peanut butter blossoms

Homemade peanut butter blossoms are simple to make and a classic holiday cookie!

Classic Peanut Butter Blossoms

baking soda

salt

(1 stick; 115 grams) unsalted butter, softened to room temperature

(50 grams) granulated sugar

(115 grams) packed light brown sugar

egg,

(195 grams) creamy peanut butter

vanilla extract

chocolate kiss candies, unwrapped

(100 grams) granulated sugar

green sanding sugar and 1/4 cup red sanding sugar

Whisk the flour, baking soda, and salt together. Set aside.

Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in 1/4 cup of granulated sugar and the 1/2 cup of brown sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and mix on high until combined.

Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for at least 30 minutes in the refrigerator (and up to 1 day). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread much.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside. Also, make sure there&#8217;s room in your freezer because the cookies will need to be placed inside to prevent the chocolates from melting.

Roll &amp; Coat the Dough

Scoop and roll cookie dough, about 1 Tablespoon of dough each. Roll each ball in the 1/2 cup of sugar (or sanding sugar) and arrange on the baking sheet about 2 inches apart. Bake for 10 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow to cool for 10 minutes.

Press a chocolate kiss candy into each cookie on 1 of the baking sheets until it sticks. Place the baking sheet in the freezer so the chocolate does not melt. Remove after 10 minutes in the freezer. Repeat with 2nd baking sheet of cookies.

Hi Kathie, 
After I put the kisses into the cookie I put them back in the oven for 1 minute. Then let them cool about 10-15 minutes and then put them in the fridge on the cookie sheet until kiss is firm. They don’t fall off anymore!

Lorri-that's a great idea!  Like it even better than using a dab of peanut butter.  It sounds as though it works, so I'll give it a try.  Thank you so much!

This worked very well for me. I just discovered your recipes and the two that I used were terrific. I used clear sparkle sugar for mine - that made them look festive without the red and green coloring. Also I did not freeze mine. I have made these before and I find that as long as I give the cookies plenty of time to cook the kiss does not become misshapen after I insert it. It melts but if you don't jostle it, it will return to normal eventually!

Some peanut butter blossom recipes end up being so dry. This one did not!  I also love the freezing idea. I have always had issues with the kisses coming off but found that when I put them on the cookie and they started to melt just slightly and then stuck them in the freezer the chocolate became the glue. Love it!

I make this recipe and for an added twist I add Rolos instead it's a great twist

HELLA good. Rolled these in raw sugar coz i had nothing else and they were all crusty and divine. I would also recommend pushing the Hersheys Kisses on while the cookies are very hot.. I left my 3rd batch sitting a little too long and they had trouble sticking to the cookie.. but if you do it while they are hit and push fairly hard into the cookie they turn out perfect!

Great recipe! So much more moist than other recipes I have tried. I only wait about a minute to press the kiss into the cookie and have had no problems with the kiss melting. But I do put it in the freezer afterward. Works great!

These came out so great! So glad I found your website! Will be trying more of your recipes!!!

These spread out a little &amp; weren't as thick as I wanted but they tasted great!

Well it's March and we're still baking these (typical) Christmas cookies. That's how good they are! Don't change a thing about the recipe. My kids love them. Very soft and easy to make,.

I love this recipe! The cookies turned out well, but there were a few things I changed. I didn't let the cookies sit for 10 minutes because the Hershey kisses didn't stick after that long. Also the recipe says that it yields 24 cookies which I thought was WAY off. I used the tablespoon measurement like the recipe said. I doubled the recipe because I needed more cookies. Instead of around 48, I ended up with 70 cookies. They were all the same tablespoon amount of dough and look just like the picture.

I made this with a twist. My peanut butter butterscotch loving husband wanted some cookies, so I made the blossoms. But,  I took a spoon, put an indentation in each cookie, then put in some melted butterscotch chips.  He loves them!

Anything I bake from Sally’s baking addiction always turns out perfect

I wish you could smell my house.  The chocolate and peanut butter aroma is amazing.  I used chocolate stars instead of Kisses.  They lay flatter and look prettier.

These are the best PB blossoms ever!  The peanut butter taste prevails and the kisses do stay attached!  I wanted to double the recipe but wound up accidentally putting too much butter and had to quadruple the recipe instead.  Ran out of kisses so I rolled the rest of the dough balls in crushed peanuts and made Sally's jam thumbprint cookies.  Equally fabulous!  I have to give them away so we can stop eating them!

I continue to come to your blog for amazing recipes. These cookies did NOT disappoint. They are soft, festive, and DELISH!  

I have one problem though....  HOW do I give away my favorite cookies to friends and family?!? 

Thank you!  Happy holidays!

https://www.youtube.com/watch?v=1I2-byyXJsU

Homemade peanut butter blossoms are simple to make and a classic holiday cookie!

