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Every time I make these peanut butter blossoms, my kitchen fills with the sweetest memories. These little beauties, with their soft peanut butter cookie base and that perfect chocolate kiss on top, never fail to bring smiles to faces. I've been baking these treasures since I first learned to cook in my grandmother's kitchen, and they still make my heart happy every single time. They're pure magic in every bite.
Let Me Show You How Easy These Are
MAIN INGREDIENTS: I keep these ingredients stocked in my pantry: all-purpose flour, baking soda, salt, creamy peanut butter (my family's favorite is JIF), real butter, granulated sugar, light brown sugar, one large egg, pure vanilla, and those iconic Hershey's Kisses.
QUICK STEPS: We'll mix our dry ingredients first, beat together that peanut butter-butter magic with our sugars, add an egg and vanilla, then combine everything. After a little chill time, we'll roll our dough balls in sugar, bake them until perfect, and top each with a kiss.
TOTAL TIME AND YIELD: Takes about 2 hours and 25 minutes (most of that is just chill time), and you'll get 28 gorgeous cookies.
Why You'll Love This Recipe
After years of tweaking this recipe, I've discovered some game-changing secrets. First, chilling the dough isn't optional it's what gives us those perfectly shaped cookies that don't spread into sad puddles. My favorite trick? I keep those Hershey's Kisses in the freezer they're so much easier to work with cold. Trust me, my cookie exchange friends always ask how I get them looking so perfect. Plus, these cookies are just the right amount of sweet and peanutty they'll become your go-to favorite too.
Grab Your Ingredients
Let me share what you'll need to make these cookie jar favorites:
Peanut butter brings that rich, nutty flavor we all love. The sugar coating gives them such a pretty sparkle. Those chocolate kisses are the perfect crowning touch.
Here's your shopping list:
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup creamy peanut butter
- ½ cup unsalted butter, nice and soft
- ⅓ + ½ cup granulated sugar (⅓ for dough, ½ for rolling)
- ⅓ cup light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 28 Hershey's Kisses (pop these in the freezer right away!)
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Kitchen Swaps That Work
Over years of baking these cookies, I've discovered some fun variations that my family loves:
- Sometimes I use half chunky peanut butter for extra texture my kids go crazy for these!
- Try rolling them in raw sugar instead of regular the sparkle is gorgeous and adds such nice crunch.
- When I'm feeling fancy, I swap in dark chocolate kisses. My husband says these are his favorite.
- Here's a little secret try a tiny bit of almond extract instead of vanilla sometimes. Just use half as much since it's stronger.
- During holidays, I let my kids pick colored sugars for rolling. Red and green for Christmas is always fun!
Time to Start Baking
Let's fill your kitchen with the most incredible smell! I've made these cookies countless times, and I'll share all my special tricks.
BAKER'S NOTE Please let your butter soften naturally on the counter no quick fixes in the microwave! Same goes for the egg room temperature makes such a difference.
STEP ONE: Start by whisking your flour, baking soda, and salt in a bowl. Set this aside for now.
STEP TWO: Now the fun begins! Mix your peanut butter, soft butter, and both sugars until they're creamy and smooth. My hand mixer on medium speed makes this part easy.
Creating Cookie Magic
STEP THREE: Time to add your egg and vanilla. Keep mixing until everything looks smooth and silky. I love watching it all come together!
STEP FOUR: Now gently mix in those dry ingredients. I always scrape down the sides of my bowl to make sure everything's perfectly combined. The dough will be soft but not sticky.
The Secret to Perfect Cookies
STEP FIVE: Here's where patience pays off! Cover your bowl and pop it in the fridge for at least an hour. I've left mine overnight sometimes when life gets busy, and they turn out perfectly. This chilling step is non-negotiable it's what makes these cookies so special.
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Getting Ready to Bake
STEP SIX: While you're waiting, line your baking sheets with parchment paper nothing sticks to parchment! Pour some sugar in a small bowl for rolling. This is when I start getting excited the best part is coming!
Shape and Roll Time
STEP SEVEN: This is my favorite part! Scoop out portions of dough (I use a 1½ tablespoon scoop it's perfect), roll them into balls, and give them a sugar coating. Place them on your prepared sheets. Each one is like a little promise of deliciousness to come!
