Peanut Butter Blossoms Recipe (2024)

Recipe from the Gerrero family

Adapted by The New York Times

Updated Dec. 7, 2023

Peanut Butter Blossoms Recipe (1)

Total Time
35 minutes
Rating
5(6,746)
Notes
Read community notes

For as long as anyone can remember, wedding receptions in Pittsburgh have featured cookie tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes. For weeks ahead, sometimes months, mothers and aunts and grandmas and in-laws hunker down in the kitchen baking and freezing. These peanut butter and chocolate cookies were part of the spread at Laura Gerrero and Luke Wiehagen's wedding in 2009. Though peanut blossoms were popularized by Freda Smith in a 1957 Pillsbury Bake-Off competition, this version of the now-classic cookie came from the bride's family. —The New York Times

Featured in: The Wedding? I’m Here for the Cookies

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Ingredients

Yield:5 dozen cookies

  • cups all-purpose flour
  • 1teaspoon baking soda
  • ½teaspoon salt
  • 4ounces (1 stick) butter, at room temperature
  • ½cup smooth peanut butter (or other creamy nut butter)
  • ½cup granulated sugar, plus more for rolling
  • ½cup light brown sugar
  • 1large egg
  • 1tablespoon milk, half-and-half, oat milk or nut milk
  • 1teaspoon vanilla extract
  • Nonstick spray or vegetable oil for cookie sheet (optional)
  • 5dozen (one 11-ounce package) Hershey’s Kisses, foil removed

Ingredient Substitution Guide

Nutritional analysis per serving (60 servings)

100 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 1 gram protein; 44 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Peanut Butter Blossoms Recipe (2)

Preparation

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  1. Step

    1

    Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together butter, peanut butter, ½ cup granulated sugar and light brown sugar. Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.

  2. Step

    2

    Preheat oven to 375 degrees. Spray, oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)

    Peanut Butter Blossoms Recipe (3)
  3. Step

    3

    Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.

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6,746

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Private Notes

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Cooking Notes

Kay

My grandmother, Freda Smith from Gibsonburg Ohio, created these cookies and was the Bake-Off prize winner. It is true she did not win the Grand Prize but her legacy lives on through these cookies. She would love that they became so beloved by so many. My mother and I made a TV commercial for Pillsbury flour in 1965 because Freda had passed away. What a gift she gave us. Enjoy her Peanut Blossoms and know a wonderful woman from Ohio created them for her Grandkids.

Alyssa Kleiman

The recipe is wrong because it says it makes 5 dozen when it really makes 22 cookies

Esme

Longtime family tradition to use semisweet chocolate chips instead of Kisses. A less sweet chocolate makes them less cloying, there's a better chocolate-to-bite distribution, and the chips soften and then don't entirely harden after cooling. It's what's up.

SugarFree

For easy storage - and, I'd argue, easier eating - push the chocolate kiss in upside down! The point will melt a bit as you push it in, there will be a chocolate bite right in the middle of the cookie, and a perfectly lovely chocolate dot on top. Another tip: if I run out of kisses before I run out of dough, I bake as usual, use my mini mortar pestle to indent the middle after 9 minutes, then fill the indentation with a spoon of homemade salted caramel. Always a jar in the fridge. Yummy!

Kelly

These turned out great and I did get 5 dozen. I used a food scale to divide the dough into 5 equal weight balls, them divided each ball in half, those sections in half, and formed 3 cookies out of each section. Cooked 7 minutes, added the kiss, then 2 to 3 more minutes just as described. Perfect!

JB in NJ

I have for years sworn by ATK's peanut butter cookie recipe--forget smooth, go chunky and up the peanut factor by adding crushed dry roasted peanuts--if you love peanuts, you can't beat it!

ssstrom

I rolled theses in turbinado sugar before baking, which gave them a lovely golden color and more sophisticated look.

Jamie Lynn

If you only got 22 cookies, they must be HUGE! I get about 60 out of a single batch.

Laura

These cookies are especially tasty with dark chocolate kisses and all natural (unsweetened) peanut butter.

Mary B.

This recipe was an entrant in the 9th Pillsbury Bakeoff in 1957. Although it did not win the $45,000 prize, it certainly has become a classic American cookie. It has been Enjoyed by many for many decades!

