Easy Peanut Butter Blossom Cookies are the best dessert! Hershey Peanut Butter Blossoms are soft, chewy, delicious and so simple to make!
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Peanut butter blossoms are soft and chewy cookies that are perfect for the holidays.
Made with simple ingredients, these peanut butter blossoms are a classic cookie that the whole family will love!
Perfect for the holidays or really any time of year - these are the ultimate peanut butter chocolate treat!
These cookies go great on a holiday cookie tray next to Jam Thumbprint Cookies, Andes Mint Cookies, or Pumpkin Snickerdoodle Cookies!
Why are they called Peanut Butter Blossoms?
A peanut butter blossom by definition is a soft peanut butter cookie, rolled in sugar and topped with a Hershey's kiss.
They may be called this because they look somewhat like a flower, but it's unclear where the name came from!
why You'll love this recipe for Peanut Butter Blossoms
- Delicious: Peanut butter and chocolate will always be a tasty classic combination.
- Customizable: Hershey's has a huge variety of kisses, making this cookie's flavor combinations endless.
- Total Comfort Food: When you need something comforting, this is the ultimate cookie! I remember my grandma making these when I was little.
Hershey's Peanut Butter Blossoms Ingredients
For the peanut butter cookie you'll need:
- salted butter
- creamy peanut butter
- white sugar
- brown sugar
- vanilla extract
- cornstarch
- all purpose flour
- baking soda & baking powder
For the topping you'll need:
- white sugar
- 25 hershey's kisses
How to make Peanut Butter Blossom Cookies
- In a mixing bowl, beat the butter, peanut butter, cane sugar, and brown sugar until light and fluffy.
- In a small bowl, whisk the cornstarch and warm water together. Add this mixture along with the vanilla extract to the butter/sugar. Beat for another 30-60 seconds to incorporate.
- In a separate bowl, sift the flour, baking soda, and baking powder together. Slowly add the dry ingredients to the wet ingredients, mixing on low speed, until a dough forms.
- In a shallow bowl, add ¼ cup cane sugar. Using a tablespoon, roll the dough into balls, then roll each one in the bowl of cane sugar.
- Bake the cookies for 10 minutes.
- Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie.
- Let the cookies cool for at least 2 hours before storing. Enjoy!
Storing Hershey Peanut Butter Blossoms
Storing: Cookies will keep in an airtight container for up to 6-7 days at room temperature in an airtight container at room temperature.
Can you freeze Hershey kisses cookies?: You can freeze these cookies recipe for 4-5 months in a freezer-safe container. Thaw completely before enjoying.
Freezing Cookie Dough: We don't recommend freezing this cookie dough.
Substitutions for this Peanut Butter Blossom Recipe:
Butter: Use regular butter or non-dairy butter 1:1.
Peanut Butter: I have only tried this recipe with creamy peanut butter so I'm not sure if other nut butter would work. The best peanut butter for this recipe is skippy peanut butter. Natural peanut butters can tend to be less oily, and can give you a dryer, crumbly cookie.
Sugar: Use cane sugar or regular granulated sugar 1:1
All Purpose Flour: We don't recommend substituting the flour. I haven't tried it but I think gluten-free flour 1:1 flour might work. I haven't tried it so I can't be sure.
Baking Powder: Baking powder is essential for this recipe. Do NOT substitute with baking soda.
Baking Soda: Baking soda is essential for this recipe. Do not substitute with baking powder.
Cornstarch: Cornstarch helps give these cookies a soft, chewy texture. We don't recommend substituting it.
Vanilla Extract: Helps to add flavor, we don't recommend substituting.
Variations for this Hershey's Peanut Butter Blossoms Recipe
- Crushed Nuts: Roll your cookie dough balls in crushed almonds, walnuts, or pecans for some crunch.
- Hershey's Kisses: Hershey's makes a huge variety of kisses. One for every season and holiday, which makes these cookies customizable for any occasion.
- Sub a Peanut Butter Cup for Kisses: If you love peanut butter, you can press a mini Reese's into the center of these cookies instead of a Hershey's kiss!
- More Flavor!: Cover these sweet little cookies in white chocolate, caramel, or milk chocolate drizzle.
Peanut Butter Blossom Cookies Recipe FAQ
Yes! Cookies can be mailed via UPS, USPS, and FedEx. To make sure your cookies arrive at their destination intact, fit them snuggly into a container, filling the gaps with tissue or parchment paper. Using an express shipping option will ensure they arrive as fresh as possible.
Dry peanut butter blossoms are usually a result of too much flour or not enough liquid. Measuring out the ingredients carefully should ensure that your cookies are perfect. Dry peanut blossoms could also be because you used natural peanut butter. Skippy peanut butter works best in these cookies!
This cookie recipe, if followed exactly, will contain 21g of carbs per serving.
Other delicious desserts you'll love:
- Best Snickerdoodle Cookies
- Homemade Red Velvet Cupcakes
- Easy Peanut Butter Pie (No Bake Recipe)
- Banana Bread Cookies
- Reese's Peanut Butter Brownies
- Peanut Butter Blondies
- Cranberry White Chocolate Cookies
Peanut Butter Blossoms
Ingredients
Cookies
- ½ cup salted butter softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 2 tablespoons warm water
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
Toppings
- ¼ cup granulated sugar
- 25 hershey's kisses
Instructions
- Preheat the oven to 375 degrees F, and line 2 baking sheets with parchment paper.
- In a large mixing bowl, beat the butter, peanut butter, cane sugar, and brown sugar with a stand mixer or electric hand mixer until light and fluffy, about 2 minutes.
- In a small bowl, whisk the cornstarch and warm water together. Add this mixture along with the vanilla extract to the butter/sugar. Beat for another 30-60 seconds to incorporate
- In a separate bowl, sift the flour, baking soda, and baking powder together. Slowly add the dry ingredients to the wet ingredients, mixing on low speed, until a dough forms.
- In a shallow bowl, add ¼ cup cane sugar. Using a tablespoon, roll the dough into balls, then roll each one in the bowl of cane sugar. Transfer to the prepared cookie sheets, leaving about 2 inches in between each one.
- Bake the cookies for 10 minutes, or until the edges are a light golden brown.
- Remove the cookies from the oven and immediately press a chocolate kiss or peanut butter cup into the center of each cookie. Transfer the cookies to a wire rack to finish cooling.
- Let the cookies cool for at least 2 hours before storing. Enjoy!
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