Description
These classic Peanut Butter Blossoms feature tender, crackled peanut butter cookies topped with chocolate Hershey’s kisses. Made with creamy peanut butter, brown sugar, and simple pantry ingredients, they’re the perfect combination of nutty sweetness and chocolate indulgence.
Ingredients
What You Need:
- ¾ cup creamy peanut butter (188 g) – I use Jif but whatever’s in your pantry works
- ½ cup butter, softened (113 g) – leave it out for like an hour, don’t microwave it
- ½ cup regular sugar (100 g) + more for rolling around in
- ½ cup brown sugar, packed down (110 g) – the light kind, not dark
- ¼ teaspoon salt
- 1 egg – room temp is best but I forget half the time
- 1 teaspoon vanilla
- 1½ cups flour (180 g) – just regular all-purpose
- ½ teaspoon baking soda
- About 36 Hershey’s Kisses
Instructions
Heat it to 375°F and put parchment paper on your cookie sheets. Unwrap all those Kisses now – seriously, don’t skip this step. I learned that lesson the hard way with cookies getting cold while I frantically unwrapped chocolate.
Throw the peanut butter, softened butter, both sugars, and salt in your bowl. Beat it until it looks fluffy and lighter in color. Takes maybe 3-4 minutes with a mixer.
Crack in your egg and vanilla. Mix until it’s all combined and scrape the sides of the bowl because there’s always some stubborn butter hiding there.
Add your flour and baking soda. Mix just until you can’t see white streaks anymore. Don’t go crazy here – overmixed cookies are tough cookies, and not in a good way.
Scoop out balls about the size of a walnut. Roll them in your hands to make them round-ish, then roll in extra sugar. This makes them sparkly and pretty.
Put them on your cookie sheets with some space between – they spread a little. Bake 8-10 minutes until they puff up and crack and the bottoms look golden.
Right when you take them out – like immediately – press a Kiss into each one. They’ll crack around it and look gorgeous. Don’t wait or the cookies get too cool and the Kiss won’t stick right.
Let them sit on the pan until the chocolate hardens up. Takes about 30 minutes but who’s counting?
Notes
- Temperature matters: Make sure your butter is truly softened – it should give slightly when pressed but not be melty
- Don’t flatten: Unlike some cookies, you don’t want to flatten these before baking – the round shape is what creates those beautiful cracks
- Kiss placement: Press just until the kiss stays put – you want it sitting on top, not sunk into the cookie
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American