Biscuits Peanut Butter Blossoms

Introduction

There’s something timeless about Peanut Butter Blossoms — that soft, chewy peanut butter base crowned with a melty chocolate kiss. Whether you call them Peanut Butter Kiss Cookies or Peanut Butter Blossom Biscuits, this recipe brings nostalgia and comfort to every bite.

Originally popularized in the 1950s, these cookies have become a holiday staple — but let’s be honest, they’re delicious any time of year. With just a few pantry staples and 20 minutes, you’ll have a tray of golden, melt-in-your-mouth cookies that everyone will love.

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Ingredients

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup creamy peanut butter
• 1 large egg
• 1 tsp vanilla extract
• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ¼ cup additional sugar (for rolling)
• 24–30 Hershey’s Kisses, unwrapped

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Timing

• Prep Time: 15 minutes
• Bake Time: 10 minutes
• Total Time: 25 minutes

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Step-by-Step Instructions

Step 1: Preheat & Prep

• Preheat oven to 350°F (175°C).
• Line baking sheets with parchment paper.

Step 2: Make the Dough

• In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until creamy.
• Add egg and vanilla; mix until smooth.
• In another bowl, whisk together flour, baking soda, and salt.
• Gradually add dry ingredients to wet mixture until combined.

Step 3: Shape & Roll

• Roll dough into 1-inch balls.
• Roll each ball in granulated sugar and place on prepared baking sheet about 2 inches apart.

Step 4: Bake

• Bake for 8–10 minutes, until edges are set but centers are soft.

Step 5: Add Chocolate Kisses

• Immediately press a Hershey’s Kiss into the center of each cookie while still warm.
• Let cool on the pan for 5 minutes before transferring to a wire rack.

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Tips for Success

• Don’t overbake — cookies should be soft when they come out; they’ll firm up as they cool.
• Use creamy peanut butter, not natural, for the perfect texture.
• Freeze the chocolate kisses briefly before baking so they hold their shape.
• For a festive twist, roll dough balls in colored sugar or sprinkles.

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Nutrition (per cookie, 24 servings)

• Calories: 130
• Protein: 2g
• Carbs: 13g
• Fat: 7g
• Sugar: 8g

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Variations

• Double Chocolate Blossoms: Add 2 tbsp cocoa powder to the dough.
• Almond Butter Blossoms: Replace peanut butter with almond or cashew butter.
• Mini Blossoms: Use mini kisses and roll smaller dough balls for bite-size treats.
• Gluten-Free Version: Substitute flour with a 1:1 gluten-free baking mix.

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Serving Suggestions

• Perfect with a cold glass of milk or hot cocoa.
• Stack and wrap in cellophane for holiday gifts.
• Serve on dessert platters or bake sales for guaranteed smiles.

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Storage & Freezing

• Room Temperature: Store in airtight container up to 5 days.
• Freezer: Freeze baked cookies for up to 2 months.
• Make Ahead: Freeze unbaked dough balls, then bake from frozen — just add 2 minutes.

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Conclusion

These Peanut Butter Blossom Biscuits are the definition of classic comfort — soft, chewy, and topped with rich chocolate. Whether for holidays, parties, or a late-night craving, they never fail to delight.

👉 Bake a batch today and experience why this retro favorite remains a timeless cookie legend! 🍪✨

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FAQs

Q1: Can I use crunchy peanut butter?
Yes, but the texture will be slightly less smooth — still delicious!

Q2: What kind of chocolate works best?
Hershey’s Kisses are traditional, but dark chocolate or caramel-filled versions work great too.

Q3: Can I make these ahead of time?
Yes — store dough in the fridge up to 3 days or freeze it for later.

Q4: Why did my cookies crack too much?
That’s normal for blossoms! If you prefer fewer cracks, chill the dough before baking.

Q5: Can I make them dairy-free?
Yes — use vegan butter and dairy-free chocolate alternatives.