Peanut Butter Blossoms are made with a chewy peanut butter cookie base and a chocolate kiss pressed into the middle. They’re ready in just over 30 minutes and are the perfect nostalgic cookies for holidays, parties, or just because.
Craving more peanut butter chocolate goodness? Try my Chocolate Peanut Butter Pretzel Candies, Fudge Puddles, and Peanut Butter Chocolate Chip Cookies!
If you grew up with holiday cookie trays or school bake sales, there’s a good chance you’ve had Peanut Butter Blossoms.
These cookies are everything you want in a classic treat! They start with soft, chewy peanut butter dough with a rich chocolate kiss pressed right into the center.
Why we love these Peanut Butter Blossom Cookies:
- Peanut butter chocolate combo: If you’re a peanut butter chocolate lover, then these cookies are right up your alley!
- Ready in 30 minutes: You can whip up the entire batch of cookies in just over 30 minutes, so they’re great for last-minute cravings or parties.
- Make-ahead friendly: You can freeze the dough and bake straight from frozen for a quick, low-stress treat!
Peanut Butter Blossom Cookies Ingredients:
- Smooth peanut butter: Use the classic creamy stuff like Kraft, Jif or Skippy, not the natural kind that separates. The added oils and stabilizers help the cookies hold their shape and give the right soft texture.
- Salted butter: I like to use salted butter in this recipe because it adds a nice flavor to the cookies, but you could use unsalted butter and add a pinch more salt!
- Sugars: White sugar provides those crispy edges, while light brown sugar adds a caramel-like flavor and chewy texture.
- Egg: Binds everything together and helps the cookies puff up a bit in the oven.
- Vanilla extract: Rounds out the flavors. Use pure vanilla if possible!
- All-purpose flour: Gives the cookies structure and a tender crumb.
- Baking soda: Helps the cookies rise spread just enough.
- Chocolate kiss candies: These are the “blossoms” that are pressed into the center of each cookie!
How to make Peanut Butter Blossom Cookies:
Peanut Butter Kiss Cookies are a foolproof cookie that hits the spot every time. Make sure to check the recipe card for the full list of instructions.
- Add both sugars to the creamed peanut butter and butter. Beat until creamy. Add the egg and vanilla.
- Add the dry ingredients. Mix until the dough comes together.
- Roll the dough into small balls and place them on the baking sheets.
- Bake until the tops look set and slightly puffed. Right after baking, press a chocolate kiss into the center of each cookie.
Variations and Substitutions
- Chocolate swap: Swap the chocolate kiss for mini peanut butter cups, Rolo candies, or chopped chocolate. Just press them into the cookies the same way.
- Different kisses: Try using caramel-filled, mint, almond, or dark chocolate kisses to switch up the flavor.
- Nut-free: Use sunflower seed butter (like SunButter) as a peanut butter alternative for nut allergies. It won’t taste the same as peanut butter, but it will be similar.
How to store Peanut Butter Kiss Cookies:
Store the cookies in a single layer in an airtight container at room temperature for 3-4 days. If you need to stack them, chill or flash-freeze first so the chocolate doesn’t smudge.
They also freeze well and will last for up to 3 months! Just let the cookies thaw on the counter before eating.
Make-ahead option:
Here’s how to make these cookies ahead of time and bake them whenever you want!
- Make the dough and roll it into balls as you normally would. Place dough balls on a baking sheet lined with parchment paper.
- Freeze until solid (about an hour) and transfer to a freezer-safe bag or container. Store for up to 3 months.
- Bake from frozen. Just add 1–2 extra minutes to the baking time.
More peanut butter dessert recipes you’ll love:
- Chocolate Peanut Butter Pie — a no bake dessert that’s sure to impress!
- Better No Bake Chocolate Peanut Butter Bars — a classic for good reason.
- No Bake Peanut Butter Cup Cheesecake — a truly indulgent cheesecake for peanut butter lovers.
- No Bake Chocolate Peanut Butter Pinwheels — a fun way to do fudge!
Peanut Butter Blossoms
written by Ashley Fehr
Ingredients
- ½ cup smooth peanut butter (not natural)
- ¼ cup salted butter (room temperature)
- ½ cup granulated sugar (100g)
- ½ cup brown sugar packed (110 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all purpose flour (163g)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 24 chocolate kiss candies (unwrapped)
Instructions
- Preheat the oven to 350℉ and line two baking sheets with parchment paper.
- In a large mixing bowl, beat together peanut butter and butter until smooth. Add sugar and brown sugar and beat until light and creamy, scraping down the sides as necessary.
- Add the egg and vanilla extract and beat until smooth, scraping down the sides as necessary.
- Add the flour, baking soda and salt and mix just until completely combined.
- Roll cookie dough into 1-1¼" rounds and place 12 to a pan on the prepared baking sheets.
- Bake for 8 minutes, until puffed and dry looking on the top.
- Remove from the oven and place a kiss in the center of each cookie. Place in the freezer for 10 minutes to set the chocolate if desired.
Notes
- Peanut butter: I haven’t tried this recipe with any other type of peanut butter. You are welcome to experiment, but I can’t say for sure what the result would be.
- Chocolate kisses: feel free to use different flavors of kisses or different chocolate candies — mini peanut butter cups would also be delicious!
Nutrition Information
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