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Try our Peanut Butter Kiss Blossom Cookies recipe for a soft, peanut buttery treat with a chocolatey center – perfect for holiday baking!
When the festive season rolls around, nothing says ‘happy holidays’ quite like a batch of cookies, and these Peanut Butter Kiss Blossom Cookies are the perfect example. This beloved classic combines the irresistible flavors of peanut butter and chocolate to create a cookie that’s as enjoyable to make as it is to eat.
Why This Recipe Works
- A combination of granulated, dark brown, and light brown sugar add depth of flavor and sweetness.
- Using less flour than other recipes creates perfect consistency – a soft, chewy peanut butter cookie.
- Crunchy Exterior, Soft Interior: These cookies strike a delightful balance with their sugary, crunchy exterior that gives way to a soft, chewy interior. The contrasting textures create a satisfying and enjoyable eating experience.
Ingredients
To make Peanut Butter Kiss Blossom Cookies, you’ll need light brown sugar, creamy peanut butter, unsalted butter, a large egg, all-purpose flour, baking soda, baking powder, salt, granulated sugar, and Hershey’s Kisses chocolates.
Ingredient Notes
Flour: The structure of our cookies starts with all-purpose flour. We use just enough to form the dough without drying out the cookies.
Baking Soda: This gives our cookies their lift. Be sure to check the package for freshness.
Salt: We use fine kosher, but fine sea salt or table salt can also be used.
Vanilla: Vanilla bean paste or vanilla extract are both good choices. In a pinch, vanilla flavoring can also be used.
Sugars: A combination of granulated, dark brown, and light brown sugar add depth of flavor and sweetness. You can substitute dark brown with light and vise-versa.
Egg: Use 1 large room-temperature egg to bind all our ingredients together.
Butter: Choose unsalted butter to manage the overall salt level. If you opt for salted butter, cut the additional salt in half. If you prefer a dairy-free alternative, you can explore plant-based butter substitutes.
Peanut Butter: The star of the show. Opt for processed peanut butter like Jif or Skippy for the best texture and flavor.
Chocolate Kiss Candies: You’ll want to have Hershey’s Kisses chocolates on hand for this recipe. These iconic milk chocolate candies, with their distinctive shape, are the perfect topping. You can also use mini peanut butter cups for a different spin.
Nut Free Substitutions
You can replace peanut butter in Blossom Cookies with nut-free alternatives.
Some substitutions include Biscoff spread, apple butter, or nut-free cookie butter. For a nuttier flavor, try sunflower seed butter or soy butter. These substitutes will provide a similar creamy texture without the allergenic properties of peanuts.
Step By Step Instructions
You can find the full, printable recipe at the bottom of this post (click the button above), but read on for detailed step-by-step instructions with photos for each step.
Preheat your oven to 375°F (190°C), and if you’re not using a nonstick pan, prepare a baking sheet by lining it with parchment paper. This will prevent the cookies from sticking.
Preparing the Dough
Add 1 cup (240 ml) of firmly packed light brown sugar, ¼ cup of dark brown sugar (also packed), ¼ cup of granulated sugar, ¾ cup (180 ml) of creamy peanut butter, and ½ cup (120 ml) of softened unsalted butter to a large bowl or stand mixer.
Then, use an electric mixer to beat the mixture until it becomes light and fluffy before adding 1 large egg.
Beat until the egg is fully incorporated.
In a separate bowl, sift together 1¾ cups (420 ml) of all-purpose flour, ½ teaspoon (2.5 ml) of baking soda, ½ teaspoon (2.5 ml) of baking powder, and ½ teaspoon (2.5 ml) of salt. This ensures your dry ingredients are free of lumps.
Gradually mix the sifted dry ingredients into the wet mixture. Continue mixing until all the ingredients are well combined and form a dough.
Refrigerate the dough for at least 1 hour to firm it up, ensuring that your peanut butter blossoms maintain their shape while baking. Cold dough is also more manageable for portioning and rolling.
Forming The Cookies
After the dough has been properly chilled, grab a portion that’s approximately the size of 1 heaping tablespoon. Roll this portion of dough between your palms using gentle, even pressure. This technique will form a smooth and round ball.
Then, coat each ball of dough evenly with granulated sugar.
Baking The Cookies
Place the sugar-coated dough balls onto your prepared baking sheet. Make sure to space them about 2 inches (5.08 cm) apart to allow room for the cookies to expand while baking.
Slide the baking sheet into the oven and bake for 8 to 10 minutes until the cookies are set, and their edges turn light golden brown.
Topping The Cookies
As soon as the cookies come out of the oven, gently press a Hershey’s Kiss into the center of each one. The warmth of the cookies will help the chocolate adhere.
Place the Peanut Butter Kiss Blossom Cookies in the freezer once they’re topped to keep the kisses from melting too much. You only need to keep them in there until they’re cooled.
If your freezer lacks the space for a baking sheet, transfer cookies onto a smaller tray or plate before placing them inside the freezer.
Once your Peanut Butter Blossom Cookies are cooled, serve and enjoy!
