Desserts
This Hershey's peanut butter blossom cookie recipe delivers the perfect balance of rich chocolate and nutty peanut butter, with those signature swirls that make them irresistible. 🌟 What started as a childhood favorite has become my go-to holiday treat, thanks to a few professional secrets I've perfected over years of testing.
The key lies in properly tempering the chocolate and achieving that ideal pipeable dough consistency—no more frustratingly stiff or soupy batches.
The recipe combines classic cookie elements with a festive twist, using Hershey's milk chocolate and creamy peanut butter as the flavor foundation. With just a handful of simple ingredients, you'll create cookies that look impressive yet come together effortlessly.
The dough's smooth texture allows for elegant piping, while the baking process creates those beautiful marbled swirls that make them stand out.
By the time these cookies emerge from the oven, you'll have golden-brown blossoms with perfectly swirled chocolate and peanut butter centers that stay soft and gooey. The aroma alone will fill your kitchen with nostalgia, and each bite delivers that perfect harmony of sweet chocolate and nutty richness.
These are the kind of cookies that disappear quickly—expect to make at least two batches.
While they're ideal for holidays, these cookies work year-round and pair beautifully with a glass of cold milk or warm coffee. The recipe includes optional decorating tips for extra festivity, but even without embellishments, they're undeniably special. Let's get baking these nostalgic treats!
Ingredients for hershey's peanut butter blossom cookie
Just 13 ingredients transform into nostalgic blossom cookies with perfect swirls and pipeable dough.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Milk Chocolate Bars 🍫 | 12 oz | Semi-sweet or milk chocolate, chopped |
| Creamy Peanut Butter 🥜 | 1 cup | Natural or regular, unsweetened |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for dough consistency |
| Granulated Sugar 🍚 | 1 cup | White or light brown sugar |
| Packed Brown Sugar 🍚 | 1 cup | Light or dark brown sugar |
| Large Eggs 🥚 | 2 whole | Room temperature for blending |
| Vanilla Extract 🌿 | 2 tsp | Pure, high-quality vanilla |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted, spooned and leveled |
| Baking Soda 🧂 | ½ tsp | For lift and texture |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Powdered Sugar 🍚 | 1 cup | For dusting, optional |
| Miniature Marshmallows 🍬 | ½ cup | For optional decorating |
| Red Food Coloring Gel 🎨 | ¼ tsp | For festive swirls |
The chocolate and peanut butter are non-negotiable here—Hershey's milk chocolate bars and natural peanut butter (like Smucker's) create that iconic flavor. Grab the miniature marshmallows and red gel food coloring at Walmart or Target for easy decorating. For the dough, cold butter is key—don't let it soften before mixing, or the dough will be too sticky. The brown sugar should be packed firmly, not scooped loosely. If you're making these for holidays, double the batch—they vanish fast.
No Hershey's bars? Guittard or Ghirardelli milk chocolate works just as well—just melt and chop it yourself. Swap natural peanut butter for regular if needed, but add 1 tsp extra sugar to balance the sweetness. Short on powdered sugar? Process granulated sugar in a food processor for a quick substitute. The food coloring can be omitted for a simpler look, but the red swirls are what make these cookies feel festive. For extra richness, add 1 tbsp melted white chocolate to the dough.
Store dough in an airtight container for up to 3 days—it actually improves as it rests. Baked cookies keep in a tin for 5 days or freeze for 3 months. Pipe the dough onto a parchment-lined sheet, leaving 2 inches between blossoms for spreading. Underbake slightly—they'll firm up as they cool. For a pro touch, chill the dough 30 minutes before piping to prevent collapse.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this—just creamy peanut butter, softened butter, and a handful of sugar. No electric mixer, no stress. The dough comes together in minutes, and those Hershey’s bars melt right into the warm cookies for that perfect swirl.
- Rich, Two-Bite Magic: That first crack of the chocolate bar against your tooth? Chef’s kiss. The peanut butter keeps it creamy while the brown sugar caramelizes just enough to make every bite taste like a hug. (Yes, even on a Tuesday night.)
- Party-Proof Perfection: These disappear at gatherings—no one can resist the chocolatey blossoms. Pack them in a tin for potlucks, freeze half for later, or just eat the whole batch. (I won’t judge.)