Ingredients
1 and 1/4 cups (160g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
1/4 cup (50g) granulated sugar
1/2 cup (115g) packed light brown sugar
1 large egg, at room temperature
3/4 cup (195g) creamy peanut butter
1 teaspoon pure vanilla extract
24 chocolate kiss candies, unwrapped

Coating
1/2 cup (100g) granulated sugar
OR: 1/4 cup green sanding sugar and 1/4 cup red sanding sugar

Get the full recipe: https://sallysbakingaddiction.com/classic-peanut-butter-blossoms/

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Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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Classic Peanut Butter Blossoms | Sally's Baking Addiction

Classic Peanut Butter Blossoms are soft and chewy peanut butter cookies with a sugary, crackled top and finished with a milk chocolate kiss! They&#039;re the perfect go-to cookie for the holiday season!

All-Purpose Flour

tsp Baking Soda

Salt

Creamy Peanut Butter

Unsalted Butter (room temperature)

Sugar

Light Brown Sugar (lightly packed)

Large Egg

Milk

tsp Vanilla Extract

11 oz Bag of Hershey Kisses

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

Using a hand mixer or stand mixer fitted with paddle attachment, cream together the peanut butter, unsalted butter, granulated sugar, and light brown sugar on medium-high speed until well blended.

Add in the egg, milk, and vanilla extract. Scrape down the sides of the bowl as needed.

Reduce the mixer speed, gradually adding in the dry mixture until completely blended.

Place the cookie dough in a well sealed food container or tightly wrap the top of the mixing bowl with plastic wrap (or alternative) and chill the cookie dough for a minimum of 1 hour.

After dough has chilled, line 2 baking sheets with parchment paper or silicone mats, adjust the oven rack to the 2nd level mark (just above center), and preheat the oven to 375°F.

Using a spoon and your clean hands, shape the cookie dough into 1 inch balls, roll in granulated sugar, and place about 1 1/2 - 2 inches apart on lined baking sheets.

Bake for 7-8 minutes, then remove from oven and place a milk chocolate kiss on each cookie, pressing down gently to create the crackly cookie edges..

Return to the oven and bake for 2 minutes longer.

Cool cookies on baking sheet for 5-10 minutes before transferring to a cooking rack to cool completely.

Store cookies in an airtight container with a slice of bread for up to a week.

These ULTRA-easy, melt-in-your-mouth peanut butter blossoms have lots of peanut butter flavor and a big kiss of chocolate right in the middle.

Peanut Butter Blossoms

all-purpose flour (180 grams)

butter (unsalted, room temp 113 grams)

peanut butter (188 grams)

sugar (100 grams)

brown sugar (100 grams)

tsp vanilla extract (5 milliliters)

egg (large, room temp)

tsp baking powder (3 grams)

chocolate kisses

Preheat over to 375F

Sift flour and baking powder together then whisk to combine.

Cream butter, peanut butter and both sugars in a stand mixer fitted with a paddle attachment.

Mix in egg and vanilla extract then add flour mixture and beat until incorporated. You can chill dough for about 30 minutes if you&#x27;re baking in advance but the dough can be rolled out and baked right away.

Roll dough into one inch balls. Roll each in sugar the place on baking sheet lined with parchment paper or a silicone sheet

Bake for about 7-8 minutes or until puffed and SLIGHTLY browned on the bottom. Remove from oven and press a chocolate kiss into the center of each cookie. Slight cracks are fine.

Bake cookies an additional 3 minutes.

Allow cookies to cool completely on baking sheet, enjoy warm.

These ULTRA-easy, melt-in-your-mouth peanut butter blossoms have lots of peanut butter flavor and a big kiss of chocolate right in the middle. Peanut butter and chocolate are a match made in heaven, add cookies into the mix and everything’s coming up roses! 

Full Recipe: https://preppykitchen.com/peanut-butter-blossoms/

These peanut butter cookies are so fun to make and basically foolproof making them a great addition to your cookie rotation. P.S. I hope you have a rotation of cookie recipes you work though, you deserve a treat!Do you think the red one's look like Santa's hats? Christmas cookie time appoaches!

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Easy Peanut Butter Blossom Cookies

butter (room temperature)

peanut butter

brown sugar (packed)

sugar

eggs

baking powder

all-purpose flour

42 Hershey Kisses (unwrapped)

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a large bowl, add in the butter, peanut butter, brown sugar, and granulated sugar. Beat with a hand mixer on medium until light and fluffy. Scrape down the sides of the bowl.

Add in the eggs and vanilla extract. Continue to beat on medium until the eggs are incorporated.

In a separate bowl, add the baking soda, baking powder, salt, and flour. Whisk to combine.

