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The Best Peanut Butter Blossom Cookies for a Crowd

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These peanut butter blossom cookies are soft, salty, and sweet, with a perfectly glossy chocolate kiss on top. Designed for feeding a crowd, this recipe scales beautifully and uses simple pantry ingredients for a showstopper dessert that’s easy to make.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup creamy peanut butter (e.g., Skippy or Jif)
  • 1 cup granulated sugar (plus 1/2 cup for rolling)
  • 1 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • About 48 Hershey’s Kisses, unwrapped

Instructions

  1. Preheat your oven to 375°F (190°C) and position the racks in the upper and lower thirds of the oven. Line baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, cream the softened butter and peanut butter together with a stand mixer or hand mixer on medium speed for about 2 minutes until smooth and well combined. Scrape down the sides.
  3. Add the granulated sugar and brown sugar, and beat on medium-high speed for 3 to 4 minutes until light, fluffy, and slightly pale.
  4. Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and beat until combined.
  5. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Chill the dough for at least 30 minutes.
  7. Shape the dough into 1.5-tablespoon balls (using a #40 cookie scoop). Roll each ball between your palms until smooth. Place the balls about 2 inches apart on the prepared baking sheets.
  8. Roll each dough ball in granulated sugar until completely coated.
  9. Bake for 10 to 12 minutes, rotating the pans halfway through. The cookies should look puffed and lightly golden around the edges but still soft in the center.
  10. Let the cookies cool on the baking sheet for exactly 2 minutes. Gently press one Hershey’s Kiss into the center of each cookie.
  11. Transfer the cookies to a wire rack to cool completely (about 15 to 20 minutes).
  12. Repeat with the remaining dough, ensuring baking sheets are cool before adding more dough.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Press the chocolate kiss in exactly 2 minutes after baking for a glossy finish. For a dairy-free version, use plant-based butter and dairy-free chocolate. For gluten-free, use a 1:1 gluten-free flour blend. Dough can be refrigerated for up to 3 days or frozen for a month.

Nutrition

Keywords: peanut butter blossom cookies, crowd-friendly cookies, easy peanut butter cookies, Hershey's Kiss cookies, holiday cookies, potluck dessert

Find it online: https://ovenmila.com/the-best-peanut-butter-blossom-cookies-for-a-crowd/