Can I use that natural peanut butter stuff?

Eh, you can, but honestly? Save it for your morning toast. Natural peanut butter has way more oil and less of those stabilizers that help cookies keep their shape. If that's all you've got, just stir it really well and maybe stick your dough in the fridge for a bit before baking. Here's more info on different types of peanut butter and how they affect baking.

Help! My cookies are flat as pancakes!

Oof, been there! Usually this happens when your dough gets too warm, your baking soda is ancient (seriously, when's the last time you replaced it?), or you went a little crazy with the mixing. Quick fixes: chill your dough, check your leavening dates, and mix just until things come together. The science of cookie spreading is actually pretty interesting if you want to avoid this in the future.

Can I freeze these things?

YES! And you should! Baked cookies freeze like champs for up to 3 months. Or do what I do – freeze the dough balls and bake them straight from the freezer when you need a cookie fix. Just add a couple extra minutes to the baking time. Our butter swim biscuit recipe is another freezer-friendly favorite that's perfect for meal prep!

What if I don't have Hershey's Kisses?

No worries! Get creative – chocolate chips work great, or those little peanut butter cups if you want to go full peanut butter crazy. I've even seen people use mini Oreos (weird but oddly good). Dark chocolate pieces are fancy and delicious too. Check out this guide on chocolate substitutions in baking for more ideas.

Why do my Kisses keep sliding off?

Timing, my friend! You gotta press those babies in while the cookies are still super hot from the oven. If you wait too long, the cookies get hard and the chocolate won't stick. It's all about catching them at that perfect moment when they're hot but not falling apart.

Can I make these gluten-free?

Totally! Just swap out the regular flour for a good gluten-free blend (the kind that has xanthan gum already mixed in). They'll taste a tiny bit different but still totally crave-worthy. Just double-check that all your other ingredients are gluten-free too! If you're looking for more gluten-free inspiration, our easy gluten-free dinners post has tons of delicious options.

The Best Peanut Butter Blossoms Recipe Ever (Trust Me!)

Description

These peanut butter blossoms are the ultimate holiday cookie – soft, chewy peanut butter cookies rolled in sugar and topped with a chocolate Kiss. Quick, easy, and dangerously addictive!

Ingredients

Scale

1/2 cup granulated sugar (plus more for rolling)
1/2 cup packed brown sugar
1/2 cup creamy peanut butter (not natural)
1/2 cup butter, softened
1 large egg
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Extra sugar for rolling (about 1/2 cup)
24 Hershey’s Kisses, unwrapped

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C) and line baking sheets with parchment paper. Unwrap the Hershey’s Kisses.
In a large bowl, beat granulated sugar, brown sugar, peanut butter, and butter until light and fluffy.
Add the egg and mix until combined.
In a separate bowl, whisk together flour, baking soda, and baking powder.
Stir the dry ingredients into the peanut butter mixture just until combined.
Roll dough into walnut-sized balls and coat in extra sugar.
Place on baking sheets about 2 inches apart.
Bake for 8–10 minutes, until edges are set but centers look slightly underdone.
Immediately press a Hershey’s Kiss into the center of each cookie.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For chewier cookies, bake 1 minute less. Add a pinch of sea salt for extra flavor. Dough balls can be frozen and baked straight from the freezer with 1–2 extra minutes bake time.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 85mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 2g
Cholesterol: 10mg