This peanut butter blossoms recipe is a holiday classic. Soft, tender peanut butter cookies rolled in sugar and topped with a chocolate kiss make an easy Christmas cookie everyone loves.
Peanut butter blossoms are festive, taste amazing, and come together with simple pantry ingredients and a little effort. I make these every year in December, right alongside favorites like snowball cookies and cinnamon roll sugar cookies. But, they’re just as good any time a peanut butter and chocolate craving hits. If you’re looking for a peanut butter blossoms recipe that bakes up soft, thick, holds its shape, and delivers that iconic chocolate-kiss finish, this is the one!
Why You’ll Love This Peanut Butter Blossoms Recipe
- They’re genuinely easy. Similar to my sugared and soft gingerbread cookies, you’ll mix the dough, roll it in sugar, bake, and press a chocolate kiss on top while the cookies are still warm.
- Soft cookies, every time. This recipe bakes up tender and soft, not dry or crumbly, and the hershey kiss cookies hold their shape.
- Perfect for the holidays and beyond. Peanut butter blossom cookies look festive on Christmas cookie trays right next to my hot chocolate fudge and bourbon balls! They are always welcome at cookie exchanges, but they’re welcome any time you want a classic peanut-butter-chocolate treat.
- Make-ahead friendly. You can prep the dough ahead of time, freeze it, or bake the cookies in advance, which is a lifesaver during busy days.
What You’ll Need To Make This Recipe
- Unsalted butter – Softened so it creams easily with the sugars. If you only have salted butter, you can use that, but reduce the added salt later in the recipe.
- Light brown sugar – Adds moisture, flavor, and keeps the cookies soft.
- Granulated sugar – Used in the dough and for rolling the cookies before baking for a light crunch on the outside.
- Creamy peanut butter – Stick with regular creamy peanut butter, like Jif, for the best texture and structure, the same that I recommend for my keto peanut butter cookies and peanut butter cookie dough balls. Crunchy peanut butter can technically work, but it will change the cookie’s texture.
- Egg – Make sure it’s at room temperature so it mixes smoothly into the dough.
- Vanilla extract – Adds warmth and rounds out the flavor.
- All-purpose flour – Spoon and level for accuracy to keep the cookies soft and not dense.
- Cornstarch – The secret ingredient that helps keep these cookies tender and soft.
- Baking soda – Gives the cookies just enough lift.
- Salt – Balances the sweetness without making the cookies taste salty.
- Milk chocolate kisses – Unwrapped and ready to press into the warm cookies right out of the oven. I personally love using dark chocolate Hershey’s kisses.
Recipe Tips
- Use a room-temperature egg. It mixes into the dough more evenly and helps create a smoother cookie dough.
- Measure the flour correctly. Too much flour is the fastest way to dry cookies. Spoon and level the flour, or weigh it if you can.
- Stick with creamy, no-stir peanut butter. Natural peanut butter separates and can throw off the texture. Regular grocery-store peanut butter works best here.
- Chill the dough for thicker cookies. If your dough feels soft or your kitchen is warm, chilling it for about 30 minutes helps the cookies bake up thicker.
- Press the chocolate kiss gently. Press just enough to secure it. Pushing too hard can crack the cookie. It’s similar to making thumbprint cookies, but with peanut butter cookie dough and using chocolate instead of jam.
- Slightly underbake for softer cookies. Pull them 30–60 seconds early if you like extra-soft centers.
- Freeze the chocolate kisses if needed. This isn’t required, but if you’re worried about the kisses losing their shape, freezing them for about 10 minutes before baking helps.
Common FAQs
Yes. The dough freezes well for 2 to 3 months. Thaw it overnight in the refrigerator before rolling and baking.
This usually happens if the dough is too cold or the cookies bake a little too long. Pressing the chocolate kiss too firmly can also cause cracking.
Yes. You can bake the cookies 2–3 days in advance, or refrigerate the dough overnight and bake the next day.
For a nut-free version, swap the peanut butter for sunflower seed butter or Biscoff spread. You’ll have better luck with sunflower seed butter, which gives you a texture closer to classic peanut butter blossoms.
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Prep. Preheat the oven to 375°F and line baking sheets with parchment paper.
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Cream the butter and sugars. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together the butter, brown sugar, and ¼ cup granulated sugar until creamy, smooth, and fluffy.
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Add the peanut butter, egg, and vanilla. On medium-high speed, mix in the peanut butter, egg, and vanilla extract until fully combined.
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Whisk the dry ingredients. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
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Combine the wet and dry ingredients. On low speed, gradually mix the flour mixture into the peanut butter mixture until a soft dough forms, stopping as soon as everything is combined.
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Chill the dough. Optional, but recommended: cover and chill the cookie dough in the refrigerator for at least 30 minutes to an hour.
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Shape and roll the cookie dough. Scoop about 2 to 3 teaspoons of dough, roll into balls, and coat each one in white sugar.
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Bake. Place the sugar-coated balls evenly spaced on the parchment-lined baking sheets and bake for 8 minutes.
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Add the kisses. Remove the baked cookies from the oven and wait about 1 minute before gently pressing one milk chocolate kiss into the center of each cookie.
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Let them cool. Allow the peanut butter blossom cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Make Ahead: The cookie dough can be made ahead and refrigerated overnight. You can also roll the dough into balls and freeze them for 2 to 3 months. Thaw in the refrigerator before baking.
- Storage: Store baked peanut butter blossoms in an airtight container at room temperature for up to 5 days, and in the fridge for 2 weeks.
- Freezing: Baked cookies can be frozen in a freezer-safe container for up to 2 months. Wrap them well to protect against freezer burn.
Serving: 1cookie | Calories: 160kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 175mg | Potassium: 51mg | Fiber: 1g | Sugar: 11g | Vitamin A: 156IU | Calcium: 20mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Peanut Butter Blossom Cookies
You’ll find the full recipe above, but these step-by-step photos make it even easier to follow along. This is a quick, simple cookie recipe that’s perfect during the holiday rush.
- Prep. Preheat the oven to 375°F and line baking sheets with parchment paper.
- Cream the butter and sugars. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the wet ingredients. Mix in the peanut butter, egg, and vanilla extract until smooth and fully combined.
- Whisk the dry ingredients. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Combine. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Don’t overmix.
- Scoop and roll. Scoop about 2 teaspoons of dough and roll into balls. Then, roll each dough ball in granulated sugar until coated. Transfer them to the baking sheet, a couple of inches apart.
- Bake. Bake for 8 minutes, until the cookies look set and puffed.
- Add the kisses. Remove from the oven and wait about 1 minute, then gently press a chocolate kiss into the center of each cookie.
- Cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
How To Store The Cookies
- Room temperature or fridge. Store your peanut butter blossoms in an airtight container at room temperature for 4 to 5 days. If you’d like them to last longer, you can refrigerate them for up to 2 weeks.
- Freezer. To freeze the baked cookies, place them in a freezer-safe container and freeze for up to 2 months. For best results, wrap the cookies in plastic wrap first to protect them from freezer burn.
