American Cuisine
Peanut Butter Blossoms
By Dolores Whitcomb
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Few cookies are as bound to a single moment as the peanut butter blossom. The recipe took its modern shape in 1957, when a home baker named Freda Smith entered a peanut butter cookie crowned with a chocolate kiss in the Grand National Pillsbury Bake-Off. It didn't win the top prize, but the photogenic combination of soft, sandy peanut butter cookie and a single glossy chocolate drop pressed into the warm center made it an instant holiday staple, and it has anchored American cookie platters every December since. The technique is deceptively precise: the kiss must be pressed in the moment the cookies leave the oven, while they are hot enough to grip it and crack handsomely around the edges. Press too late and the chocolate won't anchor; press too soon, before baking, and it melts into a puddle. The dough leans on both granulated and brown sugar for a tender, slightly chewy crumb, and rolling the balls in extra sugar gives the finished cookie a delicate sparkle. Let the chocolate set fully, ideally in a cool spot, before stacking so the kisses stay upright and intact.
Ingredients
Serves 36Instructions
- 1
In a large bowl, beat the sugar, brown sugar, peanut butter, and butter until blended.
- 2
Beat in the egg.
- 3
Stir in the flour, baking soda, and baking powder.
- 4
Shape dough into 1-inch balls. Roll in additional sugar if desired. Place 2 inches apart on ungreased cookie sheets.
- 5
Bake at 375°F (190°C) for 8 to 10 minutes until edges are lightly browned.
- 6
Immediately press a chocolate kiss into center of each cookie. Cookie will crack around edges. Remove from cookie sheets to wire racks.
Chef's Tips
- ✦ Unwrap all the chocolate kisses before the cookies go in the oven so you can press them in the instant the tray comes out.
- ✦ Press each kiss in firmly while the cookies are piping hot; the cookie should crack around the edges and grip the chocolate.
- ✦ Don't refrigerate to set the kisses faster, or they bloom and turn dull gray. Let them firm up at cool room temperature.
- ✦ Roll the dough balls in granulated sugar for sparkle and a slightly crisp exterior against the soft center.
- ✦ Bake just until the edges are lightly browned, 8 to 10 minutes; the centers should stay soft to support the kiss.
- ✦ Space the balls two inches apart; these spread and you want clean edges for the crackle when you add the chocolate.
Ingredient Substitutions
-
creamy peanut butter → almond butter or sunflower seed butter
Sunflower butter makes them peanut-free; use a no-stir, shelf-stable style so the dough isn't oily.
-
milk chocolate kisses → dark chocolate kisses or chocolate chunks
Dark adds contrast against the sweet cookie; a thick chunk works if you can't find kisses.
-
all-purpose flour → 1:1 gluten-free baking blend
Use a blend with xanthan gum; the high peanut butter content keeps them tender.
-
butter → stick-style vegan butter
Pairs with a dairy-free kiss for a plant-based version; keep it firm so the cookies hold shape.
-
egg → flax egg (1 tbsp ground flax + 3 tbsp water)
Binds the dough for an egg-free batch; chill 15 minutes before rolling.
-
brown sugar → coconut sugar
Swaps one-for-one and keeps the moist, chewy texture with a slightly deeper caramel note.
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Frequently Asked Questions
When do I add the chocolate kiss? ▼
Press the kiss into the center the instant the cookies come out of the oven, while they're still hot. The heat lets the cookie crack and grip the chocolate without melting it into a puddle.
Why did my kisses melt and lose their shape? ▼
They were pressed in too early or onto cookies left to bake with the chocolate. Always bake the plain cookies first, then add the kiss to the hot cookie and let it set undisturbed.
Can I make these peanut-free? ▼
Yes. Sunflower seed butter or soy nut butter both work as a one-for-one swap and make the cookies safe for peanut allergies; the texture stays soft and tender.
Can I make the dough ahead or freeze it? ▼
Yes. Refrigerate the dough up to three days, or freeze rolled balls up to three months and bake from frozen, adding a minute. Add the kisses fresh after baking.
How should I store peanut butter blossoms? ▼
Once the chocolate is set, store them in an airtight container at room temperature for up to a week. Layer with parchment so the kisses don't smudge.
What allergens are in these cookies? ▼
They contain peanuts, wheat, egg, and milk (butter and milk chocolate). They are a high-risk cookie for peanut allergies, so label them clearly on shared platters.
Why are my cookies dry or crumbly? ▼
Too much flour or overbaking is the usual cause. Spoon and level the flour and pull the cookies when edges are just lightly browned but centers are still soft.
