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Peanut Butter Blossom Cookies are one of those classic recipes that never seem to go out of style. With a soft and chewy peanut butter cookie topped with a chocolate kiss, they’re the perfect combination of sweet, salty, and chocolatey 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 peanut butter blossoms cookie recipe uses a little extra peanut butter for even more flavor while still keeping the cookies soft and tender. Whether you’re baking them for the holiday season or simply craving a homemade cookie, these Peanut Butter Blossoms are always a crowd favorite.
If you love this recipe, be sure to try my Strawberry Cake Mix Cookies, Cookie Monster Cookies, Snowball Cookies, and Red Velvet Cake Mix Cookies.
Table of Contents
Ingredients You Will Need
- Creamy peanut butter
- Unsalted butter
- Granulated sugar
- Light Brown sugar
- Egg
- Vanilla extract– I love making cookies with this Homemade Vanilla Extract!
- All-purpose flour
- Baking soda
- Salt
- Hershey’s Kisses
For a full list of ingredients and measurements, see the recipe card below.
Variations
- Use Different Kisses: Try dark chocolate, caramel-filled, almond, or seasonal flavored Kisses for a fun twist on the classic recipe.
- Roll in Colorful Sanding Sugar: Red and green sanding sugar makes these cookies extra festive for Christmas cookie trays.
- Add Chocolate Chips: Stir mini chocolate chips into the dough for even more chocolate flavor.
- Make Mini Blossoms: Use a smaller cookie scoop and miniature chocolate candies for bite-sized treats.
- Try Peanut Butter Cups: Swap the chocolate kiss for a mini peanut butter cup for an extra peanut buttery dessert.
How To Make Peanut Butter Blossoms
- In a large bowl, use an electric mixer and beat together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg and vanilla extract until combined.
- Add the flour, baking soda, and salt. Mix until a soft cookie dough forms.
- Scoop the dough into evenly sized 1-inch balls.
- Roll the cookies in granulated sugar, coating the entire ball of dough.
- Place the cookie dough balls on a prepared baking sheet and bake for 8-10 minutes, until the edges are lightly golden and the centers are just set.
- Remove the cookies from the oven and immediately press a Hershey’s Kiss into the center of each cookie. Allow the cookies to cool completely before serving so the chocolate has time to firm back up.
Tips
- Unwrap the Kisses First: Have all of the chocolate kisses unwrapped before the cookies come out of the oven so you can work quickly.
- Don’t Overbake: The cookies should still look slightly soft in the center when you remove them from the oven. They’ll continue to set as they cool.
- Use Regular Peanut Butter: Traditional creamy peanut butter gives the most reliable texture. Natural peanut butter can make the dough more oily and crumbly.
- Chill the Dough if Needed: If your kitchen is warm or the dough feels sticky, chill it for 20 to 30 minutes before baking.
- Let the Cookies Cool Completely: This helps the chocolate firm back up and prevents smudging.
FAQs
The cookies got their name because the chocolate kiss in the center resembles a flower blossom.
Yes. The cookie dough can be made up to 48 hours ahead and stored in the refrigerator until ready to bake.
Absolutely. Both the baked cookies and the unbaked dough freeze well for up to 3 months.
Warm butter or dough is usually the cause. Chilling the dough before baking can help the cookies hold their shape.
Yes. Crunchy peanut butter adds extra texture and peanut flavor to the cookies.
Storage
Store Peanut Butter Blossoms in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
More Easy Cookie Recipes
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Peanut Butter Blossoms
Equipment
- Baking Sheet
- Mixing Bowl
- Cookie Scoop
Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup peanut butter, creamy
- 1/2 cup granulated sugar, plus 1/4 cup in a shallow bowl for rolling dough
- 1/2 cup brown sugar, packed
- 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 degrees F. Line baking sheet with parchment paper.
- In a large mixing bowl, beat together the butter, peanut butter, sugar, and brown sugar, until light and fluffy.
- Add in the egg and vanilla extract. Mix until combined.
- Slowly add in the flour, baking soda, and salt, continue mixing on slow to medium speed, until a soft dough forms.
- Scoop the dough into one inch balls, then roll in the additional granulated sugar.
- Place sugar coated dough balls on prepared baking sheets, leaving at least an inch in between.
- Bake for 8-10 minutes, until the edges are lightly set and are just forming into small mounds. The cookies will still look soft!
- Remove the cookies from the oven and immediately press chocolate kiss into the center of each cookie.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are so easy to make and everybody loves them!