L-siz

Another way to make these amazing is to replace the Hershey's kiss with a miniature Reeses peanut butter cup. Follow the exact same recipe just put a cup in instead of a kiss. Next level. No need to use a mini muffin tin as I've seen in other Reeses peanut butter cup recipes.

vivianruth

I have a different recipe for the same kind of cookie. It uses a larger ratio of peanut butter to other ingredients (e.g. ¾ cup peanut butter, but same amount of butter, egg). Thus the other recipe (from about.com) has a stronger peanut flavor, which I prefer.

Laurie

Do you out the chips in the dough or mound on top after baking? The kisses mainly annoy me because it's hard to store the.

CC

I've never made these before but of the 4 different cookies I made for my office cookie swap, these were the ones that were gone the fastest. I did use chunky instead of smooth, because I like chunky better. They were amazing.

Jo

Do you use fresh ground peanut butter, or something processed, like Jif?

Jennie

For anyone who, um, forgot to add the peanut butter to PEANUT BUTTER blossoms, I just learned that you can pull the dough sans peanut butter out of the fridge, break it up into clumps, put into the (recently washed) bowl of your mixer, add the forgotten peanut butter, and beat until it's well incorporated. The rub is that you have to remember that you forgot the peanut butter. ;) Made 4 doz. Baked at 350 for 8 mins plus 1 min more when topped with the kiss. Very presentable pb blossom!

soph

these are perfect!! normally i’m not a huge peanut butter fan but these were amazing

kmg

Making the 5 dozen cookies results in a nice bite size cookie with a good cookie to chocolate ratio. Yummy

lara

These cookies are my new favorite recipe! Super easy and forgiving, and the perfect peanut butter cookie texture.

ley

Made as written except used Demerara sugar and a dark chocolate wafer on top. Tried one at cooking time indicated (for only slightly larger than indicated size) and it tasted like flour and baking soda so cooked a bit longer. Still tasted, as my husband said, “farinaceous.” And the Demerara sugar was unpleasantly crunchy. I used a natural PB and wonder if this was part of the problem, but this was not what I was hoping for!

Denis

Last year I used the ATK peanut butter cookie recipe and just added the kisses to make them into blossoms. This recipe resulted in a cookie of a better texture, for blossoms, so I'll use the ATK recipe only for "regular" PB cookies in the future, and this one for blossoms. I think rolling in sugar makes the cookies too sweet, plus skipping saves a step. And using dark chocolate kisses is an absolute necessity IMHO. I doubled the recipe with great results. Fantastic cookies. Will make every year.

julia

perfect cookies, no notes.

Marian

Based on another person’s comment, I tried rolling the cookies in both turbinado and regular sugar. After ample comparison testing, I think the turbinado wins out. It adds an extra crunch that is very satisfying, and the cookies do turn a lovely toasty brown.

Ruthie

Double the peanut butter for more intense flavor. Otherwise perfect! Helpful to use a scale to divide dough into 60 and keep balls same size

Kathy

I used unpasteurized peanut butter (Trader Joe's - not sure if it is unpasteurized exactly but the oils pool). The dough needed more moisture and I should have added another bit of milk. Outcome was great though - delicious. I could have gotten more cookies if the dough had held together better.

CS in CO

I’ve made this recipe for over 7 years for my family’s Christmas cookie exchange. These cookies are delicious, easy and are always a hit!

kiss cookie obsessed

I have a simpler recipe that I swear is perfection — one egg, one cup peanut butter, one teaspoon of vanilla. That’s it! Mix and cook at 325 for 8 minutes. I make my own dairy-free kisses using molds too, but only because I’m lactose intolerant.

sharie

Delicious, but got about 45 cookies, not 60.

Rue

I made these for the first time and love the recipe. Perfect blend of PB and chocolate

JLW

Plus 2 Tblsp milk

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Peanut Butter Blossoms Recipe (2024)

FAQs

Why did my peanut butter blossoms turn out flat? ›

Why are my peanut butter blossoms flat? If you do not chill your dough before baking, the cookies will spread and look flat.

Why do my peanut butter blossoms crack? ›

Why Are My Peanut Butter Blossoms Dry and Crumbly? If your cookies turn out too dry and fall apart, you either baked them too long, or added too much flour. Everyone measures flour differently, but try the spoon and level method for measuring out flour.

