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Oh, the holidays! For me, it all starts with that unmistakable scent of Christmas in the air, and for my family, that means it’s time to break out the tried-and-true recipe for Peanut Butter Blossoms. Seriously, these cookies are pure magic. They’re that perfect little bite, topped with a shiny Hershey’s Kiss, that just screams festive cheer. Growing up, my grandmother’s kitchen was always buzzing during December, and these were her absolute go-to. She always said a little bit of love goes into every batch, and after years of baking them myself, I totally get it. These aren’t just cookies; they’re little bundles of holiday happiness, perfect for your cookie platters or sharing with loved ones. I’ve baked them more times than I can count, and they always turn out just right, bringing that warm, fuzzy feeling of home and happy memories with every single bite.
- Why You'll Love These Peanut Butter Blossoms
- Gather Your Ingredients for Perfect Peanut Butter Blossoms
- Step-by-Step Guide: How to Make Peanut Butter Blossoms
- Tips for the Best Peanut Butter Blossoms Every Time
- Ingredient Notes and Substitutions for Your Peanut Butter Blossoms
- Serving and Storing Your Delicious Peanut Butter Blossoms
- Frequently Asked Questions About Peanut Butter Blossoms
- Nutritional Information (Estimated)
- Share Your Holiday Baking Creations!
Why You’ll Love These Peanut Butter Blossoms
You’re going to adore making these Peanut Butter Blossoms, trust me! They’re ridiculously easy to whip up, even when life is hectic. Plus, the dough is just so happy to work with. That classic peanut butter flavor paired with the sweet, melty Hershey’s Kiss? Pure perfection. They look absolutely adorable on any holiday cookie platter, bringing all the festive vibes without all the fuss. These are the kind of cookies that make everyone smile and feel like the holidays have truly arrived!
Gather Your Ingredients for Perfect Peanut Butter Blossoms
Alright, let’s get our ducks in a row! To make these absolutely delightful Peanut Butter Blossoms, you’ll need just a few simple things you probably already have in your pantry. Making sure everything is just right before you start is my little secret for stress-free baking. So, grab a pen and jot this down, or just keep it handy on your screen:
- 1 cup unsalted butter, softened (this is key for creaming!)
- 1 1/2 cups packed light brown sugar (packed is important for moisture!)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar, for rolling
- 1 (10.5 ounce) bag Hershey’s Kisses, unwrapped (pro tip: unwrap them all at once before you start mixing!)
Trust me, having all these little guys ready to go makes the whole process so smooth. It’s like setting the stage for a delicious performance!
Step-by-Step Guide: How to Make Peanut Butter Blossoms
Alright, let’s dive into the fun part: actually making these gorgeous Peanut Butter Blossoms! You’ll be amazed at how simple it is, and honestly, it’s so satisfying to see these classic cookies come to life. Follow along, and you’ll have a whole batch of holiday cheer ready in no time. Learning how to make peanut butter blossoms is easier than you think! You can find even more dessert recipes to add to your holiday baking list!
Preparing the Dough for Your Peanut Butter Blossoms
First things first, let’s get that dough ready. Make sure your butter is nice and soft – not melted, but soft enough that you can easily press your finger into it. In a big bowl, cream that softened butter with the packed light brown sugar until it’s all light and fluffy. This step is super important for that tender texture we love! Then, beat in your eggs one at a time, making sure each one is mixed in well before you add the next. A quick stir of the vanilla extract finishes off the wet ingredients.
Shaping and Rolling the Peanut Butter Blossoms
Now for the fun part that gets your hands a little messy (the best kind of messy!). Grab a shallow dish and fill it with that granulated sugar you set aside. Take about a tablespoon of the dough and roll it between your palms to make a nice, even ball – a 1-inch ball is perfect. Give that ball a good roll in the sugar until it’s completely coated. You want them to look like little snowy delights! Then, just pop them onto your baking sheets about 2 inches apart. Sometimes, if my kitchen’s warm or the dough’s a little too soft from the butter, I’ll pop the whole tray in the fridge for 30 minutes. It makes handling them so much easier, and it helps them keep their shape!
Baking and Adding the Hershey’s Kiss
Time to bake! Pop those cookie-filled sheets into your preheated oven at 375°F (190°C) for about 9 to 11 minutes. You’re looking for the edges to be just lightly golden. Don’t overbake them; we want them soft and chewy inside! The magic really happens the second they come out of the oven. Grab your unwrapped Hershey’s Kisses and immediately press one right into the center of each warm cookie. The cookie is still soft, so the Kiss will sink in just perfectly, creating that iconic blossom look. You can find more holiday treat inspiration right here!
Tips for the Best Peanut Butter Blossoms Every Time
Okay, so you’ve got the recipe, but let’s talk about making these Peanut Butter Blossoms truly *perfect* every single time. Trust me, I’ve learned a few tricks along the way that can make all the difference between a good cookie and a *great* cookie! For a truly peanut butter blossoms recipe easy to follow, these tips are gold.
First off, that creaming step for the butter and brown sugar? Don’t rush it! You really want it super light and fluffy. It makes the cookies tender and less likely to spread. Also, make sure your eggs are at room temperature; they incorporate so much better that way. And about that dough – if it feels a little too sticky to roll, don’t be afraid to pop it in the fridge for about 20-30 minutes. It makes such a difference in handling them and keeping them from spreading too wide. I learned this the hard way when I tried to bake on a super hot day once – total cookie puddle situation! For more yummy peanut butter goodness, check out my peanut butter cookies or my snickerdoodles!
