There’s something magical about the smell of freshly baked cookies wafting through the kitchen during the holiday season. Among the countless cookie recipes, Peanut Butter Blossoms hold a special place in the hearts of cookie lovers everywhere. These delightful treats, with their soft and chewy peanut butter base crowned by a chocolate kiss, are as iconic as they are irresistible. Perfect for festive gatherings, cookie exchanges, or a simple family baking day, these cookies never fail to impress.

There’s a reason Peanut Butter Blossoms are one of the most popular cookies, especially during the holiday season. They’re more than just a dessert—they’re a nostalgic bite of childhood, a centerpiece for family traditions, and a symbol of warmth and togetherness. From their soft peanut butter cookie base to the chocolate kiss perched perfectly in the center, these cookies embody the best of both worlds: indulgent flavors and a playful presentation.

What makes Peanut Butter Blossoms truly special is their versatility. They can be the star of your Christmas cookie exchange, a delightful surprise in your kids’ lunchboxes, or an easy weeknight treat when you’re craving something sweet. They’re the kind of cookie that sparks joy at first glance, with their sugar-coated edges glistening like snowflakes and their chocolate centers calling you in for just one more bite.

But what makes these cookies truly stand out? It’s the simplicity of the recipe. With just a handful of pantry staples, you can create a cookie that looks like it came from a gourmet bakery. No fancy tools or complicated techniques are required—just a little love, a little rolling in sugar, and the magical moment of pressing a chocolate kiss into a warm, freshly baked cookie.

If you’re looking for a dessert that’s as fun to make as it is to eat, Peanut Butter Blossoms are the answer. Whether you’re a seasoned baker or just getting started, this recipe is foolproof, approachable, and endlessly rewarding. Plus, the aroma of peanut butter and chocolate mingling in the oven is reason enough to whip up a batch.

WHY YOU’LL LOVE THIS PEANUT BUTTER BLOSSOMS

1. Perfectly Soft and Chewy: The peanut butter base is tender with just the right amount of chew, making every bite irresistible.
2. Classic Holiday Favorite: A timeless cookie that brings a touch of nostalgia to every dessert table.
3. Easy to Make: With simple ingredients and minimal prep, these cookies are perfect for any skill level.
4. Kid-Friendly: From rolling the dough in sugar to pressing the chocolate kisses, it’s a fun recipe to make with little helpers!
5. Sweet and Salty Perfection: The combination of rich peanut butter and creamy chocolate is a match made in cookie heaven.

INGREDIENTS FOR PEANUT BUTTER BLOSSOMS

• All-Purpose Flour: Ensure it’s spooned and leveled for accurate texture.
• Baking Soda: Key for light and airy cookies.
• Salt: Enhances flavor balance.
• Unsalted Butter: Softened to room temperature for easy mixing.
• Creamy Peanut Butter: Smooth and creamy, blends perfectly for a rich taste.
• Granulated Sugar: Used in the dough and for coating.
• Light Brown Sugar: Packed tightly for a touch of molasses sweetness.
• Egg: At room temperature for better incorporation.
• Vanilla Extract: Adds warm, aromatic flavor.
• Milk: A small amount keeps the dough soft and manageable.
• Hershey’s Kisses: The star of the cookie, pressed in after baking.

Sugar Coating:

• Granulated Sugar: Adds a crisp coating to the cookie’s exterior.

HOW TO MAKE THIS PEANUT BUTTER BLOSSOMS

First: In a medium bowl, whisk together flour, baking soda, and salt until evenly combined. Set aside.

Second: Using a hand or stand mixer, cream the butter and peanut butter together until smooth and fluffy.

Third: Add brown sugar and granulated sugar to the mixture. Beat on medium speed until creamy, scraping down the sides as needed.

Fourth: Add the egg and beat on high speed until fully incorporated.

Fifth: Mix in vanilla extract and milk until the mixture is smooth and well combined.

Sixth: Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined.

Seventh: Cover the dough and chill for 1 hour. If chilled longer, let the dough sit at room temperature for 15 minutes before scooping.

Eighth: Preheat the oven to 350°F. Line baking sheets with silicone mats or parchment paper. Place sugar for rolling in a small bowl.

Ninth: Scoop about 1 tablespoon of dough, roll into a ball, and coat in sugar. Place balls 2 inches apart on the prepared baking sheets.

Tenth: Bake for 8–10 minutes until the tops show small cracks. Avoid browning the cookies.

Eleventh: Remove cookies from the oven and let cool for 5 minutes. Press a Hershey’s Kiss into the center of each cookie.

Twelfth: Allow cookies to cool on the baking sheet for an additional 5–10 minutes before transferring to a wire rack.

