Small Batch Peanut Butter Blossoms

Easy small batch peanut butter blossoms with soft, chewy cookies and melty chocolate centers. This quick homemade cookie recipe uses simple ingredients like peanut butter, brown sugar, and Hershey’s Kisses. Perfect for small kitchens, last-minute baking, or solo treats, these cookies are ideal for holiday baking, gifts, or a sweet snack any time.

Ingredients

• 3 tablespoons granulated sugar, divided
• 2 tablespoons brown sugar
• 2 tablespoons creamy peanut butter
• 2 tablespoons salted butter, softened
• 1 large egg yolk
• 6 tablespoons all-purpose flour
• ¼ teaspoon baking soda
• ⅛ teaspoon baking powder
• 6 Hershey’s Kisses, unwrapped

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Instructions

1. Preheat the Oven

Set your oven to 375°F (190°C) and line a baking sheet with parchment paper (or lightly grease it).

2. Make the Cookie Dough

In a medium bowl, use an electric mixer to blend 2 tablespoons of granulated sugar, brown sugar, peanut butter, butter, and egg yolk until smooth and creamy.

3. Add Dry Ingredients

Mix in the flour, baking soda, and baking powder until a soft dough forms.

4. Shape and Coat Cookies

Place the remaining tablespoon of granulated sugar in a small bowl. Roll the dough into 1-inch balls, coat each ball in sugar, and arrange them 2 inches apart on the prepared baking sheet.

5. Bake the Cookies

Bake for 8–10 minutes, or until the edges are lightly golden.

6. Add Chocolate

Immediately after removing the cookies from the oven, press an unwrapped Hershey’s Kiss into the center of each warm cookie.

7. Cool

Transfer the cookies to a cooling rack and allow them to cool for about 30 minutes, until the chocolate sets.

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Why You’ll Love This Recipe

• Perfect for small batches, making 6 cookies ideal for solo baking or gifting.
• Soft, chewy peanut butter cookies with a melty chocolate center.
• Quick and easy to prepare with minimal ingredients.
• Fun and festive for holidays, parties, or anytime a sweet treat is needed.

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Tips

• Use room-temperature butter for easier mixing.
• Press the chocolate gently to avoid cracking the cookie.
• For extra flavor, chill the dough for 10–15 minutes before baking.
• Keep cookies spaced apart to prevent spreading and sticking together.

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Variations and Substitutions

• Nut Butters: Try almond butter or cashew butter instead of peanut butter.
• Chocolate: Swap Hershey’s Kisses for mini chocolate bars or chocolate chips.
• Sugar: Use coconut sugar or a mix of brown and white sugar for a deeper flavor.
• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.

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FAQs

Can I double this recipe?
Yes, simply double all ingredients and bake on multiple sheets, ensuring spacing between cookies.

Can I make this ahead of time?
You can prepare the dough and refrigerate for up to 24 hours before baking.

How do I store leftovers?
Keep cookies in an airtight container at room temperature for up to 3 days.

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Serving Suggestions

• Serve with a glass of cold milk or hot chocolate.
• Package in a small box or jar for gifting.
• Sprinkle with a pinch of sea salt for a sweet-salty twist.