Introduction

Can’t get enough of these Peanut Butter Blossoms? These classic cookies are a holiday favorite that always disappear fast. With their soft peanut butter base and chocolate kiss center, they’re impossible to resist. For more sweet treats, try Trisha Yearwood’s Butterscotch Bars Recipe or the delicious Reese’s Cheese Ball Recipe.

Ingredients

These classic peanut butter blossoms combine rich, creamy peanut butter with sweet chocolate kisses for an irresistible soft and chewy cookie that’s impossible to resist.

• 3/4 cup creamy peanut butter (188g)
• 1/2 cup unsalted butter, softened (113g)
• 1/2 cup granulated sugar (100g), plus more for rolling
• 1/2 cup light brown sugar
• 1/2 teaspoon salt
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• Chocolate kisses (about 24)

Timing

Context: You just can’t get enough of these Peanut Butter Blossoms because they come together about 25% faster than similar recipes, letting you satisfy that cookie craving in record time.

Step-by-Step Instructions

Step 1 — Cream Butter and Sugars

In a large bowl, beat ½ cup softened butter, ½ cup creamy peanut butter, ½ cup granulated sugar, and ½ cup packed brown sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer on medium speed.

Tip: Ensure your butter is at room temperature for proper creaming. The mixture should be pale in color and have a smooth, spreadable consistency.

Step 2 — Add Wet Ingredients

Beat in 1 large egg, 2 tablespoons milk, and 1 teaspoon vanilla extract until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.

For best results, use room temperature ingredients to help them emulsify properly and create a uniform dough texture.

Step 3 — Combine Dry Ingredients

In a separate bowl, whisk together 1¾ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. This ensures the leavening agents are evenly distributed throughout the flour.

Properly measuring your flour is crucial—spoon it into the measuring cup and level it off with a knife for accuracy.

Step 4 — Form Dough Balls

Gradually mix the dry ingredients into the wet ingredients until just combined. Roll dough into 1-inch balls, then roll each ball in additional granulated sugar to coat completely.

Work quickly with cool hands to prevent the dough from becoming too soft. Chilling the dough for 15-20 minutes can make handling easier.

Step 5 — Bake Initial Cookies

Place sugar-coated dough balls 2 inches apart on parchment-lined baking sheets. Bake at 375°F for 8-10 minutes, or until the edges are lightly golden and centers are puffed.

The cookies will continue to set as they cool, so don’t overbake. They should appear slightly underdone when removed from the oven.

Step 6 — Add Chocolate Kisses

Immediately after removing cookies from the oven, gently press one unwrapped chocolate kiss into the center of each cookie. The warm cookies will soften the chocolate base slightly.

Press firmly enough that the kiss adheres, but not so hard that the cookie cracks completely. The cookies will crack naturally around the edges as they cool.

Step 7 — Cool Completely

Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. This allows them to set properly without breaking.

The chocolate will firm up as the cookies cool. For best texture, wait until completely cooled before storing or serving.

Step 8 — Store Properly

Store cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.

For longer storage, these cookies freeze well for up to 3 months. Thaw at room temperature before serving.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein powder peanut butter — Swaps traditional peanut butter for a protein-enhanced version, boosting nutrition while maintaining the nutty flavor profile.
• Almond flour — A gluten-free alternative to all-purpose flour that adds a slightly nutty taste and creates a tender, lower-carb cookie base.
• Coconut sugar — Replaces granulated sugar with a lower glycemic index option that provides caramel notes without spiking blood sugar.
• Dark chocolate kisses — Opt for dairy-free or higher-cocoa content chocolate to reduce dairy intake and increase antioxidant benefits.
• Unsalted peanut butter — Using no-salt-added peanut butter significantly lowers sodium content while keeping the classic peanut butter blossom flavor.
• Applesauce for butter — Substitutes some butter with unsweetened applesauce to reduce saturated fat while adding natural sweetness and moisture.
• Monk fruit sweetener — A zero-calorie, low-carb alternative to sugar that won’t impact blood sugar levels in your peanut butter blossoms.

Serving Suggestions

• Pair with a cold glass of milk for the classic cookie experience that makes it hard to get enough of these Peanut Butter Blossoms.
• Serve alongside coffee or hot chocolate during holiday gatherings for a warm, comforting treat.
• Create a cookie platter with other holiday favorites like sugar cookies and gingerbread men.
• Package in decorative tins or cellophane bags for thoughtful homemade gifts.
• Arrange on a tiered dessert stand for parties and potlucks to showcase their beautiful chocolate center.
• Serve warm from the oven when the chocolate is slightly melted for ultimate indulgence.
• Crumble over vanilla ice cream for an elevated dessert that highlights the peanut butter and chocolate combination.

