Few cookies have achieved the iconic status that Peanut Butter Blossoms have. Soft, chewy, and kissed with chocolate at their center, these cookies are a delightful mix of sweet, salty, and nostalgic. Whether it’s Christmas, a bake sale, or just a lazy Sunday afternoon, there’s something special about pulling a tray of warm peanut butter blossoms out of the oven.
In this post, we’ll dive into everything you need to know: the history of Peanut Butter Blossoms, ingredients, variations, baking tips, and a step-by-step recipe that guarantees bakery-perfect cookies every time.
The Story Behind Peanut Butter Blossoms
Every great recipe has a story, and the Peanut Butter Blossom is no exception. This cookie’s origin traces back to the 1957 Pillsbury Bake-Off, when a creative home baker named Freda Smith from Ohio entered her now-legendary recipe. Instead of pressing a fork into her peanut butter cookies, she topped each one with a Hershey’s Kiss, creating a “blossom” effect.
Her cookies didn’t win the grand prize—but they won America’s heart. Decades later, Peanut Butter Blossoms remain one of the most beloved cookie recipes in the United States, especially during the holiday baking season.
What Makes Peanut Butter Blossoms So Special?
The magic of Peanut Butter Blossoms lies in their texture and balance:
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Soft and chewy peanut butter base: rich, nutty, and buttery.
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Chocolate kiss center: slightly melted at first, then perfectly firm after cooling.
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Sugar coating: a sparkling crunch that gives each bite texture.
They’re not overly sweet or greasy—and the combination of peanut butter and chocolate creates an instant flavor harmony that’s impossible to resist.
Ingredients You’ll Need
Here’s everything required to bake perfect Peanut Butter Blossoms:
Dry Ingredients:
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1 ¾ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
Wet Ingredients:
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½ cup unsalted butter, softened
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½ cup granulated sugar (plus extra for rolling)
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½ cup packed brown sugar
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½ cup creamy peanut butter (not natural or oily type)
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1 large egg
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1 teaspoon vanilla extract
Topping:
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36 unwrapped Hershey’s Kisses (milk chocolate or dark chocolate)
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat butter, granulated sugar, brown sugar, and peanut butter until light and fluffy—about 2–3 minutes using an electric mixer.
Step 4: Add Egg and Vanilla
Beat in the egg and vanilla extract until well combined.
Step 5: Combine Wet and Dry
Gradually add the flour mixture into the wet ingredients, mixing on low speed just until the dough forms.
Step 6: Shape and Roll
Scoop about 1 tablespoon of dough, roll it into a ball, and then roll it in granulated sugar. Place on baking sheet about 2 inches apart.
Step 7: Bake
Bake for 8–10 minutes until the edges are slightly golden. Don’t overbake—they’ll continue cooking on the tray after removal.
Step 8: Add the Kiss
Immediately press a Hershey’s Kiss into the center of each cookie. The edges will crack slightly—that’s the signature “blossom” look!
Step 9: Cool
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Why Peanut Butter Blossoms Are Perfect for the Holidays
Peanut Butter Blossoms have become synonymous with Christmas cookie platters. Their sparkling sugar coating and chocolate “kiss” make them look festive without extra decoration.
They’re also ideal for:
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Cookie exchanges
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School bake sales
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Family gatherings
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Gifts from the kitchen
To make them extra seasonal, you can:
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Roll in colored sugar (red or green for Christmas)
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Use holiday-themed Hershey’s Kisses (like peppermint or hot cocoa)
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Add a drizzle of melted chocolate or white chocolate
Pro Tips for Perfect Peanut Butter Blossoms
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Use Room Temperature Ingredients
Room-temp butter and egg help the dough mix evenly, ensuring soft cookies. -
Don’t Overbake
The cookies should look slightly underdone when you remove them—they’ll firm up as they cool. -
Chill the Dough (Optional)
If your dough feels sticky, chill it for 20–30 minutes before rolling. -
Press Gently
Don’t push the Hershey’s Kiss too deep—just enough to crack the edges and set in place. -
Store Properly
Keep in an airtight container for up to 5 days or freeze for up to 2 months.
Variations You’ll Love
You can reinvent Peanut Butter Blossoms in dozens of ways while keeping the same iconic flavor.
1. Chocolate Blossom Cookies
Use chocolate cookie dough instead of peanut butter for a double-chocolate twist.
2. Nutella Blossoms
Swap peanut butter for Nutella—soft, hazelnut-rich, and decadent.
3. Almond Butter Blossoms
Perfect for those allergic to peanuts or seeking a subtler flavor.
4. Peanut Butter Cup Blossoms
Press a mini Reese’s Peanut Butter Cup instead of a Hershey’s Kiss.
5. Gluten-Free Blossoms
Use a 1:1 gluten-free flour blend, and they’ll turn out just as chewy and flavorful.
Storing and Freezing Tips
To Store:
Keep the cookies in an airtight container at room temperature for up to 5 days. If stacking, separate layers with parchment paper.
To Freeze (Before Baking):
Shape dough balls, roll in sugar, place on a baking tray, and freeze until solid. Transfer to a freezer-safe bag and freeze up to 3 months.
Bake from frozen, adding 1–2 extra minutes.
To Freeze (After Baking):
Freeze fully cooled cookies in airtight containers for up to 2 months. Thaw at room temperature.
Why Creamy Peanut Butter Works Best
While it’s tempting to use natural peanut butter, the texture often causes crumbly dough.
Creamy commercial peanut butter (like Jif or Skippy) ensures a consistent, soft texture and that classic, nostalgic flavor.
Nutritional Information (per cookie)
| Component | Amount |
|---|---|
| Calories | 140 kcal |
| Carbohydrates | 16g |
| Protein | 3g |
| Fat | 7g |
| Sugar | 10g |
(Approximate values, may vary based on size and ingredients.)
Fun Facts About Peanut Butter Blossoms
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National Peanut Butter Blossom Day is celebrated on December 16th in the U.S.!
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The original Pillsbury Bake-Off prize in 1957 was only $45,000—but the recipe became priceless in cookie history.
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Over 500 million Hershey’s Kisses are sold every year during the holidays, and many end up topping these cookies.
Frequently Asked Questions
1. Can I use chunky peanut butter?
Yes, but the texture will be less smooth. It adds a nice crunch though!
2. Can I make them without eggs?
Yes — replace 1 egg with ¼ cup unsweetened applesauce or a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
3. My cookies are dry. What happened?
You might have overbaked or added too much flour. Always spoon and level your flour when measuring.
4. How do I keep the chocolate kiss from melting?
Cool the cookies on the baking tray for 5 minutes before transferring them. The residual heat will slightly melt the base but keep the top intact.
Peanut Butter Blossoms for Gifting
Few homemade gifts bring joy like a box of fresh Peanut Butter Blossoms. Package them in:
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A mason jar tied with ribbon
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A holiday tin
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A clear treat bag with custom tags
They look elegant, travel well, and never fail to delight.
Why You’ll Bake These Again and Again
Peanut Butter Blossoms are one of those rare recipes that are:
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Effortless to make
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Loved by everyone
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Perfect for every season
They’re cozy, nostalgic, and endlessly adaptable. Each bite brings that satisfying blend of peanut butter and chocolate that feels like a warm hug.
Final Thoughts: The Cookie That Never Goes Out of Style
In a world full of trendy desserts, Peanut Butter Blossoms remain timeless. Their simplicity, texture, and flavor transcend generations. Whether you’re introducing them to your kids for the first time or recreating your grandma’s holiday magic, these cookies carry a story, a smile, and a sweet kiss on top.
