Peanut Butter Blossoms are classic Christmas cookies. Found on every Christmas cookie tray in America, this cookie is one I’ve made several times, but never posted. I’ve tweaked it over the years to be one little bite of peanut butter and chocolate candy perfection!
The Peanut Butter Blossoms recipe was developed back in 1957 by a woman named Freda Smith of Gibsonburg, Ohio. Freda entered her recipe in the Pillsbury bakeoff in hopes of winning the Grand prize, which at the time was 45 thousand dollars! Not a small amount back in the day. Actually, not a small amount today! In 2017, the value of the grand prize winner is just shy of 100k! Freda didn’t actually win the contest back in 1957, but she has earned a place in American baking legends, in my opinion.
From the time I was a young girl, I remember Peanut Butter Blossoms making appearances in December on countless neighborhood cookie trays. Some recipes come and go, but this cookie has stood the test of time. Because who doesn’t love a good soft peanut butter cookie, topped with an equal portion of classic chocolate? The Peanut Butter Blossoms cookie is simple and straightforward, but also a cookie like no other. I love a good peanut butter cookie, but this is just so darn cute as well as efficient. Can you call a cookie efficient? It reminds me of my favorite candy, the Reeses Peanut Butter Cup. Perfection in a candy bar. Not really a bar, but a perfect blend of creamy peanut buttery chocolate in a bite, or two. This cookie is much the same way. It’s soft and sugary, has just the right amount of peanut butter goodness and the chocolate is the perfect topper. Bless you Freda Smith.
Updated Classic Peanut Butter Blossoms
I wanted this cookie to turn out perfectly every time. One neat little package of peanut butter and chocolate cookie perfection. After making this cookie many many times over the years, and not getting the results I wanted, I sat down and wrote out my issues and alterations to Freda’s nearly perfect recipe. I wanted a cookie that turned out picture perfect with just the right blend of peanut butter and sugar every time. I felt like the cookie could use a little boost in the peanut butter department, so I increased the amount of pb slightly in the recipe. Rolling twice in sugar helped keep the cookie coated perfectly and dividing the dough before shaping also helped achieve a perfect size cookie. When I started out making the cookie, I made the balls of dough too big, which resulted in a cookie that was too big and spread out too much. I also wanted the cookie to have a little variation in color on the tray, so I make them with half classic Hershey’s Kisses and half Hershey’s Hugs ( a white chocolate, chocolate swirl candy) found at most grocery stores, next to classic Hershey’s Kisses.
I often feel like making one batch of cookies is not an efficient use of my time. There’s that word again. Efficient! In a cookie recipe post. Really though, if you’re going to make one batch of Peanut Butter Blossoms cookies, making a double batch is well worth the extra few minutes it will take to make and shape these yummy little treats. I promise you’re going to pop one in your mouth and then go back for another and another. Before you know it, the three dozen cookies you made will be reduced to two dozen. I easily make a double batch in my Kitchen Aid mixer in minutes. Peanut Butter Blossoms are perfect for sharing and look pretty on a tray by themselves or with other cookies. They travel well and can be made 3-4 days in advance of serving. They also freeze well (instructions and tips on recipe notes). Hope you love this updated classic!
- ½ cup butter or margarine, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar, I prefer dark brown sugar
- ½ cup creamy peanut butter (you may also use crunchy) *
- 1 large egg
- 1¾ cup plus 2 tablespoons all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- dash of salt
- Additional granulated sugar for rolling
- About 36 Hershey's brand kisses, unwrapped and set aside
- Heat oven to 375 regular bake or 350 convection bake.
- Beat butter, ½ cup granulated sugar, ½ cup brown sugar, peanut butter and egg with mixer on medium speed. Scrape down sides and continue mixing until all ingredients are blended.
- Add flour, baking soda, baking powder and salt to bowl. Pulse or mix on low just until flour disappears and all ingredients are incorporated. If the dough seems dry, add a couple of tablespoons of milk to dough and mix in gently.
- Divide the dough in three even portions.
- Shape each portion into 12 1-inch balls, roll in granulated sugar. Roll again in sugar to insure a solid layer of sugar on outside of cookie.
- Place balls of dough on cookie sheet 2 inches apart. Do not flatten dough balls.
- Bake until edges are light golden brown. about 10-12 minutes for 375 regular bake, or 8-9 minutes for 350 convection bake.
- After the cookies are done, remove from oven and immediately press 1 Hershey's Kiss in center of each cookie.
- Let cool until chocolate is set.
-I use a melon ball scoop to portion out the cookies. It makes the cookies easy to shape and after scooping out onto a cookie sheet, I give them a roll in sugar and then roll to make smooth between my hands.
-If you are freezing the cookies, let the cookies cool completely and then layer in an air tight container, using wax paper or parchment to separate layers. If the chocolate falls off the cookie after thawing, which happens sometimes after freezing, use a little dab of peanut butter to the bottom of the chocolate kiss to secure it back onto the cookie!