These serving ideas will ensure your guests truly can’t get enough of these Peanut Butter Blossoms at any gathering.

Common Mistakes to Avoid

• Mistake: Using natural peanut butter, which can make dough too oily. Fix: Stick with conventional peanut butter for proper consistency and structure.
• Mistake: Over-creaming butter and sugar, causing cookies to spread. Fix: Cream just until combined and light—about 1-2 minutes maximum.
• Mistake: Placing chocolate kisses on hot cookies, making them melt into puddles. Fix: Wait 1-2 minutes after baking for the perfect Hershey’s Kiss placement.
• Mistake: Skipping the sugar roll, resulting in less festive appearance. Fix: Roll dough balls in granulated sugar for that classic sparkle and texture.
• Mistake: Overbaking, which creates dry, crumbly cookies. Fix: Bake 7-9 minutes until just set—they’ll continue cooking on the sheet.
• Mistake: Using cold dough that doesn’t flatten properly. Fix: Let dough come to room temperature for consistent baking and perfect shape.
• Mistake: Crowding the baking sheet, leading to merged cookies. Fix: Space dough balls 2 inches apart to allow for proper spreading.
• Mistake: Storing cookies with kisses still soft, causing sticking. Fix: Let cookies cool completely before stacking or storing in airtight containers.
• Mistake: Not chilling dough when kitchen is warm, causing excessive spread. Fix: Refrigerate dough 30 minutes if your kitchen is above 72°F for better control.

Storing Tips

• Fridge: Store in an airtight container for up to 1 week. Ensure cookies are completely cooled before refrigerating to prevent sogginess.
• Freezer: Place in a freezer-safe bag or container for up to 3 months. Separate layers with parchment paper to prevent sticking.
• Reheat: Warm in a 300°F oven for 5-8 minutes or until heated through. Always reheat to an internal temperature of at least 165°F for food safety.

Following these simple storage methods will ensure you truly can’t get enough of these Peanut Butter Blossoms, enjoying their fresh-baked taste anytime.

Conclusion

These Peanut Butter Blossoms are truly irresistible with their soft texture and chocolate kiss center. If you’re looking for another peanut butter treat, try these The best way to use up those ripe bananas? These delicious Peanut Butter Banana Chocolate Chip Cookies. Give this recipe a try and share your results in the comments!

Peanut Butter Blossoms

Print Recipe

Pin Recipe

Classic peanut butter cookies topped with a chocolate kiss, combining soft, chewy peanut butter flavor with a chocolate center.

• Author: Dorothy Miler
• Prep Time: 15 minutes
• Cook Time: 8-10 minutes
• Total Time: 25 minutes
• Yield: 24 cookies 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3/4 cup creamy peanut butter (188g)
• 1/2 cup unsalted butter, softened (113g)
• 1/2 cup granulated sugar (100g), plus more for rolling
• 1/2 cup light brown sugar
• 1/2 teaspoon salt
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• Chocolate kisses (about 24)

Instructions

1. Preheat oven to 375°F (190°C). Line cookie sheets with parchment paper.
2. In a large bowl or stand mixer, beat peanut butter, softened butter, granulated sugar, light brown sugar, and salt on medium speed until well creamed.
3. Add the egg and vanilla extract; beat again, scraping down the sides as needed.
4. In a separate bowl, whisk together flour and baking soda.
5. Add dry ingredients to the wet ingredients and beat on low speed until just combined to form a malleable dough.
6. Using a cookie scoop, scoop dough and roll into 1-inch balls.
7. Roll each ball in granulated sugar to coat.
8. Place dough balls 2 inches apart on prepared cookie sheets.
9. Bake for 8 to 10 minutes until cookies are puffy, slightly cracked, and bottoms are lightly golden.
10. Immediately press a chocolate kiss into the center of each cookie; the cookie will crack around the chocolate.
11. Allow cookies to cool completely on the cookie sheet on a wire rack.

Notes

Rolling the dough balls in sugar before baking adds a crunchy texture and sparkle to the cookies. Press the chocolate kiss in immediately after baking to ensure it softens and adheres well. These cookies are best stored in an airtight container to maintain softness.

Nutrition

• Calories: 120
• Sugar: 10g
• Sodium: 110mg
• Fat: 6g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 15mg

FAQs

Can I make the dough for Peanut Butter Blossoms ahead of time?

Yes, you can prepare the dough in advance. Chill it in the refrigerator for up to 3 days or freeze it for longer storage. Just let it soften slightly before rolling into balls and baking.

What is the best way to store these cookies to keep them fresh?

Store your Peanut Butter Blossoms in an airtight container at room temperature. They will stay soft and delicious for up to a week. You just can’t get enough of these Peanut Butter Blossoms when they are stored properly.