Peanut Butter Blossom Cookies
The origins of Peanut Butter Blossom Cookies are a delightful tale of creativity and experimentation in the kitchen. The first known recipe for these cookies can be traced back to Pillsbury’s 1965 Bake-Off contest. Created by Freda Smith, this iconic recipe quickly gained popularity for its unique combination of peanut butter and chocolate. Today, Peanut Butter Blossom Cookies have become a staple during festive seasons, cherished by families and foodies everywhere.
Peanut Butter Blossom Cookies come together easily and with simple ingredients. Whether you’re baking them for a special occasion or holiday, sharing with loved ones, or simply treating yourself, these cookies never fail to evoke a sense of warmth and nostalgia. Gather your ingredients, and let the smell of freshly baked cookies fill your kitchen.
What you need for Peanut Butter Blossom Cookies:
To embark on your Peanut Butter Blossom baking adventure, gather the following ingredients:
- creamy peanut butter
- granulated sugar
- brown sugar
- unsalted butter
- 1 large egg
- vanilla extract
- all-purpose flour
- baking soda
- baking powder
- 36 Hershey’s Kisses, unwrapped
Tips and Tricks:
- For an extra crunch, roll the cookie dough balls in decorator sugar instead of regular granulated sugar.
- Experiment with different types of Hershey’s Kisses, such as dark chocolate or caramel-filled, for a unique twist.
- Make them festive by using colored sugar or sprinkles on top of the cookies before baking.
Other Holiday Cookies:
If you are looking to add some new cookies to your holiday baking, try some of my other cookie recipes below.
Peanut Butter Blossoms
- 1 stand mixer
- 1½ cups all-purpose flour spooned into measuring cup and leveled-off
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 stick (or ½ cup), unsalted butter, softened if using salted butter, omit salt (below)
- 1 cup creamy peanut butter, room temperature do not use natural peanut butter
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar plus more for rolling the cookies
- 1 teaspoon vanilla extract
- 1 large egg
- 36 Hershey's kisses, unwrapped
- In a medium bowl, whisk together the 1½ cups all-purpose flour, ½ teaspoon baking soda, ¾ teaspoon salt and then Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream the 1 stick (or ½ cup), unsalted butter, softened1 cup creamy peanut butter, room temperature, ¼ cup granulated sugar and 1 teaspoon vanilla extracton medium speed until well combined, about 1 minute. Scrape down the sides of the bowl with a rubber spatula. Add the egg and beat until incorporated, about 15 seconds more. Add the dry ingredients and mix on low speed until just combined, scraping down the sides of the bowl as necessary. remove the bowl from the mixer, cover the dough with plastic wrap and Refrigerate the dough for about 1 hour, or until firm enough to roll.
- While the dough is chilling, Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. Place about ⅓ cup granulated sugar in a small bowl for rolling.
- Roll the dough into tablespoon-size balls, then roll in the granulated sugar and then place 2 inches apart on the prepared baking sheet. Bake until puffed, 10 to 12 minutes. Remove the baking sheet from the oven and let the cookies cool slightly (about 2 minutes) then lightly press a Hershey's kiss into the center of each cookie (the dough will crack slightly). then transfer to a wire rack to cool completely. Repeat with the remaining cookie dough, storing the dough in the refrigerator between batches. Store the cookies in a single layer in an airtight container for up to 3 days or in the freezer for up to 3 months.
- Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months: Roll the dough into balls and then roll in granulated sugar. Let set on a baking sheet in the freezer for 1 hour, once frozen put the dough balls in a resealable bag and press out as much air as possible. When ready to bake the cookies, bake from frozen and allow 1 to 2 minutes longer baking time.