These are so good that if I made them more than once a year, I’d be in trouble! These always remind me of Christmas as I used to bake them every year with my mom growing up. I’m not shocked that my four-year-old wants to eat them all! I can’t blame her as I feel the same way – peanut butter and chocolate are my two favorite flavor combinations on this planet! I hope these bring some joyful moments to your kitchen around Christmastime this year. If you like these, you’ll love my Easy Sugar Cookies, Peanut Butter Fudge, Peanut Butter Balls, Christmas Crack, Oatmeal Chocolate Chip Cookies, Half-Dipped Chocolate Peanut Butter Ritz Cracker Cookies, and Hot Cocoa Marshmallow Cup Cookies. And, by the way, these can be made ANY TIME of the year, but they do make a fabulous Christmas cookie too.
If you’re baking for the holidays, you’ll love my Homemade 100 Grand Candy Bars and my 3-Ingredient Twix Bites! If you’re a fan of peanut butter and chocolate, then you’ll fall in love with my decadent Peanut Butter and Chocolate Layered Dessert and Easy No-Bake Nutella Pie recipes!
Ingredients in Peanut Butter Blossom Cookies
Butter. You can use unsalted or salted butter for this cookie recipe. This is our favorite butter!
Granulated sugar. White sugar provides texture and a sweet flavor.
Brown sugar. Brown sugar mixes with granulated white sugar to produce the sweet taste in this recipe.
Peanut butter. Make sure to use a creamy peanut butter and brands such as Jif or Skippy. Avoid using natural peanut butter as it will not work with this recipe.
Egg. An egg helps bind the ingredients, provides flavor, and nutrition.
Vanilla extract. A smidge of vanilla provides an enhanced level of sweet flavor.
Milk. Milk helps to thin out the peanut buttery dough mixture. You can use any kind of milk.
All-purpose flour. All-purpose flour is needed to help form the dough and texture of these cookies. Flour helps the dough rise and helps you achieve the perfect level of texture and browning.
Baking soda. Baking soda encourages spreading of the cookies as they bake, raising the pH levels of the batter which in turn helps brown the cookies.
Salt. Salt enhances and brings out the flavors of the other ingredients.
Hershey’s Kisses. Use milk chocolate flavored Hershey Kisses in this recipe.
How to make the best Peanut Butter Blossom Cookies
STEP 1: Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
STEP 2: In a medium bowl, cream together the butter, white sugar, and brown sugar with a stand mixer or hand mixer on medium speed, until light and fluffy. Add the peanut butter. Beat in the egg. Add the vanilla and milk and mix.
STEP 3: In a separate bowl, mix the flour, baking soda, and salt together. Add to the peanut butter mixture and mix.
STEP 4: Shape into two tablespoon-sized balls. Roll each ball into a bowl with the ½ cup sugar and place on a cookie sheet about two inches apart.
STEP 5: Bake for about 9-12 minutes, until the bottoms are slightly browned. Remove from oven and quickly place a Hershey’s kiss in the middle of each cookie. Let cool for 10 minutes, then move to a cooling rack.
Pro Tips
- Make sure to use a creamy peanut butter such as Jif or Skippy. Avoid using natural peanut butters as they will not work with this recipe.
- Use full fat milk for the creamiest texture.
More sweet recipes you’ll love!
Oatmeal Chocolate Chip Cookies
Edible Chocolate Chip Cookie Dough
Easy 5-Minute Chocolate Pudding Pie
Final Thoughts
Finally, if you make these Peanut Butter Blossom Cookies, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always respond to all comments.
If you do make this cookie recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Peanut Butter Blossom Cookies
Equipment
- Stand mixer or hand mixer
Ingredients
Cookies
- ½ c butter
- ½ c granulated sugar
- ½ c brown sugar packed
- ¾ c creamy peanut butter such as Jif or Skippy; do not use natural peanut butter as it will not work
- 1 egg
- 1 tsp vanilla extract
- 3 tbsp milk
- 2 c all-purpose flour
- 1½ tsp baking soda
- ½ tsp salt
Toppings
- ½ c granulated sugar for decorating
- 24 Hershey's Kisses, unwrapped milk chocolate
Instructions
- Preheat oven to 350° F. Line two baking sheets with parchment paper.
- In a medium bowl, cream together butter, white and brown sugars with a mixer or hand mixer on medium speed, until light and fluffy. Add peanut butter. Beat in the egg. Add vanilla and milk and mix.
- In a separate bowl, mix the flour, baking soda, and salt together. Add to the peanut butter mixture and mix.
- Shape into two tablespoon-sized balls. Roll each ball into a bowl with the ½ cup sugar and place on a cookie sheet about two inches apart.
- Bake for about 9-12 minutes, until the bottoms are slightly browned. Remove from oven and quickly place a Hershey’s kiss in the middle of each cookie. Let cool for 10 minutes, then move to a cooling rack.
- If you make this, don't forget to leave a rating and comment!
Nutrition (per serving)
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