Can I Freeze These Cookies?

Yes! These cookies freeze beautifully. After baking and cooling, place them in an airtight container or freezer bag, and store in the freezer for up to 3 months. Thaw at room temperature when you’re ready to enjoy them.

How Can I Store Leftovers?

Store leftover Peanut Butter Blossoms in an airtight container at room temperature for up to 5 days. If you're making a large batch, they can also be refrigerated for longer freshness.

Can I make these Peanut Butter Blossoms gluten-free?

Yes, you can make these cookies gluten-free by swapping the all-purpose flour for a gluten-free flour blend. Just make sure to check if your baking soda and powdered sugar are gluten-free as well. The texture may be slightly different, but they’ll still taste delicious!

Can I use crunchy peanut butter instead of creamy?

Absolutely! If you prefer a bit of crunch in your cookies, feel free to use crunchy peanut butter. The cookies will have a different texture but will still be just as tasty.

How can I make these cookies without chocolate kisses?

If you don't have chocolate kisses on hand, you can use chocolate chips or even small squares of your favorite chocolate. Just make sure to press them into the center of the cookie right after baking.

Peanut Butter Blossoms: 3 Delicious Ways to Enjoy This Classic Cookie

Description

Peanut Butter Blossoms are a classic holiday favorite, featuring a soft and chewy peanut butter cookie rolled in sugar and topped with a smooth Hershey’s Kiss. These sweet treats are easy to make and perfect for sharing at gatherings, cookie swaps, or just enjoying at home!

Ingredients

Scale

1 ¾ cups all-purpose flour
2 tablespoons all-purpose flour
¾ teaspoon baking soda
1 pinch salt
½ cup butter (softened)
½ cup peanut butter (creamy)
½ cup brown sugar (lightly packed)
½ cup powdered sugar (sifted)
1 large egg (room temperature)
1 teaspoon vanilla
½ cup granulated sugar (for rolling)
24 unwrapped chocolate kisses
¼ cup jam or filling of choice for thumbprint cookies (optional)

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Instructions

Preheat the oven to 350°F (180°C).
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a stand mixer or large bowl, cream the butter, peanut butter, brown sugar, and powdered sugar for 2-3 minutes until fluffy.
Beat in the egg and vanilla extract until smooth.
Gradually add the dry ingredients and mix on low speed until just combined. Do not overmix.
Cover the dough with plastic wrap and refrigerate for 1 hour.
Shape dough into 1-inch balls, roll in granulated sugar, and place on a parchment-lined baking sheet, 2 inches apart.
If making crinkle cookies, roll the dough balls first in granulated sugar, then powdered sugar for a crinkle effect.
If making thumbprint cookies, create an indentation in the center of each ball using your thumb or a wooden spoon.
Bake for 12 minutes or until lightly golden.
Immediately press an unwrapped chocolate kiss into the center of each cookie if making Peanut Butter Blossoms.
Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
For thumbprint cookies, re-indent the cookies once removed from the oven, and fill with jam once cooled.

Notes

Chill the dough for at least an hour to make it easier to shape into balls.

The chocolate kisses should be placed while the cookies are still warm to allow them to gently sink into the dough.

For variation, feel free to add a different type of candy or jam in place of the Hershey’s Kisses.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150 calories per cookie (approximate)
Sugar: 12g
Sodium: 75mg
Fat: 8g
Saturated Fat: 3.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg