Peanut Butter Blossoms cookies are perfect for any holiday or bake sale. A soft peanut butter cookie with a chocolate kiss center is the perfect combination!
Family Favorite Cookie Recipe
My daughter’s favorite part is adding the chocolate kiss to the cookie, but I think that’s only so she can sneak extra chocolate kisses!
If you have kids, this is a great recipe to make with them, as there are plenty of things they can help with from scooping the dough and rolling it into balls to pressing the kiss into the baked cookie!
How to Make Peanut Butter Blossoms
Here’s a quick overview for this peanut butter blossoms recipe.
- Make the dough and chill.
- Roll dough into 1″ balls and roll in sugar.
- Bake as directed below.
- Remove from the oven, fill with a chocolate kiss and cool completely.
Do I have to Chill the Dough?
Not necessarily, but the softer and warmer the dough is, the more the cookies might spread. Chilling the dough for 30 minutes will yield a thicker cookie.
During the chill time, preheat the oven, prep the baking sheet and unwrap the kisses.
Shortening can eliminate the need for chilling the dough but making peanut butter blossoms without shortening is just as easy, and has a rich, buttery taste.
Storing Peanut Butter Blossoms
They will stay pretty soft and tasty for 5-7 days, in an airtight container on the counter.
How to Store: If you’re having trouble storing the cookies without messing up the kisses, you’ll want to alternate them. Place cookies in a single layer first, side by side. Start your second layer by placing cookies in between the tips of the kisses. Continue this process until all your cookies are stored.
How to Freeze Peanut Butter Blossoms
Freeze the dough before baking: Roll the dough into balls (don’t roll in sugar). Freeze the dough balls individually. Once frozen, place in a freezer bag and seal.
To Bake from Frozen: Place the frozen dough in the refrigerator overnight. Roll in the sugar and proceed as directed!
This upcoming holiday season, be sure to add these peanut butter blossoms to your baking list!
More Peanut Butter Love
- Peanut Butter Chocolate Chip Cookie Bars
- Peanut Butter Pie – pretty and easy as pie!
- Peanut Butter Oreo Icebox Cake
- Peanut Butter Cornflake Cookies (no bake) – Classic!
- Peanut Butter Fudge Brownies
Peanut Butter Blossoms
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1/2 cup creamy peanut butter
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup granulated sugar (for rolling)
- 36 - 48 chocolate kisses unwrapped
- In a large mixing bowl, add brown sugar, 1/2 cup granulated sugar, softened butter and peanut butter. Using a hand mixer (or stand mixer if you have one), beat on MED speed until light and fluffy, about 1-2 minutes.
- Add egg and vanilla and beat until well mixed. Add flour, baking soda, and salt, and beat on LOW until combined and no flour streaks remain. Scrape the bowl if needed.
- Cover bowl with plastic wrap and refrigerate for 30 minutes or more. Add unwrapped chocolate kisses to a bowl and refrigerate as well, until ready to add to baked cookies.
- When ready to bake, preheat oven to 375 F degrees. Line a baking sheet with a sheet of parchment paper and set aside. Add final 1/2 cup granulated sugar to a small shallow bowl, and set aside.
- Using a small cookie scoop (1.5 tablespoon size is perfect), or your hands, shape dough into balls a little larger than 1 inch in diameter. Gently roll balls in bowl of granulated sugar to coat on all sides.
- Place approximately 2 inches apart on prepared baking sheet and bake 9-10 minutes, until lightly golden brown and tops of cookies have a cracked appearance.
- Press a chocolate kiss into the center of each cookie, then remove to a cooling rack to continue cooling.