Peanut Butter Blossoms are a classic cookie that brings together the rich, nutty flavor of peanut butter and the sweetness of a chocolate kiss in the center. The cookies are soft and chewy on the inside, lightly crisp around the edges, and coated in a little sugar for the perfect finishing touch.
These cookies are easy to make with simple pantry ingredients and are always a favorite during the holidays, at bake sales, or whenever a homemade treat sounds good. They’re also fun to make with kids, especially when it’s time to press the chocolate into each warm cookie.
Table of Contents
Peanut Butter Blossoms Ingredients
- All-purpose flour: 1 ½ cups (188 g) Gives the cookies their structure while keeping them soft and tender.
- Baking soda: 1 teaspoon Helps the cookies rise and spread just enough as they bake.
- Salt: ¼ teaspoon Balances the sweetness and brings out the peanut butter flavor.
- Unsalted butter: ½ cup (113 g), softened Adds richness and creates a tender cookie texture.
- Creamy peanut butter: ¾ cup (190 g) Provides the classic nutty flavor and soft, chewy texture.
- Granulated sugar: ½ cup (100 g), plus ¼ cup (50 g) for rolling Sweetens the dough and coats the cookies before baking.
- Brown sugar: ½ cup (100 g), packed Adds moisture and a subtle caramel flavor.
- Egg: 1 large Binds the ingredients together and helps the cookies hold their shape.
- Milk: 2 tablespoons Adds moisture to keep the dough soft.
- Vanilla extract: 1 teaspoon Enhances the peanut butter flavor with a warm, sweet aroma.
- Chocolate kisses: 24 pieces Pressed into the warm cookies for the signature chocolate center.
How to Make Peanut Butter Blossoms
1. Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside.
3. Cream the Wet Ingredients
In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until smooth and creamy. Add the egg, milk, and vanilla extract, then mix well.
4. Prepare the Dough
Gradually add the dry ingredients to the peanut butter mixture, stirring until a soft dough forms. Avoid overmixing to keep the cookies tender.
5. Shape and Bake
Roll the dough into 1-inch balls and coat each one in granulated sugar. Arrange them 2 inches apart on the prepared baking sheet and bake for 8–10 minutes, until the edges are set.
6. Add the Chocolate Kisses
Remove the cookies from the oven and immediately press a chocolate kiss into the center of each one. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Why You’ll Love This Recipe
- Easy to Make: Simple steps and everyday ingredients make these cookies easy for bakers of all skill levels.
- Classic Flavor: Peanut butter and chocolate create a delicious combination that never goes out of style.
- Soft and Chewy: The cookies have tender centers with lightly crisp edges.
- Perfectly Sweet: A light sugar coating adds sweetness and a delicate crunch.
Tips and Shortcuts
- Use Room-Temperature Ingredients: Softened butter and a room-temperature egg mix more easily, helping create a smooth cookie dough.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off to avoid adding too much, which can make the cookies dry.
- Choose Creamy Peanut Butter: Regular creamy peanut butter gives the cookies a smooth texture and consistent flavor.
- Avoid Overmixing: Mix the dough just until the flour is incorporated to keep the cookies soft and tender.
What to Serve with Peanut Butter Blossoms
Peanut butter blossoms are a sweet treat to enjoy with a warm cup of coffee, hot chocolate, or a glass of cold milk. I like arranging them on a cookie platter with brownies and sugar cookies when family visits during the holidays. They’re also perfect for sharing at Christmas parties or wrapping up as homemade gifts for friends.
Frequently Asked Questions
Can I use a different type of chocolate ?
Absolutely! Milk chocolate kisses are traditional, but dark chocolate, white chocolate, or caramel-filled chocolate candies can also work well.
How do I keep Peanut Butter Blossoms soft ?
Store the cooled cookies in an airtight container at room temperature. Avoid overbaking them, as this is one of the main reasons cookies become hard.
Can I make Peanut Butter Blossoms ahead of time ?
Yes! You can prepare the dough a day ahead and refrigerate it, covered, until you’re ready to bake. Let it soften slightly if needed before rolling the dough into balls.
How to Store Leftovers
Refrigerator Storage : Store the cookies in an airtight container in the refrigerator for up to 1 week. Let them sit at room temperature for 15–20 minutes before serving for the best flavor and texture.
Freezer Storage : Place the cooled cookies in a freezer-safe container, separating layers with parchment paper. Freeze for up to 2–3 months. Thaw at room temperature for 30–60 minutes before enjoying.
Peanut Butter Blossoms
Course: DessertCuisine: AmericanDifficulty: Easy24
servings15
minutes10
minutes140
kcal25
minutesSoft, chewy Peanut Butter Blossoms combine rich peanut butter flavor with a sweet sugar coating and a chocolate kiss in the center. These classic cookies are easy to make and perfect for holiday baking, cookie exchanges, or sharing with family.
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup creamy peanut butter
¾ cup granulated sugar, divided (½ cup for the dough and ¼ cup for rolling)
½ cup packed brown sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
24 chocolate kisses, unwrapped
Directions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine the Dry Ingredients: Whisk together the flour, baking soda, and salt in a medium bowl.
- Cream the Butter and Sugars: In a large bowl, beat the softened butter, peanut butter, ½ cup granulated sugar, and brown sugar until smooth and creamy. Add the egg, milk, and vanilla extract, mixing until combined.
- Make the Dough: Gradually mix the dry ingredients into the peanut butter mixture until a soft dough forms. Avoid overmixing.
- Shape and Bake: Roll the dough into 1-inch balls and coat them in the remaining ¼ cup granulated sugar. Arrange them 2 inches apart on the prepared baking sheet. Bake for 8–10 minutes, until the edges are set and the cookies look slightly puffed.
- Add the Chocolate: Immediately press a chocolate kiss into the center of each warm cookie. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Peanut Butter: Regular creamy peanut butter gives the most consistent texture. Crunchy peanut butter also works.
- Avoid Overbaking: Remove the cookies when the edges are set and the centers still look slightly soft.
- Chocolate Kisses: Unwrap the chocolates before baking so you can add them immediately after the cookies come out of the oven.
- Yield: This recipe makes approximately 24 cookies, depending on the size of the dough balls.
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