Alright, picture this: it’s a blustery afternoon, maybe snow’s sort of swirling outside (but barely sticking), and I’m rummaging in the pantry hunting—no, desperate—for something sweet. That’s about when I always remember Classic Peanut Butter Blossoms, which in my universe means cheerful little peanut butter cookies topped with melty chocolate kisses. My mom made these every December, but honestly, who’s stopping you in March? Or in flip-flops? Once, I tried to make these in a hurry between Zoom calls and the results were… edible, but my phone still smells like peanut butter, weirdly. Anyway, these cookies make me feel, like, ten again, licking smudges off my fingers and annoying my sister by eating the last one. Oops.

Why I Keep Coming Back to These

I make this recipe when I need a mood lift or when I find an ancient bag of Hershey’s Kisses hiding behind the tea. My niece goes wild for these—mostly because she gets the part with the chocolate—but it’s a family tradition that’s survived several burned batches and that time I knocked the flour tub over (don’t let it near the mixer on high, trust me). This is also, oddly, a go-to for when I want an impressive cookie but my energy’s in the basement. (And I’m notorious for underbaking them, letting the kitchen smell do the work.)

Here’s What You’ll Need (and What I Substitute)

1/2 cup (a big scoop, really) creamy peanut butter – My grandma loved Skippy, but I’ll grab whichever brand’s on sale
1/2 cup unsalted butter, softened – If I forgot to leave it out, a zap in the microwave (don’t melt it fully though!)
1/2 cup granulated sugar – Brown sugar works too but makes ’em a bit softer
1/2 cup packed light brown sugar – Honestly, I’ve mixed and matched ratios when I ran out of white sugar
1 large egg – Heard ducks eggs made better cookies from my neighbor, haven’t tried it myself
1 1/2 cups all-purpose flour – Bread flour in a pinch, but it changes the texture
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt – Or just a good pinch
About 30 milk chocolate kisses – Hershey’s is classic, but I’ve stuck an oddly-shaped chocolate truffle on top before. Not my best idea
Optional: extra granulated sugar for rolling, if you love a sweet crust

So, About Actually Making These (Take a Deep Breath)

Turn on the oven to 350°F (180°C). This is usually where I realize my baking trays are in the basement. No biggie—just use any sheet.
Cream together peanut butter and softened butter in a mixing bowl. Stand mixers are great, but I’ve used a fork and elbow grease before, not gonna lie.
Add in the sugars and keep mixing until fluffy-ish. (This is where I sometimes sneak a tiny taste—but don’t say I said so!)
Beat in the egg until it all looks like a thick, slightly grainy paste. It’s not gonna look pretty, but it sure smells good.
Mix in flour, baking soda, baking powder, and salt. I add these slowly so I don’t end up with a kitchen dust cloud (lesson learned the hard way… repeatedly).
Roll dough into little balls—about a hefty teaspoon each, or a walnut if that helps. I sometimes overdo it and end up with massive cookies. Oh well.
Roll balls in extra sugar if using. My daughter loves this part—mainly for the sugar on her hands.
Pop each dough ball on a baking tray, spaced a bit apart. Then bake for 8–10 minutes, or until they puff and crack (firm, not brown).
Here’s the fun bit: as soon as they come out, gently press a chocolate kiss right into the center of each cookie. They’ll look wobbly—don’t worry, they firm back up as they cool.
Let the trays cool, if you can wait. I never do. The chocolate gets all soft and smeary and, yeah, that’s the whole point.

Little Notes I’ve (Unfortunately) Learned The Hard Way

If your butter’s too cold, your dough’s a nightmare to mix—just warm it up a bit.
Once, I baked ’em too long hoping to get a crispier cookie. Regret. Don’t do it! They get weirdly hard.
Actually, I’ve found a silicone baking mat helps keep the bottoms a bit softer, but parchment paper does fine too.

Some Variations (Plus a Dud, Sorry)

Mini peanut butter cups on top instead of kisses—super good! But be ready, they can melt faster.
I tried adding a pinch of cinnamon to the dough once. Not sure it improved it, but it smelled fantastic?
Oh, and I used dark chocolate a few times. Turns out, my family is strictly Team Milk Chocolate, and I got a couple dramatic faces. But I’d eat them again.

You Probably Have All the Equipment (If Not, Here’s What I Do)

Baking sheet, a bowl, something to mix with (a mixer, a wooden spoon, or just your hands, honestly—it’s not a fussy dough). No stand mixer? Arm workout it is. I’ve used a glass cup to flatten cookies too on other recipes, but here I just leave them roundish.

Keeping Extras (Yeah, Like That Happens)

Supposedly, you can keep these in an airtight tin for 3 or 4 days. Maybe even freeze ’em for later. In my world, the batch rarely makes it through till tomorrow, but a Ziploc does keep them soft if folks restrain themselves. Here’s a nice cookie freezing guide if you’re the organized type.

How We Serve Them (And More Than Just With Milk!)

Of course, milk is a classic. But, my oddball uncle dunks these in coffee. Sometimes we crumble them into a bowl of vanilla ice cream—messy but magic on a hot night. At Christmas, we stick ’em on a tiered plate because tradition, but honestly, standing around the kitchen counter nibbling at them might be even better.

My “Don’t Do What I Did” Pro Tips

I once tried to skip chilling the dough (because I was impatient)—they spread more but still tasted great. Actually, sometimes I like that flat cookie vibe?
If you let the cookies cool too long before adding the chocolate, the kisses don’t stick. You’ll end up chasing them around the cookie sheet. Very silly.
Remember to unwrap your chocolate kisses before you bake. Ask me why sometime.

FAQ: What Friends and Family Have Actually Asked Me

Can I use chunky peanut butter? Sure—I prefer creamy for nostalgia, but crunchy totally works if you’re into mixy textures.
Will almond butter work? Maybe, but the flavor isn’t the same. Tried it once for a friend’s allergy, and it was “fine.” Not top tier, in my opinion.
Help, my cookies are dry! Ah, probably overbaked or too much flour. I sometimes eyeball the flour and regret it. Next time, scoop and level the flour—not just shovel it in like a wild thing. Actually, this measuring guide taught me a lot.
Do I really have to use Hershey’s Kisses? Nope—any chocolate works, even random chocolate bars broken up. I’ve made them with mini creme eggs at Easter, which… got weird looks, but tasted awesome.
Can these be made gluten free? I haven’t tried, but here’s a gluten free recipe from someone less scatterbrained than me.

Got more questions? I’ll probably think of ten more things I forgot as soon as you finish baking. That’s just how it is, right?

A quick, unrelated digression—last time I made these, my dog snagged a cooling cookie right from the tray. (Peanut butter thief! Don’t do this at home.) Keep your pets and kids slightly at bay, or you’ll end up with mysterious missing cookies and chocolate-smeared faces.

Classic Peanut Butter Blossoms: An Honest, Cozy Cookie Guide