Best Peanut Butter Blossoms Recipe: Easy Christmas Cookies
Did you know that peanut butter blossoms were first introduced at the 1957 Pillsbury Bake-Off by Freda Smith of Ohio? While they didn’t win the competition, these beloved cookies have become an American holiday classic!
I’m excited to share my tried-and-true recipe for creating these perfect peanut butter and chocolate treats. Whether you’re an experienced baker or just starting out, this guide will help you master these irresistible cookies that disappear from cookie platters in minutes!
What Are Peanut Butter Blossoms?
So, what are peanut butter blossoms? These iconic cookies actually have a pretty fascinating backstory.
History of the iconic cookie’s creation
They were created by Freda Smith from Ohio back in 1957 for the Pillsbury Bake-Off contest.
While they didn’t win first place (if you can believe it!), they became an absolute sensation! These cookies have probably shown up at more holiday gatherings than any first-place winner.
A classic combination: soft peanut butter cookie base with chocolate kiss center
You know what makes a peanut butter blossom truly special? It’s that perfect marriage of textures: a soft, tender peanut butter cookie base that just slightly crumbles when you bite into it, crowned with that signature chocolate kiss!
The base should have those classic criss-cross sugar crystal marks around the edges, but here’s the real secret: the cookie needs to be substantial enough to support that chocolate kiss without falling apart!
I’ve learned through countless batches that timing is absolutely everything with these cookies. The perfect peanut butter blossom should have a slightly crispy exterior but maintain a soft, almost tender interior!
The key is to pull them from the oven when they’re just barely done. They’ll look slightly underbaked but will set up perfectly as they cool!
Speaking of cooling, let me share my biggest pro tip: wait exactly 5 minutes after the cookies come out of the oven before adding the kisses. I used to just eyeball it, but trust me, setting a timer makes all the difference!
Too soon, and your kisses turn into chocolate puddles. Too late, and they won’t stick properly to the cookie base. Those 5 minutes give you that perfect middle ground where the chocolate will stick but hold its shape!
Why these cookies became a holiday tradition & year-round favorite
What really makes these cookies a year-round favorite is their versatility. While they’re a Christmas cookie staple, I’ve started making them for all sorts of occasions.
Valentine’s Day? Use those heart-shaped chocolate kisses.
Halloween? There are seasonal orange-striped kisses that work perfectly.
The basic recipe stays the same, but you can adapt the presentation to any holiday!
Key characteristics of perfect peanut butter blossoms
One thing that’s non-negotiable for a perfect peanut butter blossom is the quality of your peanut butter.
Skip the natural stuff for this recipe. You want a commercial creamy peanut butter like Jif or Skippy.
The natural oils in fancy peanut butter can make your cookies spread too much, and nobody wants a flat blossom!
Temperature control is another crucial factor:
- Your butter should be room temperature but not melty
- Your eggs shouldn’t be straight from the fridge
- Your oven needs to be properly preheated
I actually keep an oven thermometer in there because I’ve found that my oven runs about 25 degrees cool, which can make a big difference in how these cookies turn out.
The finished cookie should have a slight dome shape, with a coating of granulated sugar that gives it a subtle sparkle. When you bite into it, you should get that perfect combination of soft, peanutty cookie and rich chocolate!
If you’re getting crumbly cookies or ones that spread too much, you might need to adjust your flour-to-fat ratio slightly.
5 Essential Ingredients for Perfect Peanut Butter Blossoms
Here’s what I’ve discovered about ingredients after making literally thousands of peanut butter blossoms over the years.
1. Peanut Butter
The absolute foundation of these cookies is, obviously, the peanut butter. But here’s something that might surprise you: natural peanut butter is actually your enemy here.
Commercial brands like Jif or Skippy are your best friends because they have stabilizers that help your cookies maintain their shape. The oils in natural peanut butter can cause your cookies to spread like crazy, turning your cute blossoms into sad little puddles!
Creamy vs. Chunky Peanut Butter
But then there’s the creamy vs. chunky debate. Which to choose?
While chunky peanut butter might seem like it would add interesting texture, it actually interferes with the cookie’s classic soft texture and can make placing the chocolate kiss tricky.
Trust me on this one: stick with creamy peanut butter for the perfect texture and uniform shape!
2. Unsalted Butter
Let’s talk about butter quality.
After years of experimenting, I’ve found that regular unsalted butter works better than fancy European-style butter for these cookies. The higher fat content in European butter actually makes the cookies spread more than we want!
