Peanut Butter Blossoms (Hershey Kiss Cookies) are the best, soft and buttery, melt in your mouth Christmas cookies!
Whether you call them Peanut Butter Blossoms, Hershey Kiss Cookies or Peanut Butter Kiss Cookies, there is no doubt that these are incredible! With a slightly crunchy outer texture, soft chewy centres, and an irresistible balance of sweet and salty, they make the PERFECT holiday gift!
PEANUT BUTTER BLOSSOMS
Kicking off the season with the Best Fudgy Chocolate Crinkle Cookies AND Peanut Butter Blossoms? OF COURSE! My kitchen has turned into a sugar shrine, complete with fat pants.
Soft, buttery, melt in your mouth with every single bite. Peanut Butter Blossoms have always been one of our favourite cookies to bake and eat, mainly because they are so easy to throw together AND they taste amazing. Much like our Soft Peanut Butter Choc Chip Cookies.
Also, you may notice these are slightly bigger than your average blossom cookie.
HOW TO MAKE PEANUT BUTTER BLOSSOMS
When it comes to baking, it’s safe to say that if I can do it, you can do it. I mean, this is coming from someone who once baked a Reese’s cup on a cookie…and left the dark brown wrapper on it.
It’s almost a guarantee that you have all of the ingredients needed for peanut butter blossom cookies already in your kitchen: flour, butter, salt, baking soda, peanut butter, eggs.
YES, butter! Many peanut butter blossom recipes ask for shortening…we use butter. The butter works so well with the peanut butter during the cooking process to create a deeper flavour and softer texture.
The only tip I have for the batter is to use an electric mixer or hand mixer to beat your peanut butter, butter and sugars together. You want a light coloured creamy consistency before adding in the egg and vanilla.
If you don’t have beaters, use a good wooden spoon.
I recommend chilling your dough for a good hour if it is too soft to handle. Chilling ensures they hold their shape while baking before the kiss goes on.
The cracks that appear in the cookies when the kiss is pressed into them is priceless.
This part is what I call, the de-stress part. There’s nothing like rolling over 50 cookies in sugar to get in some zen time.
Use any white, granulated sugar for coating. I’ve even used coconut sugar, which works well and looks good in the end result.
CAN I FREEZE PEANUT BUTTER BLOSSOM COOKIES?
YES! Once they are rolled out into balls, do not roll them in sugar. Instead, place them on baking sheets lined with parchment paper and freeze overnight (or until firm). You can also transfer them to air tight containers and freeze for up to 3 months.
When you’re ready to bake, roll the frozen balls of dough in the sugar and bake as directed. You may need to add a further 4-5 minutes of baking time to get the chill out in the initial couple of minutes.
YES! I hear you! If you don’t like kisses, you can use
- Mini Reese’s peanut butter cups
- Any other candy bar for the top.
HOW LONG WILL PEANUT BUTTER BLOSSOM COOKIES STAY FRESH?
Store your Peanut Butter Blossom Cookies covered in air tight containers at room temperature for up to 1 week (if they last that long).
Baked cookies freeze well in air tight containers for up to 3 months.
To get ahead on baking, refrigerate the cookie dough for up to 3 days. When ready to bake, allow the dough to sit out for about 10 minutes for easier handling. Then roll into balls, into sugar and continue on with the recipe.
Love holiday baking? Try these recipes!
Peanut Butter Blossoms
PEANUT BUTTER BLOSSOM COOKIES:
- 4 oz (120 g or 1/2 cup) unsalted butter at room temperature
- 4 oz (120 g or 1/2 cup) smooth or chunky peanut butter
- 1/2 cup (100 g/3.5 oz) white granulated sugar
- 1/2 cup (100 g/3.5 oz) light brown sugar packed
- 1 large egg
- 1 tablespoon pure vanilla extract
- 1 3/4 cups (230 g/8 oz) all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 50 Hershey’s Kisses or Reeses' cups, wrappers removed.
- 1/2 cup additional white granulated sugar
- Cream together butter, peanut butter and sugars together with an electric mixer or hand mixer until pale and creamy. Add egg and vanilla; beat to combine well.
- In another bowl, sift together flour, baking soda and salt. Add flour mixture in 1/2 cup increments, mixing well after each addition.
- Roll 1.5 tablespoons of dough into a ball while checking the texture. If dough is too soft to work with, chill for up to one hour in the refrigerator. If not, continue with the recipe.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper, set aside.
- Roll dough into 1.5-inch balls. Then, roll the cookie balls in the sugar. Arrange on prepared baking sheet with 2 inches of space between each cookie.
- Bake until light brown in colour and puffed up (about 7-8 minutes).
- Carefully remove baking sheets from the oven and lightly press a candy kiss into the centre of each cookie. Cookies will crack slightly.
- Bake for an additional minute or two, until light golden brown. Remove from oven, let cool to room temperature.
- Store in airtight containers for up to 7 days.