Peanut Butter Blossom Recipe With Butter: Classic Cookies With Hershey’s Kisses

These cookies are a timeless favorite, bringing together peanut butter and chocolate in one irresistible treat. I remember baking them with my dad when I was little—he’d always let me press the Hershey’s Kisses into the centers.

The recipe stays true to the classic version, using simple ingredients like creamy peanut butter and real butter. The dough comes together quickly, and the cookies bake up soft with just the right amount of chew.

As they cool, the chocolate centers soften slightly, creating that signature melt-in-your-mouth experience. The combination of salty-sweet peanut butter and rich chocolate is impossible to resist.

Perfect for holiday cookie swaps or a cozy weekend project. This recipe delivers every time.

Ingredients for Peanut Butter Blossom Recipe with Butter

Classic ingredients for a nostalgic treat everyone will love and remember fondly.

The peanut butter is the soul here. Jif or Skippy give that classic flavor, but natural peanut butter works too (just stir it well first). Butter needs to be softened but not melted—leave it out for an hour. Land O’Lakes is my go-to. For the flour, all-purpose from King Arthur or Gold Medal works perfectly. Always check your baking soda’s freshness by dropping a pinch into vinegar—if it fizzes, you’re good.

Out of brown sugar? Use all granulated sugar plus 1 tbsp molasses per cup. No vanilla extract? A pinch of cinnamon adds warmth. Want to make ahead? The dough balls freeze beautifully before rolling in sugar. Hershey’s Kisses are the classic choice, but mini Reese’s Peanut Butter Cups work too (press in after baking). Natural peanut butter might make the cookies spread more—chill the dough 30 minutes if that happens.

Cookies stay fresh in an airtight container for 5 days at room temperature. Freeze baked cookies for up to 3 months—thaw at room temp. The dough can be refrigerated overnight or frozen for 2 months. Just bring to room temp before rolling and baking.

Step-by-Step Instructions for Peanut Butter Blossoms

These classic cookies come together beautifully with just a few simple steps.

Step 1: Cream Butter, Peanut Butter, and Sugars

In a large mixing bowl, beat the 0.5 cup unsalted butter, 0.75 cup creamy peanut butter, 0.75 cup granulated sugar, and 0.75 cup packed brown sugar on medium speed until light and fluffy, about 3-4 minutes.

This step is crucial for creating that signature tender texture. You’ll notice the mixture transforms from dense to airy as it incorporates air. Stop when it looks pale and holds soft peaks when the beaters are lifted.

Step 2: Incorporate Egg and Vanilla

Add the 1 whole large egg and 1 tsp vanilla extract, beating on medium for 1 minute until fully emulsified. The mixture should appear smooth and slightly glossy, with no visible egg streaks.

I always use pure vanilla extract here—it makes a noticeable difference in the final flavor profile. Scrape down the bowl sides with a spatula to ensure even mixing.

Step 3: Combine Dry Ingredients and Form Dough

In a separate bowl, whisk together the 2.25 cups all-purpose flour, 1 tsp baking soda, and 0.5 tsp salt. Gradually add this to the wet mixture, beating on low just until combined—overmixing develops gluten and makes cookies tough.

The dough will be thick and slightly sticky. If it feels too soft, chill it for 15 minutes before shaping. This helps prevent excessive spreading during baking.

Step 4: Shape, Roll, and Bake

Preheat your oven to 375°F. Roll the dough into 1-inch balls (about 1 tablespoon each), then roll these in the 0.25 cup additional granulated sugar until fully coated. Place them 2 inches apart on parchment-lined baking sheets.

Bake for 8-10 minutes until the edges are just beginning to set but the centers still look slightly underdone. They’ll continue cooking on the hot pan after removal.

Step 5: Add Hershey’s Kisses and Cool

Immediately after removing the cookies from the oven, gently press a Hershey’s Kiss into the center of each one. The chocolate will soften slightly from the heat but maintain its shape as the cookies cool.

Transfer the cookies to a wire rack after 5 minutes to cool completely. The chocolate centers will firm up as they cool, creating that perfect contrast with the soft, chewy cookie base. You’ll end up with 36 cookies featuring beautifully cracked tops and rich peanut butter flavor.

Serving Suggestions for Leftovers

Holiday Cookie Platter

Arrange these on a large wooden board with other classics like snickerdoodles and sugar cookies. The contrast of textures and flavors makes for a stunning display. I love using my grandmother’s vintage ceramic platter for that nostalgic touch. 💛

Ice Cream Sandwiches

Sandwich a scoop of vanilla ice cream between two cookies for an irresistible treat. Use 1 cookie per scoop and press gently. Let them sit for 5 minutes before serving to soften slightly.

Gift Box Presentation

Layer cookies in a clear cellophane bag tied with red ribbon for neighbors or teachers. Include a handwritten note with storage instructions. These keep well for 5 days in an airtight container.

Milk Pairing

A cold glass of milk is the perfect partner for these cookies. The dairy’s coolness balances the rich peanut butter and chocolate. My daughter Lily insists on this combo every time.

Coffee Break Treat

Pair with a strong cup of coffee for your afternoon break. The bitterness of the coffee cuts through the sweetness beautifully. I prefer Stumptown Coffee from our local Portland roaster.

Dessert Table Star

Feature these at your next gathering with a sign explaining their nostalgic history. Kids and adults alike will love the classic combination. They disappear faster than any other cookie I make.

Frequently Asked Questions