The Best Peanut Butter Blossoms

filed under: Cookies on December 14, 2018
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  • This classic Peanut Butter Blossom cookie is one that everyone seems to love. A peanut butter cookie decorated with a sweet chocolate kiss. It is simply irresistible! If you like these you will also like my Red Velvet Peanut Butter Blossoms as well as my perfect Sugar Cookie Recipe!

    Peanut Butter Blossoms

    What makes these the best? Simply put, because my grandma says so! She got the recipe from a gal at her church who used to bring them to every potluck and wedding. People loved them so much that whenever she would show up to an event she would have copies of the recipe written up to hand out. Come to find out that she got her recipe from a newspaper and that there is nothing especially special (that’s a mouthful) about them, only that they are a forever classic and one cookie that everyone adores. I mean, what’s not to love about peanut butter and chocolate?

    How to Make Peanut Butter Blossoms

    Because this recipe is such a classic, I don’t recommend straying far from the original. I have tried different variations, like the Hershey Kiss cookies that require chilling or the Peanut Butter Kiss Cookies and add the chocolate kiss before they are baked and even the Chocolate Kiss Thumbprint Cookies that use shortening instead of butter. In case you picked up on it already, those names are all versions of the same cookie, the Peanut Butter Blossom. And after trying all of the different ways to make them I kept coming back to grandma’s tried and true recipe. Don’t mess with perfection!

    Peanut Butter Blossoms for a Cookie Exchange

    I just don’t think a cookie exchange would be complete without this iconic cookie! Here are my tips to making sure that when you arrive it looks like you just stepped out of the kitchen. Your cookies are perfect and taste fresh out of the oven.

    • Store cookies at room temperature for up to 3 days. If you need to store longer (no more than a week) you can add a piece of bread to the airtight container. The bread will dry out, but your cookies won’t!
    • Don’t refrigerate peanut butter blossoms. Although it can keep the cookies fresher longer, you could change the appearance of the chocolate. Chocolate that is stored in the refrigerator can become dull looking as well as less flavorful.
    • Try to find a container that is airtight. Make sure that you don’t stack too many layers on top of one another and be sure to use wax paper or parchment to separate the layers.
    • Get creative with your sanding sugar! Of course, the granulated sugar works well, but you can create beautiful and unique cookies simply by adding a different color sugar to the outside of the cookie. See a picture below! (Try my Red Velvet version as well!)
    5 from 1 vote
    Peanut Butter Blossoms
    Prep Time
    5 mins
    Cook Time
    10 mins
    Total Time
    15 mins
     

    A classic cookie that everyone loves!

    Course: Dessert
    Cuisine: American
    Keyword: peanut butter blossoms
    Servings: 36 cookies
    Author: Amanda Rettke
    Ingredients
    • 1/2 cup (100g) granulated sugar
    • 1 cup (200g) packed brown sugar
    • 1 cup (250g) creamy peanut butter
    • 1 cup (2 sticks or 226g) salted butter, room temperature
    • 2 eggs, room temperature
    • 3 cups (375g) all-purpose flour, sifted
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 2 tablespoons granulated (sanding) sugar, for rolling
    • 1 bag Hershey's® Kisses milk chocolates (my grandma used chocolate stars)
    Instructions
    1. Heat oven to 375°F. 
    2. In the bowl of your stand mixer (or in a bowl with a hand-held mixer) beat sugar, the brown sugar, peanut butter, butter, and eggs on medium speed. 

    3. Add flour, baking soda, and baking powder. Mix until just combined.

    4. Roll dough into large marble sized balls; then roll in additional granulated sugar. Place about 2 inches apart on ungreased cookie sheet.

    5. Bake 8 to 10 minutes or until edges are light brown. 
    6. Immediately press a chocolate star or Hershey's kiss in the center of each cookie. Allow to cool and set for about 5 minutes then move to cooling rack.

    Recipe Video

    [brid autoplay="true" video="385478" player="16518" title="Peanut Butter Blossoms"]

    Don’t miss my 50 Best Cookies in the World or Christmas Cookies if you are looking for more ideas for your cookie exchange!

    If you happen to want to know Cookie Baking 101, don’t miss these tips on how to get the perfect cookie, every time!

    Be sure to have fun with your sanding sugars! <3

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    Comments

  • Marge says:

    Should number 3 and 4 be reversed . Confused . Thank you .

    • Amanda says:

      What is confusing Marge? Happy to try and help.

  • Jeffrey says:

    A delicious classic!

  • Sandy says:

    My mom made a apricot filled Xmas cookie. It was circular with bottom layer, apricot filling, top layer had small circle cut out in middle. I believe the frosting was cream cheese and then topped with cut green and red cherries. She passed 4 years ago and we can not find the recipe. Any help would be appreciated.

  • Gail says:

    Peanut butter blossom cookies
    Instruction 3 & 4
    Should be reversed
    3 states cookies on cookie sheet
    4 states add flour

    Is this a mistake or am I reading this wrong

    • Amanda says:

      Nope, you are right. Sorry about that! All fixed.

  • Anne says:

    I agree with Marge – steps 3 & 4 are not in the right order. You can’t roll the dough into large balls (step 3) before adding the flour, etc. and mixing until combined (step 4). 🙂 But these sound yummy, I love a good PB Blossom!

  • Jen says:

    Step 3 says to roll into balls. Step 4 says to add flour baking soda and baking powder.

    • Amanda says:

      You are right! Switched it. 🙂 Thanks!

  • verona kruse says:

    I always use Brach’s chocolate stars as that was what the original recipe called for. That is why they are called a Blossom-like a flower.

    • Amanda says:

      That’s what my grandma used too… love seeing them today because so few people do it still!

  • Lulu Rivers says:

    There are lots of diferent types of peanut butter in the grocery store. Do I purchase just regular peanut butter, or the peanut butter that is just peanuts. The regular peanut butter contains a lot of sugar and palm oil (yikes!) so I am wondering what type of peanut butter to use. Thanks!

    • Amanda says:

      I used an organic creamy peanut butter. I also make these with chunky peanut butter as that is what my kids love!, but they seem to be the minority. lol I don’t have a specific brand I recommend, but I have noticed that the more “natural” I go the less sweet the cookies are. So I tend to make an exception for the holidays and use a mainstream organic peanut butter. Feel free to play around and see what you prefer!

  • Lisa B. says:

    Thank you for this recipe! I’m glad they have butter in them. I only like to use butter, anything else tastes like it’s store bought.

  • Andrea says:

    My grandma used the Brach’s chocolate stars instead of Hershey’s Kisses. They stack more easily that way and are just as good. She also always rolled her cookies in powdered sugar instead of granulated sugar. It makes for a softer cookie.

  • Rachelle says:

    These cookies can also be made with sugar free smooth peanut butter.

  • Phyllis Hendrickson says:

    What is sanding sugar

  • Ricky says:

    They look yummy and I’m gonna try to make them. Thank you for sharing. How come I’ve never seen your blog before? Thanks to FB, I’m now a fan.😊

  • laaurie says:

    I cant wait to try some of these my grandkids love sweets I try alot of your recipes

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