Peanut Butter Blossoms are a delightful cookie that instantly melts hearts. Rich peanut butter dough rolled in sugar, baked to perfection, and topped with a chocolate kiss in the center. This treat combines nutty depth, sweet crunch, and creamy chocolate all in one bite, making it a must-make for cookie lovers everywhere.
Why You’ll Love This Recipe
This Peanut Butter Blossoms recipe offers the best of both worlds: the familiar comfort of a soft peanut butter cookie plus a bright chocolate center that pops visually and flavor-wise. The sugar coating gives a light crunch on the outside while the inside remains tender. It’s fun to bake, fun to serve, and super shareable—perfect for holiday trays, gatherings, or simply a cozy afternoon treat.
Ingredients
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8 tablespoons (1 stick) unsalted butter, at room temperature
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1 large egg, at room temperature
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1¼ cups all-purpose flour
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½ teaspoon baking soda
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¾ cup creamy (no-stir) peanut butter
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½ cup packed light or dark brown sugar
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⅔ cup granulated sugar, divided
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¼ teaspoon kosher salt
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1 teaspoon vanilla extract
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32 chocolate kiss candies, unwrapped
Step-by-Step: How to Make Peanut Butter Blossoms
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Preheat your oven to 375°F (≈190°C). Position two oven racks so that they divide the oven into upper, middle, and lower thirds. Line two baking sheets with parchment paper.
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In a medium bowl, whisk together the flour (1¼ cups) and the baking soda (½ tsp).
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In the bowl of a stand mixer (or using a hand mixer), beat the room-temperature butter (1 stick), the peanut butter (¾ cup), the brown sugar (½ cup), ⅓ cup of the granulated sugar, and the kosher salt (¼ tsp) on medium speed until well combined and slightly lighter in color (about 2 minutes), scraping down the sides as needed.
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Add the egg (1 large) and vanilla extract (1 tsp) and beat until just combined.
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Add the flour mixture and beat on low speed just until combined—do not overmix.
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Place the remaining ⅓ cup granulated sugar on a plate. Scoop the dough into 32 one-tablespoon portions. Roll each portion into a ball, then roll each ball in the sugar to coat. If the dough is too sticky to roll, refrigerate for about 15 minutes to firm it up.
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Place the coated dough balls on the prepared baking sheets at least 1 inch apart (about 16 per sheet).
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Bake for 5 minutes. Then rotate the baking sheets between rack positions and front-to-back. Continue baking until the cookies look puffy and cracked and the bottoms are just beginning to brown—about another 3–5 minutes.
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Immediately after removing from the oven, press an unwrapped chocolate kiss candy into the center of each cookie.
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Let the cookies cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Helpful Tips
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Make sure the butter, egg, and peanut butter are truly at room temperature—this helps the dough blend smoothly and bake evenly.
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Rolling the dough balls in sugar gives the cookies their signature sparkle and crunchy shell. Don’t skip this step.
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Baking sheets should be rotated and switched between oven racks mid-bake to ensure even browning and consistent texture.
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Press the chocolate kiss into the cookie immediately out of the oven while the cookie surface is soft; it helps the chocolate adhere but not entirely melt.
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For uniform cookies, use a tablespoon scoop (or slightly larger) and aim for all dough balls to be similar in size.
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If you want the cookie tops to crack nicely, don’t reduce baking time too much—the cracking is part of the “blossom” look.
Substitutions And Variations
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Swap the creamy peanut butter for crunchy peanut butter if you prefer bits of peanut texture.
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For a chocolate twist, use a white-chocolate “Hug” candy instead of a plain Hershey’s Kiss.
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To lighten the dough slightly, you could reduce the brown sugar by a couple of tablespoons—but expect a slightly less chewy texture.
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Gluten-free option: try substituting the all-purpose flour with a 1:1 gluten-free baking flour blend (verify it works with baking soda).
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For a nut-free alternative: replace the peanut butter with sunflower seed butter—note the flavor will change but the structure remains similar.
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For festive variation: after rolling in sugar, add a sprinkle of colored sugar crystals on top before baking for a holiday look.
Storage Instructions
Store baked cookies in an airtight container at room temperature for up to 3–4 days. If you’ve frozen the sugar-coated dough balls ahead of time, you can bake them from frozen: let them sit at room temperature while the oven is preheating, then bake according to the instructions, adding about 1–3 minutes more to the first round of baking time.
Serving Suggestions
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Serve warm with a glass of cold milk—the contrast of warm cookie and cool milk is delightful.
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Present on a festive cookie tray alongside other holiday cookies—these add color and texture contrast with their cracked sugar-coated tops and chocolate centers.
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Use as a party favor: place two cookies in a small clear treat bag, tie with ribbon—great for bake sales or holiday gift giving.