Add the flour mixture to the wet ingredients and beat on medium just until the flour is incorporated. The cookie dough will be slightly stiff.

Using a 1 tablespoon or 1 1/2 tablespoon cookie scoop, scoop the cookie dough into your hand and roll into a ball.

Place on the parchment paper. Leave an inch of space between the cookie dough balls.

Place in the preheated oven and bake for 12 to 14 minutes until the edges are golden and the tops are set.

Remove from the oven and immediately place a Hershey Kiss in the center of each cookie.

Let cool for 10 to 15 minutes and place on a paper towel lined counter or wire rack to cool completely.

Store in an airtight container at room temperature. Don't stack the cookies because the chocolate kisses will be very soft.

These sweet, chewy peanut butter cookies, topped with a milk chocolate kiss, are a classic addition to holiday cookie trays. A favorite of cookie lovers of all ages!

all purpose flour

table salt

unsalted butter (, room temperature (1 stick))

granulated sugar (,

light brown sugar (, lightly-packed)

peanut butter ((not "natural" peanut butter))

milk

milk chocolate kisses (, unwrapped)

In a bowl, whisk together flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with an electric hand mixer, beat butter until smooth. Cream the butter with 1/2 cup granulated sugar and the light brown sugar until light and fluffy. Beat in peanut butter.

Scrape the bottom and sides of the mixing bowl. Beat in milk and vanilla, followed by the egg, until combined.

Add the flour mixture and mix until a stiff dough forms. Cover the mixing bowl and refrigerate for 30-60 minutes.

Preheat oven to 375 degrees F. Place 1/4 cup granulated sugar in a shallow bowl.

Scoop the dough into 1-1/4 inch portions (40-42 portions), roll them into balls, and then roll them in the granulated sugar. Place on ungreased baking sheets, 2 inches apart.

Bake the cookies 8-10 minutes, until set, lightly brown, and just starting to crack. Don&#x27;t overbake.

As soon as you remove the cookies from the oven, gently press a Hershey&#x27;s kiss into each center. (The cookies will crack - this is normal and part of their classic appearance.) After about 5 minutes, transfer the cookies to a wire rack to cool completely, at least an hour. (The chocolate should be firm before the cookies are stored.)

Store at room temperature in an airtight container for 3-5 days, or freeze for 2-3 months.

https://embed.mediavine.com/videos/qh09rdg4ivqnr9hcifph

Peanut Butter Blossoms are a classic holiday treat and a favorite of cookie lovers of all ages! Sweet, chewy peanut butter cookies meet a crunchy coating of sugar before baking, crowned with a milk chocolate “blossom” while they’re warm. The perfect peanut butter-chocolate indulgence!

Soft and sweet vegan peanut butter blossoms that taste just like the classic! With a healthy twist, these chewy and decadent peanut butter blossoms are the perfect treat at a Christmas cookie exchange. So easy to make, and naturally eggless, dairy free, easily gluten free, and even topped with a homemade vegan chocolate kiss! A classic Christmas cookie!

Classic Vegan Peanut Butter Blossoms (Easy!)

all purpose flour, or gluten free 1-to-1 baking flour

tsp baking soda

tsp sea salt (omit

vegan butter, room temperature

granulated sugar

coconut sugar sugar

all-natural creamy smooth peanut butter

unsweetened applesauce, room temperature

tsp vanilla extract

chocolate

granulated sugar,

Prep

It&#8217;s easiest to start by making the chocolate kisses first. See notes section for instructions. Then while the kisses are setting in the freezer, measure out all ingredients. Line two large baking sheets with parchment paper or a silicone cookie mat, and set aside. 

Make the dough

In a large bowl, use a hand mixer to cream together the vegan butter and sugar until light and fluffy, about 2-3 minutes. Then add in the peanut butter, applesauce, and vanilla extract. Mix until combined. Then add in the flour, baking soda, and salt (if using), and use a rubber spatula to fold the flour gently into the wet mixture just until combined. Chill the dough for 30 minutes in the fridge covered.

While the dough is chilling

Scoop the dough: 

Place the remaining granulated sugar in a small bowl. Use a cookie scoop (about 1.5 tbsp in size) or roll dough into small dough balls (about 1.5 tbsp each). Dip each cookie dough ball into the decorative sugar, coating it all around, then place the dough onto the baking sheet. They should be about 2 inches apart to prevent touching when they spread. 

Bake the cookies: 

Bake for 10-12 minutes, or until the edges have set, and the middle is slightly puffy. Remove from the oven. While the cookies are baking, you can remove the chocolate kisses from their silicone mold and place them in a bowl while you wait. 

Place the chocolate kisses onto the cookies: Immediately press one chocolate kiss into each cookie lightly and immediately place cookies into the freezer so that the kisses doesn&#8217;t melt for 5 minutes.

