Peanut Butter Blossom Cookies Recipe – Sourdough & Hershey’s Kisses

Last Updated on 4 months by Neha Deshmukh

Peanut Butter Blossom Cookies Recipe – Sourdough & Hershey’s Kisses

Hey everyone! If you’re anything like me, the combination of peanut butter and chocolate is pure magic. These Peanut Butter Blossom cookies are a classic for a reason, and I’ve given them a little twist with the addition of sourdough starter. Trust me, it makes all the difference! I first made these during the holidays, and they were a huge hit with my family – they disappeared in a flash! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t your average peanut butter cookies. The sourdough starter adds a subtle tang and incredible chewiness that you just won’t get otherwise. Plus, who can resist that iconic Hershey’s Kiss nestled right in the center? They’re easy to make, look beautiful, and taste absolutely divine. Perfect for gifting, parties, or just a cozy night in.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup all-purpose flour (about 120g)
• ½ cup sourdough starter (about 113g) – active and bubbly is best!
• ½ cup granulated sugar (about 100g)
• ½ cup packed brown sugar (about 110g)
• ½ cup creamy peanut butter (about 120g)
• ½ cup butter, softened (about 113g)
• 1 large egg
• ½ teaspoon baking soda (about 2.5g)
• ½ teaspoon salt (about 3g)
• ½ teaspoon vanilla extract (about 2.5ml)
• 16 HERSHEY’S KISSES milk chocolate candies

Ingredient Notes

Let’s talk ingredients! This is where things get fun.

• Sourdough Starter: Don’t be intimidated! The sourdough starter isn’t just for bread. It adds a lovely depth of flavor and a wonderfully soft texture to these cookies. If your starter is a little sluggish, give it a feed a few hours before you start baking.
• Peanut Butter: I highly recommend using creamy peanut butter for the smoothest texture. Crunchy peanut butter will work in a pinch, but it will change the overall feel of the cookie. I usually go for a standard brand, but feel free to experiment!
• HERSHEY’S Kisses: The classic! These are what make it a Blossom cookie, after all. You can use other similar chocolate candies if you prefer, but the shape and size of the Kisses really do make a difference in the presentation.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a medium bowl, whisk together the flour, salt, and baking soda. Set this aside for now.
3. In a separate, larger bowl, cream together the granulated sugar, brown sugar, softened butter, and peanut butter until everything is light and fluffy. An electric mixer makes this easier, but you can definitely do it by hand!
4. Beat in the egg, sourdough starter, and vanilla extract until everything is fully combined. The mixture might look a little… interesting at this stage, but don’t worry!
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Be careful not to overmix!
6. Now, this is important: chill the dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much while baking.
7. Once chilled, roll the dough into 1-inch balls. Then, roll each ball in granulated sugar – this gives them a lovely sparkle and a bit of extra sweetness.
8. Place the dough balls about 2 inches apart on the prepared baking sheet. Bake for 8-10 minutes, or until the edges are golden brown.
9. As soon as the cookies come out of the oven, immediately press a Hershey’s Kiss into the center of each warm cookie. If you want the Kiss to really melt in, you can pop them back into the oven for about 30 seconds.
10. Transfer the cookies to a cooling rack and let them cool completely before serving. (If you can resist!)

Expert Tips

Here are a few things I’ve learned over the years to make these cookies perfect every time:

• Preventing Spread: Chilling the dough is key. If your kitchen is warm, you might even chill it for a bit longer.
• Hershey’s Kiss Indentation: Press the Kiss in gently but firmly while the cookies are still warm. This helps it adhere and creates that classic indentation.
• Sourdough Starter: If your starter is very wet, you might need to add a tablespoon or two of extra flour to the dough.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the butter with a vegan butter alternative, the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and ensure your chocolate kisses are dairy-free.
• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. I recommend one that contains xanthan gum for best results.
• Spice Level: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, cozy flavor. My grandmother always added a tiny bit of cardamom!
• Festival Adaptations: For Christmas, use red and green sprinkles. For Diwali, you could decorate with edible silver leaf. For Thanksgiving, a sprinkle of pumpkin spice would be lovely.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a glass of cold milk or a cup of hot tea. They also make a fantastic addition to a dessert platter.

Storage Instructions

Store leftover Peanut Butter Blossoms in an airtight container at room temperature for up to 3 days.

FAQs

Let’s answer some common questions:

1. Can I use natural peanut butter in this recipe? What adjustments might be needed?

You can! Natural peanut butter tends to be oilier, so you might need to add an extra tablespoon of flour to the dough to compensate.

2. My dough is too sticky, what should I do?

Add a tablespoon of flour at a time until the dough is manageable. Remember, chilling the dough will also help!

3. Can I make these cookies ahead of time?

You can make the dough ahead of time and store it in the refrigerator for up to 2 days. Just add the Hershey’s Kisses right before baking.

4. What is the best way to store leftover Peanut Butter Blossoms?

Store them in an airtight container at room temperature. They’re best enjoyed within 3 days.

5. Can I freeze the cookie dough?

Absolutely! Roll the dough into balls, place them on a baking sheet, and freeze for about 30 minutes. Then, transfer the frozen dough balls to a freezer bag and store for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.

6. What does the sourdough starter contribute to these cookies?

The sourdough starter adds a subtle tang, a wonderfully soft and chewy texture, and a depth of flavor that you won’t get with traditional baking powder or baking soda. It really elevates these cookies!