Enjoy your deliciously soft and peanut-buttery cookies! 🍪

STORAGE OPTIONS

When it comes to storing Peanut Butter Blossoms, ensuring they stay as soft, chewy, and picture-perfect as the day you baked them is key. Whether you’re saving them for a later snack or holiday gifting, proper storage will keep them at their best. Here’s how:

Refrigerator Storage:

If you’re planning to enjoy your cookies within 5–7 days, storing them in the refrigerator is a great option. Place the cookies in an airtight container to prevent them from absorbing any refrigerator odors. For best results, layer parchment paper between the cookies to keep them from sticking together. Before serving, let them sit at room temperature for 10–15 minutes to regain their soft, melt-in-your-mouth texture.

Freezer Storage:

To extend the life of your Peanut Butter Blossoms, the freezer is your best friend! These cookies freeze beautifully for up to 3 months, making them perfect for make-ahead holiday prep. Here’s the step-by-step:

1. Prepare for Freezing: Arrange the fully cooled cookies in a single layer on a baking sheet. This helps them freeze individually and prevents them from squishing.
2. Pack with Care: Once frozen, transfer the cookies to a freezer-safe bag or container. Use parchment or wax paper between layers if you’re stacking them.
3. Seal and Label: Remove as much air as possible from the bag to avoid freezer burn. Don’t forget to label the bag with the date!
4. Thaw with Love: When you’re ready to enjoy, simply let the cookies thaw at room temperature for 1–2 hours. They’ll taste as fresh as the day you made them!

VARIATIONS AND SUBSTITUTIONS

1. Chocolate Swaps: Try dark chocolate kisses, mini peanut butter cups, or even white chocolate kisses for a fun twist.
2. Nut Butter Options: Swap peanut butter with almond butter or sunflower seed butter for allergy-friendly or flavor variations.
3. Flour Alternatives: Use gluten-free all-purpose flour to make these cookies gluten-free.
4. Holiday Fun: Roll the dough in colored sugar for festive flair or use seasonal-shaped chocolates.
5. Add-ins: Mix mini chocolate chips or chopped nuts into the dough for added texture.

Get creative and make these classics uniquely yours!

SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Peanut Butter Blossoms

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Servings: 36

Ingredients

• Cookie Dough
• 1 ½ cups all-purpose flour spooned and leveled
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter room temperature
• ⅔ cup creamy peanut butter
• ¼ cup granulated sugar
• ½ cup packed light brown sugar
• 1 egg room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon milk
• 30 to 36 Hershey's Kisses
• Sugar Coating
• ½ cup granulated sugar for rolling cookies
• Mix Dry Ingredients:
• In a medium bowl whisk together the flour, baking soda, and salt. Set aside.
• 1 ½ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• Cream Butter and Peanut Butter:
• Using a hand mixer or stand mixer beat the butter and peanut butter together on medium speed until creamy, about 1–2 minutes.
• ½ cup unsalted butter
• ⅔ cup creamy peanut butter
• Add Sugars:
• Add the brown sugar and ¼ cup granulated sugar. Mix until creamy and smooth scraping down the sides of the bowl as needed.
• ¼ cup granulated sugar
• ½ cup packed light brown sugar
• Incorporate Wet Ingredients:
• Add the egg and beat on high speed until fully combined. Mix in the vanilla extract and milk until well blended.
• 1 egg
• 1 teaspoon vanilla extract
• 1 tablespoon milk
• Combine Wet and Dry Ingredients:
• Gradually add the dry ingredients to the wet ingredients mixing on low speed until just combined. Cover the dough and chill in the refrigerator for 1 hour.
• Note: If chilling longer, let the dough sit at room temperature for 15 minutes before scooping.
• Prepare for Baking:
• Preheat the oven to 350°F 175°C. Line two large baking sheets with silicone baking mats or parchment paper. Place the remaining ½ cup of granulated sugar in a small bowl.
• Shape Cookies:
• Scoop about 1 tablespoon of dough and roll into a ball. Roll the dough ball in the sugar coating then place it on the prepared baking sheet, spaced about 2 inches apart. Repeat with the remaining dough.
• ½ cup granulated sugar
• Bake and Add Kisses:
• Bake cookies for 8–10 minutes or until the tops show small cracks. Do not allow cookies to brown. Remove from the oven and let cool on the baking sheet for 5 minutes.
• Press the Kisses:
• Gently press a Hershey's Kiss into the center of each cookie. Allow the cookies to sit on the baking sheet for another 5–10 minutes before carefully transferring them to a wire rack to cool completely.
• 30 to 36 Hershey's Kisses