I remember my first time making peanut butter blossoms after moving to the U.S. I wanted a comforting, easy treat that reminded me of home but fit my busy schedule. This ultimate soft peanut butter blossom recipe quickly became a favorite for everything from holiday cookie exchanges to simple after-school snacks. It’s truly foolproof and always delivers that perfect balance of soft cookie and melty chocolate.
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The Ultimate Soft Peanut Butter Blossom Recipe
This peanut butter blossom recipe is made for those cozy moments when you want sweet comfort without complicated steps. Whether you’re baking for Christmas or just craving a quick treat, these cookies offer the ideal soft, tender texture with a rich peanut butter flavor crowned by a classic Hershey’s chocolate kiss. The recipe’s simplicity and reliability make it a staple in my kitchen and hopefully soon in yours too!
Why You’ll Love This Foolproof Peanut Butter Blossom Recipe
- Perfectly Soft and Chewy Every Time: Thanks to the right balance of sugars and technique, these cookies stay tender with just the right amount of chew.
- Simple Ingredients You Can Find Easily: No need for specialty items; this uses pantry staples and classic peanut butter for dependable flavor.
- No-Fail Method with Troubleshooting: I’ll share tips to fix common issues so you can bake with confidence every batch.
- Quick and Easy to Prepare: From mixing to baking, the steps are straightforward — perfect for busy weeknights or last-minute baking.
Why This Recipe Works: The Secrets to a Perfect Cookie
Soft peanut butter blossoms owe their texture to a few key techniques. Light brown sugar plays a starring role because its molasses content adds moisture that keeps the cookies soft and flavorful. Creaming the butter and sugars together until light and fluffy traps air, which creates a tender crumb and helps the cookies rise perfectly. Using room temperature ingredients like the egg and butter ensures they blend smoothly, avoiding lumps and uneven texture in the dough. These small science-backed touches make all the difference for soft, crackly, chocolate-topped cookies every time.
Key Ingredients for the Perfect Peanut Butter Blossom
This recipe relies on a handful of simple, essential ingredients to get that classic taste and texture. Here are the highlights:
- Creamy peanut butter: Using no-stir creamy peanut butter is recommended for consistent smooth texture. Natural or crunchy peanut butter varies in oil content and chunkiness, which can affect cookie softness and spread.
- Unsalted butter (softened): Ensures control over salt levels and blends well with sugars.
- Granulated and light brown sugar: The mix balances sweetness and moisture.
- All-purpose flour and baking soda: Essentials for structure and leavening.
- Hershey’s chocolate kisses: The iconic finishing touch that melts slightly but keeps its shape.
Please see the complete ingredient list below for precise measurements.
How to Make a Classic Peanut Butter Blossom (Step-by-Step)
- Preheat the oven to 375°F and prepare your cookie sheets. Line them with parchment paper for easy cleanup.
- Cream the peanut butter, unsalted butter, granulated sugar, light brown sugar, and salt in a large bowl or stand mixer. Beat on medium speed until the mixture becomes light, fluffy, and well combined.
- Add the egg and vanilla extract. Beat again until fully incorporated, scrapping down the bowl as needed.
- Mix in the all-purpose flour and baking soda on low speed until just combined—do not overmix for tender cookies.
- Scoop the dough using a 1-tablespoon cookie scoop and roll into 1-inch balls. For added texture, roll each ball in additional granulated sugar before placing them 2 inches apart on the baking sheet.
- Bake for 8 to 10 minutes. The cookies should look puffy and cracked, with bottoms just beginning to brown.
- Immediately press one unwrapped Hershey’s chocolate kiss into the center of each cookie. Don’t worry about cracking; it’s part of the charm!
- Allow the cookies to cool completely on the pan. This lets the chocolate set perfectly before serving or storing.
Baker’s Tips for Success
- Freeze your Kisses: Pop the unwrapped Hershey’s Kisses into the freezer for 15-20 minutes before baking. This prevents them from melting into a puddle during baking.
