When it comes to baking during the holidays, few recipes bring as much joy and nostalgia as the timeless Betty Crocker Peanut Butter Blossoms. These classic cookies, with their soft peanut butter base and melt-in-your-mouth chocolate center, hold a special place in my heart—and my oven!
Table of Contents
How to make Betty Crocker Peanut Butter Blossoms
Betty Crocker Peanut Butter Blossoms are a type of cookie mix that lets you make soft, chewy peanut butter cookies topped with a chocolate candy in the center—usually a Hershey’s Kiss.
Ingredients
- 1 pouch Betty Crocker peanut butter cookie mix
- 3 tablespoons all-purpose flour (optional; this helps balance the dough consistency if needed)
- 1/3 cup vegetable oil
- 1 tablespoon water
- 1 egg
- Granulated sugar (for coating dough balls; about 1/4 cup)
- 48 Hershey’s Kisses (unwrap in advance to make the process easier!)
Instructions
This recipe is simple to follow, making it perfect for both beginners and seasoned bakers.
Step 1: Prepare the Cookie Dough
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease them to prevent sticking.
- In a mixing bowl, combine the Betty Crocker peanut butter cookie mix, flour (if using), vegetable oil, water, and egg. Mix until a smooth, thick dough forms.
Step 2: Shape and Coat the Cookies
- Scoop out tablespoons of dough and roll them into balls using your hands. Each cookie should be approximately 1 inch in diameter.
- Roll each dough ball in granulated sugar until fully coated. This adds a slight crunch and a shiny appearance to the cookies.
Step 3: Bake
- Place the sugar-coated dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake in the preheated oven for 8 to 10 minutes, or until the edges of the cookies are lightly golden.
Step 4: Add the Chocolate Topping
- As soon as you remove the cookies from the oven (while they’re still warm), gently press one Hershey’s Kiss into the center of each cookie. The cookie will slightly crack around the edges—that’s perfectly normal!
- Let the cookies cool on the baking sheet for 2-3 minutes, then transfer them to a wire cooling rack to set completely.
Tips for Perfect Peanut Butter Blossoms
Here are some helpful tips to ensure your cookies turn out perfectly every time:
1. Unwrap the Kisses Ahead of Time: Save yourself some stress by unwrapping all the Hershey’s Kisses before you start baking. Once the cookies are out of the oven, you’ll be ready to add the chocolate without fumbling for wrappers.
2. Use a Cookie Scoop: For evenly sized cookies, use a small cookie scoop to portion out the dough. Consistent sizes allow for even baking.
3. Don’t Overbake: These cookies can quickly go from soft and tender to dry and crumbly if overbaked. Aim for edges that are just barely golden, as the cookies will continue to firm up as they cool.
4. Customize the Chocolate: While Hershey’s Kisses are the traditional choice, you can try other types of chocolate candies—like Reese’s Miniatures or even pieces of chocolate bars—if you want to mix it up!
5. Double the Batch: These cookies disappear fast, especially at holiday parties or gatherings. Consider doubling the recipe to ensure everyone gets their fill!
Final Thoughts
Making Betty Crocker Peanut Butter Blossoms is a joyfully simple and satisfying baking adventure.Â
More Cookies Recipes:
Ingredients
- 1 pouch Betty Crocker peanut butter cookie mix
- 3 tablespoons all-purpose flourÂ
- 1/3 cup vegetable oil
- 1 tablespoon water
- 1 egg
- Granulated sugarÂ
- 48 Hershey's Kisses
Instructions
Step 1: Prepare the Cookie Dough
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease them to prevent sticking.
- In a mixing bowl, combine the Betty Crocker peanut butter cookie mix, flour (if using), vegetable oil, water, and egg. Mix until a smooth, thick dough forms.
Step 2: Shape and Coat the Cookies
- Scoop out tablespoons of dough and roll them into balls using your hands. Each cookie should be approximately 1 inch in diameter.
- Roll each dough ball in granulated sugar until fully coated. This adds a slight crunch and a shiny appearance to the cookies.
Step 3: Bake
- Place the sugar-coated dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake in the preheated oven for 8 to 10 minutes, or until the edges of the cookies are lightly golden.
Step 4: Add the Chocolate Topping
- As soon as you remove the cookies from the oven (while they’re still warm), gently press one Hershey's Kiss into the center of each cookie. The cookie will slightly crack around the edges—that’s perfectly normal!
- Let the cookies cool on the baking sheet for 2-3 minutes, then transfer them to a wire cooling rack to set completely.
