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These easy Peanut Butter Blossoms are soft and chewy with rich peanut butter flavor and a chocolate kiss pressed right into the center. They’re one of those classic cookies that instantly feels like Christmas, but I’ll happily make them any time of year.
I use my tried-and-true peanut butter cookie dough as the base for these Peanut Butter Blossom Cookies, so you get tender centers, lightly crisp edges and that salty-sweet peanut butter and chocolate combination in every bite. Even better, there’s no dough chilling required, so you can mix the dough and get them straight into the oven.
Table of Contents
- Why You’ll Love My Peanut Butter Blossoms
- What Are Peanut Butter Blossoms?
- Ingredients for Peanut Butter Blossoms
- What Is the Best Peanut Butter for Peanut Butter Blossoms?
- How to Make Peanut Butter Blossoms
- Tips for the Best Peanut Butter Blossoms
- Peanut Butter Blossom Variations
- How to Store, Freeze and Make Ahead Peanut Butter Blossoms
- How to Serve Peanut Butter Blossom Cookies
- Peanut Butter Blossom Cookie Recipe
- More Easy Cookie Recipes
- Peanut Butter Blossoms FAQs
Why You’ll Love My Peanut Butter Blossoms
- No chilling required. Mix the dough, scoop and bake.
- Soft and chewy. The centers stay tender with lightly crisp edges.
- Big peanut butter flavor. Creamy peanut butter gives every bite that classic salty-sweet flavor.
- Simple ingredients. These are made with basic baking staples plus chocolate kisses.
- Holiday favorite. They’re perfect for Christmas cookie trays, cookie exchanges and homemade gifts.
- Easy enough for any time. You don’t have to wait until December to make a batch.
What Are Peanut Butter Blossoms?
Peanut Butter Blossoms are soft peanut butter cookies topped with a chocolate kiss in the center. You may also know them as Peanut Butter Kiss Cookies, and they’re especially popular around Christmas.
The magic is in the combination of soft, slightly salty peanut butter cookie and sweet chocolate. Pressing the chocolate kiss into the warm cookie gives it that classic blossom shape.
Ingredients for Peanut Butter Blossoms
- All-purpose flour – I like to use AP flour because it gives the cookies structure. Measure carefully so you don’t add too much.
- Baking soda and baking powder – Both help the cookies rise and give them their texture.
- Kosher salt – Balances the sweetness and enhances the peanut butter flavor. Don’t skip the salt and avoid iodized table salt.
- Creamy peanut butter – Use a creamy, no-stir peanut butter for the most consistent results.
- Unsalted butter – Let it soften to room temperature so it creams smoothly with the peanut butter.
- Light brown sugar – Adds sweetness, moisture and chewiness.
- Egg – Helps bind the cookie dough together.
- Vanilla extract – Adds warmth and rounds out the peanut butter flavor.
- Chocolate kiss candies – Unwrap them before the cookies come out of the oven so they’re ready to press into the centers.
What Is the Best Peanut Butter for Peanut Butter Blossoms?
I recommend using a creamy, no-stir peanut butter for the most consistent Peanut Butter Blossom Cookies. The smooth texture blends easily into the dough and helps give the cookies a predictable texture.
Natural peanut butter that separates can change the amount of oil in the dough and may produce cookies that are drier or more crumbly, so I save the natural stuff for toast and use classic creamy peanut butter for baking.
How to Make Peanut Butter Blossoms
- Mix the dry ingredients. Whisk together the flour, baking soda, baking powder and salt.
- Cream the peanut butter and butter. Beat the peanut butter and softened butter until creamy. Add the brown sugar and beat until light and fluffy.
- Finish the dough. Mix in the egg and vanilla. Gradually add the dry ingredients and mix until combined.
- Scoop and bake. Scoop the dough onto a parchment-lined baking sheet, spacing the cookies 2–3 inches apart. Bake at 325°F for 13–15 minutes. Bake closer to 13 minutes for softer cookies and closer to 15 minutes for a crisper cookie.
- Add the chocolate kisses. Immediately press a chocolate kiss into the center of each warm cookie. Transfer the cookies to a wire rack and cool completely.
Tips for the Best Peanut Butter Blossoms
- Measure your flour carefully. Spoon it into the measuring cup and level it off instead of packing it down. Too much flour can make peanut butter cookies dry and crumbly.
- Use creamy no-stir peanut butter. It gives the dough the most consistent texture.
- Start with softened butter. Room-temperature butter blends more evenly with the peanut butter and sugar.
- Unwrap the chocolate kisses first. Have them ready before the cookies come out of the oven so you can press them into the warm cookies right away.
- A few cracks are normal. The cookies may crack around the edges when the chocolate kiss is pressed into the center.
- Watch the bake time. Pull the cookies toward the shorter end of the baking time if you like them softer.
- Keep the kisses from getting too soft. If your kitchen is warm, chill the unwrapped chocolates while the cookies bake so they hold their shape better.
How Do I Know When Peanut Butter Blossoms Are Done?
For soft Peanut Butter Blossoms, start checking them around the 13-minute mark. The cookies should look set but still soft rather than deeply browned. They’ll continue to firm up as they cool.
If you prefer a slightly crisper cookie, let them bake closer to 15 minutes.
