Peanut Butter Blossoms are a classic cookie that pairs the rich, nutty flavor of peanut butter dough with a sweet, melty chocolate kiss right in the center. They’re soft around the edges with a slight chew and have that perfect touch of chocolate that makes every bite feel just a little festive and extra special.
I love making these cookies because they come together quickly and fill the kitchen with the warm, comforting smell of peanut butter baking. A little tip I’ve found helpful is to roll the cookies in sugar before baking; it adds a nice, subtle crunch and makes those chocolate kisses stand out even more. Plus, they’re a fun treat to make with kids or friends, especially around the holidays or for a cozy family gathering.
When I serve these cookies, I usually like to pair them with a cold glass of milk or a cup of hot tea—something simple that balances the sweetness. They’re always the first to disappear at parties or get-togethers, so I keep a batch tucked away in the freezer for when I need a quick, comforting snack. Peanut Butter Blossoms bring back memories of joyful holiday baking and sharing, and they never fail to bring a smile.
Key Ingredients & Substitutions
Peanut Butter: Creamy peanut butter gives these cookies their classic, smooth texture. If you prefer, natural peanut butter works too but can make the dough a bit drier—just add a splash of milk if needed.
Butter & Sugars: Butter adds richness, while granulated and brown sugar bring sweetness and moisture. I like to use unsalted butter so I can control the salt level, but salted butter is fine if that’s what you have.
Flour: All-purpose flour gives these cookies their chewy texture. For a gluten-free option, try a cup-for-cup gluten-free flour blend, but expect slight texture changes.
Chocolate Kisses: Hershey’s Kisses are the classic choice here, melting perfectly for the cookie center. If you want to switch it up, try mini peanut butter cups or your favorite bite-sized chocolate.
How Do You Get the Perfect Soft and Chewy Texture?
The key to soft peanut butter cookies is balancing moisture and baking time. Here’s what works for me:
- Beat the butter and sugars until fluffy to trap air for lighter cookies.
- Don’t overmix after adding flour; this keeps the cookies tender.
- Roll dough balls evenly and coat with sugar for a nice crunchy exterior.
- Bake just until the edges turn lightly golden—stick to 8-10 minutes to keep them soft inside.
- Press chocolate kisses in right after baking; the warm cookie melts the chocolate perfectly without it getting too runny.
Following these tips helps create cookies that are soft with a slight chew and a melty chocolate center every time.
Equipment You’ll Need
- Mixing bowls – I use a medium and large bowl to keep ingredients organized and make mixing easier.
- Measuring cups and spoons – for precise measurements to get the right texture and flavor.
- Large baking sheet – provides enough space for cookies to spread out evenly while baking.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup easier.
- Cookie scoop or spoon – helps to shape uniform dough balls for even baking.
- Cooling rack – cool the cookies completely so the chocolate kisses set nicely and the cookies stay crisp around the edges.
Flavor Variations & Add-Ins
- Use mini peanut butter cups instead of kisses for a fun, peanut-buttery surprise.
- Stir in chocolate chips or chopped nuts into the dough for extra texture and flavor.
- Add a touch of cinnamon or a pinch of chili powder for a spicy twist.
- Mix in rolled oats for a heartier, chewier cookie with added fiber.
Peanut Butter Blossoms Recipe
Ingredients You’ll Need:
Cookie Dough:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar (plus extra for rolling)
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
For Topping:
- About 36 chocolate kisses (e.g., Hershey’s Kisses)
- Optional: coarse sea salt for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 8-10 minutes to bake each batch. Let the cookies cool 5-10 minutes before serving so the chocolate sets just right. All together, expect about 30-40 minutes from start to finish.
Step-by-Step Instructions:
1. Get Ready to Bake:
First, preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats to stop the cookies from sticking and help with easy cleanup.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking soda, and salt. This helps spread everything evenly in the dough.
3. Make the Dough:
In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. Then add the peanut butter, egg, and vanilla extract, mixing until everything is combined. Gradually add the dry ingredients and mix just until you can’t see the flour anymore.
4. Shape and Sugar-Coat the Cookies:
Roll tablespoon-sized pieces of dough into balls. Roll each ball in granulated sugar for a pretty, slightly crunchy exterior. Place the dough balls on your prepared baking sheets about 2 inches apart so they have room to spread while baking.
5. Bake and Add Chocolate:
Bake the cookies for 8-10 minutes or until the edges look lightly golden. Right after taking the cookies out of the oven, gently press one chocolate kiss into the center of each warm cookie.
6. Cool and Optional Finishing Touch:
Let the cookies cool on the baking sheet for a few minutes so the chocolate can set. If you like, sprinkle a little coarse sea salt around the chocolate kiss to add a salty balance and some sparkle. Then move the cookies to a wire rack to cool completely. Enjoy!
Can I Use Natural Peanut Butter Instead of Creamy?
Yes! Natural peanut butter works fine, but since it’s often less creamy and more oily, you might want to add a tablespoon of milk or water to keep the dough moist and easier to shape.
How Should I Store Leftover Peanut Butter Blossoms?
Store your cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze the baked cookies for up to 3 months—just thaw at room temperature before serving.
Can I Make the Dough Ahead of Time?
Absolutely! Chill the dough for up to 24 hours in the fridge before baking. This actually helps develop the flavor and keeps the cookies from spreading too much while baking.
What Can I Use Instead of Hershey’s Kisses?
If you don’t have chocolate kisses, mini peanut butter cups or small chocolate chips work well too. Add them right after baking so they melt nicely but don’t lose their shape.