom cookies?
Store cooled cookies in an a sealed airtight container for 3 to 5 days or in the fridge for up to 7 days. Separate any layers using parchment paper in the container.
How do you freeze peanut butter cookies blossoms?
Peanut Butter Blossom Cookies freeze well. Place in layers between sheets of parchment paper in a sealed freezer-safe container for 2 to 3 months.
Thaw in the fridge or at room temperature before serving.
Check out these other holiday favorite cookie recipes next!
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Peanut Butter Blossom Cookies
- Total Time: 0 hours
- Yield: 48 cookies
Description
So easy to make, these Butter Blossom Cookies are rich, with a buttery peanut butter burst of flavour in every bite!
Ingredients
Instructions
- Line two baking sheets with parchment paper. You can also use ungreased baking sheets.
- In a large mixing bowl, or bowl from stand mixer fitted with paddle attachment, cream the granulated sugar, brown sugar, butter and peanut butter until light and fluffy. (about 1 full minute)
- Add in the egg and vanilla extract and beat until well combined.
- In a small mixing bowl, combine all purpose flour, baking soda and salt.
- Gradually add the flour mixture to the butter mixture, beating on low speed until well combined.
- Wrap the dough and chill for 30 minutes.
- While the dough is chilling, unwrap the hershey Kisses and place them on a plate in the refrigerator to chill. This will stop them from melting when you press them into the warm cookie.
- Using clean hands, shape dough into 1 and 1/2″ balls, then roll each cookie dough ball in the additional 1/2 cup of granulated sugar.
- Place the cookie dough balls 2″ apart on prepared baking sheet.
- Bake in 375°F oven for 8 to 10 minutes until a light golden brown.
- Remove the cookies from the oven and immediately press a chocolate Hershey’s Kiss into the centre of each cookie.
- Cool on wire rack, then enjoy!
Notes
Storage: Store cooled cookies in an a sealed airtight container for 3 to 5 days or in the fridge for up to 7 days. Separate any layers using parchment paper in the container.
Freezing: Peanut Butter Blossom Cookies freeze well. Place in layers between sheets of parchment paper in a sealed freezer-safe container for 2 to 3 months.
Thaw in the fridge or at room temperature before serving.
- Prep Time: 15 mintues
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
