Peanut Butter Blossoms are a perfect cookie for the peanut lover! It’s a beautiful chewy cookie, lightly coated in sugar and topped with a Hershey’s chocolate kiss. This recipe was created by Freda Smith from Gibonsburg, Ohio in 1957 for the 9th Pillsbury Bake-Off Contest! Thanks to Freda and peanut butter lovers it has become a holiday staple! The recipe has hardly changed over the years and it’s been shared over and over again. The best recipes are tried and true!
In a medium bowl, sift the dry ingredients – flour, baking soda and salt. Set aside. In a stand mixer with the paddle attachment cream the unsalted butter, granulated white sugar, brown sugar and peanut butter. Remember to scrape down the sides of the bowl so everything becomes well blended.
Note: You can you the traditional peanut butter of your choice – smooth or chunky. Once creamed together, if you wish to add chopped unsalted peanuts – go for it! You know the preferences of those you love and are baking for.
Add the egg, milk and pure vanilla paste or extract. With the mixer on low, gradually add the dry flour mixture a little at a time just to combine. Don’t over mix. Wrap the dough in plastic and chill for an hour. Also chill 48-50 unwrapped Hershey’s kisses. Note: This will help the cookies from spreading out too much while baking.
Preheat the oven to 375°F and line a few baking sheets with parchment paper. Use a Tablespoon measure to scoop out even amount of dough and roll them into a 1-inch ball. Roll the ball in extra granulated sugar (about 1/4 cup) and place them on the cookie sheet a few inches apart. I was able to get 12 balls on each baking sheet.
Bake 6-8 minutes, until the cookies rise a bit and begin to crack on the edges. I baked mine for 8 minutes. Quickly remove from the tray from the oven (close the oven door quickly to maintain the heat) and gently press a Hershey’s kiss into each cookie. The cookie will crack slightly as you press the kiss and that’s exactly what it should do. Return to the oven and bake an additional 2-3 minutes. Remember each oven is different so baking times may vary.
Remove from the oven and allow to set a bit on the cookie sheet for 2-3 minutes. Then transfer to a baking rack where they can cool completely and the kisses harden again. These cookies store well in an airtight container for 4-5 days and they also freeze nicely. I like to freeze them single layer on a cookie sheet and once frozen, I transfer to a freezer safe plastic bag. Don’t place anything on top or them or the cookies will break apart. To thaw, transfer overnight to the refrigerator and once thawed, you can set them out or warm them up in the oven for a few minutes if you want that soft chocolate kiss bite! Enjoy!
Peanut Butter Blossoms
Classic soft and chewy peanut butter cookie with a Hershey's chocolate kiss in the center! A holiday favorite since the 1950s.
Ingredients
- 1 ¾ cups All-Purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter (1 stick of butter), room temperature
- ½ cup white, granulated sugar plus extra for rolling
- ½ cup brown sugar, packed
- ½ cup peanut butter, creamy
- 1 extra large egg, room temperature
- 1 Tablespoon whole milk
- 1 teaspoon pure vanilla paste or extract
Instructions
-
In a mixing bowl, sift together the all-purpose flour, baking soda and salt. Set aside.
-
Using a standing mixer with a paddle attachment (or a bowl with a hand held mixer), cream the unsalted butter, white granulated sugar, brown sugar and peanut butter. Scrape the sides of the bowl to ensure all ingredients are well blended.
-
Add the egg, whole milk and vanilla paste or extract and mix just to combined. Slowly add dry ingredients and mix until all the dry ingredients have been well blended, but don't over mix.
-
Chill the dough for an hour. Also chill the unwrapped Hershey's kisses.
-
Preheat oven to 375°F and line two baking sheets with parchment paper. Add about ¼ cup of sugar in a small bowl (for rolling the cookie dough).
-
Roll one tablespoon of cookie dough in the palm of your hands and make a ball. Drop the ball in the sugar bowl and roll it around until it is completely coated in sugar. Place on the baking sheet 2 inches apart. You can get 12 balls on a baking sheet.
-
Bake for 6-8 minutes, remove from oven and insert a cold Hershey's kiss in the center. The cookie will crack a bit, that's expected, and return them to the oven and bake for an additional 2-3 minutes until the cookies are golden.
-
Remove from oven and allow them to cool on the baking sheet for a few minutes before transferring to a cooling rack.
Recipe Notes
This makes about 48 cookies, depending on how much cookie dough you use per ball. You can also freeze the cookie dough for a month.
