Peanut Butter Blossom Cookies are a timeless favorite. A soft, chewy peanut butter cookie crowned with a chocolate kiss balances sweet and salty flavors with a touch of chocolate in every bite.
“I’ve been making Peanut Butter Blossoms for years, and they’re always one of the first cookies to disappear from the dessert table. You just can’t go wrong with peanut butter and chocolate.”
-Becky
This recipe uses a little extra peanut butter for a richer flavor while keeping cookies soft and tender. They’re ideal for holiday cookie trays, bake sales, or a cozy afternoon treat. The method is straightforward and great for bakers of all skill levels.
Table of Contents
- Ingredients You Will Need
- Variations
- How To Make Peanut Butter Blossoms
- Tips
- FAQs
- Storage
- More Easy Cookie Recipes
- Peanut Butter Blossoms Recipe
Ingredients You Will Need
- Creamy peanut butter
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Chocolate kisses
See the recipe card below for exact quantities and full details.
Variations
- Alternate Kisses: Dark chocolate, caramel-filled, or flavored candies offer a different flavor profile.
- Festive Coating: Roll the dough in colored sanding sugar for holidays or special occasions.
- Extra Chocolate: Stir in mini chocolate chips for a richer chocolate taste throughout.
- Bite-Sized Blossoms: Make smaller dough balls and use mini chocolate candies for party-ready bites.
- Peanut Butter Cup Swap: Replace the kiss with a mini peanut butter cup for an extra peanut-buttery finish.
How To Make Peanut Butter Blossoms
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- Gradually add the flour, baking soda, and salt, mixing on low to medium speed until a soft dough forms.
- Scoop the dough into evenly sized 1-inch balls. Roll each ball in granulated sugar to coat.
- Arrange the sugar-coated dough balls on the prepared baking sheets, leaving space for the cookies to spread slightly.
- Bake for 8–10 minutes, until the edges are lightly golden and the centers are set but still soft.
- Remove the cookies from the oven and immediately press an unwrapped chocolate kiss into the center of each cookie. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely so the chocolate firms up.
Tips
- Unwrap the candy first: Have all chocolate kisses unwrapped and ready so you can press them into cookies right after they come out of the oven.
- Avoid overbaking: Cookies should still look slightly soft in the center when removed — they’ll set while cooling.
- Prefer classic peanut butter: Regular creamy peanut butter provides the best texture; natural varieties can make dough oilier.
- Chill sticky dough: If the dough is sticky or your kitchen is warm, chill it for 20–30 minutes before scooping.
- Cool fully: Allow cookies to cool completely before serving to prevent smudging and to let the chocolate set.
FAQs
The name comes from the candy pressed into the center of each cookie, which resembles a small blossom atop the cookie.
Yes. The dough can be prepared and refrigerated for up to 48 hours before baking. If chilled, allow it to sit at room temperature for a few minutes before scooping.
Yes. Baked cookies and unbaked dough freeze well for up to three months. Thaw baked cookies at room temperature before serving.
Warm butter or overly soft dough can cause cookies to spread. Chilling the dough briefly and ensuring butter is not too soft helps maintain shape.
Yes. Crunchy peanut butter adds texture and a stronger peanut flavor, though it may slightly change the cookie’s crumb.
Storage
Store the cookies in an airtight container at room temperature for up to five days. For longer storage, freeze in a freezer-safe container for up to three months. Thaw at room temperature before serving.
More Easy Cookie Recipes
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Peanut Butter Blossoms
These Peanut Butter Blossom Cookies are soft and chewy, rolled in sugar, and finished with a classic chocolate kiss. An easy, crowd-pleasing treat for holiday baking, cookie swaps, or everyday indulgence.
Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup creamy peanut butter
- 1/2 cup granulated sugar, plus 1/4 cup for rolling
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 30 chocolate kisses, unwrapped
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- In a large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla; mix until combined.
- Slowly add flour, baking soda, and salt. Mix on low to medium speed until a soft dough forms.
- Scoop the dough into 1-inch balls and roll each in the extra granulated sugar.
- Place dough balls on prepared baking sheets about 1 inch apart.
- Bake 8–10 minutes, until edges are lightly set and centers still look soft.
- Immediately press an unwrapped chocolate kiss into the center of each cookie. Let cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Unwrap the Kisses First: Have candies ready so you can place them quickly while cookies are warm.
- Don’t Overbake: Cookies continue to set as they cool; remove while slightly soft.
- Use Regular Peanut Butter: Creamy, conventional peanut butter gives the best texture.
- Chill Sticky Dough: Cool dough for 20–30 minutes if it seems too soft to handle.
- Let Cookies Cool Completely: This prevents smudging and helps the chocolate firm up.
Nutrition
Approximate per cookie: Calories 136, Carbohydrates 16 g, Protein 3 g, Fat 8 g. Nutrition data is an estimate and should be used as a guideline only.
Additional Info
Course: Cookies, Dessert
Servings: 30 | Prep: 15 mins | Cook: 10 mins | Total: 25 mins