Peanut Butter Blossoms are the kind of cookie that makes people smile before they even take a bite. Soft, chewy peanut butter cookies topped with a chocolate kiss—simple, nostalgic, and always a hit. They’re perfect for holidays, birthdays, bake sales, or just a cozy afternoon treat.
The best part? You don’t need fancy ingredients or special skills to make them. If you can measure, mix, and press a chocolate candy on top, you can make these cookies like a pro.
What Makes This Recipe So Good
- Perfect texture: Soft and chewy with just the right amount of crisp edges.
- Balanced flavor: Salty-sweet peanut butter pairs beautifully with rich milk chocolate.
- Foolproof method: A simple dough and a quick bake make this a reliable, beginner-friendly recipe.
- Great for sharing: They look special without any complicated decorating.
- Freezer-friendly: You can freeze the dough or the baked cookies for later.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup creamy peanut butter (not natural-style)
- 1/2 cup granulated sugar, plus more for rolling
- 1/2 cup packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- About 36 milk chocolate kisses, unwrapped
Step-by-Step Instructions
- Preheat and prepare: Heat 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 2–3 minutes.
- Add egg and vanilla: Beat in the egg and vanilla until smooth. Scrape down the bowl as needed.
- Whisk dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, and salt.
- Combine: Add the dry ingredients to the wet mixture and mix on low until just combined. Do not overmix.
- Shape and coat: Scoop the dough into 1-inch balls (about 1 tablespoon each).
Roll each ball in granulated sugar to coat.
- Bake: Place on the prepared sheets, spacing 2 inches apart. Bake for 8–10 minutes, until puffed and just set. The tops should crack slightly, but the centers should still look soft.
- Press the chocolate: Immediately press a chocolate kiss into the center of each cookie.
The cookie will crack a bit more around the edges—this is perfect.
- Cool: Let cookies sit on the sheet for 5 minutes, then transfer to a wire rack to cool completely so the chocolate sets.
- Enjoy or store: Serve once the chocolate has firmed up, or transfer to a container for later.
How to Store
- Room temperature: Keep cookies in an airtight container for 4–5 days. Add a slice of bread to keep them soft.
- Freezing baked cookies: Freeze in a single layer until solid, then store in a freezer bag for up to 2 months. Thaw at room temperature.
- Freezing dough: Scoop and sugar-coat dough balls, then freeze on a sheet pan.
Transfer to a freezer bag and bake from frozen, adding 1–2 minutes to the bake time.
- Make-ahead tip: Unwrap the chocolate kisses ahead of time and store them in a covered bowl so you can press them on quickly.
Why This is Good for You
- Protein and healthy fats: Peanut butter adds some protein and satiating fats, which can help keep you satisfied with just one or two cookies.
- Portion-friendly: Small, individual cookies make it easier to enjoy a treat without overdoing it.
- Simple ingredients: No preservatives or mystery additives—just pantry staples you recognize.
- Joy matters: Sharing a homemade cookie brings comfort and connection, which is good for the soul.
Common Mistakes to Avoid
- Using natural peanut butter: The oil separation can make the dough greasy and cause spreading. Use a no-stir creamy peanut butter.
- Overbaking: Take them out when they look slightly underdone. They firm up as they cool.
- Skipping the sugar coating: That light crunch helps the texture and keeps the outside from drying out.
- Adding the chocolate too late: Press kisses into the cookies immediately after baking so they stick and melt just enough.
- Hot storage: Don’t stack warm cookies.
The chocolate will smudge and lose its shape.
Variations You Can Try
- Chocolate peanut butter blossoms: Add 2 tablespoons cocoa powder to the dry ingredients for a double-chocolate spin.
- Mini blossoms: Make 2-teaspoon dough balls and use mini chocolate kisses or chocolate chips.
- Dark chocolate swap: Use dark chocolate kisses for a richer, less sweet finish.
- Gluten-free: Use a 1:1 gluten-free all-purpose baking flour. Chill the dough for 30 minutes to help with structure.
- Peanut-free: Try almond butter or sunflower seed butter. Note that texture may be slightly softer; add 1–2 tablespoons extra flour if needed.
- Sparkle sugar coating: Roll in coarse sanding sugar for extra crunch and shine.
- Jam center: Skip the chocolate and press a thumbprint into the warm cookie.
Fill with a small spoonful of raspberry or strawberry jam.
FAQ
Can I use natural peanut butter?
It’s not recommended. Natural peanut butter can separate and make the dough oily, which leads to spreading. For best results, use a creamy, no-stir variety.
Why did my cookies get dry?
They were likely overbaked or had too much flour.
Measure flour by fluffing it, spooning it into the cup, and leveling it off. Pull the cookies when they look slightly underdone.
How do I keep the chocolate kisses from melting completely?
Press them in right after baking, then let the cookies sit on the sheet for a few minutes before moving to a cooling rack. Avoid warm rooms, and don’t stack until fully set.
Can I make the dough ahead of time?
Yes.
Wrap the dough tightly and refrigerate for up to 48 hours. Let it soften slightly at room temperature before scooping and rolling in sugar.
What if I don’t have chocolate kisses?
Use chocolate discs, chunks, or a few chocolate chips pressed into the center. A peanut butter cup mini also works and tastes amazing.
Do I need to chill the dough?
Not usually.
If your kitchen is warm or the dough feels sticky, a 20–30 minute chill helps keep the cookies from spreading.
Can I double the recipe?
Absolutely. Bake one tray at a time for even results, rotating sheets halfway through if your oven has hot spots.
Final Thoughts
Peanut Butter Blossoms are a timeless cookie that always delivers. They’re easy to make, pretty to look at, and loved by kids and adults alike.
With a few smart tips and simple ingredients, you’ll have a batch ready to share in under an hour. Keep this recipe handy—you’ll come back to it again and again for every occasion.
