Classic Peanut Butter Blossoms – Beyond the Butter

These are the cookies everyone reaches for first on the holiday tray, and they’re just as good on a quiet weeknight. Soft, salty-sweet peanut butter cookies with a melty chocolate kiss right in the center—simple and perfect. The dough comes together quickly, chills briefly, and bakes up with those signature crackly tops.

If you grew up with these, this version brings all that nostalgia. If you didn’t, you’re about to see why they’re a favorite.

What Makes This Recipe So Good

• Soft and chewy texture: The cookies stay tender inside with a light crisp edge, so each bite is balanced.
• Classic flavor pairing: Creamy peanut butter and milk chocolate are a no-fail match.
• No special equipment: A bowl, a whisk, and a baking sheet get the job done.
• Reliable results: Chilling the dough and rolling in sugar keep the shape and give that pretty sparkle.
• Great for sharing: This batch makes plenty, and the kiss in the center looks polished without extra effort.

Ingredients

• 1 1/2 cups (195 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup (113 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar, plus more for rolling
• 1/2 cup (110 g) packed light brown sugar
• 3/4 cup (190 g) creamy peanut butter (not natural, for best structure)
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 36–44 chocolate kiss candies, unwrapped

Instructions

1. Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

   Set aside.

2. Cream the butter and sugars. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
3. Add peanut butter, egg, and vanilla. Mix in the peanut butter until smooth.

   Beat in the egg and vanilla until combined and slightly creamy.

4. Add dry ingredients. Stir the flour mixture into the wet ingredients just until no dry streaks remain. Do not overmix.
5. Chill.

   Cover and chill the dough for 30–45 minutes. This helps control spread and improves flavor.

6. Preheat and prep. Heat the oven to 350°F (175°C).

   Line two baking sheets with parchment paper. Pour extra granulated sugar into a small bowl for rolling.

7. Shape. Scoop 1 tablespoon of dough (about 20–22 g), roll into balls, then roll each ball in sugar.

   Place on the prepared sheets, spacing about 2 inches apart.

8. Bake. Bake one sheet at a time for 8–10 minutes, until the cookies are puffed, lightly crackled, and just set around the edges. They should still look soft in the center.
9. Press the kisses.

   Immediately press one chocolate kiss into the center of each cookie. The edges will crack a little more—this is perfect.

10. Cool. Let cookies sit on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

    The chocolate will soften from the warm cookie, then firm up as it cools.

Keeping It Fresh

• Room temperature: Store in an airtight container for up to 5 days. Layer with parchment to protect the chocolate tops.
• Freezer, baked: Freeze in a single layer until solid, then transfer to a bag or container for up to 2 months. Thaw at room temperature.
• Freezer, dough: Portion and sugar-roll dough balls, freeze on a tray, then bag for up to 2 months.

  Bake from frozen at 350°F, adding 1–2 minutes.

• Keep soft: Add a slice of bread to the container. It keeps cookies moist without changing flavor.

Why This is Good for You

• Energy and satisfaction: Peanut butter adds protein and healthy fats, which make these cookies more filling than plain sugar cookies.
• Portion-friendly: Small, single-cookie servings make it easier to enjoy a treat without overdoing it.
• Simple ingredients: You know exactly what’s in them—no mystery oils or preservatives.

What Not to Do

• Don’t skip chilling: Warm dough spreads too much, and you lose the thick, chewy center.
• Don’t use natural peanut butter: The oil separation can lead to greasy, flat cookies. Choose a no-stir creamy peanut butter.
• Don’t overbake: Pull them when they look slightly underdone.

  They finish setting on the sheet.

• Don’t press the kisses before baking: They’ll melt and lose their shape. Press them in right after baking.
• Don’t estimate flour wildly: Too much flour gives dry, crumbly cookies. Spoon and level, or use a scale.

Variations You Can Try

• Chocolate peanut butter blossoms: Swap 2 tablespoons of flour for cocoa powder and use dark chocolate kisses.
• Sparkle sugar finish: Roll in coarse sanding sugar for extra crunch and shine.
• Peanut butter cup center: Press a mini peanut butter cup instead of a kiss for double peanutty goodness.
• Nutty crunch: Stir in 1/3 cup finely chopped roasted peanuts for texture.
• Gluten-free: Use a 1:1 gluten-free all-purpose baking blend.

  Chill well and watch bake time closely.

• Flavored kisses: Try caramel-filled, almond, or dark chocolate kisses to switch things up.

FAQ

Can I use crunchy peanut butter?

Yes, but expect a slightly crumblier dough and chunkier texture. If you go crunchy, avoid natural styles and stick with a no-stir version for best structure.

Why did my cookies turn out dry?

This usually happens from too much flour or overbaking. Use the spoon-and-level method or a scale for the flour, and pull the cookies when the centers still look soft.

How do I keep the chocolate from melting?

Press the candies into the cookies immediately after baking, then move the trays to a cool area.

You can also pop the sheet into the fridge for 10 minutes to set the chocolate faster.

Do I have to roll the dough in sugar?

No, but it adds a classic crackly look and a light crunch. If you skip it, the cookies will still taste great—just a bit less sparkly.

Can I make the dough ahead?

Yes. Chill the dough up to 48 hours.

If it firms up too much, let it sit at room temperature for 10–15 minutes before scooping.

What if I don’t have chocolate kisses?

Use chocolate chunks, wafers, or disks. Add them right after baking so they soften and adhere to the warm cookie.

In Conclusion

Classic Peanut Butter Blossoms are simple, nostalgic, and always welcome. With a few easy steps and a quick chill, you’ll get soft, crackly cookies crowned with chocolate.

Keep a batch of dough in the freezer, and you’re never far from a warm, crowd-pleasing treat. Bake a tray, press the kisses, and watch them disappear.