Peanut Butter Blossom Cookie Recipe
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There’s something about Peanut Butter Blossoms that instantly feels like home. Soft, chewy peanut butter cookies rolled in sugar and topped with a chocolate kiss—simple, nostalgic, and always the first cookie to disappear from the plate. These are a classic for holidays, cookie swaps, or just because you’re craving something cozy and sweet.
This recipe delivers that perfect balance: crisp edges, a tender center, and just the right hit of chocolate in every bite.
Peanut Butter Blossom Cookie Recipe
Why You’ll Love These Cookies
- Soft and chewy with a rich peanut butter flavor
- Easy to make with pantry staples
- Perfect for holidays, bake sales, or freezer-friendly baking
- Kid-approved and crowd-tested
Ingredients
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar (plus extra for rolling)
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 24–30 chocolate kisses, unwrapped
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- In a large bowl, cream butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients.
- Scoop dough into 1-inch balls and roll each in granulated sugar.
- Place on prepared baking sheets, spacing about 2 inches apart.
- Bake for 8–10 minutes, until lightly golden and puffed.
- Remove from oven and immediately press a chocolate kiss into the center of each cookie.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for Perfect Peanut Butter Blossoms
- Press the chocolate kisses in gently—cookies will crack naturally (that’s part of the charm).
- Chill the dough for 15–20 minutes if your kitchen is warm to prevent spreading.
- Swap milk chocolate kisses for dark chocolate or caramel-filled kisses for a fun twist.
- Store cookies in an airtight container for up to 5 days or freeze baked cookies for up to 2 months.
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peanut butter blossom cookies
Soft, chewy peanut butter cookies rolled in sugar and topped with a chocolate kiss—simple, nostalgic, and always the first cookie to disappear from the plate.
Ingredients
- ½ cup unsalted butter softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar plus extra for rolling
- ½ cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 24 –30 chocolate kisses unwrapped
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- In a large bowl, cream butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients.
- Scoop dough into 1-inch balls and roll each in granulated sugar.
- Place on prepared baking sheets, spacing about 2 inches apart.
- Bake for 8–10 minutes, until lightly golden and puffed.
- Remove from oven and immediately press a chocolate kiss into the center of each cookie.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