PRO TIP Keep an eye on your oven temperature. Every oven's a bit different, and these cookies deserve perfect timing.
Almost Ready to Bake
STEP EIGHT: Now turn your oven to 350°F. While it's heating up, pop your cookie sheets with the dough balls back in the fridge. This extra chill time is my secret for cookies that don't spread too much. Trust me on this one I learned it the hard way!
The Baking Magic
STEP NINE: Space about 9-12 cookies on each sheet they need room to grow! Into the oven they go for 10-12 minutes. Watch for those edges to turn just slightly golden, and you'll see that pretty sugar coating start to crackle.
PRO TIP Remember those kisses in the freezer? Keep them cold until the last minute. Cold kisses stay prettier when they meet warm cookies!
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The Grand Finale
STEP TEN: This is where timing is everything! Pull those cookies out and immediately press a cold Hershey's Kiss into each center. I love watching them nestle into the warm cookie.
STEP ELEVEN: Let them rest on the baking sheet for five minutes this is crucial! Then move them to a cooling rack. The hardest part? Waiting for them to cool completely!
Sharing the Love
These cookies are perfect for so many occasions! I love serving them with afternoon coffee or tea. They're always the first to disappear at cookie exchanges. Sometimes I'll pair them with vanilla ice cream for an extra special dessert. And don't forget to check out my other cookie recipes they're just as foolproof!
Perfect Times for Peanut Butter Blossoms
These cookies have been my go-to for every occasion. They're stars at holiday cookie swaps everyone recognizes them instantly!
They make the sweetest Christmas Eve treat alongside hot cocoa.
Pack them in pretty boxes for heartfelt holiday gifts.
My kids light up when they find these in their after-school snack.
They're perfect for any dessert table, holiday or not.
And sometimes, I make them just because who needs a reason for cookies?
Keeping Them Fresh
Want to make these ahead? Here's what I've learned:
MAKE AHEAD: The dough can chill overnight just cover it well.
COUNTER STORAGE: They'll stay fresh in an airtight container for five days though they never last that long in my house!
FREEZER FRIENDLY: Want to save some? They freeze beautifully for up to two months. Just let them thaw naturally on the counter when you're ready for a treat.
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Troubleshooting Your Cookies
After years of making these, here are my solutions to common hiccups:
- Spreading too much? Your dough probably got too warm. Pop it back in the fridge!
- Kisses melting? Make sure they're really cold, and press them in gently.
- Dry cookies? You might have too much flour. I always spoon and level, never scoop.
- Sugar not sticking? Try rolling them right after shaping the balls.
Why These Are Special
These aren't just cookies they're little bites of joy! The peanut butter and chocolate combo is classic for a reason. My recipe testing team and I worked hard to get the texture just right soft and chewy with the perfect structure to hold that chocolate kiss. Even beginner bakers can make these successfully I promise!
Your Questions Answered
Here are the questions I get asked most often:
- Skip the natural peanut butter here regular creamy works best.
- Yes, you can freeze the dough balls! Just roll in sugar before baking.
- Keep those kisses cold this is non-negotiable for pretty cookies.
- Want to experiment? Different chocolate varieties work great just keep the size similar.
Sweet Success
Making these peanut butter blossoms always takes me back to baking with my grandmother. They're more than just cookies they're wrapped up in memories of flour-dusted aprons and kitchen laughter. I hope they become part of your family's story too. Happy baking, friends!
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Frequently Asked Questions
- → Why freeze the Hershey's Kisses?
Freezing the kisses helps them keep their shape when pressed into hot cookies. They'll still stick to the cookie but won't melt completely.
- → Can I make the dough ahead of time?
Yes, you can chill the dough for up to 2 days in the fridge. Just make sure to cover it well with plastic wrap to prevent drying.
- → Why do my cookies spread too much?
Make sure to chill the dough balls before baking and keep unused dough cold. Warm dough and a hot pan will cause spreading.
- → Can I use crunchy peanut butter?
Creamy peanut butter works best for even texture. Crunchy can make the cookies spread unevenly and affect the texture.
- → How do I store these cookies?
Store in an airtight container at room temperature for up to 5 days. Layer with wax paper to protect the chocolate kisses.