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!
- 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
- 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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- Recipe makes approximately 36-48 cookies.
- Prep time doesn't include chilling time, as this will vary from individual to individual.
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.