When you’re pressing in the Hershey’s Kiss, do it right after they come out of the oven. The cookie is warm and soft, and the chocolate will melt just enough to create that perfect little crater and seal itself in. If you wait too long, the cookie will firm up, and you’ll end up with cracks or the Kiss won’t sink in properly. Little things like this really make all the difference!
Ingredient Notes and Substitutions for Your Peanut Butter Blossoms
Let’s talk ingredients for these classic Peanut Butter Blossoms! You know, sometimes folks ask me if they can swap things out, and I get it! The recipe calls for creamy peanut butter, and that’s my go-to because it blends so smoothly into the dough. But if you’re feeling adventurous, crunchy peanut butter will totally work too – it just adds a little extra texture, which can be fun! Just make sure it’s the regular kind, not the ‘natural’ kind where the oil separates, as that can mess with the dough’s consistency.
As for the butter, unsalted is really the best here because it lets us control the saltiness. If all you have is salted butter, just cut back a pinch on the salt you add to the dry ingredients. And while margarine *works*, it just doesn’t have that same lovely richness that real butter brings, so I really, really recommend sticking with butter if you can!
Serving and Storing Your Delicious Peanut Butter Blossoms
These Peanut Butter Blossoms are just begging to be part of your holiday cookie platters! They’re fantastic served with a cold glass of milk – seriously, it’s the perfect pairing. They also look so festive scattered amongst other holiday treats for that ultimate holiday baking inspiration. Once they’ve cooled completely, I like to store them in an airtight container right on the counter. They’re usually best within about 3-4 days, but honestly, they never last that long in my house! For more festive dessert ideas, check out my dessert recipes or this amazing Yule Log!
Frequently Asked Questions About Peanut Butter Blossoms
Got questions about these classic Peanut Butter Blossoms? That’s totally normal, and I’m here to help! Making sure you have all the little details ironed out means you’ll get the best results for your holiday baking. It’s one of my favorite easy cookie recipes to share because it’s just so foolproof!
Why do my Peanut Butter Blossom cookies spread too much?
Oh, the dreaded cookie spread! This usually happens for a few reasons. The most common culprit is when the butter isn’t properly creamed with the sugar. You really want that mixture to be light and fluffy, not just combined. Also, if your ingredients are too warm – especially the butter – the dough can get a bit too soft and spread out in the oven. My top tip? If the dough feels too soft to handle when you’re rolling it, pop it in the fridge for about 20-30 minutes before you roll and bake. It makes a huge difference!
Can I make these Peanut Butter Blossoms gluten-free?
You sure can try for a gluten-free version! You’ll want to use a good quality gluten-free all-purpose flour blend that has xanthan gum in it. Sometimes, gluten-free flours can make cookies a little drier or crumblier, so keep an eye on them during baking. You might need to adjust the baking time slightly. They might also spread a little differently, so definitely chill the dough if it feels too soft. It’s always a fun experiment to see how a classic recipe adapts!
How long do Peanut Butter Blossoms stay fresh?
These little gems are best enjoyed within about 3 to 5 days. Once they’re completely cool, keep them stored in an airtight container at room temperature. They’ll stay wonderfully soft and chewy. If you’re looking for longer storage, you can freeze the baked cookies (without the Kisses on them, or carefully remove them) in a freezer-safe container for up to 2-3 months. Just add fresh Kisses once they’re thawed and cooled!
Can I use milk chocolate Kisses instead of the classic Hershey’s?
Absolutely! While the classic has that iconic Hershey’s Kiss look, feel free to use milk chocolate or even dark chocolate Kisses if that’s what you have or prefer. Just make sure they’re unwrapped and ready to go so you can press them into the cookies right after they come out of the oven!
Nutritional Information (Estimated)
Just so you know, these numbers are a pretty good estimate for one of these yummy Peanut Butter Blossoms, but they can totally change depending on exactly what you use. This gives you a general idea of what you’re getting with this classic treat!
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Share Your Holiday Baking Creations!
I just love hearing about your baking adventures! Did you make these Peanut Butter Blossoms? Did they make it onto your holiday cookie platter? I’d be thrilled if you left a comment below sharing your experience, or even better, rate the recipe! And if you snapped a picture of your beautiful creations, please tag me on social media – I can’t wait to see them! You can always reach out through my contact page with any questions!
PrintPeanut Butter Blossoms
A classic holiday cookie recipe for festive and delicious peanut butter blossoms topped with a Hershey’s Kiss.
- Prep Time: 20 min
- Cook Time: 10 min
- Total Time: 30 min
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar, for rolling
- 1 (10.5 ounce) bag Hershey’s Kisses, unwrapped
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Place the granulated sugar in a shallow dish.
- Roll the cookie dough into 1-inch balls.
- Roll each ball in the granulated sugar until coated.
- Place the dough balls 2 inches apart on ungreased baking sheets.
- Bake for 9 to 11 minutes, or until the edges are lightly golden.
- Immediately press one Hershey’s Kiss into the center of each warm cookie.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
- For best results, use creamy peanut butter.
- You can chill the dough for 30 minutes before rolling if it is too soft to handle.
- These cookies are perfect for holiday cookie platters and make great gifts.
- Consider this recipe as part of your holiday meal planning.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg