These Peanut Butter Blossoms are soft, melt-in-your-mouth cookies crowned with a rich chocolate kiss—an irresistible holiday baking classic. With a perfect balance of sweet and salty, this cookie recipe will become your new favorite at parties, gift boxes, or cozy afternoons with tea.
Why You’ll Love These Peanut Butter Blossoms
– Ready in under 30 minutes, perfect for last-minute holiday baking.
– Only 10 simple ingredients you probably already have in your pantry.
– Kid-approved and adult-celebrated—yum for every generation.
– No rolling pin needed: just scoop, roll, and bake.
– Customizable: swap peanut butter for almond or sunflower seed butter.
– Perfect for gift boxes, cookie exchanges, or office treat trays.
– Gluten-free option available with a 1:1 flour substitute.
– Soft centers give way to a crisp edge—everyone’s favorite texture contrast.
Ingredients for Peanut Butter Blossoms
– ½ cup granulated sugar (plus 2 tablespoons for rolling)
– ½ cup packed brown sugar
– ½ cup (1 stick) unsalted butter, softened (Land O’Lakes recommended)
– ½ cup creamy peanut butter (Jif or Skippy work beautifully)
– 1 large egg, room temperature
– ½ teaspoon pure vanilla extract
– 1¾ cups all-purpose flour (or cup-for-cup gluten-free blend)
– ½ teaspoon baking soda
– ¼ teaspoon kosher salt
– 24 chocolate kisses, unwrapped (Hershey’s milk chocolate kisses)
Directions
1. Preheat the Oven and Prep.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.
- Cream Sugars and Butter.
In a large bowl or stand mixer, beat granulated sugar, brown sugar, and softened butter on medium speed until pale and fluffy—about 2 minutes. - Add Peanut Butter, Egg, and Vanilla.
Beat in creamy peanut butter until smooth, then add the egg and vanilla extract. Mix until just combined, scraping down the sides. - Whisk Dry Ingredients.
In a separate bowl, whisk together flour, baking soda, and salt to ensure even distribution—no pockets of soda here! - Combine Wet and Dry.
Gradually add the flour mixture to the peanut butter mixture on low speed. Stop mixing as soon as a soft dough forms to avoid overworking. - Scoop and Roll in Sugar.
Use a 1-tablespoon cookie scoop (or heaping teaspoon) to portion dough balls. Roll each ball in the extra granulated sugar so they’re fully coated. - Bake Until Set.
Arrange dough balls 2 inches apart on baking sheets. Bake for 8–10 minutes, until edges are just set and the center looks slightly soft. - Press on the Chocolate Kisses.
Immediately remove from oven and gently press a chocolate kiss into the center of each cookie. The warmth helps the kiss adhere without melting completely. - Cool Completely.
Let cookies rest on the baking sheet for 5 minutes so the bottoms firm up, then transfer to a wire rack to cool completely.
Servings & Timing
– Yield: Makes about 24 Peanut Butter Blossoms
– Prep Time: 15 minutes
– Bake Time: 8–10 minutes
– Total Time: Approximately 25 minutes (perfect for holiday cookie swaps)
Variations
– Swap in almond butter and top with white chocolate kisses for an almond blossom twist.
– Use chunky peanut butter for extra texture and a nutty crunch.
– Dip half of each cooled cookie in melted dark chocolate for a double-chocolate finish.
– Stir in ½ cup of mini chocolate chips to the dough for extra bursts of cocoa.
– Make mini-blossoms using a teaspoon-sized scoop for bite-sized treats.
– Substitute sunflower seed butter to make nut-free blossoms for allergy-friendly sharing.
Storage & Reheating
Store cooled Peanut Butter Blossoms in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed freezer bag for up to 3 months—thaw at room temperature. If you prefer them warm, microwave a cookie for 5–7 seconds on low power.
FAQs
Q: Can I use crunchy peanut butter?
A: Absolutely—crunchy peanut butter adds delightful nutty bits, though your cookies may be slightly more textured.
Q: Why did my cookies spread too much?
A: Over-softened butter or warm dough can cause spread—chill dough for 10–15 minutes if your kitchen is very warm.
Q: Can I skip rolling in sugar?
A: You can, but the sugar coating adds a lovely crisp edge and signature sparkle to each blossom.
Q: Are these gluten-free?
A: Swap in a 1:1 gluten-free flour blend and decrease baking powder to ¼ teaspoon for best results.
Q: My chocolate kisses melt too much—any tips?
A: Remove the cookies the moment the edges set, then press on kisses to avoid over-melting.
Q: How do I prevent the centers from cracking?
A: A quick press on the chocolate kiss as soon as they come out of the oven helps seal and smooth the center.
Q: Can I make the dough ahead?
A: Yes, refrigerate for up to 24 hours; let dough sit at room temperature for 10 minutes before scooping.
Conclusion
Soft, buttery Peanut Butter Blossoms combine the beloved taste of peanut butter with a playful chocolate kiss crown—perfect for holiday baking or any cookie craving. Give this classic cookie recipe a try, and share your sweet creations in the comments below or tag me on Instagram. Happy baking and happy holidays!
Peanut Butter Blossoms
Ingredients
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ½ cup unsalted butter softened
- ½ cup peanut butter creamy
- 1 large egg room temperature
- ½ tsp vanilla extract
- 1¾ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 2 tablespoons granulated sugar for rolling
- 24 pieces chocolate kisses unwrapped
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In a large bowl, beat granulated sugar, brown sugar, and softened butter until light and fluffy.
- Mix in the peanut butter, egg, and vanilla extract until well combined and smooth.
- Whisk together flour, baking soda, and salt in a separate bowl.
- Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
- Scoop dough balls and roll each in granulated sugar to coat evenly.
- Bake for 8–10 minutes, or until edges are set and centers appear slightly soft.
- Immediately press one unwrapped chocolate kiss into the center of each hot cookie.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