What are the basic ingredients for peanut butter cookies? ›

Image of What are the basic ingredients for peanut butter cookies?
Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers.
Wikipedia

What can I use instead of Hershey's Kisses? ›

Use peanut butter cups: Instead of Hershey's kisses, feel free to press Reese's mini peanut butter cups (or any brand of pb cups that you love best) into the centers of your cookies.

Why are my peanut blossoms dry? ›

Why are my peanut butter blossom cookies dry? If your cookies turn out dry, then it is most likely that you have added too much flour. Make sure that you measure accurately and do not over-mix the cookie dough.

What happens if you don't flatten peanut butter cookies? ›

Peanut butter cookies don't spread as they cook, so you have to flatten them before hand. This ensures that the middle will cook through before the outside burns. As for the pattern created, it actually creates slightly more surface area, so you'll get more browning at the extra edges that you create.

Why isn't my homemade peanut butter creamy? ›

If the peanut butter is not as creamy as you would like, add in the oil one teaspoon at a time! A little oil will make a big difference, so don't over-add. Because they release their own oil, adding water is a no-go. Oil and water do not mix well, so adding water will only make your peanut butter cease up.

Why are my peanut butter cookies so oily? ›

You baked your cookies and they came out an oily greasy mess. Urgh, what an awful feeling! If you've had this happen to you, odds are you made one of two mistakes: either you didn't allow the ingredients to thoroughly mix during the creaming process or you didn't allow the dough to rest enough before baking.

How do you fix peanut butter that separates? ›

Here are some steps you can take to fix it:
  1. Pour off any excess oil on top of the peanut butter.
  2. Use a clean spoon or knife to stir the remaining solids in the peanut butter.
  3. If the peanut butter is still too thick, add a small amount of oil back in and continue stirring until it reaches the desired consistency.
Mar 9, 2023

Why do my peanut butter cookies not taste like peanut butter? ›

The most common mistake with peanut butter cookies is using the wrong type of peanut butter. The BEST peanut butter for today's cookies is a processed creamy peanut butter, preferably Jif or Skippy.

Why do you put fork marks in peanut butter cookies? ›

These early recipes do not explain why the advice is given to use a fork, though. The reason is that peanut butter cookie dough is dense, and unpressed, each cookie will not cook evenly. Using a fork to press the dough is a convenience of tool; bakers can also use a cookie shovel (spatula).

Can you use baking soda instead of baking powder? ›

Baking powder is made of baking soda plus cream of tartar and cornstarch. Baking powder can be substituted for baking soda by tripling the amount of baking powder. Baking soda can be substituted for baking powder by dividing the amount of baking powder needed by 4 and adding twice that amount of cream of tartar.

What is the paper strip in Hershey's Kisses called? ›

All Kisses wrappers have the paper strip called a plume as an identification tag sticking from the top of the foil wrapper.

Is Hershey's recipe secret? ›

After roasting, the cocoa beans are ground into a fine powder called cocoa mass. The next step in the Hershey's chocolate bar production process is mixing the cocoa mass with other ingredients. Hershey's uses a secret recipe that includes sugar, milk, and other ingredients to create their signature chocolate taste.

How do you keep peanut butter cookies from flattening? ›

Use a silicone baking mat or parchment paper. Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation, causing the cookies to spread. I always recommend a silicone baking mat because they grip onto the bottom of your cookie dough, preventing the cookies from spreading too much.

How do you keep peanut butter cookies from going flat? ›

To get those perfect cookies every time that don't go too flat, you want room temperature butter. Room temperature butter is especially important during the creaming process of making your cookie dough in order to trap air. Room temperature butter should be about 68-70oF.

How do you keep peanut butter firm? ›

Want to fully stop the separation cycle? Store your jar of peanut butter in the fridge when it's all mixed together. Separation anxiety, gone!

How can you tell if peanut butter has gone bad? ›

A Strong and Stale Smell: The peanut butter will smell very rancid like heated cooking oil if it has gone bad. Change in Appearance: The color will be darker with a strange texture. There might be a few tiny mold spores and a lot of oil built up on top as well — this is often how a natural peanut butter expires.

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