- Don’t Overmix: Mixing just until the flour disappears keeps your cookies tender rather than tough.
- Press Immediately: Place the chocolate kiss into each cookie as soon as it comes out of the oven for that signature crackled look without breaking the shape.
- Cool on the Pan: Let your cookies cool fully on the baking sheet so the chocolate can set right there, avoiding any smudging or breakage.
Peanut Butter Blossom Variations & Substitutions
| Variation | How to Do It |
|---|---|
| Mini Reese’s Cups | Substitute Hershey’s Kisses with mini Reese’s Peanut Butter Cups for a different peanut-chocolate twist. |
| Rolos | Use unwrapped Rolos instead of Kisses for a caramel chocolate center. |
| Flavored Kisses | Try different Hershey’s Kiss flavors like dark chocolate or almond for unique flavor profiles. |
For a Gluten-Free Peanut Butter Blossom
Replace all-purpose flour with a 1:1 gluten-free baking flour blend. Measure carefully and bake the same way. These flour blends maintain the texture and softness without compromising taste.
Troubleshooting: Solving Common Peanut Butter Blossom Problems
My cookies are dry and crumbly. What went wrong?
Over-measuring flour or baking the cookies too long dries them out. Measure your flour carefully without packing and pull the cookies from the oven as soon as the edges begin to light brown.
My cookies spread too much and are flat. How do I fix this?
Using melted butter instead of softened butter causes excess spreading. Always use butter softened to room temperature but not melted to maintain shape.
How do I stop my Hershey’s Kisses from melting completely?
Freeze the unwrapped Kisses for 15-20 minutes before baking. This keeps them solid longer so they don’t turn into chocolate puddles on your cookies.
How do I transport them without the Kisses breaking off?
Store cookies in a single layer or use mini muffin liners to secure each cookie. This prevents Kisses from knocking against each other and falling off during travel.
How to Store and Freeze
Room Temperature Storage
Store your baked peanut butter blossoms in an airtight container at room temperature for up to 1 week.
Freezing Baked Cookies
Place cooled cookies in a sealed freezer-safe container with layers separated by parchment paper. Freeze for up to 3 months. Thaw at room temperature before serving.
Freezing Dough
Form dough balls and freeze them on baking sheets until solid, then transfer to freezer bags. Bake from frozen, adding a couple of extra minutes to baking time.
Baking Peanut Butter Blossoms with Kids
These cookies are a fun family baking project! Little helpers will love unwrapping the chocolate kisses and rolling the dough balls in sugar. Pressing the chocolate out of the oven can be a supervised step, making sure they handle it carefully. Baking together turns this simple recipe into cherished memories.
Peanut Butter Blossom
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream peanut butter, butter, granulated sugar, brown sugar, and salt until smooth; beat in the egg and vanilla. Mix in flour and baking soda just until combined.
- Scoop dough into 1-inch balls, roll in additional sugar, and place 2 inches apart on prepared sheets.
- Bake 8–10 minutes until puffy and just set. Immediately press a chocolate kiss into the center and cool completely on the pan until the chocolate sets.
Notes
Frequently Asked Questions about Peanut Butter Blossoms
Can I make peanut butter blossoms ahead of time?
Yes! You can prepare dough balls in advance and freeze them, or bake the cookies and store them for up to a week.
What adjustments are needed for high-altitude baking?
You may need to decrease baking soda slightly and watch baking times closely to prevent over-browning.
How do I keep my peanut butter blossoms soft?
Use light brown sugar as directed, avoid over-baking, and store in airtight containers to lock in moisture.
Can I make this a no-chill peanut butter blossom recipe?
Absolutely. This recipe is designed to be made without chilling, perfect for when you want quick results.
Conclusion
This soft peanut butter blossom recipe takes the guesswork out of baking a classic favorite. It’s reliable, easy, and results in perfectly tender, chewy cookies topped with melty chocolate that will brighten any day. Did you make these cookies? I’d love to hear how they turned out! Please leave a star rating and a comment below with any questions or fun variations you tried!
