Peanut Butter Blossoms

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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!

As much as we love a classic chocolate chip cookie or peanut butter cookies, I crave the sweet and salty combination of chocolate and peanut butter!

Peanut butter blossoms on cooling rack

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 of this peanut butter blossoms recipe.

  1. Make the dough and chill.
  2. Roll dough into 1″ balls and roll in sugar.
  3. Bake as directed below.
  4. Remove from the oven, fill with a chocolate kiss and cool completely.

Grabbing a peanut butter blossom on cooling rack

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.

Plate of peanut butter blossoms cookies

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!

For some other great cookies, check out these peanut butter candy double chocolate cookies, or these simple but delicious salted chocolate chip cookies!

More Peanut Butter Love

Did you love these Peanut Butter Blossoms? Be sure to leave a rating and a comment below!

Plate of peanut butter blossoms cookies
4.6 from 10 votes
Review Recipe

Peanut Butter Blossoms

Prep Time 10 minutes
Cook Time 9 minutes
Chilling time 30 minutes
Total Time 19 minutes
Servings 36 - 48 cookies
Author Amanda Batcher
Classically buttery and sweet, these peanut butter blossoms are so easy to make!

Ingredients

  • ½ cup light brown sugar packed
  • ½ cup granulated sugar
  • ½ cup unsalted butter softened
  • ½ cup creamy peanut butter
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ½ cup granulated sugar (for rolling)
  • 36 - 48 chocolate kisses unwrapped

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Instructions

  • In a large mixing bowl, add brown sugar, ½ 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.  Line a baking sheet with a sheet of parchment paper and set aside.  Add final ½ cup granulated sugar to a small shallow bowl, and set aside.
  • Using a small cookie scoop (1 ½ 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.

Nutrition Information

Serving: 1cookie, Calories: 95, Carbohydrates: 12g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 11mg, Sodium: 66mg, Potassium: 35mg, Sugar: 7g, Vitamin A: 85IU, Calcium: 7mg, Iron: 0.4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword easy peanut butter cookies, how to make peanut butter blossoms, peanut butter blossoms
Course Dessert
Cuisine American

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Peanut Butter Blossoms with a title

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About the author

Amanda

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Amanda is the creator behind the food blog The Chunky Chef, where she shares comforting family meals, and the healthy food blog Smart Skinny Recipes, where she shares delicious family recipes that are on the lighter side. She firmly believes life is all about balance; eat a salad, but enjoy some bacon along with it! When she’s not in the kitchen, you’ll find her behind a camera, reading, and spending quality time with her husband and 2 children! You can visit her at The Chunky Chef and Smart Skinny Recipes!

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Comments

  1. I made these tonight. Mine spread out and by the end of the 9 minutes they were a little crunchy. Oh, I didn’t have the vanilla, but was hoping the peanut butter would make up for that. I think they would be good without rolling them in sugar. Not sure if I should have refrigerated the dough for longer than 35 minutes. I didn’t have any choc. kisses, so I cut some mini Reese’s Peanut Butter Eggs. Thought that would add flavor too. Any suggestions on what I did wrong.4 stars

    1. Barbara, the softer and warmer the dough is, the more the cookies might spread. Chilling the dough for 30 minutes will yield a thicker cookie, and perhaps if your kitchen and ingredients were quite warm, a bit longer chill time may be needed. Overbaking may also lead to more crunch cookies, but my guess is that they were not quite chilled enough. Hope they were still delicious!

  2. These cookies turned out absolutely perfect! My husband has been on a peanut butter kick and cannot get enough of them.5 stars

  3. This recipe is awful. It yields a dry, oversized, crumbly cookie with way too much flour in it and little flavor.

    Takes longer than 9-10 minutes to bake as well. Waste of time and ingredients. We had to start over using another recipe. Save yourself the trouble.2 stars

    1. I”m sorry this didn’t work out for you Cassidy. Baking longer than the suggested time can cause the cookies to be dry and crumbly. I hope that helps.

  4. My cookies ended up being really crumbly. What did I do wrong? I used crisco baking stick. So disappointing

    1. That’s definitely disappointing. When measuring your flour, did you lightly spoon it into the measuring cup or did you use the measuring cup to scoop the flour? That could lead to a crumbly dough.

    1. I haven’t tried this with almond flour so I am not sure how it would work. Let us know how it goes if you try it.

  5. Hi, I made these today and they came out delicious! Follow recipe just as is and you’ll have perfect results. I got 45 cookies out of this recipe.5 stars

  6. These look so delicious I can’t wait to try them out. Do you know of i could just use a piece of chocolate on top instead of kisses? Because in Australia it’s really hard to find them