Anyone that knows me well knows that
peanut butter blossoms are my favorite Christmas cookie. My mom made them for every Christmas Eve growing up, and passed the tradition along to me and my little sister. Before developing my own, I only used her recipe, which calls for shortening instead of butter. I’ll cherish it forever, but I’m proud to say that I’m extremely happy with my all-butter version, too (and so was the whole Delish team). They’re chewy on the inside, perfectly crispy on the outside, and topped with the slightly softened Hershey’s kisses (AKA: perfection in every bite).
Whether these are your favorite treat to gift around the holidays or you’re looking to try your hand at the simple dessert, this best-ever recipe will perfect the classic cookie. Keep reading on for everything you need to know:
How to make the best peanut butter blossoms:
— The best peanut butter to use. For these cookies, don’t use the natural stuff that you need to refrigerate. Use the super creamy kind—preferably the kind that comes in a teal blue jar and rhymes with hippie.
— How to prevent dry peanut butter blossoms. If your cookies seem dry, it could be because of two culprits: the amount of flour (and liquid), and your bake times. The softened butter creates the perfect amount of moisture in our cookies, but you can also use shortening if you prefer extra soft cookies.
— How long should I cook peanut butter blossoms? The cook time is crucial here if you want to nail soft, moist cookies. These cookies won’t change drastically in color, so don’t overbake expecting them to darken. Trust us—these only need 8 minutes in the oven, 10 maximum. The bottoms will not brown, and the cookies will set up as they cool at room temperature.
— How to top your cookies with the chocolate kiss. We recommend unwrapping your Hershey’s kisses before doing anything. Since the cookies hardly take any time to bake, you need to top them IMMEDIATELY if you want the candies to stay on.
Freezing & storage:
If you have any leftover cookies, they will last for 2 to 3 days at room temperature, but their texture is best the day you bake them. Freezing them and storing them in an air-tight container or resealable plastic bag is the best way to make them ahead of time.
Made this recipe? Let us know how it went in the comments below!
Anyone that knows me well knows that
peanut butter blossoms are my favorite Christmas cookie. My mom made them for every Christmas Eve growing up, and passed the tradition along to me and my little sister. Before developing my own, I only used her recipe, which calls for shortening instead of butter. I’ll cherish it forever, but I’m proud to say that I’m extremely happy with my all-butter version, too (and so was the whole Delish team). They’re chewy on the inside, perfectly crispy on the outside, and topped with the slightly softened Hershey’s kisses (AKA: perfection in every bite).
Whether these are your favorite treat to gift around the holidays or you’re looking to try your hand at the simple dessert, this best-ever recipe will perfect the classic cookie. Keep reading on for everything you need to know:
How to make the best peanut butter blossoms:
— The best peanut butter to use. For these cookies, don’t use the natural stuff that you need to refrigerate. Use the super creamy kind—preferably the kind that comes in a teal blue jar and rhymes with hippie.
— How to prevent dry peanut butter blossoms. If your cookies seem dry, it could be because of two culprits: the amount of flour (and liquid), and your bake times. The softened butter creates the perfect amount of moisture in our cookies, but you can also use shortening if you prefer extra soft cookies.
— How long should I cook peanut butter blossoms? The cook time is crucial here if you want to nail soft, moist cookies. These cookies won’t change drastically in color, so don’t overbake expecting them to darken. Trust us—these only need 8 minutes in the oven, 10 maximum. The bottoms will not brown, and the cookies will set up as they cool at room temperature.
— How to top your cookies with the chocolate kiss. We recommend unwrapping your Hershey’s kisses before doing anything. Since the cookies hardly take any time to bake, you need to top them IMMEDIATELY if you want the candies to stay on.
Freezing & storage:
If you have any leftover cookies, they will last for 2 to 3 days at room temperature, but their texture is best the day you bake them. Freezing them and storing them in an air-tight container or resealable plastic bag is the best way to make them ahead of time.
Made this recipe? Let us know how it went in the comments below!
- Yields:
-
30
serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 20 mins
Directions
-
- Step 1
Preheat oven to 375° and line two large baking sheets with parchment paper. In small bowl, whisk flour, baking soda, and salt until combined.
- Step 2In a large bowl using a hand mixer, beat butter and peanut butter until smooth. Add sugars and beat until light in color and fluffy. Beat in egg, then add milk and vanilla and mix until combined. Gradually add flour mixture, stirring on low, until just combined.
- Step 3Roll a tablespoonful of cookie dough into a ball, then roll in sugar. Place on baking sheet and repeat with remaining dough, spacing cookies at least 2” apart.
- Step 4Bake until cookies have poofed and no longer look raw, about 8 to 10 minutes. (They won’t brown!)
- Step 5Immediately top with Hershey Kisses before serving.
- Step 1
PARKER FEIERBACH