Peanut Butter Blossoms are the kind of cookie that brings people together. Soft, chewy peanut butter cookies topped with a melty chocolate kiss—what’s not to love? They’re simple to make, quick to bake, and perfect for holidays, bake sales, or a cozy night in.
Even if you don’t bake often, this recipe is incredibly forgiving and beginner-friendly. You’ll get that classic bakery look with minimal effort and big flavor in every bite.
Why This Recipe Works
This recipe uses a mix of granulated and brown sugar for the perfect texture—crisp edges and a tender, chewy center. Creaming the butter and sugar properly adds air, so the cookies puff just enough to cradle the chocolate kiss.
A touch of milk keeps the dough soft and easy to roll. Chilling the dough briefly helps control spread, so each cookie keeps its shape. And rolling the dough balls in sugar adds that signature sparkle and sweet crunch.
Shopping List
- Peanut butter: 1/2 cup creamy (avoid natural peanut butter that separates)
- Unsalted butter: 1/2 cup (softened)
- Granulated sugar: 1/2 cup, plus extra for rolling
- Brown sugar: 1/2 cup (light or dark)
- Egg: 1 large
- Milk: 2 tablespoons
- Vanilla extract: 1 teaspoon
- All-purpose flour: 1 3/4 cups
- Baking soda: 1 teaspoon
- Baking powder: 1/2 teaspoon
- Salt: 1/4 teaspoon (omit if using salted butter)
- Chocolate kisses: About 36 unwrapped
Instructions
- Preheat and prep. Set your oven to 375°F (190°C).
Line two baking sheets with parchment paper.
- Cream the fats and sugars. In a large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. This step builds structure and improves texture.
- Add wet ingredients. Beat in the egg, milk, and vanilla until smooth.
- Combine dry ingredients. In a separate bowl, whisk flour, baking soda, baking powder, and salt. Add to the wet mixture and mix just until combined.
Do not overmix.
- Chill briefly. Cover and refrigerate the dough for 15–20 minutes. This helps reduce spreading and makes rolling easier.
- Form the cookies. Scoop 1-tablespoon portions of dough and roll into balls. Roll each ball in granulated sugar and place 2 inches apart on prepared baking sheets.
- Bake. Bake for 8–10 minutes, until the edges are set and the tops start to crack.
They should still look soft in the center.
- Top with chocolate. Remove from the oven and immediately press a chocolate kiss into the center of each cookie. The cookie will crack slightly around the edges—this is perfect.
- Cool and set. Let the cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely so the chocolate sets.
- Serve. Enjoy slightly warm for a melty center or fully cooled for a classic bite.
How to Store
Keep cookies in an airtight container at room temperature for up to 5 days. Place a small slice of bread in the container to help maintain softness.
For longer storage, freeze baked cookies in a single layer until firm, then transfer to a freezer bag for up to 2 months. You can also freeze the dough balls (unbaked and unsugared) for 2 months; thaw slightly, roll in sugar, and bake as directed.
Why This is Good for You
These cookies are treats, but they still offer a few benefits. Peanut butter provides protein and healthy fats, which help you feel satisfied and slow sugar spikes. A homemade batch also lets you control ingredients—no preservatives or mystery oils.
Enjoying a small, well-made treat can help you satisfy cravings without overdoing it. It’s all about balance and mindful portions.
Common Mistakes to Avoid
- Using natural peanut butter that separates. It can make the dough oily and cause spreading. Use a standard creamy peanut butter.
- Skipping the brief chill. Warm dough spreads too much and won’t hold the kiss properly.
- Overbaking. Pull them when they’re just set.
Overbaked cookies will be dry and crumbly.
- Pressing the chocolate too early or too late. Do it immediately after baking so it adheres without melting into a puddle.
- Overmixing the dough. Mix just until combined to keep the texture tender.
- Baking on a hot sheet. Rotate sheets or let them cool between batches to avoid excessive spread.
Alternatives
- Chocolate swap: Try mini peanut butter cups, dark chocolate squares, or chocolate-covered caramels for a twist.
- Sugar coating: Roll in turbinado sugar for extra crunch, or a cinnamon-sugar mix for warmth.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend. Add an extra tablespoon of milk if the dough seems dry.
- Dairy-free: Use plant-based butter sticks and dairy-free chocolate. Texture remains similar.
- Whole wheat version: Swap half the all-purpose flour for white whole wheat.
Expect a slightly heartier bite.
- Salted finish: Sprinkle a pinch of flaky sea salt on the chocolate while warm to balance sweetness.
FAQ
Can I make the dough ahead of time?
Yes. Refrigerate the dough for up to 48 hours. Let it sit at room temperature for 10–15 minutes before rolling so it’s easier to handle.
Why did my cookies spread too much?
Likely causes include warm dough, an overheated baking sheet, or using natural peanut butter.
Chill the dough, use parchment, and start with cool sheets.
Do I have to use chocolate kisses?
No. Any bite-size chocolate candy works. You can also press a chunk of dark chocolate or a chocolate wafer into the center.
How do I keep the chocolate from fully melting?
Press the kiss in right after baking, then leave the cookies undisturbed on the sheet for 5 minutes.
Move to a rack and let them cool completely before stacking.
Can I double the recipe?
Absolutely. Double all ingredients and bake in batches. Keep the dough chilled between rounds to maintain shape.
What if I only have salted butter?
Use it, but omit the added salt.
The cookies will still taste balanced.
How many cookies does this make?
About 30–36 cookies, depending on how large you roll the dough balls.
Can I reduce the sugar?
You can cut the granulated sugar by 2 tablespoons and the brown sugar by 2 tablespoons without hurting texture. More than that may affect spread and tenderness.
In Conclusion
Peanut Butter Blossoms are a reliable, nostalgic cookie that’s easy to master and fun to share. With a handful of pantry staples and a few smart techniques, you’ll get soft, peanutty cookies crowned with shiny chocolate.
Keep a batch on hand for holidays, gifting, or weeknight cravings. Simple, sweet, and always a hit—this is a recipe you’ll come back to again and again.
