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Peanut Butter Blossoms are classic cookies, they are peanut butter cookies topped with chocolate Hershey’s kisses. (makes about 54 cookies)
Table of contents
Peanut Butter Blossoms
Hi Everyone, these Peanut Butter Blossoms are so much fun to make with kids.
They are great for the Christmas/Holiday season and they are half chocolate having those iconic Hershey’s Kisses in the center which are added right after they come out of the oven.
You can customize the type of Hershey’s Kisses since there is a variety out there.
I chose dark chocolate kisses for the Peanut Butter Blossoms in these photos.
I can totally see these Peanut Butter Blossoms as a cookie for an edible gift for the holidays or to bring to a gathering.
Who could resist a plate of these beauties?
Ingredients
- coconut oil (or substitute shortening)
- peanut butter (I used smooth style)
- granulated white sugar
- dark brown sugar
- baking powder
- baking soda
- egg
- milk or half and half
- pure vanilla extract
- all-purpose flour
- granulated white sugar
- dark chocolate kisses (or substitute milk chocolate)
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Kitchen Tools
- handheld electric mixer
- mixing bowls
- baking spatula
- measuring spoons and cups
- rimmed baking sheet
- silicone baking mat or parchment paper
Web Story
How to Make Peanut Butter Blossoms
- Preheat oven to 350 degrees F. Line a rimmed baking sheet with a silicone baking mat or parchment paper (ungreased).
- In a large mixing bowl, with a handheld electric mixer, beat coconut oil and peanut butter until smooth and combined.
- Add 1/2 cup granulated white sugar, dark brown sugar, baking powder, & baking soda. Beat until combined, and scrape down the sides of the bowl.
- Add egg, milk, and vanilla extract until combined.
- Add flour and mix until combined.
- Using a small cookie scoop, form 1-inch dough balls. Roll the balls in your hands until smooth, then roll in 1/4 cup of granulated white sugar. Place 2 inches apart onto the prepared baking sheet.
- Bake for 10-12 minutes per batch on the center rack. Edges should be firm and the bottoms should be light brown.
- When the cookies are still on the sheet, press a Hershey’s kiss into the center of each cookie. Allow to cool for 5 minutes on the sheet, then transfer to a wire rack to finish cooling.
Recipe Notes
- For storage: keep in an airtight container for up to 3 days at room temperature.
- serving size 1 cookie
I know you will love these Peanut Butter Blossoms!
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Peanut Butter Blossoms
Yield:
54 cookies
Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Peanut Butter Blossoms are classic cookies, they are peanut butter cookies topped with chocolate Hershey’s kisses. (makes about 54 cookies)
Ingredients
- 1/2 cup coconut oil, solid room temperature, you can substitute the same amount shortening
- 1/2 cup peanut butter, I use smooth
- 1/2 cup granulated white sugar
- 1/2 cup dark brown sugar
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 large egg
- 2 tablespoons milk or half-and-half
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 cup granulated white sugar, for rolling dough balls before baking
- 54 Hershey's Dark or Milk Chocolate Kisses, I usually get an 11 ounce bag which will give you some extra
Instructions
- Preheat oven to 350 degrees F. Line a rimmed baking sheet with a silicone baking mat or parchment paper (ungreased).
- In a large mixing bowl, with a handheld electric mixer, beat coconut oil and peanut butter until smooth and combined.
- Add 1/2 cup granulated white sugar, dark brown sugar, baking powder, & baking soda. Beat until combined, and scrape down the sides of the bowl.
- Add egg, milk, and vanilla extract until combined.
- Add flour and mix until combined.
- Using a small cookie scoop, form 1-inch dough balls. Roll the balls in your hands until smooth, then roll in 1/4 cup of granulated white sugar. Place 2 inches apart onto the prepared baking sheet.
- Bake for 10-12 minutes per batch on the center rack. Edges should be firm and the bottoms should be light brown.
- When the cookies are still on the sheet, press a Hershey's kiss into the center of each cookie. Allow to cool for 5 minutes on the sheet, then transfer to a wire rack to finish cooling.
Notes
- For storage: keep in an airtight container for up to 3 days at room temperature.
- serving size 1 cookie
Nutrition Information:
Yield: 54 Serving Size: 1Amount Per Serving: Calories: 118Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 47mgCarbohydrates: 14gFiber: 1gSugar: 8gProtein: 2g
Please note that the Calculated Nutrition is an estimate at best.
- This Peanut Butter Blossoms recipe post was originally published on 12/22/2017
- Updated & republished on 12/4/2018, 12/6/2020, 11/27/2021, 2/9/2023
Owner at Life's Little Sweets
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.
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If you make this recipe, please rate and comment on how it came out! Thank you in advance! Best, ~Sara xo
Nothing beats a classic right! They are a favorite for a reason. Love the chocolate peanut butter combination!
These are a staple around the holidays! But, we love them year round…after all they have peanut butter in them! Great recipe!
Thank you Marjory!