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(6,717)
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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6,717

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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?

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

drendar

Outstanding.

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Peanut Butter Blossoms Recipe (2024)

FAQs

Why are my peanut butter blossoms dry? ›

Why are my peanut butter blossoms dry? The most likely reason for this is not measuring flour properly or over-baking. Make sure you either spoon and level (no scooping!) or use a kitchen scale to measure your flour, and let your cookies finish baking outside the oven on their cookie sheets.

Why are my PB blossoms flat? ›

Chill The Dough.

Have you ever tried to make peanut butter blossoms and ended up wondering, “why do my peanut butter blossom cookies go flat?” Using too much butter or not chilling the cookie dough was likely the cause.

How much sugar is in a peanut butter blossom? ›

Amount/Serving%DV*Amount/Serving
Sat. Fat 1.3g6%Dietary Fiber 0.2g
Trans Fat 0gSugars 3.2g
Cholesterol 3.7mg1%Protein 0.9g
Sodium 19.6mg1%
2 more rows
Dec 3, 2020

What is Baskin Robbins peanut butter blossom? ›

Perfectly paired with classics like decadent Chocolate Fudge and timeless Chocolate Chip, Peanut Butter Blossom features sweet and salty peanut butter ice cream, chocolate chips, peanut butter chocolate chip cookie dough pieces, and rich fudge swirls.

How do you make peanut butter moist again? ›

If you're down to the bottom of a jar and the nut butter is dry and crumbly (you didn't store it upside down, huh?), a surefire way to give it life is by adding some oil. Just put in a few drops of a neutral oil (like canola or peanut) and stir to get it all incorporated.

What if my peanut butter cookie dough is too dry? ›

If you overmix the dough, the cookies will be dry and crumbly. The best way to fix this is to add more liquid to the dough. This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet.

What causes peanut butter cookies to go flat? ›

Oven temperatures are a crucial factor in baking. If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

Why are my Snickerdoodles flat? ›

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.

Why are my butterballs flat? ›

If your Butterball Cookies turn out flat, this is due to the wrong butter/sugar/flour ratio. If you use too much butter or sugar, or too little flour, the cookies can end up flat. This can also happen if you use melted butter instead of softened butter.

Does Jif peanut butter raise blood sugar? ›

Individuals with diabetes need foods that can help manage blood sugar and weight. Peanuts and peanut butter can be a powerful ally to reaching success. Peanuts and peanut butter have a low glycemic index, which means they don't cause blood sugar to rise sharply.

Is there too much sugar in peanut butter? ›

There's quite a bit of sugar in peanut butter, which has naturally occurring sugars from peanuts. But some brands add even more sugar to their recipes, which is why you may want to avoid sugary brands.

What does peanut butter do for your sugar? ›

Peanuts and Peanut Butter Can Help Control Blood Sugar

The researchers found that eating low glycemic index foods such as peanut butter, broccoli, yogurt and beans along with a diet higher in complex cereal fiber can significantly reduce the risk of developing type 2 diabetes. Similar results were found in men.

What did Baskin-Robbins used to be called? ›

It wasn until 1953 that the ice cream chain dropped the separate identities of Snowbird and Burton and became Baskin-Robbins. A local advertising agency, Carson/Roberts, advised a uniform identity and image under the name Baskin-Robbins 31 Ice Cream.

What is Baskin-Robbins most popular flavor? ›

Oreo cookies 'n cream

Oreo cookies 'n cream is one of Baskin-Robbins' most popular flavors, which is no surprise considering how often the ice cream is featured in Baskin-Robbins' seasonal treats and desserts.

What is so special about Baskin-Robbins? ›

Baskin-Robbins® is the only ice cream chain in the world that has the unique “31 flavor” concept. It represents a different flavor for each day of the month. Burt Baskin and Irv Robbins, the founders of Baskin Robbins, were brothers-in-law. Burt married Irv's sister Shirley in 1942.

Why are peanut butter cookies dry? ›

If you're wanting to use natural (no sugar added) peanut butter, the cookies will be less sweet and they will likely spread out more. Using natural peanut butter will change the structure and texture of the cookies. Why are my cookies dry and crumbly? This is most likely a classic case of using too much flour.

Why is my peanut butter dry? ›

This tends to happen when the peanut butter gets dry because its oil separates out, leaving you with a thinner paste and therefore drier chunks of peanut butter. While you now know the best method for preventing that from happening from the start, you can still save those other jars.

Why did my peanut butter cookies get hard? ›

Feel free to add chocolate chips, peanut butter chips, Reeses pieces, chopped chocolate, or even chopped up Nutter Butters. I would recommend skipping the fork tines if you add any of these ingredients. Why did my peanut butter cookies turn out hard? This is most likely to happen from over-baking your cookies.

How do you make peanut butter more wet? ›

Applying heat is the easiest way to thin peanut butter, but if your PB still looks grainy or is so thick that it's prone to burning, a little liquid can help. Try whisking in a few drops of water as you heat the peanut butter, slowly adding more until the butter reaches the right consistency.

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