Name: Easy Peanut Butter Blossoms Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 0.5 cup unsalted butter (softened); 0.75 cup creamy peanut butter; 0.75 cup granulated sugar (plus more for rolling); 0.75 cup packed brown sugar; 1 unit large egg; 1 teaspoon vanilla extract; 1.5 cups all-purpose flour; 1 teaspoon baking soda; 0.25 teaspoon salt; 24 units Hershey's Kisses (unwrapped)

Okay, you guys, let me tell you about these Peanut Butter Blossoms. I swear, they’re not just cookies; they’re like a little edible hug. These soft, chewy peanut butter cookies with that iconic Hershey’s Kiss on top? Total classic. But trust me, this recipe is foolproof. Even I, queen of kitchen disasters, can nail these every time. And when I say every time, I mean every single time… unless I forget the baking soda. But hey, that’s why we’re here, right? To learn from each other’s messes! Seriously, if you want a crowd-pleasing cookie that’s also ridiculously easy, this is IT.

My family? OBSESSED. My husband, bless his heart, claims he’s “not a sweets person,” but then mysteriously devours half the batch when I’m not looking. And my kids? Forget about it. They practically camp out in front of the oven when I’m making these. One time, my youngest tried to sneak a Kiss before it went into the oven. Total chaos, melted chocolate everywhere. But hey, that’s what memories are made of, right? Now, every time I make these, we have a little “Kiss guarding” ceremony. It’s ridiculous and I love it. These cookies aren’t just a recipe; they’re a family tradition.

Why You’ll Love This Easy Peanut Butter Blossoms Recipe

They are insanely easy to make, even if you’re a baking newbie (like I sometimes feel!).
Peanut butter + chocolate = a match made in heaven. I mean, come on!
They’re the perfect combination of soft and chewy. Nobody wants a rock-hard cookie, am I right?
They look super impressive, but secretly take almost zero effort. Shhh, don’t tell anyone.
You probably already have most of the ingredients in your pantry. Winner winner, cookie dinner!

How to Make It

Okay, so first things first, you wanna cream together your butter and peanut butter until it’s all nice and fluffy. Don’t skimp on this step, okay? It makes the cookies super soft. Then you add in your sugars – both white and brown. Mix it all up until it’s well combined. Next comes the egg and vanilla, give it a good mix.

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this to the wet ingredients, mixing until just combined. Don’t overmix! Nobody wants tough cookies.

Now, roll the dough into little balls, about an inch in diameter. Roll each ball in granulated sugar. This gives them that sparkly look.

Place the sugared dough balls onto a baking sheet lined with parchment paper. Bake them for about 8-10 minutes, or until the edges are lightly golden brown.

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While the cookies are still warm, press a Hershey’s Kiss into the center of each one. Be gentle! Let them cool completely before transferring them to a wire rack. This is the hardest part because everyone will be begging to eat them.

And that’s it! You’ve just made the most amazing Peanut Butter Blossoms ever. Go you!

Ingredient Notes

Peanut Butter: Creamy is best, unless you’re into the crunchy thing. But trust me, creamy just melts into the dough better. I always use the regular kind, but natural works too – just make sure you stir it really well before measuring. That oil separation is real.
Butter: Make sure it’s softened! Like, actually softened. Not melted, not still hard as a rock. Softened. I usually leave mine out for about an hour, but sometimes I microwave it for like, 10 seconds… don’t tell anyone.
Granulated Sugar: This is for rolling the dough in. It gives them that extra sparkle and a little bit of crunch. Don’t skip it!
Hershey’s Kisses: Okay, this is crucial. Unwrap them before you start baking. Trust me on this one. There’s nothing worse than scrambling to unwrap 30 Kisses when your cookies are burning. Also, feel free to experiment with different flavors!

Recipe Steps:

Cream: Beat together butter and peanut butter until fluffy.
Combine: Add sugars, egg, and vanilla; mix well.
Whisk: Mix dry ingredients (flour, baking soda, salt).
Combine: Gradually add dry to wet ingredients until just combined.
Roll: Form dough into balls, then roll in granulated sugar.
Bake: Bake at 375°F (190°C) for 8-10 minutes.
Press: Add Hershey’s Kisses to warm cookies.
Cool: Let cool completely before serving.

What to Serve It With

Okay, let’s be real, these cookies are amazing on their own. But if you’re feeling fancy (or just extra hungry), here are a few ideas:

A big glass of cold milk. Classic for a reason!
A scoop of vanilla ice cream. Hello, dessert heaven!
A cup of hot coffee or tea. Perfect for dunking.
Honestly? Nothing. Just eat them straight from the cooling rack. I won’t judge.

Tips & Mistakes

Don’t overbake! Slightly underbaked is better than dry and crumbly. Trust me.
Chill the dough! If you have time, chilling the dough for 30 minutes before baking will help prevent the cookies from spreading too much. But honestly, I rarely do this. Ain’t nobody got time for that.
Use parchment paper! This will prevent the cookies from sticking to the baking sheet and make cleanup a breeze.
Don’t forget the baking soda! I’ve done this before. The cookies will be flat and sad.
Make sure your oven is preheated! This is a big one.

Storage Tips

Store these bad boys in an airtight container at room temperature. They’ll stay fresh for about 3-4 days. But let’s be real, they’ll probably be gone way before then. And eating them cold? Oh yeah. Especially for breakfast. Don’t judge. These cookies are delicious straight from the fridge. Especially with coffee. Or a handful of chocolate chips. Just saying.

Variations and Substitutions

Different nut butters: Almond butter, cashew butter… go wild! Just make sure it’s a fairly smooth nut butter.
Different candies: Instead of Hershey’s Kisses, try Rolos, mini peanut butter cups, or even just a sprinkle of sea salt.
Gluten-free: Use a gluten-free flour blend. I’ve tried it, and it works pretty well! Just make sure to add a little extra xanthan gum to help bind everything together.
No eggs: I haven’t tried it myself, but I bet you could use applesauce as an egg substitute. Let me know how it goes!
Forgot the vanilla? I did this once! A little maple syrup worked in a pinch. They tasted different, but still pretty good!

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

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Easy Peanut Butter Blossoms Recipe