Fiddlehead Homestead

Peanut Butter Blossom Cookies

A close-up of homemade peanut butter blossom cookies topped with chocolate Hershey’s Kisses, arranged on a white plate on a kitchen counter.

Peanut Butter Blossom Cookies are one of those recipes that instantly take you back. Whether it’s a holiday cookie swap, a snowy afternoon with the kids, or simply a craving for something sweet, these cookies are timeless. Soft and tender with just the right balance of peanut butter and chocolate, they’re the kind of treat that never goes out of style.

This recipe is simple, reliable, and a joy to bake; perfect for keeping traditions alive or starting new ones in your kitchen!

Why Peanut Butter Blossoms Are a Favorite:

Peanut Butter Blossoms first gained fame in the 1950s, and they’ve held their spot on cookie platters ever since. There’s just something about that signature combination: a warm, peanut-buttery cookie with a melt-in-your-mouth chocolate Kiss at the center. It’s comfort food, made for sharing.

These cookies are easy enough for weekday baking but feel special enough for the holidays. Best of all, they freeze well, so you can always have a stash on hand when company drops by or you need a quick homemade treat.

Ingredients:

  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (125g) creamy peanut butter
  • 1/2 cup (100g) granulated sugar (plus extra for rolling)
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg
  • 2 tablespoons (30ml) milk
  • 1 teaspoon pure vanilla extract
  • 30-36 Hershey’s Kisses, unwrapped

Instructions:

  1. Preheat and Prepare:
    Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. Mix Dry Ingredients:
    In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars:
    In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy (about 2-3 minutes). Beat in the egg, milk, and vanilla.
  4. Combine Wet and Dry:
    Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Shape and Coat:
    Roll tablespoons of dough into balls, then roll each one in granulated sugar to coat.
  6. Bake:
    Place the dough balls on the prepared baking sheets, spacing them 2 inches apart. Bake for 8-10 minutes, until the edges are set and the tops look slightly cracked.
  7. Add the Chocolate:
    As soon as you pull the cookies from the oven, gently press a Hershey’s Kiss into the center of each one. The cookies will crack a little around the edges – this is exactly what you want!
  8. Cool:
    Let the cookies rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Peanut Butter Blossoms

  • Chill the Kisses: To keep the chocolate from melting, pop the Hershey’s Kisses in the fridge before baking.
  • Natural Peanut Butter: For a bolder peanut flavor, try a natural creamy peanut butter without added sugars or oils.
  • Freezer-Friendly: These cookies freeze beautifully. You can freeze the baked cookies or freeze the dough balls and bake them fresh whenever the craving strikes.

Perfect for the Holidays – or Anytime!

Peanut Butter Blossom Cookies are a staple during the holidays in our kitchen, but honestly, they’re too good to save just for December. They’re quick to make, easy to share, and always a hit. Enjoy them with a cup of tea or hot cocoa, or pack them up for friends, neighbors, or cookie swaps.

From our homestead to yours, we hope these classic cookies bring a little sweetness to your season.

Happy baking!

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