- Pantry Staple Power: You’re using things you already have: peanut butter, sugar, butter, and chocolate. No weird ingredients, no last-minute grocery runs. And the leftovers? Even better the next day, if they last that long.
Step-by-step instructions for Hershey's peanut butter blossom cookies
Ready to make these iconic cookies with their signature nutty-chocolate swirls? Here's the foolproof method.
👨🍳 Step 1: Melt and Mix the Chocolate-Peanut Butter Base
In a heatproof bowl set over a pot of simmering water (double boiler), combine the 12 oz chopped Hershey's Milk Chocolate Bars and 1 cup Creamy Peanut Butter. Stir gently until completely melted and smooth - about 5 minutes. Remove from heat and let cool slightly to 100°F (should be warm but not hot to the touch).
While cooling, mix the 1 cup Unsalted Butter and 1 cup Granulated Sugar in a stand mixer with paddle attachment on medium speed for 3 minutes until light and fluffy. Add the 1 cup Packed Brown Sugar and mix another 2 minutes until combined. This creaming step is critical for that perfect texture - don't rush it.
👨🍳 Step 2: Incorporate Wet Ingredients and Color
Add the cooled chocolate-peanut butter mixture to the butter-sugar blend. Mix on low speed for 1 minute to combine completely. In a separate small bowl, mix the 0.25 tsp Red Food Coloring Gel with 1 tablespoon of the dough to create a vibrant swirl color. Add the 2 whole Large Eggs one at a time, mixing just until incorporated after each addition.
Finally, stir in the 2 tsp Vanilla Extract and the colored dough mixture. The dough will be thick and slightly sticky - this is normal. Divide the dough into two equal portions (about 1½ cups each) - one will remain natural color while the other is the red-colored portion for swirling.
👨🍳 Step 3: Combine Dry Ingredients and Prepare Dough
In a medium bowl, whisk together the 2.5 cups All-Purpose Flour, 0.5 tsp Baking Soda, and 0.5 tsp Diamond Crystal Kosher Salt. Gradually add the dry ingredients to the wet dough mixture, mixing on low speed just until combined - about 30 seconds. The dough should come together but still be slightly tacky.
Divide the dough into two equal portions. Take one portion and roll it into a 1-inch thick log (about 4 inches long). Wrap tightly in plastic wrap and refrigerate for 30 minutes to firm up. Repeat with the remaining portion (colored dough) and the natural dough portion.
🥘 Step 4: Pipe and Bake the Classic Blossoms
Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a piping bag fitted with a large star tip, pipe 2-inch diameter circles of dough onto the prepared baking sheets, spacing them 2 inches apart. Pipe a small dot of natural dough in the center of each circle.
Place the baking sheets in the refrigerator for 15 minutes to chill the dough slightly. While they chill, use a small spoon to pipe a small amount of the colored dough onto the center dot of each circle. Using a toothpick, gently swirl the colored dough into the natural dough to create the classic blossom pattern.
🔥 Step 5: Bake to Golden Perfection
Bake the cookies for 10-12 minutes until the edges are golden brown and the centers look slightly underdone. They'll continue cooking on the baking sheet for another 2-3 minutes after removal. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once completely cooled, dust the cookies with 1 cup Powdered Sugar using a fine-mesh sieve for that signature snowy appearance. For extra festivity, pipe small dots of melted chocolate or add 0.5 cup Miniature Marshmallows as decorative accents. Store in an airtight container for up to 5 days or freeze for up to 3 months.
Pro Tips For Making Hershey'S Peanut Butter Blossom Cookie
- Chill the Dough: I learned this the hard way—skipping the 24-hour fridge chill leads to flat, greasy cookies. Wrap the dough in plastic and let it rest overnight; the peanut butter and chocolate need time to firm up. (Yes, even if you’re impatient like me.)
- Use Room-Temp Butter: Creaming cold butter means fighting for even dough. Let the unsalted butter sit out for 30–60 minutes until soft but not melted—this ensures the peanut butter and sugars blend smoothly without turning the dough into a sticky mess.
