Peanut Butter Blossom Recipe – Hershey’s Kiss Cookies with Ginger

Last Updated on 2 months by Neha Deshmukh

Peanut Butter Blossom Recipe – Hershey’s Kiss Cookies with Ginger

Hey everyone! If you’re anything like me, the combination of peanut butter and chocolate is pure magic. These Peanut Butter Blossom cookies, with that iconic Hershey’s Kiss nestled in the center, are a classic for a reason. But we’re giving them a little Indian-inspired twist with a hint of warming ginger! I first made these for a Diwali get-together last year, and they were a huge hit. They’re surprisingly easy to make, and the ginger adds such a lovely, unexpected warmth. Let’s get baking!

Why You’ll Love This Recipe

These aren’t just any peanut butter cookies. They’re soft, chewy, and packed with peanut butter flavor. The little kiss on top is just…well, it’s the perfect finishing touch! Plus, the ginger elevates the whole experience, making them a little more special than your average blossom cookie. They’re perfect for gifting, sharing with family, or just enjoying with a cup of chai.

Ingredients

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

• ¾ cup (90g) all-purpose flour
• 2 tablespoons (16g) all-purpose flour
• ½ teaspoon (2.5g) baking powder
• ¼ teaspoon (1.5g) salt
• 4 tablespoons (57g) unsalted butter, softened
• ¼ teaspoon (1g) ginger, ground
• ¼ cup (50g) dark brown sugar, packed
• ½ cup (100g) granulated sugar
• ¼ cup (60g) creamy peanut butter
• ½ large egg
• ½ teaspoon (2.5ml) vanilla extract
• 12 Hershey’s Kisses, unwrapped

Ingredient Notes

A few little things that make all the difference!

• Ginger: Don’t skip the ginger! It adds such a lovely warmth that complements the peanut butter and chocolate beautifully. I use ground ginger, but you could experiment with a tiny bit of freshly grated ginger if you’re feeling adventurous (about ½ teaspoon).
• Peanut Butter: Creamy peanut butter is key for this recipe. It gives the cookies that soft, melt-in-your-mouth texture. While crunchy peanut butter can work, the texture will be a bit different. If you’re a crunchy peanut butter fan, go for it, but just know it won’t be quite as tender.
• Brown Sugar: Dark brown sugar adds a lovely molasses flavor, but light brown sugar will work in a pinch.
• Butter: Make sure your butter is properly softened – not melted! It should be soft enough to easily cream with the sugars.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a medium bowl, whisk together ¾ cup (90g) and 2 tablespoons (16g) of all-purpose flour, baking powder, salt, and ginger. Set this aside.
2. In a separate, larger bowl, cream together the softened butter, dark brown sugar, and ½ cup (100g) granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
3. Now, mix in the peanut butter, egg, and vanilla extract. Beat until everything is smooth and well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
5. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Roll the chilled dough into 1-inch (2.5cm) balls. Then, roll each ball in the remaining granulated sugar to coat.
8. Place the sugared dough balls onto the prepared baking sheet. Bake for 10 minutes.
9. Remove the baking sheet from the oven and immediately press an unwrapped Hershey’s Kiss into the center of each cookie.
10. Return the cookies to the oven for another 2 minutes.
11. Let the cookies cool completely on the baking sheet before serving. Trust me, they’re worth the wait!

Expert Tips

• Don’t overbake! These cookies are best when they’re still slightly soft in the center.
• Chilling the dough is crucial. It really does help prevent spreading.
• Use parchment paper. It makes cleanup a breeze!

Variations

• Vegan Adaptation: Substitute the butter with a vegan butter stick and the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes).
• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. I recommend one that contains xanthan gum.
• Spice Level Adjustment: If you really love ginger, feel free to increase it to ¾ teaspoon. It’ll give the cookies a nice little kick! My friend, Priya, loves to add a pinch of cardamom too – it’s delicious!
• Festival Adaptations: These are perfect for gifting during Christmas or Diwali. Package them up in pretty boxes or tins with a ribbon.

Serving Suggestions

These cookies are amazing on their own, but they’re even better with a glass of cold milk or a warm cup of masala chai. They also make a lovely addition to a dessert platter.

Storage Instructions

Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months.

FAQs

What type of peanut butter works best in this recipe?

Creamy peanut butter is definitely the way to go for that soft, chewy texture.

Can I make this dough ahead of time?

Absolutely! You can make the dough up to 2 days in advance and store it in the refrigerator.

Can I use a different chocolate kiss?

You can! Caramel-filled Kisses or even dark chocolate Kisses would be delicious.

What if I don’t have dark brown sugar?

Light brown sugar will work, but the flavor won’t be quite as rich.

How do I prevent the cookies from spreading too much?

Chilling the dough is the most important thing! Also, make sure your oven temperature is accurate.

Can these be frozen?

Yes! Freeze them in an airtight container for up to 2 months.

Enjoy these little bites of happiness! I hope you love them as much as my family does. Happy baking!