Who knew cheaper could be better? Just make sure it’s fresh! Butter can absorb funky flavors from your fridge.
3. All-Purpose Flour
For the flour, regular all-purpose is your best bet. I’ve tried bread flour (too tough) and cake flour (too delicate), but good old AP flour gives you that perfect texture!
If you’re measuring by volume rather than weight, make sure you’re fluffing up your flour and spooning it into the measuring cup. Don’t pack it down or you’ll end up with dry, crumbly cookies!
4. The Chocolate Kiss
The chocolate kiss is non-negotiable for that classic look, but the type can be flexible. While traditional milk chocolate kisses are classic, I’ve found that dark chocolate kisses actually create a nicer flavor balance with the sweet cookie.
And during holiday seasons, those flavored kisses can be fun too! Just avoid any with super soft fillings as they tend to melt too quickly.
5. Sugar (Granulated & Raw)
Sugar choice matters more than you might think.
The dough needs granulated sugar for proper creaming, but rolling the cookies in raw sugar instead of regular granulated sugar before baking gives them an extra special sparkle and subtle crunch. It’s a small detail that makes a big difference in both appearance and texture!
Remember those classic criss-cross marks on peanut butter cookies? For blossoms, we skip that step because we’re adding the kiss, but the sugar coating is essential for both appearance and texture.
Don’t be tempted to skip it! It helps create that slightly crispy exterior that contrasts so nicely with the soft interior.
Why room temperature ingredients matter for best results
Oh, and room temperature ingredients aren’t just some fussy baking rule. They’re absolutely crucial for these cookies!
Cold butter and eggs don’t cream properly with sugar, which means your cookies won’t have that perfectly soft, tender crumb we’re looking for. I now set my ingredients out the night before because even an hour on the counter sometimes isn’t enough during winter months!
Diet Variations
For those dealing with dietary restrictions, I’ve got some tried-and-true substitutions.
Gluten-Free
For gluten-free cookies, a 1:1 gluten-free flour blend with xanthan gum works surprisingly well. Just make sure to let the dough rest for about 30 minutes before baking to prevent grittiness!
Dairy-Free
For dairy-free folks, plant-based butter sticks (not spread) work better than oil-based substitutions, though you might need to chill the dough for an hour before baking.
Vegan
For vegans, replace eggs with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and ensure that any chocolate used is dairy-free.
Nut-Free
If there are nut allergies, sunflower seed butter can be an excellent alternative to peanut butter, providing a similar flavor and texture.
Keto
For those following a keto diet, using low-carb sweeteners like monk fruit sweetener or erythritol, along with sugar-free chocolate chips, can help create a low-carb version of these cookies.
Peanut Butter Blossoms Recipe
Here’s a classic recipe for Peanut Butter Blossoms, a beloved cookie featuring a rich peanut butter base topped with a chocolate kiss!
Ingredients
Yield: 36 cookies
- 1½ cups all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup creamy peanut butter (recommended: Jif or Skippy)
- ¾ cup packed dark brown sugar
- ¼ cup granulated sugar, plus more for rolling the cookies
- 1 teaspoon vanilla extract
- 1 large egg
- 36 Hershey’s Kisses, unwrapped
Instructions
Step 1: Prepare the Dough
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter, peanut butter, brown sugar, and ¼ cup granulated sugar on medium speed until well combined and fluffy (about 1 minute).
- Scrape down the sides of the bowl and add the egg and vanilla extract. Beat until incorporated (about 20 seconds).
- Gradually add the flour mixture to the peanut butter mixture and mix on low speed until just combined.
Step 2: Chill the Dough
- Refrigerate the dough for about 1 hour to firm it up, making it easier to handle.
Step 3: Shape & Bake
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll tablespoon-sized portions of dough into balls, then roll each ball in granulated sugar.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 7 to 9 minutes, or until puffed and lightly golden.
Step 4: Add Chocolate Kisses
- Remove from the oven and immediately press a Hershey’s Kiss into the center of each cookie. The cookies should crack slightly around the edges.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious Peanut Butter Blossoms with their signature chocolate center!
Troubleshooting Common Issues
Here’s some hard-won wisdom about fixing peanut butter blossom problems. I’ve seen pretty much every possible way these cookies can go wrong and figured out how to fix them!
Solutions for cookies that spread too much
The most common issue I see is cookies that spread too much. The first time this happened in my kitchen, my cookies looked more like peanut butter pancakes!
