Peanut Butter Blossoms are classic cookies that pair a soft, chewy peanut butter base with a sweet, melty chocolate kiss right in the center. These little treats have a delightful mix of nutty and chocolate flavors, and their crinkly sugar-coated edges add just the right amount of crunch. They’re easy to make and always a hit at holiday parties or just for a cozy afternoon snack.
I love making Peanut Butter Blossoms because they bring back such fun memories of baking with family during the holidays. One of my favorite parts is rolling the dough balls in sugar before baking—that little step makes them sparkle and taste extra special. Plus, pressing the chocolate kiss into the warm cookie right when it comes out of the oven is so satisfying, and watching it soften is a real treat.
These cookies are perfect for sharing with friends or gifting in a homemade basket. I like to serve them with a glass of cold milk or a warm cup of tea, which makes the peanut butter and chocolate combo even better. Whether you’re baking for a special occasion or just because, Peanut Butter Blossoms never fail to bring smiles and sweet moments to the table.
Key Ingredients & Substitutions
Peanut Butter: Creamy peanut butter works best for a smooth texture, but natural peanut butter is great too if you don’t mind a little extra oil separation. For a nut-free option, try sunflower seed butter—it bakes well and tastes awesome.
Sugars: Using both granulated and brown sugar balances sweetness and chewiness. Brown sugar adds a bit of moisture and depth of flavor, so I wouldn’t skip it. If you want to reduce sugar, try a mix of sugar and a natural sweetener like maple syrup, just reduce the liquid elsewhere slightly.
Chocolate Kisses: Hershey’s kisses are classic but you can swap for any good chocolate—mini chocolate chips or milk/dark chocolate chunks work nicely. Place the chocolates as soon as the cookies come from the oven for that perfect melt.
How Can You Make Sure the Chocolate Melts Perfectly on Top?
The chocolate kiss should be pressed onto the cookie right after baking, while the cookie is still hot. This warmth lets the chocolate soften without melting completely, keeping its shape but with a soft center.
- Bake the cookies until they’re just set—usually 8-10 minutes—don’t overbake, or they get too hard to press the chocolate into.
- Take the cookies out and gently press a chocolate kiss in the middle of each right away. Press too hard, and the cookie might crack.
- Let them cool on the pan for a few minutes, then transfer to a wire rack. This cooling helps the chocolate set nicely while the cookie stays soft.
Equipment You’ll Need
- Cookie sheet – I use a standard baking sheet to hold all your cookies comfortably.
- Parchment paper – makes cleanup easier and keeps cookies from sticking.
- Mixing bowls – for creaming the ingredients and mixing the dry stuff.
- Measuring cups and spoons – for accuracy with sugars, flour, and vanilla.
- Cookie scoop or tablespoon – helps shape the dough evenly.
- Cooling rack – to let your cookies cool down properly and stay crisp.
- Unwrapped chocolate kisses – the best part! Just make sure they’re ready to press into those hot cookies.
Flavor Variations & Add-Ins
- Swap chocolate kisses for mini chips or chunks for a more evenly chocolatey cookie.
- Add a sprinkle of sea salt on top before baking for a sweet-salty combo.
- Mix in some crushed pretzels or chopped nuts into the dough for extra crunch.
- Use dark chocolate or white chocolate instead of milk for different flavor profiles.
Peanut Butter Blossoms Recipe
Ingredients You’ll Need:
- 1/2 cup granulated sugar (plus extra for rolling)
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- About 36 chocolate kisses, unwrapped
Time You’ll Need:
This recipe takes about 10 minutes to prepare and around 8-10 minutes to bake each batch. Overall, you should set aside roughly 25-30 minutes to bake and cool the cookies so the chocolate centers can soften perfectly.
Step-by-Step Instructions:
1. Get Ready to Bake
Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper to keep the cookies from sticking and make cleanup easier.
2. Mix the Wet Ingredients
In a large bowl, cream together the granulated sugar, brown sugar, softened butter, and peanut butter until the mix is light and fluffy. Then beat in the egg and vanilla extract until everything is well combined.
3. Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to your peanut butter mixture, stirring well until you get a soft dough.
4. Shape and Sugar-Coat the Cookies
Roll the dough into 1-inch balls. Then roll each ball in some granulated sugar to give the cookies their pretty, sparkly coating.
5. Bake and Add Chocolate
Place the sugar-coated dough balls about 2 inches apart on your prepared baking sheets. Bake for 8-10 minutes, or until the cookies look set and a little golden around the edges. Right after taking them out of the oven, gently press an unwrapped chocolate kiss into the center of each cookie. Let them cool on the baking sheet so the chocolate softens nicely, then move the cookies to a wire rack to cool completely.
6. Enjoy!
Now that your Peanut Butter Blossoms have cooled and the chocolate center is perfectly soft, enjoy them with a glass of cold milk or your favorite drink. They’re a yummy treat for any time!
Can I Use Natural Peanut Butter Instead of Creamy?
Yes! Natural peanut butter works fine, but it may make the dough a bit oilier. Chill the dough slightly before baking if it feels too soft to handle.
How Should I Store Peanut Butter Blossoms?
Store the cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, freeze the baked cookies without chocolate kisses and add fresh kisses after thawing.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours. Bring it to room temperature before rolling into balls and baking for best results.
What Can I Substitute for Chocolate Kisses?
If you don’t have chocolate kisses on hand, mini chocolate chips or chopped chocolate pieces work well. Press them gently into the warm cookies for that melty center.