Storage: 

Serve and enjoy! Store any remaining cookies in the freezer for up to 3 months in an air tight container.

Those homemade Hershey's kisses are so cute! The perfect topping to a perfect cookie! :)

Soft and chewy peanut butter blossoms topped with a chocolate kiss are a classic Christmas cookie that is easy to make during the holidays or any time of year. 

+ 1/2 cups all-purpose flour, spooned and levelled

teaspoon baking soda

teaspoon salt

cup butter, softened

cup granulated sugar

cup brown sugar, packed

teaspoon vanilla extract

chocolate kisses, unwrapped

In a medium bowl, whisk together flour, baking soda and salt. Set aside.

In a large bowl, cream together peanut butter, butter granulated sugar, and brown sugar using a hand mixer (or a stand mixer) on medium speed until smooth and creamy, about 2 minutes. Add in egg and vanilla extract and continue to mix until fully combined.

Gradually add the dry ingredients to the wet ingredients and mix on low speed until combined. Cover and chill the dough in the refrigerator for 30 minutes.

Preheat the oven to 350 F. Line a half sheet baking pan with a silicone baking mat or parchment paper, and set aside.

Transfer sugar for the coating into a small bowl. Then, use a cookie scoop to scoop out 1-2 tablespoons of cookie dough and roll into a 1-inch ball. Roll the cookie ball into the bowl of sugar to fully coat it. Place on the lined baking tray, spaced 2 inches apart. You will have to bake in multiple batches, or freeze some uncoated cookie balls to bake later.

Bake for 10 minutes, remove from the oven and immediately gently press a chocolate kiss into the center of each cookie. Transfer cookies to a wire cooling rack to completely cool. Note that the kisses will melt and get soft but will hold its shape. It will slowly harden as the cookies cool completely. You can speed up this process by transferring the cookies to the refrigerator to cool quickly. 

Bisquick Peanut Butter Cookies - seriously the BEST peanut butter cookies! Only 4 simple ingredients - peanut butter, sweetened condensed milk, Bisquick, vanilla. These cookies are so soft and delicious. You can top cookies with a chocolate kiss immediately after taking out of the oven for Peanut Butter Blossoms. You might want to double the recipe. These cookies are always gone in a flash!

Bisquick Peanut Butter Cookies

sweetened condensed milk

Bisquick

vanilla

unwrapped Hershey Kisses, (optional)

Preheat oven to 375ºF. Line a baking sheet with parchment paper.

Stir together sweetened condensed milk and peanut butter until smooth. Stir in Bisquick and vanilla.

Scoop dough into 1 Tablespoon balls. Roll in sugar and place on baking sheet.

Flatten in crisscross pattern with a fork. (It helps to dip the fork in sugar to keep it from sticking to the dough.)

Bake 8-10 minutes.

If making Peanut Butter Blossoms, do not flatten the cookies. Leave them as balls and bake. Remove the cookies from the oven and immediately press a Hershey Kiss onto the top of each cookie.

Remove cookies from sheet to wire rack to cool.

Peanut butter blossoms are a classic Christmas cookie that features a chewy peanut butter cookie topped with a sweet chocolate kiss.

chocolate kisses (1.23)

salted butter, room temperature (1.00)

peanut butter, room temperature (0.61)

light brown sugar, packed (0.22)

tsp vanilla extract (0.29)

all-purpose flour (0.18)

tsp baking powder (0.16)

Tbsp granulated sugar (for coating) (0.04)

Preheat the oven to 375ºF. Unwrap the chocolate kisses and place them in the freezer.

Add the butter, peanut butter, granulated sugar, and brown sugar to a bowl. Use a stand mixer or hand mixer to beat them together on high speed until the mixture looks like, creamy, and fluffy.

Add the egg and vanilla and beat until incorporated.

In a separate bowl, stir together the flour and baking powder. Add half of the flour mixture to the mixing bowl and beat over low speed until it is incorporated. Add the remaining flour and beat until a soft dough forms with no loose flour on the bottom of the bowl.

Divide and shape the dough into 18 balls of dough. Place the remaining 2 Tbsp of sugar in a small bowl and roll each ball of dough in the sugar to coat. Place the cookies on a parchment-lined baking sheet.

Bake the cookies for 8-10 minutes, or until they are slightly puffed, a few small cracks appear around the bottom edge, and they&#39;re just barely golden brown on top.

Remove the cookies from the oven and immediately press a frozen chocolate kiss into the center of each cookie.

Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack using a spatula. Enjoy warm or allow to fully cool before packing and storing.

These Peanut Butter Blossoms are a low carb keto cookie recipe of the classic holiday peanut butter kiss cookies and just as delicious! Easy keto peanut butter cookies with a melted sugar-free chocolate center.

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