This peanut butter blossom cookies recipe is a timeless treat featuring soft peanut butter cookies topped with a perfectly sweet chocolate kiss. These cookies are a must-make for holiday gatherings, after-school snacks, or whenever you’re craving something sweet that’s easy to whip up.
My love for classic peanut butter blossom cookies runs deep. My boys often help me make these for holiday cookie trays, rolling the dough in sugar and unwrapping Hershey’s kisses with so much enthusiasm. They’re a family favorite, and trust me, once you make them, they’ll become a favorite in your home too.
What Makes These Peanut Butter Blossom Cookies Special?
I adore these cookies for so many reasons. First, they’re super easy to make, which is perfect for busy days. The dough comes together in one bowl, and since there’s no chilling required, you can have fresh cookies in under 30 minutes. Second, they have the ideal balance of texture and flavor—the soft, peanut buttery cookie paired with the creamy chocolate kiss is just irresistible. Plus, they’re such a festive choice for holidays or special occasions!
What You’ll Need
Ready to get started? Here’s what you’ll need. I recommend measuring out your ingredients ahead of time to make the process even smoother.
- ¾ cup creamy peanut butter (188g)
- ½ cup unsalted butter, softened (113g)
- ½ cup granulated sugar (100g), plus more for rolling
- ½ cup packed light brown sugar (110g)
- ¼ teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour (180g)
- ½ teaspoon baking soda
- 36 Hershey’s chocolate kisses, unwrapped
Special Tools
- Mixing bowls
- Stand mixer or hand mixer
- Baking sheets
- Parchment paper
- Cookie scoop (optional)
How to Make Peanut Butter Blossom Cookies
Let’s walk through the process step by step. These cookies are straightforward and fun to make—even the kids can help!
- Preheat the oven and prepare the baking sheets. Set your oven to 375°F and line a couple of cookie sheets with parchment paper. This helps prevent sticking and makes cleanup a breeze.
- Mix the wet ingredients. In a large mixing bowl (or the bowl of a stand mixer), combine the peanut butter, softened butter, granulated sugar, brown sugar, and salt. Beat on medium speed until creamy and well combined.
- Add the egg and vanilla. With the mixer running, add the egg and vanilla extract. Scrape down the sides of the bowl as needed, and continue mixing until everything is fully incorporated.
- Incorporate the dry ingredients. Add the flour and baking soda to the wet mixture. Beat on low speed just until combined—overmixing can make the cookies tough.
- Shape the dough. Scoop the dough into 1-inch balls. If you want an extra sparkle, roll each ball in granulated sugar before placing them on the prepared cookie sheets, about 2 inches apart.
- Bake. Bake in the preheated oven for 8 to 10 minutes, or until the cookies are puffy and just starting to crack. Keep an eye on them—the bottoms should barely begin to turn light brown.
- Press in the kisses. Immediately after removing the cookies from the oven, press one unwrapped chocolate kiss into the center of each cookie. It’s okay if the cookies crack slightly—they’ll look even prettier!
- Cool completely. Let the cookies rest on the baking sheet until they’ve firmed up and the chocolate has set. Then transfer them to a cooling rack.
Serving Suggestions
Peanut butter blossom cookies are best enjoyed fresh with a glass of cold milk or a hot cup of coffee. They’re delightful as part of a holiday cookie platter or alongside lighter treats like sugar cookies or snickerdoodles. You can also pack them in treat bags for thoughtful gifts!
How to Store Leftovers
If you have any cookies left over (a rarity in my house!), place them in an airtight container at room temperature. They’ll stay fresh for about a week. If you want to store them longer, they freeze well too! Simply freeze in a single layer first, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months.
Pro Tips for Perfect Peanut Butter Blossom Cookies
- Use room temperature ingredients. A room temp egg and butter will mix more smoothly, giving you a consistent dough.
- Measure your flour carefully. Spoon the flour into your measuring cup and level it off with a knife for the perfect amount. Too much flour can make the cookies dry.
- Choose the right peanut butter. Stick to classic, non-natural peanut butter for the best texture. Natural peanut butter can separate, affecting the dough.
- Freeze the kisses if needed. If you’re worried about the chocolate melting, pop the unwrapped kisses in the freezer for 10 minutes before using.
Your Questions About Peanut Butter Blossom Cookies Answered
Why do my cookies turn out dry?
If your cookies are dry, double-check your flour measurements. Overpacking the measuring cup is a common mistake. Also, avoid overbaking—the cookies should look slightly underdone when you take them out.
Can I use natural peanut butter?
I don’t recommend it for this recipe, as natural peanut butter tends to separate, which can result in a greasy or inconsistent dough. Stick to classic peanut butter brands for the best results.
What if I don’t have Hershey’s kisses?
No worries! You can substitute other small chocolates like peanut butter cups or chocolate chunks. Just make sure they’re similar in size for even baking.
How can I make these cookies gluten-free?
Try substituting the all-purpose flour with a cup-for-cup gluten-free flour blend. Make sure to double-check that all your other ingredients are gluten-free too!
Let’s Bake Together!
I hope you’ll try this classic recipe and discover why peanut butter blossom cookies are such a beloved treat. They’re simple yet impressive, thanks to the decadent peanut butter and chocolate combo. If you make these cookies, I’d love to hear how they turned out! Leave a comment or tag me on social media at WandaRecipes.com so we can share the joy of baking!
Classic Peanut Butter Blossom Cookies Recipe
Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Baking sheets
- Parchment paper
- Cookie scoop (optional)
Ingredients
- ¾ cup creamy peanut butter (188g)
- ½ cup unsalted butter softened (113g)
- ½ cup granulated sugar (100g), plus more for rolling
- ½ cup packed light brown sugar (110g)
- ¼ teaspoon salt
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour (180g)
- ½ teaspoon baking soda
- 36 Hershey’s chocolate kisses unwrapped
Instructions
- Preheat the oven and prepare the baking sheets. Set your oven to 375°F and line a couple of cookie sheets with parchment paper. This helps prevent sticking and makes cleanup a breeze.
- Mix the wet ingredients. In a large mixing bowl (or the bowl of a stand mixer), combine the peanut butter, softened butter, granulated sugar, brown sugar, and salt. Beat on medium speed until creamy and well combined.
- Add the egg and vanilla. With the mixer running, add the egg and vanilla extract. Scrape down the sides of the bowl as needed, and continue mixing until everything is fully incorporated.
- Incorporate the dry ingredients. Add the flour and baking soda to the wet mixture. Beat on low speed just until combined—overmixing can make the cookies tough.
- Shape the dough. Scoop the dough into 1-inch balls. If you want an extra sparkle, roll each ball in granulated sugar before placing them on the prepared cookie sheets, about 2 inches apart.
- Bake. Bake in the preheated oven for 8 to 10 minutes, or until the cookies are puffy and just starting to crack. Keep an eye on them—the bottoms should barely begin to turn light brown.
- Press in the kisses. Immediately after removing the cookies from the oven, press one unwrapped chocolate kiss into the center of each cookie. It’s okay if the cookies crack slightly—they’ll look even prettier!
- Cool completely. Let the cookies rest on the baking sheet until they’ve firmed up and the chocolate has set. Then transfer them to a cooling rack.
