Peanut Butter Blossoms are a timeless cookie that blends rich, nutty peanut butter with the sweetness of a chocolate kiss on top. These soft and chewy cookies are rolled in sugar for a delicate crunch on the outside and topped with a warm, melty chocolate center. Whether it’s for a holiday cookie exchange, a bake sale, or just a cozy afternoon treat, these cookies never go out of style. They come together quickly with pantry staples and deliver big flavor in every bite. The contrast between the soft peanut butter base and the firm chocolate kiss is nothing short of perfection. If you’re looking for a cookie that everyone will love—and that looks as good as it tastes—Peanut Butter Blossoms are the one.
Why You’ll Love It
Peanut Butter Blossoms are the perfect balance of creamy peanut butter and rich chocolate. They’re easy to make, visually appealing, and always a crowd-pleaser. These cookies are ideal for holiday trays, cookie swaps, or as a sweet everyday treat.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Chill Time: 30 minutes (optional)
- Total Time: 55 minutes
- Servings: 24 cookies
Ingredients
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar (plus more for rolling)
- ½ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 24 chocolate kisses, unwrapped
Instructions
1. Make the Dough
In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
2. Add Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms. Chill for 30 minutes if the dough is too soft to handle.
3. Shape and Bake
Preheat your oven to 350°F (175°C). Roll dough into 1-inch balls and coat each in granulated sugar. Place on a parchment-lined baking sheet about 2 inches apart. Bake for 8–10 minutes, or until lightly golden and puffed.
4. Add the Chocolate Kiss
Immediately after removing the cookies from the oven, gently press a chocolate kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Variations
- Crunchy Peanut Butter: Use crunchy peanut butter for added texture.
- Chocolate Lovers: Use dark chocolate kisses for a deeper flavor.
- Stuffed Version: Add a mini peanut butter cup in place of the chocolate kiss.
- Holiday Twist: Tint the sugar with red or green food coloring before rolling for festive flair.
Equipment You’ll Need
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Nutritional Information (Per Cookie)
- Calories: ~140
- Fat: 8g
- Carbohydrates: 16g
- Sugar: 10g
- Protein: 2g
Storage Tips
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze the cookie dough balls (without chocolate) for up to 2 months. Bake straight from frozen and top with a kiss.
- Gift-Worthy: These cookies package beautifully in tins or cellophane bags for gifting.
My Cooking Experience
With over 4 years of experience baking cookies, I can confidently say that Peanut Butter Blossoms are a staple in my recipe collection. I’ve made them for everything from weddings to office parties, and they always disappear fast. The warm peanut butter aroma alone brings people into the kitchen. And watching the chocolate slowly soften on top is just pure satisfaction.
Conclusion
Peanut Butter Blossoms are more than just cookies—they’re a beloved tradition. Easy to make, irresistibly good, and always a hit, they’re a must-bake for any occasion. With their classic charm and delightful flavor, these cookies will have everyone reaching for seconds. If you haven’t made them yet, now’s the perfect time to add this sweet classic to your repertoire.
Peanut Butter Blossoms
Ingredients
Method
- In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms. Chill for 30 minutes if the dough is too soft to handle.
- Preheat your oven to 350°F (175°C). Roll dough into 1-inch balls and coat each in granulated sugar. Place on a parchment-lined baking sheet about 2 inches apart. Bake for 8–10 minutes, or until lightly golden and puffed.
- Immediately after removing the cookies from the oven, gently press a chocolate kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze the cookie dough balls (without chocolate) for up to 2 months. Bake straight from frozen and top with a kiss.
- Gift-Worthy: These cookies package beautifully in tins or cellophane bags for gifting.