Room Temperature Butter
If your cookies are spreading, it’s usually because your butter was too soft. There’s a sweet spot with room temperature butter: it should indent when you press it, but your finger shouldn’t slide right through.
If you’re in a hurry, don’t try to soften butter in the microwave. Instead, cut it into small cubes and let it sit for 30 minutes.
Cool Cookie Sheet
Another sneaky culprit for spreading is using a hot cookie sheet for your second batch. I used to rush and put dough right onto the warm sheet, but this makes the butter start melting before the cookies even hit the oven!
Now I always rotate between two cookie sheets, letting one cool completely while the other is in use. If you only have one sheet, let it cool completely between batches. Even if it means waiting 15 minutes!
How to prevent Kisses from falling off
Let’s talk about those chocolate kisses falling off. Super frustrating!
The key is timing and temperature. If you put the kiss on too early (when the cookie is too hot), it’ll melt and lose its shape. Too late, and it won’t stick properly.
I’ve found that exactly 5 minutes after taking cookies out of the oven is perfect. The cookies should still be warm but not hot enough to melt the chocolate!
And here’s a tip nobody told me for years: store these cookies in a single layer for the first 24 hours. Stacking them too soon can cause the kisses to stick to the bottom of other cookies!
Tips for achieving the perfect crackled surface
Getting that perfect crackled surface took me forever to figure out. The secret is in the sugar coating and oven temperature.
Your oven needs to be fully preheated, I mean really preheated, like waiting an extra 5-10 minutes after it beeps. The high initial heat helps create that beautiful crackled effect.
And don’t skimp on rolling the dough balls in sugar! A generous coating helps create those characteristic cracks.
Storage & freshness recommendations
For storage, these cookies can be tricky because of the chocolate kiss.
I store them in an airtight container at room temperature, but here’s my secret weapon: place a piece of bread in the container. The bread helps maintain the perfect moisture level, keeping the cookies soft without making them soggy!
They’ll stay fresh for about 5 days this way, though good luck having them last that long!
If you need to make them ahead, the dough balls (minus the sugar coating) freeze beautifully for up to 3 months. Just roll them in sugar while frozen and add an extra minute to the baking time.
I actually prefer baking them from frozen sometimes. They spread less and get a prettier shape!
Creative Variations & Modern Twists
I’ve had so much fun experimenting with peanut butter blossom variations over the years.
When I first started playing around with different versions, I made some real doozies (mint chocolate and peanut butter isn’t the winning combo I thought it would be), but I’ve discovered some absolutely amazing combinations along the way!
Seasonal adaptations using different chocolate candies
Let’s talk about seasonal twists first.
Christmas
During the holidays, I swap out regular Hershey’s Kisses for the seasonal striped candy cane ones (the hint of mint actually works when it’s subtle like this!)
Halloween
For Halloween, those pumpkin spice kisses create an unexpectedly delicious fall flavor.
Easter
And here’s a game-changer I discovered by accident: during Easter, using those mini chocolate eggs instead of kisses creates what I call “nest cookies.” They’re adorable and the candy shell adds an extra crunch!
Alternative flavor combinations to try
When it comes to chocolate variations, dark chocolate lovers need to try these with Dove dark chocolate promises. The slightly bitter chocolate balances the sweet cookie perfectly!
I’ve also had great success using Rolos. Just press them in right as the cookies come out of the oven and you get this amazing caramel surprise in the center!
Mini version options for party platters
Mini versions are perfect for parties, but they require some adjustments.
I use exactly 2 teaspoons of dough per cookie and press Hershey’s Mini Kisses into them. The baking time needs to be reduced to 7-8 minutes, and you have to work quickly when adding the kisses because these little guys cool down faster.
Additional Variations
- Experiment with different nut butter such as cashew or almond, to create unique flavors.
- Roll the cookies in colored or coarse sugar for a festive look, especially during the holidays.
- Consider using other chocolate varieties like caramel-filled chocolates or mini peanut butter cups for different flavor experiences.
Time to Try These Perfect Peanut Butter Blossoms!
Creating perfect peanut butter blossoms is all about attention to detail and using the right techniques. With this guide, you’re well-equipped to bake these beloved cookies that combine the irresistible duo of peanut butter and chocolate.
Whether you’re making them for a holiday cookie exchange or a special treat, these timeless favorites are sure to bring smiles to everyone’s faces. The key to success is patience with the process and using quality ingredients.
Happy baking!
Here are some more fun cookies you can make:
