If you’ve ever had a tray of warm cookies set before you and found yourself reaching for the ones with a glistening chocolate kiss right in the center, you’ve already discovered the irresistible charm of Peanut Butter Blossoms. These cookies capture the nostalgic combination of salty-sweet peanut butter and silky chocolate in each bite, with a melt-in-your-mouth texture that just begs for a second (or third!) helping. Whether they’re starring on a holiday cookie platter or just sweetening up your Sunday afternoon, Peanut Butter Blossoms always deliver that perfect blend of comfort and celebration.
Ingredients You’ll Need
The magic of Peanut Butter Blossoms lies in just a few pantry staples, each one playing a key role in creating that signature chewy-soft texture and rich, nutty flavor. Here’s what you’ll need for irresistible results every time:
- All-purpose flour: The reliable backbone that gives the cookies their perfect structure without making them dry or crumbly.
- Baking soda: Essential for just the right lift—think tender, slightly puffed cookies every time.
- Salt: A small amount that’s mighty in drawing out the peanut butter’s depth and balancing sweetness.
- Unsalted butter (softened): Adds richness and that indulgent, melt-in-your-mouth texture.
- Granulated sugar (plus extra for rolling): Sweetens the dough and helps create a sparkling, crunchy exterior when the balls are rolled.
- Light brown sugar: Infuses extra moisture and a subtle caramel note that pairs so well with peanut butter.
- Creamy peanut butter: The star of the show! Go for your favorite brand for best flavor and consistency.
- Large egg: Binds all the ingredients together and helps the cookies puff up beautifully in the oven.
- Vanilla extract: Adds warmth and complexity, amplifying both the peanut butter and chocolate.
- Milk: Just a touch for a dough that’s perfectly soft—not too stiff, not too sticky.
- Chocolate kiss candies (unwrapped): The crowning glory! Press one into each cookie while warm for that classic, glossy finish.
How to Make Peanut Butter Blossoms
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C), which gives these cookies their gentle golden color and slightly crisp exterior. Line two baking sheets with parchment paper—you’ll thank yourself later when the cookies lift off effortlessly, and cleanup is a breeze.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, and salt. This mix ensures even distribution of the leavening agent so you get uniformly puffy Peanut Butter Blossoms. Set aside for just a moment’s wait.
Step 3: Cream Butter, Sugars, and Peanut Butter
Grab a large mixing bowl and beat the softened butter, granulated sugar, brown sugar, and creamy peanut butter until everything is smooth and creamy. This step sets up that classic cookie texture—creamy, soft, and not at all gritty.
Step 4: Add Wet Ingredients
Mix in the egg, vanilla extract, and milk until fully combined. The mixture will look light and slightly fluffy—exactly what you want for pillowy cookies.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the peanut butter mixture, stirring just until a soft, cohesive dough forms. Overmixing is your enemy here; stop as soon as the flour has disappeared.
Step 6: Shape and Sugar-Coat
Roll the dough into 1-inch balls. For that sparkly, slightly crunchy edge, roll each ball in extra granulated sugar before placing them 2 inches apart on the prepared baking sheets. This step gives Peanut Butter Blossoms their delightful texture and signature look.
Step 7: Bake and Add the Chocolate Kiss
Bake the cookies for 8–10 minutes, just until the edges are lightly golden. As soon as they come out of the oven, gently press a chocolate kiss candy into the center of each cookie. Watch as the heat from the cookie softens the chocolate slightly for the ultimate gooey bite. Leave the cookies on the sheet for two minutes, then transfer to a wire rack to cool completely.
How to Serve Peanut Butter Blossoms
Garnishes
There’s pure joy in a classic Peanut Butter Blossom, but if you’d like a little extra sparkle, sprinkle a pinch of flaky sea salt over the still-warm chocolate kisses. For a festive touch, try a dusting of powdered sugar or even colored sanding sugars before baking for holiday pizzazz.
Side Dishes
Milk is the old-school, can’t-miss partner for Peanut Butter Blossoms—a cold glass makes the rich peanut butter and chocolate shine. They also pair beautifully with coffee, hot cocoa, or even a warm spiced cider if you’re serving them on a chilly day.
Creative Ways to Present
Arrange these cookies on a tiered dessert stand for an elegant display at gatherings, or box them up in rustic bakery boxes with parchment and ribbon for an adorable homemade gift. Another fun idea: alternate rows of Peanut Butter Blossoms with other favorite cookies for a colorful, tempting cookie platter.
Make Ahead and Storage
Storing Leftovers
If you manage to have any leftovers, store Peanut Butter Blossoms in an airtight container at room temperature. They’ll stay soft and fresh for up to 4 days—just keep them away from direct sunlight and moisture.
Freezing
Want to get a jump on your cookie cravings? Freeze the dough balls (before rolling in sugar) on a baking sheet until firm, then transfer to a zip-top bag for up to 2 months. You can also freeze the baked cookies—just separate layers with parchment paper to keep them pretty and perfect.
Reheating
Let frozen cookies thaw at room temperature for an hour or so. If you love that melty chocolate center, pop a cookie in the microwave for 5–10 seconds—just enough to bring back a touch of that fresh-from-the-oven magic.
FAQs
Can I use chunky peanut butter instead of creamy?
Absolutely! Chunky peanut butter brings a nutty crunch and extra peanutty goodness to your Peanut Butter Blossoms, making every bite just a little more exciting. Your cookies may spread slightly less, but it’s a delicious twist.
Do I really have to use parchment paper?
While not strictly required, parchment paper helps your cookies bake evenly and prevents sticking, plus it makes cleanup a snap. If you don’t have any, a silicone baking mat is a great alternative.
Can I use different chocolate candies?
Definitely! Swap out the chocolate kisses for mini peanut butter cups, chocolate squares, or even caramel-filled chocolates to create a new spin while still honoring the Peanut Butter Blossoms tradition.
Why do my cookies crack when I press in the chocolate?
Cracking is actually a classic hallmark of Peanut Butter Blossoms and part of their vintage appeal! Pressing the chocolate kiss in while the cookies are hot is key for that signature look—don’t worry, they’re supposed to look that way.
Is it okay to double the recipe?
Go for it! Doubling works beautifully—just make sure you have enough baking sheets and space in your oven. You can even freeze half the dough or baked cookies to be ready for your next craving.
Final Thoughts
I can’t recommend these Peanut Butter Blossoms enough—they’re the kind of cookie that brings people together and inspires a little happy dance in anyone who tries them. Give this classic recipe a go, and watch it become a treasured favorite for all sorts of sweet occasions!
Print
Peanut Butter Blossoms Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Peanut Butter Blossoms are classic holiday cookies with a soft peanut butter cookie base topped with a chocolate kiss. These cookies are perfect for festive gatherings or as a sweet treat any time of the year.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar (plus extra for rolling)
- ½ cup packed light brown sugar
- ½ cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp milk
Additional:
- 36 chocolate kiss candies, unwrapped
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
- Cream butter and sugars: In a large mixing bowl, beat butter, granulated sugar, brown sugar, and peanut butter until creamy.
- Add wet ingredients: Add the egg, milk, and vanilla extract, and mix until combined.
- Combine and form dough: Gradually stir in the dry ingredients until a soft dough forms. Roll dough into 1-inch balls and coat each ball in granulated sugar.
- Bake: Place dough balls on baking sheets, bake for 8–10 minutes until lightly golden.
- Add chocolate kisses: Remove from oven and press a chocolate kiss into the center of each cookie.
- Cool and serve: Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Notes
- For a softer cookie, do not overbake.
- You can freeze the dough balls ahead of time and bake from frozen—just add an extra minute to the baking time.
- Use parchment paper to avoid sticking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg
