Peanut Butter Blossoms (The Original… with a Few Upgrades)

 

The iconic Hershey’s cookie you grew up with—rolled in crunchy sugar, topped with dark chocolate, and baked with a couple of smart tricks.

There’s something about Peanut Butter Blossoms that feels like pure childhood. You know—the smell of peanut butter cookies drifting through the house, that little crinkle of a foil wrapper, and the moment you press the chocolate kiss into the warm cookie and it softens just enough to look glossy. It’s one of those cookies that never goes out of style, and honestly, I don’t think it ever will.

I grew up watching trays of these disappear faster than they could cool, and to this day they’re still one of the first things I bake once holiday season hits. The original Hershey’s recipe is iconic for a reason, but I’ve picked up a few little tricks over the years that take them from “classic” to “wait… why are these so good?”

 

My Little Upgrades

• I unwrap my Hershey’s Kisses ahead of time and freeze them. They hold their shape better and melt into the cookie just the right amount.

• I roll the dough in turbinado sugar instead of granulated—it gives the cookies a subtle crunch and a little sparkle. 

• And I always reach for dark chocolate Kisses. The deeper flavor just works better with the sweet, salty peanut butter base.

 

These aren’t wild changes—just small nudges that make the cookie feel a little more grown up without losing that cozy nostalgia.

Peanut Butter Blossoms (with My Tips)

Makes: about 36 cookies


Prep Time: 15-20 minutes
 Bake Time: 8–10 minutes

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp kosher salt
• ½ cup unsalted butter, softened (1 stick)
• ½ cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg
• 2 tbsp milk
• 1 tsp vanilla extract
• Turbinado sugar, for rolling
• 36 frozen Hershey’s Kisses (I use dark chocolate)

Instructions

1. Preheat your oven to 375°F and line a sheet pan with parchment or silicone baking mat.

2. Whisk together the flour, baking soda, and salt.

3. In a separate bowl, cream the butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy.

4. Beat in the egg, milk, and vanilla.

5. Gradually add the dry ingredients and mix just until everything comes together.

6. Scoop and shape the dough into 1-inch balls, then roll each one in turbinado sugar.

7. Bake for 8–10 minutes, just until they’re puffed and set around the edges.

8. Pull the cookies from the oven and immediately press a frozen chocolate Kiss into the center of each one.

9. Let them cool completely so the chocolate firms up again.

The Cookie Tin Moment

These Peanut Butter Blossoms hit all the nostalgic notes; snow days, holiday parties, sneaking a few off the counter when no one was looking…but the little tweaks—dark chocolate, crunchy turbinado sugar, and that frozen-kiss trick—give them a subtle upgrade that everyone notices.

Make a batch, wrap up a few for the neighbors, stash some in the freezer… and just like that, the season feels right.

 

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

Copyright © 2025 The Small Town Chef - All Rights Reserved.