Amazingly soft and sugary, these Peanut Butter Blossoms cookies are perfect for any holiday or bake sale. This classic cookie is loved by all!
These classic and iconic Peanut Butter Blossoms Cookies are soft and chewy, with a crackly sugary crust and studded with a solid milk chocolate kiss.
Growing up, these cookies were a staple at every holiday gathering, every bake sale, and the cookie I hoped for every time my Mom said she was going to make cookies. Most kids loved the classic chocolate chip cookies, but I craved the sweet and salty combination of chocolate and peanut butter!
If you have kids, this is a great recipe to make with them, as there are plenty of things they can help with in this recipe. I love showing them how to make these peanut butter blossoms and they can’t get enough of scooping the dough, rolling it into balls, rolling dough in the sugar, and pressing the kiss into the baked cookie!
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!
CAN YOU FREEZE PEANUT BUTTER BLOSSOM COOKIES?
I’ve never tried to freeze the baked cookie, but you can absolutely freeze the dough! I’ve found the easiest way is to roll the dough in to balls, but don’t roll in sugar yet, then freeze the dough balls individually. When you’re ready to thaw it out, just place in the refrigerator overnight, then roll in the sugar and proceed as the recipe directs!
HOW LONG DO PEANUT BUTTER BLOSSOMS STAY FRESH?
I’ve found they stay pretty soft and tasty for 5-7 days, as long as they’re in an airtight container on the counter. 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.
Doesn’t that make you just want to dive in and grab one?!
DO YOU HAVE TO CHILL THE DOUGH?
Not necessarily, but the softer and warmer the dough is, the more the cookies might spread. I found even chilling the dough for 30 minutes will yield a thicker cookie. I usually use that chilling time to go catch up on an episode of a show on Netflix, getting my oven preheated, and getting the baking sheet ready with some parchment paper.
Some recipes use shortening to eliminate the need for chilling the dough. Making peanut butter blossoms without shortening is just as easy, and I much prefer the rich, buttery taste you get by using real butter in this peanut butter blossom cookie recipe.
PRO TIPS FOR MAKING PEANUT BUTTER BLOSSOMS COOKIES:
- Refrigerate your chocolate kisses until you’re ready to use them. I found that doing this resulted in perfectly formed kisses that don’t melt when pressed into the hot cookie. For the first couple of hours they’ll be soft (from the heat), but they’ll firm up the longer they sit.
- Feel free to play around with the type of chocolate kisses used. Milk chocolate is the standard, but Hershey’s makes a LOT of different kinds.
- When baking the cookies, watch for the edges to just turn lightly golden, and the tops will start to crack. Before they crack, they’re still under-done in the middle, and they won’t have that classically cracked appearance.
- Make more than you think you’ll need… seriously. These cookies are SO many peoples’ favorite, and they’ll go quickly!
- There’s really no need for a stand mixer here, unless you really want to use one.
- Don’t forget to chill your dough. It really helps keep the cookies nice and thick, and keep them from spreading too much as they bake.
LOOKING FOR OTHER HOLIDAY BAKING RECIPES?
- Easy Crockpot Candy
- Peppermint White Chocolate Cheesecake Bars
- Red Velvet Brownies
- Homemade Gingerbread Caramel Corn
- Vanilla Cinnamon Candied Almonds
SHOP THE RECIPE:
- Baking sheet – these pans are heavy duty, with no warping!
- Small Cookie Scoop – a MUST for baking cookies and making meatballs!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup granulated sugar (for rolling)
- 36-48 chocolate kisses, unwrapped
Instructions
- In a large mixing bowl, add brown sugar, 1/2 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 degrees. Line a baking sheet with a sheet of parchment paper and set aside. Add final 1/2 cup granulated sugar to a small shallow bowl, and set aside.
- Using a small cookie scoop (1.5 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.
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Chef Tips
- Recipe makes approximately 36-48 cookies.
- Prep time doesn't include chilling time, as this will vary from individual to individual.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Recipe originally posted on Spend with Pennies, where I contribute recipes monthly.
Diane Deaton says
What can you use if you don’t have kosher salt?
The Chunky Chef says
You can use regular iodized or table salt, but you’ll want to use a bit less (since it has a higher sodium content than kosher).
Bob says
Can you use crunchy peanut butter in this recipe? Love these Cookies!
The Chunky Chef says
I haven’t tested this recipe using crunchy peanut butter, so I can’t say for certain how well it would work, or if any other changes would need to be made. If you do some experimenting, I’d love to know how it turns out 🙂
MJ Davis says
Whenever I’m looking for a recipe, I check here 1st. I’m never disappointed. Also, this recipe is also good with miniature peanut butter cups!
Alisha says
I loved this recipe. I just have a tip that may help some people who are having trouble with them falling flat. If you add a teaspoon of cream of tartar to the recipe when you add the flour salt and baking soda, it helps stabilize the egg which helps give you a thicker, chewier cookie that doesn’t fall as much during baking or while cooling.
Cas says
I made these for a Christmas get together and I was disappointed because they flattened out while baking. I chilled the dough overnight. I think there might be too much fat in this recipe. I used real butter in this recipe. Maybe it needs more flour?
The Chunky Chef says
Oh no! I’ve never had that happen and make these all the time. Did you use a natural peanut butter? A few readers have tried this and didn’t have great success as it added too much oil. You could always try to add a bit more flour though.
Joy says
ABSOLUTELY l.o.v.e THIS RECIPE!! Chewy inside, sugary and slightly crunchy outside!! ugh!!! My favorite recipe to date!!! Thank you!!! 🥰🥰
Cindi says
My Son in laws favoite!
Jessica says
I made these cookies today and followed the directions they completely flattened 🙁
I think I will try and remake but chill my dough again after rolled and hope they hold shape.
The Chunky Chef says
Oh no 🙁 Did you use real butter? I ask because margarine or any of the “like butter” products don’t behave the same way in baking as real butter, and will always spread when used in cookies.
Yolonda Mitchell says
Can you use regular table salt as apposed to the kosher salt? What is the difference besides not having the iodine that table salt has.
The Chunky Chef says
You can, but you’ll need to use a bit less. In equal amounts of both, kosher salt actually has less sodium than table salt, so when you use table salt, it will be saltier.
Jessica Jackson says
Holy cookie heaven! These are to die for. Seriously the best Peanut Butter Blossom cookie I have ever had! My friend and I made them, and we both agree on this. We immediately yelled for our spouses to come try and they agree! BEST COOKIE EVER! Thank you for this amazing recipe.