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For an extra touch, serve with a scoop of vanilla ice cream—place a slightly warmed peanut butter blossom on top of the ice cream and watch the chocolate center soften.
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Pair with coffee or a nut-flavored latte (e.g., hazelnut) to echo the peanut butter note.
Frequently Asked Questions About Peanut Butter Blossoms
Can I prepare the dough in advance?
Absolutely. As noted in the recipe notes, the sugar-coated dough balls can be frozen solid, stored in a freezer bag for up to 2 months, and baked on-demand. After freezing, just let sit at room temperature while oven heats, then bake (adding 1–3 extra minutes).
Can I use natural peanut butter (the kind with oil separated) instead of creamy no-stir peanut butter?
Yes, you can use natural peanut butter, though the dough may spread differently because natural peanut butter often contains more oil and less stabilizer. You may need to lightly chill the dough balls before baking to control spread.
Why are my cookies spreading too much?
If the cookies spread excessively, possible causes include: dough was too warm when placed in oven, too little flour, not enough chilling time (if dough is very soft), or your baking sheet is warm/hot from previous baking. Ensure dough balls are chilled slightly if needed, use proper flour and measure accurately, and use a cool baking sheet per batch.
My chocolate kiss melted into the cookie completely. How do I avoid that?
Make sure you press the chocolate kiss into the cookie right after baking, when the cookie is still hot and the surface soft—but not before baking. The original trick: cookie is baked, then the unwrapped kiss is pressed into the center immediately. If you place the kiss too early (before baking) or bake too long, it may fully melt or lose its shape.
Can I make smaller or larger cookies?
Yes—the recipe scales in size. If you make smaller dough balls (e.g., half-tablespoon), reduce baking time slightly and watch so they don’t over-bake. If larger, increase baking time by a couple minutes and consider slightly reducing number of cookies per sheet to allow for spreading.
Conclusion
Thank you so much for letting me share this Peanut Butter Blossoms recipe with you! I hope you enjoy making—and more importantly eating—these tender, sweet, nutty little cookies topped with a perfect chocolate kiss. They’re simple, flavorful, and absolutely reward you for the effort. Whether you’re baking for fun, for guests, or for a holiday treat, I hope these cookies bring you the same joy they bring me. Happy baking, and thanks for being part of our food-loving community!
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Peanut Butter Blossoms Recipe
- Total Time: 30 minutes
- Yield: 32 cookies 1x
Description
Soft, chewy peanut butter cookies rolled in sugar and topped with a chocolate kiss—this Peanut Butter Blossoms recipe is a classic for a reason. Easy to make, fun to eat, and always a crowd-pleaser.
Ingredients
8 tablespoons (1 stick) unsalted butter, at room temperature
1 large egg, at room temperature
1¼ cups all-purpose flour
½ teaspoon baking soda
¾ cup creamy (no-stir) peanut butter
½ cup packed light or dark brown sugar
⅔ cup granulated sugar, divided
¼ teaspoon kosher salt
1 teaspoon vanilla extract
32 chocolate kiss candies, unwrapped
Instructions
-
Preheat your oven to 375°F (≈190°C). Position two oven racks so that they divide the oven into upper, middle, and lower thirds. Line two baking sheets with parchment paper.
-
In a medium bowl, whisk together the flour (1¼ cups) and the baking soda (½ tsp).
-
In the bowl of a stand mixer (or using a hand mixer), beat the room-temperature butter (1 stick), the peanut butter (¾ cup), the brown sugar (½ cup), ⅓ cup of the granulated sugar, and the kosher salt (¼ tsp) on medium speed until well combined and slightly lighter in color (about 2 minutes), scraping down the sides as needed.
-
Add the egg (1 large) and vanilla extract (1 tsp) and beat until just combined.
-
Add the flour mixture and beat on low speed just until combined—do not overmix.
-
Place the remaining ⅓ cup granulated sugar on a plate. Scoop the dough into 32 one-tablespoon portions. Roll each portion into a ball, then roll each ball in the sugar to coat. If the dough is too sticky to roll, refrigerate for about 15 minutes to firm it up.
-
Place the coated dough balls on the prepared baking sheets at least 1 inch apart (about 16 per sheet).
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Bake for 5 minutes. Then rotate the baking sheets between rack positions and front-to-back. Continue baking until the cookies look puffy and cracked and the bottoms are just beginning to brown—about another 3–5 minutes.
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Immediately after removing from the oven, press an unwrapped chocolate kiss candy into the center of each cookie.
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Let the cookies cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
Dough can be pre-rolled, sugar-coated, and frozen up to 2 months. Bake from frozen with 1–3 extra minutes.
If dough is too soft to roll, chill for 15 minutes.
For best results, use creamy no-stir peanut butter.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 8g
- Carbohydrates: 11g
- Protein: 2g