Ingredients for Homemade Peanut Butter Blossoms

• Unsalted Butter: Using unsalted gives you control over the saltiness, which is crucial with peanut butter. I once used salted butter and thought, ‘oops, that’s a bit much!’
• Granulated Sugar: This provides sweetness and helps with that classic crisp-chewy texture. Don’t skimp, it’s the cookie, hon.
• Brown Sugar (packed): Adds moisture and a lovely molasses note that complements the peanut butter. I swear it makes the cookies softer.
• Creamy Peanut Butter: The star of these Homemade Peanut Butter Blossoms! Use a good quality, regular creamy kind, not natural (the oil separates too much, I tried it once and it was a mess).
• Large Egg: Binds everything together and adds richness. Fresh is best, always.
• Vanilla Extract: Just a splash brightens all the flavors. I tend to go a little heavy, honestly, because vanilla just makes everything better.
• All-Purpose Flour: The structure of our cookie. Measure it correctly too much and they’re dry, too little and they spread.
• Baking Soda: Our leavening agent, helps the cookies puff up nicely. Don’t confuse it with baking powder, I’ve done that before, and it was a pancake cookie situation.
• Salt: Essential for balancing the sweetness and enhancing the peanut butter flavor. A little extra coarse sea salt on top before baking? Chef’s kiss!
• Hershey’s Kisses: The iconic topping! I’ve tried other chocolates, but nothing beats that classic Hershey’s Kiss shape and melt.

Crafting Your Homemade Peanut Butter Blossoms

Cream It Up:

First things first, get that butter and both sugars creaming together in a big bowl. I use my stand mixer for this, let it go for a good 2-3 minutes until it’s super light and fluffy. This step is crucial for airy cookies, don’t rush it! I always peek in, thinking, ‘is it fluffy enough yet?’ You want it pale and cloud-like, really.

Peanut Butter Magic:

Now, add your creamy peanut butter, egg, and vanilla extract to the creamed mixture. Mix until everything is just combined. You don’t want to overmix here, we’re just getting acquainted. I remember one time, I got distracted and let it spin too long, and the dough got a bit tough. Keep it gentle, just until it’s smooth and smells absolutely divine.

Dry Ingredients Join the Party:

In a separate bowl, whisk together your flour, baking soda, and salt. Then, slowly add these dry ingredients to your wet mixture, mixing on low speed until just combined. Stop as soon as you see no more dry streaks! This is where I always tell myself, ‘less is more, Nina!’ Overmixing develops the gluten too much, and we want tender Homemade Peanut Butter Blossoms, not hockey pucks.

Roll and Sugar-Coat:

Scoop out dough balls, about 1 tablespoon each, and roll them gently between your palms. Then, roll each ball generously in granulated sugar. This sugar coating gives them that signature sparkle and a lovely little crunch. I usually make a small pile of sugar on a plate for easy rolling, it keeps the mess somewhat contained, honestly.

Bake to Golden Perfection:

Place your sugar-coated dough balls about 2 inches apart on a baking sheet lined with parchment paper. Pop them into a preheated oven at 375°F (190°C) for about 8-10 minutes. They should look slightly puffed and just lightly golden at the edges. Don’t overbake them, they’ll firm up as they cool, I promise!

The Iconic Kiss:

Immediately after pulling the cookies from the oven, gently press a Hershey’s Kiss into the center of each warm cookie. The warmth of the cookie will slightly melt the chocolate, making it stick perfectly. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This part is my favorite, watching the chocolate settle into its little blossom!

Storing Your Homemade Peanut Butter Blossoms

These Homemade Peanut Butter Blossoms store pretty well, which is great for holiday baking when you’re making batches ahead. Once completely cooled, I usually pop them into an airtight container. They’ll stay fresh and soft at room temperature for about 5-7 days. I once tried to microwave one to ‘re-melt’ the chocolate, and it just turned into a greasy, sad mess, so don’t do that, lol! If you want to freeze them, place the cooled cookies in a single layer on a baking sheet to flash freeze for about an hour, then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. Just thaw at room temperature when you’re ready for a sweet treat.

Ingredient Substitutions for Homemade Peanut Butter Blossoms

I’ve played around with these Homemade Peanut Butter Blossoms a bit, mostly out of necessity when I’m missing something. For the peanut butter, if you’re out of creamy, crunchy can work, but the texture is different, it worked, kinda, but I prefer creamy for that smooth bite. If you don’t have Hershey’s Kisses, mini Reese’s peanut butter cups are a fun swap, or even just chocolate chips pressed into the warm cookies. I once used dark chocolate chunks, and while not traditional, it was a nice, rich twist. For the sugars, you can do all granulated or all brown in a pinch, but the mix gives the best texture, in my experience.

Serving Homemade Peanut Butter Blossoms

These Homemade Peanut Butter Blossoms are just begging to be served with a tall glass of cold milk, honestly. It’s the classic pairing, and it just feels right! They’re also fantastic alongside a warm cup of coffee or tea on a chilly afternoon. For a holiday spread, I love arranging them on a festive platter with other cookies, their distinctive look always stands out. And for a truly cozy night, a plate of these and a good rom-com? Yes please. They’re perfect for sharing, or, let’s be real, for keeping all to yourself after a long day.

The Sweet History of Homemade Peanut Butter Blossoms

Homemade Peanut Butter Blossoms have such a sweet, comforting history, often traced back to a recipe contest winner in 1957. It’s wild to think these little cookies have been gracing holiday tables for so long! For me, they connect me to generations of bakers in my family. My grandma always said they were the first cookie my grandpa ever asked her to make, and that story just makes them extra special. They’ve become a symbol of home and tradition in my kitchen, a reminder of simpler times and the joy of sharing something handmade. Every time I make them, I feel that connection.

Frequently Asked Questions About Homemade Peanut Butter Blossoms

→ My cookies are spreading too much, what gives?

Oh, I’ve been there! Usually, it means your butter was too warm, or your oven isn’t quite hot enough. Try chilling your dough for 30 minutes before baking, it often helps. I sometimes even pop the entire baking sheet into the fridge for 10 minutes before it goes into the oven!

→ Can I use crunchy peanut butter instead?

You can, but the texture will be different more chunky, less smooth. I tried it once when I ran out of creamy, and while they tasted okay, they weren’t the classic blossom texture. Stick to creamy for the traditional feel!

→ How do I get the Hershey’s Kisses to stick?

The trick is to press them in immediately after the cookies come out of the oven. The residual heat makes them melt just enough to adhere. If you wait too long, they’ll just pop right off, trust me, I’ve had many escapees!

→ Can I make the dough ahead of time?

Absolutely! You can make the dough and keep it covered in the fridge for up to 2-3 days. Just let it come to room temperature for about 15-20 minutes before rolling and baking. It’s a great way to get a head start on holiday baking, I do it all the time!

→ What if I don’t have a stand mixer?

No worries! A hand mixer works just as well. You can even do it by hand with a sturdy whisk and a bit of elbow grease, especially for creaming the butter and sugar. I started with a hand mixer, and it worked like a charm!