Peanut Butter Blossoms
These Peanut Butter Blossoms are one of those cookies that need no introduction. Soft peanut butter dough, rolled in sugar, baked just until tender, and finished with a chocolate kiss pressed into the center while warm. Simple, nostalgic, and always the first to disappear.
This version stays true to the classic while focusing on texture and balance: chewy centers, lightly crisp edges, and peanut butter flavor that doesn’t get lost under the chocolate. No chilling the dough and no spreading issues.
Why You’ll Love These
- Soft and chewy centers with lightly crisp edges.
- Classic peanut butter flavor that isn’t overly sweet.
- No chilling required—ready fast.
- Holds its shape without over-spreading.
- Perfect for holidays, cookie trays, and gifting.
This peanut butter blossoms recipe focuses on the details that matter: texture, balance, and consistency. Whether you’re baking for the holidays or just craving a classic cookie, this is one you’ll come back to over and over.
Some of our other favorite dessert recipes to make are Oatmeal Fudge Bars, Best Monster Cookies Recipe (Thick & Chewy), Easy Chewy Snickerdoodle Bars, and Fudgy and Chewy Brownies.
Ingredients Needed for the Recipe
- All-purpose Flour, Baking Powder and Baking Soda: Help the cookies rise.
- Kosher Salt and Vanilla Extract: For added flavor.
- Sugars: A combination of granulated sugar and dark brown sugar for sweetness. And the dark brown sugar aids in chewy centers.
- Egg: As a binder.
- Unsalted Butter: Adds flavor and structure.
- Creamy Peanut Butter: Use processed peanut butter like Jif, Peter Pan, or Skippy for the best results.
- Chocolate Kiss Candies (Hershey’s Kisses): The “blossom” part of these cookies.
How to Make Peanut Butter Blossoms
Tips
- Unwrap the chocolate kisses before starting the dough. Have them ready when the cookies come out of the oven.
- Use standard creamy peanut butter, not natural or oil-separated varieties, because they can cause spreading. I have used traditional peanut butter and JIF No Sugar Added; both work well. Also, crunchy peanut butter tends to make the cookies crumbly.
- Pull the cookies a little early. They should look slightly underdone in the center when they come out.
- Press the kiss gently. Forcing it down too hard can crack the cookie apart.
- Set completely. Allow the chocolate to set completely before storing.
- Store in an airtight container at room temperature for up to 4 days.
Variations
- For a festive touch during the holiday season, roll in red or green sanding sugar for holiday trays.
- Swap kisses for mini peanut butter cups or heart-shaped chocolate pieces. Chocolate kisses and holiday shapes come in all sorts of different flavors these days. Choose your favorite for the occasion.
- Use dark chocolate kisses or hearts for a less sweet finish.
FAQs
Yes. The dough can be made up to 48 hours ahead and refrigerated or frozen for longer. You may need to add a couple of extra minutes of baking time.
Those cracks are actually a good sign. As the cookies puff and the kiss is pressed in, the edges naturally split slightly, creating that classic blossom look. Over-cracking usually means the dough is too dry or the cookies are baked too long.
Usually from using natural peanut butter or butter that’s too soft. The butter should be room temperature and indent slightly when pressed.
Yes, you can. I recommend freezing them in an airtight container in a single layer or separated by parchment paper for up to 3 months. I prefer freezing unbaked cookie dough balls for better texture and taste when baked. Flash freeze dough balls for at least 1 hour, then transfer to a freezer safe bag or container and freeze for up to 2 months. Add a few extra minutes to baking time.
More Delicious Cookie Recipes
Peanut Butter Blossoms Cookie Recipe
Ingredients
- 36-40 Chocolate kisses
- 1 1/2 cups All-purpose flour
- 3/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Kosher salt
- 1 cup Creamy standard peanut butter
- 1/2 cup Unsalted butter room temperature
- 1/2 cup Granulated sugar plus 1/4 cup more for rolling
- 3/4 cup Packed dark brown sugar
- 1 large Egg room temperature
- 1 1/2 tsp Vanilla extract
Instructions
- Preheat oven to 350ºF. Line two baking sheets with parchment paper. Unwrap the chocolate kisses before you start making the cookie dough.
- In a medium bowl, whisk the all-purpose flour, baking powder, baking soda, and kosher salt together until combined.
- In a large bowl, cream the softened butter, peanut butter, granulated sugar, and dark brown sugar together for 3-4 minutes until light and fluffy. Add the egg and vanilla and beat until well combined. Add the dry ingredients and mix until just incorporated. Do not overmix.
- Using a #60 cookie scoop (one tablespoon), scoop the cookie dough into 1-inch balls, roll them in granulated sugar, and place them on the prepared baking sheet about 1 inch apart. Bake for 10-12 minutes or until the cookies begin to crack.
- Remove the cookie sheet from the oven and immediately press a Hershey kiss in the middle of each cookie. Allow to cool on the pan for 8-10 minutes, then transfer the cookies to a wire rack to cool completely and the chocolate to set up.
Notes
- Unwrap the chocolate kisses before starting the dough. Have them ready when the cookies come out of the oven.
- Use standard creamy peanut butter, not natural or oil-separated varieties, because they can cause spreading. I have used traditional peanut butter and JIF No Sugar Added; both work well. Also, crunchy peanut butter tends to make the cookies crumbly.