I’m a professional food blogger and keeper of my family’s 60-year recipe, and I’m finally sharing my Simple Peanut Butter Blossom Cookies along with the one tiny secret everyone always asks about.

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I’ve baked this Easy Peanut Butter Blossoms cookie since I was a kid; it’s the one that always disappears first. Using creamy peanut butter and a Hershey’s Kiss pressed into each warm center gives that perfect sweet-salty pop.

Friends call it the Softest Peanut Butter Blossoms and I’ve seen it pop up under every Peanut Butter Blossoms Recipe title online, but this family version has survived winters, burned trays and half-forgotten ingredients. It’s simple, a little messy, and kind of magical when the Kiss melts just right.

You’ll wanna sneak one before company arrives, I promise.

Ingredients

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All purpose flour: Main carbohydrate gives structure and chew to cookies, low fiber.
And baking soda: leavening agent, makes cookies rise and spread, reacts with acids.
Unsalted butter: Adds richness and tenderness, mostly saturated fat, high calories, use sparingly.
Granulated sugar: Sweetener that makes crisp edges and sweetness, pure carbs, no vitamins.
Brown sugar: Has molasses, adds chewiness and caramel notes, gives moisture and depth.
Peanut butter: Offers protein and fat, nutty flavor, makes cookies richer and more satisfying.
Egg: Binds dough and adds moisture, some protein, helps texture and golden color.
Hershey’s Kisses: Chocolate candy center mostly sugar and fat, melts in your mouth.

Ingredient Quantities

1 3/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1/2 cup creamy peanut butter (not natural style)

1 large egg

1 tablespoon milk

1 teaspoon vanilla extract

1/2 cup granulated sugar for rolling

about 36 Hershey’s Kisses, unwrapped

How to Make this

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1. Preheat oven to 375°F and line baking sheets with parchment paper or a silicone mat.

2. Whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt in a bowl.

3. In a large bowl cream 1/2 cup softened unsalted butter, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until light and a little fluffy, about 2 minutes.

4. Beat in 1/2 cup creamy peanut butter (not natural style) until blended, then add 1 large egg, 1 tablespoon milk and 1 teaspoon vanilla extract and mix until smooth.

5. Gradually add the dry ingredients to the wet and stir until just combined. The dough will be soft but manageable.

6. Scoop dough by tablespoon or a small cookie scoop into about 1-inch balls (this should make roughly 36). Roll each ball in the 1/2 cup granulated sugar for rolling and place them about 2 inches apart on the prepared sheets.

7. Bake 8 to 10 minutes, till the edges are set and centers still look a touch soft. Don’t overbake, they’ll firm up as they cool.

8. As soon as the cookies come out of the oven, press an unwrapped Hershey’s Kiss into the center of each cookie, twisting slightly so it nests in the warm cookie and the top cracks look pretty.

9. Let cookies cool on the baking sheet for 2 to 3 minutes so the chocolate sets, then transfer to a wire rack to cool completely. Store in an airtight container.

10. If your dough is too sticky to scoop, chill it 15 to 30 minutes first. Also if a kiss melts too much or slips, wait 30 seconds then press another one in, it happens, no big deal.

Equipment Needed

1. Oven (preheat to 375°F)
2. 2 baking sheets plus parchment paper or silicone baking mat
3. Large mixing bowl and a smaller bowl for the dry ingredients
4. Electric hand mixer or a sturdy wooden spoon if you dont wanna use a mixer
5. Measuring cups and spoons (1 cup, 1/4 cup, tbsp, tsp)
6. Rubber spatula for scraping the bowl
7. Tablespoon or small cookie scoop for portioning dough and a small bowl for the rolling sugar
8. Wire cooling rack for letting cookies set

FAQ

Q: Can I use natural peanut butter instead of the creamy, non-natural kind listed?
A: You can but it's not ideal, natural peanut butter separates and has more oil so the dough can get greasy and spread too much. If you must use it, stir well, chill the dough 30 minutes, and add 1 to 2 tablespoons extra flour to help firm it up.

Q: Do I have to chill the dough, and will chilling change the flavor or texture?
A: Chilling is optional but recommended if your cookies spread too much. 30 minutes in the fridge firms them up and keeps them thicker, and it actually helps the flavor develop a bit. If you like flatter cookies skip chilling.

Q: When should I press the Hershey's Kiss into the cookie?
A: Let cookies cool on the baking sheet for about 1 minute after you take them out of the oven, then gently press a kiss into the center. If you press too soon the kiss will melt, press too late and the cookie might crack.

