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.
Tina says
My peanut butter blossoms always seem to spread and turn into a thin cookie instead of the chunky goodness around the chocolate kiss! Any idea why? Thank you!
The Chunky Chef says
Hmm, how frustrating for you! I’ve never had that problem, but here are my tips for a non-spreading cookie. Make sure you’re using real butter, not margarine. Margarine will spread, quite a bit. Also, chilling the dough really helps keep the cookies nice and thick. If you did chill the dough, maybe chill a bit longer next time 🙂
Lisa Kisling says
It might depend on your altitude. Add a tablespoon or so more flour and see if that makes a difference.
Misty says
If you are high altitude, 5280+, you need to adjust. Less sugar, more flour, etc.
Christine Cookson says
I made a double batch tonight for Christmas. Turned how perfect! Thank you for sharing.
Mrsnmcfarland says
This was a huge hit at the Christmas party ! I made 30 and I had barely 10 left ! Forgot the butter so I used county crock with calcium and they were delicious ! So goey… may not have been done all the way but everyone didn’t seem to mind
lisa says
This was a really perfect recipe, the tips of refrigerating the dough and kisses really made these turn out perfect! I doubled it for a cookie exchange. YUM
Ysabel says
The Peanut Butter Blossoms turned out deliciously! Crispy on the outside and soft chewy on the inside. We used Dark chocolate kisses instead of milk chocolate. Thank you!
Abbie Seek says
These turned out so great! They look pretty and turned out exactly like the picture. Not too dry and very tasty!
Darcy says
I have baking powder not baking soda!! Do I need baking soda?
The Chunky Chef says
Unfortunately baking is more of a science, and each ingredient has a purpose. It’s not recommended to substitute those two, as they perform differently https://www.bonappetit.com/test-kitchen/cooking-tips/article/baking-soda
holiday baker says
This is a good version of this recipe. I used the skippy natural PB very nice peanutty taste.
i recommend rolling the dough into smallish balls a maybe dime size to get the right size and
yeild.
Ksader says
Dime size balls? That’s way too small. You want the dough to mound around the kiss (like the picture.) A chocolate kiss won’t even fit on a dime sized ball of dough! I make these cookies every year for the holidays and the recipe instructions for 1-inch diameter balls are spot on!
Joni Gonzales says
Hi Amanda, can I use regular table salt or Himalayan salt if I dont have kosher? Would it be the same amount? Thanks!
The Chunky Chef says
Hi Joni 🙂 Kosher salt is lower in sodium content per volume measure than table salt, so in general, I like to halve the amount called for if I’ll be using table salt.
Linda Mckinney says
I tell in green and red sugar for christmas
Ronda Miller says
Delicious and classic peanut butter blossom cookie. I made a batch yesterday for my great niece and nephew, they loved them. They have been around for a long time but I haven’t made them in years. So yummy, thanks for sharing.
Susan says
I doubled this recipe and the result was perfection! I baked for nine minutes and used Hug Kisses and the seasonal Hot Cocoa Kisses.
Erin | Dinners,Dishes and Dessert says
These would disappear in our house!
Catalina says
How inviting these cookies look! So perfect for Christmas plate!
Toni | Boulder Locavore says
These are perfect holiday treat!
Melanie Bauer says
Oh my gosh, these looks insanely delicious! It will quickly disappear on our table, need to make these!
Chrissie Baker says
I’m sure my children will be delighted with these cookies. I LOVE how easy and delicious this is! Good idea! Looks very tasty!
Allison says
My grandma used to make these and they bring back so many happy memories. One of my all-time favorites!
Meghan says
My mom used to make these for me all the time when I was growing up! My favorite cookie!
Dawn says
Mine too
Anthony Allen says
I have made these cookies for 22 years using this recipe. This is the best recipe for peanut butter cookies. Everyone raves about them and I am queen for a day.