- Chop Chocolate Coarsely: Tiny chocolate bits melt too fast and pool at the bottom. Roughly chop the Hershey’s bars into ½-inch chunks—they’ll soften just enough to create those signature "blossoms" without disappearing entirely.
- Underbake Slightly: These cookies look done at 10–12 minutes, but pull them when edges are just set—peanut butter cookies firm up as they cool. Overbaking turns them dry; underbaking keeps them chewy and gooey inside. (Your future self will thank you.)
Storing and reheating this hershey's peanut butter blossom cookie
Refrigerator Storage
These cookies are best fresh, but if you have leftovers, store them in an airtight container with parchment paper between layers to prevent sticking. Keep them at room temperature for up to 5 days—the chocolate and peanut butter flavors actually deepen over time.
I always use glass containers with snap lids from my local Boston market for the best seal. 🌟
Freezer Preservation
For longer storage, freeze baked cookies in a single layer on a parchment-lined tray before transferring to a freezer bag. This prevents them from sticking together. They'll keep for up to 3 months—just thaw at room temperature for 30 minutes before enjoying.
I like to freeze them in portions so I can grab just what I need without thawing the whole batch.
Dough Storage Tips
Unbaked dough can be stored in the refrigerator for up to 3 days in an airtight container. Wrap it tightly in plastic wrap to prevent drying. For longer storage, freeze the dough logs for up to 1 month.
When ready to bake, thaw in the fridge overnight and let sit at room temperature for 30 minutes before piping. This prevents the dough from being too stiff or sticky. ❄️
Reheating Baked Cookies
These cookies are best enjoyed at room temperature, but if you want to warm them slightly, place them on a baking sheet in a 200°F oven for 2-3 minutes. This gently reheats the chocolate without making the cookies dry.
Microwaving is not recommended—it can make the chocolate bloom and ruin the texture. For extra indulgence, warm them with a cup of hot coffee or milk.
Decorating After Thawing
If you froze decorated cookies, let them thaw completely before adding any extra toppings like miniature marshmallows or powdered sugar. The powdered sugar should be applied fresh to maintain that snowy appearance.
For a quick festive touch, pipe a small dot of melted white chocolate on top right before serving—it adds a professional finish. 🎨
Make-Ahead Baking
Plan ahead by baking half the batch a day or two before your gathering. Store them in layers with parchment paper between each layer in an airtight container. When ready to serve, simply dust with powdered sugar and add any fresh decorations.
This way, you can enjoy the baking process without last-minute stress. I always make a double batch for holidays—they disappear faster than you can say "peanut butter blossom."
Nutrition facts
Frequently asked questions about peanut butter blossom cookies
Why does my dough turn out too sticky?
This usually happens when the butter softens too much during mixing. Always use cold cubed butter straight from the fridge, and don't overmix after adding flour. If the dough is too sticky, chill it for 15-20 minutes before piping. The dough should hold its shape when gently pressed but still be workable.
Can I make these without food coloring?
The red coloring creates the classic swirl effect, but you can skip it for a simpler version. Just use all natural dough and pipe a small dot of melted chocolate in the center instead. The contrast will still look beautiful, especially if you dust with powdered sugar afterward. These still taste just as delicious!
How do I fix overbaked cookies?
If your blossoms turn out too dry, try reheating them in a 200°F oven for 2-3 minutes with a few drops of water on a baking sheet. This adds moisture back to the chocolate and peanut butter. For future batches, remove cookies when edges are just golden and centers look slightly underdone—they'll firm up as they cool.
What's the best way to pipe perfect blossoms?
Chill your piping bag in the fridge for 10 minutes before using to prevent collapse. Pipe circles first, then use a toothpick to gently swirl the colored dough into the center. For cleaner lines, dip the toothpick in warm water between swirls. Practice on parchment paper first if you're new to piping—these cookies are forgiving even with imperfect swirls!
Can I substitute natural peanut butter?
Yes, but add 1 extra teaspoon of sugar to balance the lower sweetness. Natural peanut butter has a stronger flavor and less added sugar. For the best results, use creamy peanut butter (like Jif) rather than chunky. If you're allergic to peanuts, check with your doctor first—these cookies rely heavily on peanut butter for their signature taste.