Q: Can I freeze the dough or the baked cookies?
A: Yes to both. Roll dough into balls, freeze on a tray until solid, then store in a freezer bag for up to 3 months. Bake from frozen, add a minute or two to bake time. Baked cookies freeze great too, keep in an airtight container up to 3 months.

Q: How should I store leftovers and how long do they last?
A: Store at room temperature in an airtight container for up to 5 days. For longer keep them in the fridge up to 2 weeks, but the texture gets firmer. To freshen, warm in a 300°F oven for 5 minutes or microwave 5-8 seconds.

Q: Any quick tips to make these turn out perfectly every time?
A: Use room temperature butter and egg so the dough mixes smoothly, roll dough balls generously in sugar for the classic crackle look, don't overbake – they should still look a little soft in the center at 8 to 10 minutes, and press the kiss while the cookie is slightly warm not hot. Also, if you want smaller treats use mini kisses and a teaspoon scoop.

Easy Peanut Butter Blossoms Recipe Substitutions and Variations

All purpose flour: Swap cup for cup with whole wheat pastry flour for a slightly nuttier, softer cookie, or use a 1:1 gluten free all purpose blend with xanthan gum if you need gluten free (texture will be a bit different).
Unsalted butter, softened: Use equal parts chilled solid coconut oil or a stick of vegan butter; if you only have salted butter just skip the 1/2 teaspoon salt in the recipe.
Creamy peanut butter (not natural): Replace 1:1 with almond butter or sunflower seed butter (sunflower is great if someone has nut allergies); if you must use “natural” peanut butter stir it well and chill the dough before baking since it’s oilier.
Hershey’s Kisses, unwrapped: Press in a large chocolate chip or a small chocolate square instead, or use mini peanut butter cups for extra peanut flavor, or unwrapped Rolos for a caramel twist (warm them slightly so they press in easier).

Pro Tips

– Measure flour the RIGHT way: spoon it into the cup and level it off, dont scoop straight from the bag or the dough will be too dry and dense.

– Watch the bake, not the clock, and rotate the sheet halfway through for even browning. Pull them when the edges are set but the centers still look a touch soft, they firm up as they cool.

– Press the chocolate into the cookies while theyre still warm, twisting slightly so it nests and the top cracks look pretty. If a Kiss slips or melts too much wait about 30 seconds then press another one in, no big deal.

– Make-ahead hack and storage: scoop and freeze the dough balls on a tray, then dump into a bag so you can bake fresh batches anytime, just add 1 to 2 minutes to the bake time from frozen. Store finished cookies in an airtight container with parchment between layers, or sprinkle a little flaky sea salt on top for a salty-sweet boost.

Easy Peanut Butter Blossoms Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

125

kcal

Equipment: 1. Oven (preheat to 375°F)
2. 2 baking sheets plus parchment paper or silicone baking mat
3. Large mixing bowl and a smaller bowl for the dry ingredients
4. Electric hand mixer or a sturdy wooden spoon if you dont wanna use a mixer
5. Measuring cups and spoons (1 cup, 1/4 cup, tbsp, tsp)
6. Rubber spatula for scraping the bowl
7. Tablespoon or small cookie scoop for portioning dough and a small bowl for the rolling sugar
8. Wire cooling rack for letting cookies set

Ingredients

1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup creamy peanut butter (not natural style)
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup granulated sugar for rolling
about 36 Hershey's Kisses, unwrapped

Directions

Preheat oven to 375°F and line baking sheets with parchment paper or a silicone mat.
Whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt in a bowl.
In a large bowl cream 1/2 cup softened unsalted butter, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until light and a little fluffy, about 2 minutes.
Beat in 1/2 cup creamy peanut butter (not natural style) until blended, then add 1 large egg, 1 tablespoon milk and 1 teaspoon vanilla extract and mix until smooth.
Gradually add the dry ingredients to the wet and stir until just combined. The dough will be soft but manageable.
Scoop dough by tablespoon or a small cookie scoop into about 1-inch balls (this should make roughly 36). Roll each ball in the 1/2 cup granulated sugar for rolling and place them about 2 inches apart on the prepared sheets.
Bake 8 to 10 minutes, till the edges are set and centers still look a touch soft. Don't overbake, they'll firm up as they cool.
As soon as the cookies come out of the oven, press an unwrapped Hershey's Kiss into the center of each cookie, twisting slightly so it nests in the warm cookie and the top cracks look pretty.
Let cookies cool on the baking sheet for 2 to 3 minutes so the chocolate sets, then transfer to a wire rack to cool completely. Store in an airtight container.
If your dough is too sticky to scoop, chill it 15 to 30 minutes first. Also if a kiss melts too much or slips, wait 30 seconds then press another one in, it happens, no big deal.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.