Erren’s Top Tips
- Measure Ingredients Accurately: Use proper measuring cups and spoons to ensure precise measurements of all ingredients. Baking is a science, and accurate measurements are crucial for consistent results.
- Soften Butter Correctly: When softening butter, let it sit at room temperature for about 30 minutes. It should be soft but not melted. This ensures proper creaming with sugar.
- Use an Electric Mixer: An electric mixer makes it easier to cream the sugar, butter, and other wet ingredients together, resulting in a fluffier cookie dough.
- Sift Dry Ingredients: Sifting the dry ingredients like flour, baking soda, baking powder, and salt helps to remove lumps and ensures even distribution.
- Chill the Dough: Don’t skip the chilling step. It firms up the dough, making it easier to handle and prevents cookies from spreading too much during baking.
- Uniformly Sized Dough Balls: Roll the dough into uniform-sized balls for consistent cooking times. Using a measuring spoon or cookie scoop can help achieve this.
- Space Cookies Properly: Leave enough space between cookie dough balls on the baking sheet to allow for spreading during baking. Typically, about 2 inches apart works well.
- Press Kisses While Warm: After removing the cookies from the oven, immediately press a Hershey’s Kiss into the center while they’re still warm. This helps the chocolate adhere.
Storage & Freezing Instructions
Storage Instructions: Once your Peanut Butter Kiss Blossom Cookies have cooled completely, place them in an airtight container at room temperature. Properly stored, they remain fresh and flavorful for up to one week.
Freezing Instructions: To freeze the cookies, lay them in a single layer on a baking sheet and freeze until firm. Then, transfer them to an airtight container or freezer-safe bag with parchment paper between layers to prevent sticking. Label with the date and freeze for up to three months.
When ready to enjoy, let them thaw at room temperature for about 30 minutes. Your cookies will taste as delicious as when freshly baked.
FAQs
How long do peanut butter blossoms last?
Peanut butter blossoms can stay fresh and tasty for up to a week if stored properly. Keep them in an airtight container at room temperature to maintain their texture and flavor. For longer storage, you can freeze them for up to 3 months.
Why are my cookies flat?
Cookies can turn out flat for several reasons. The dough may spread too much if your butter is too soft or melted. Mismeasuring flour can also cause flat cookies; ensure you use the spoon and level method. Finally, check if your baking soda is fresh, as expired leaveners can result in flat cookies.
Why are my cookies crumbly?
Crumbly cookies often result from too much flour or not enough fat in the dough. Ensure to measure your ingredients accurately, and don’t overmix the dough, as this can lead to a crumbly texture. Adding a bit more butter or an extra egg yolk can also help bind the dough.
Why aren’t the Hershey’s kisses sticking to my cookies?
If your Hershey’s kisses aren’t sticking to your cookies, it might be because the cookies have cooled too much before you added the kisses. Try pressing them into the cookies immediately after they come out of the oven when they’re still warm. The heat helps the chocolate slightly melt and adhere to the cookie surface.
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Recipe
Peanut Butter Kiss Blossom Cookies
Ingredients
- ½ cup light brown sugar (firmly packed)
- ¼ cup dark brown sugar
- ¼ cup granulated sugar
- ¾ cup creamy peanut butter (at room temperature)
- ½ cup unsalted butter (softened)
- 1 large egg (at room temperature)
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
To Decorate
- ½ cup granulated sugar (for rolling)
- 36 Hershey’s Kisses chocolates (unwrapped)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the light brown sugar, dark brown sugar, granulated sugar, peanut butter, and butter with an electric mixer until light and fluffy.
- Add the egg to the creamed mixture and beat until fully combined.
- In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
- Gradually mix in the flour mixture and blend on low speed until just mixed in, making sure to scrape the sides of the bowl as needed.
- Place the dough in the refrigerator for approximately 1 hour, or until it becomes firm enough to shape into balls.
- Roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat.
- Place the sugar-coated dough balls on the prepared baking sheet, spaced about 2 inches apart.
- Bake in the preheated oven for 8 to 10 minutes, or until the cookies are set and the edges are just beginning to brown.
- As soon as the cookies come out of the oven, press a Hershey’s Kiss into the center of each one.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tips
- Soften Butter Correctly: When softening butter, let it sit at room temperature for about 30 minutes. It should be soft but not melted. This ensures proper creaming with sugar.
- Use an Electric Mixer: An electric mixer makes it easier to cream the sugar, butter, and other wet ingredients together, resulting in a fluffier cookie dough.
- Sift Dry Ingredients: Sifting the dry ingredients like flour, baking soda, baking powder, and salt helps to remove lumps and ensures even distribution.
- Chill the Dough: Don’t skip the chilling step. It firms up the dough, making it easier to handle and prevents cookies from spreading too much during baking.
- Uniformly Sized Dough Balls: Roll the dough into uniform-sized balls for consistent cooking times. Using a measuring spoon or cookie scoop can help achieve this.
- Space Cookies Properly: Leave enough space between cookie dough balls on the baking sheet to allow for spreading during baking. Typically, about 2 inches apart works well.
- Press Kisses While Warm: After removing the cookies from the oven, immediately press a Hershey’s Kiss into the center while they’re still warm. This helps the chocolate adhere.
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