Peanut Butter Blossom Variations
The classic milk chocolate kiss is always a winner, but changing the candy in the center is an easy way to make these cookies a little different.
- Seasonal Kisses – Use peppermint, caramel or other seasonal flavors to switch things up throughout the year.
- Dark Chocolate Kisses – Use dark chocolate for a richer, less-sweet version.
- Hershey’s Hugs – The striped chocolate and white creme candies are especially cute for the holidays.
- Mini Peanut Butter Cups – Double down on the peanut butter and chocolate combination.
How to Store, Freeze and Make Ahead Peanut Butter Blossoms
- Store: Keep Peanut Butter Blossom Cookies in an airtight container at room temperature for up to 5 days. Let the chocolate completely set before stacking the cookies.
- Freeze baked cookies: Transfer completely cooled cookies to an airtight freezer-safe container and freeze for up to 2 months. Thaw at room temperature before serving.
- Freeze the dough: Scoop the cookie dough into portions and freeze on a baking sheet until firm. Transfer the frozen dough balls to a freezer bag or airtight container and freeze for up to 2 months.
- Make ahead: The dough can also be portioned ahead of time and refrigerated until you’re ready to bake.
How to Serve Peanut Butter Blossom Cookies
Peanut Butter Blossoms belong on just about every Christmas cookie tray, but they’re just as good with a glass of milk, hot cocoa or coffee.
Add them to a holiday dessert board, bring them to a cookie exchange or pack them into tins for an easy homemade gift. And honestly, nobody is going to complain if you make them in July either.
Peanut Butter Blossom Cookie Recipe
Equipment
- 1 cookie sheet
- 1 stand mixer
- measuring cup
- measuring spoons
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup creamy peanut butter
- 8 tablespoons unsalted butter room temperature
- 1 1/4 cups light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 36 Chocolate Kiss Candies, unwrapped
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
- In the bowl of a stand mixer, beat together the peanut butter and butter on medium speed until thoroughly combined. Slowly add the sugar to the bowl and continue beating until light and creamy.
- Turn the mixer to low and add the egg to the bowl. Beat to combine. Add the vanilla and continue mixing until combined scraping down the sides of the bowl with a rubber spatula as needed.
- With the mixer on low, slowly add the flour to the the bowl and beat to combine. Continue mixing the dough until dry ingredients are well incorporated.
- Using a cookie scoop or tablespoon, drop 2 tablespoon scoops of dough onto the prepared baking sheet approximately 2-3 inches apart.
- Bake the cookies for approximately 13-15 minutes, turning the baking sheet halfway through cooking time. (For softer cookies baking for 13 minutes, crispier bake for 15). Repeat steps 6 and 7 with any remaining dough until all the cookies have been baked.
- Immediately and gently press one chocolate kiss into the center of each warm cookie.
- Transfer the cookies to a wire cooling rack and cool completely.
Notes
- Use creamy, no-stir peanut butter for the most consistent texture.
- Spoon and level the flour instead of packing it into the measuring cup.
- Unwrap the chocolate kisses before baking so they’re ready when the cookies come out of the oven.
- Bake closer to 13 minutes for softer cookies and closer to 15 minutes for a slightly crisper cookie.
- Slight cracking around the chocolate kiss is normal.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies or portioned cookie dough for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Cookie Recipes
If these Peanut Butter Blossom Cookies disappear as quickly at your house as they do at mine, you’re going to need another batch of cookies. Try a few of these reader favorites next:
- Magic Cookie Bars
- Gluten Free Peanut Butter and Jelly Thumbprint Cookies
- Gooey Butter Cookies
- Peanut Butter Chocolate Chip Cookies
- Coconut Butter Caramel Kiss Blossoms
- The Twelve Days of Cookies – Vanilla Bean Tuiles
- Strawberry Jam Filled Thumbprint Cookies
- No Bake Chocolate Peanut Butter Oatmeal Cookies
For more easy cookie recipe ideas, follow us on Instagram and Facebook!
Peanut Butter Blossoms FAQs
Do Peanut Butter Blossoms need to be refrigerated before baking?
Not with this recipe. The dough can be mixed, scooped and baked without a chilling step, which makes these Peanut Butter Blossom Cookies especially quick and easy.
Why are my Peanut Butter Blossoms dry?
Too much flour or baking the cookies too long can contribute to dry, crumbly cookies. Spoon the flour into your measuring cup and level it off instead of scooping directly from the flour container, and start checking the cookies toward the shorter end of the baking time.
Competitor troubleshooting specifically identifies excess flour and overbaking as common causes of dry cookies.
Can I use natural peanut butter?
I recommend creamy no-stir peanut butter for this recipe. Natural peanut butter that separates can change the consistency of the dough and may make the finished cookies more crumbly.
Why did my Peanut Butter Blossoms crack?
A little cracking is totally normal. Pressing the chocolate kiss into the warm peanut butter cookie naturally causes the edges to crack slightly, giving Peanut Butter Blossoms their classic appearance.
How do I keep the chocolate kisses from melting?
Have your kisses unwrapped and ready before the cookies come out of the oven. If your kitchen is especially warm, chill the unwrapped chocolates while the cookies bake so they stay firmer when you press them into the cookies.
Can I make Peanut Butter Blossom dough ahead of time?
Yes. You can prepare and portion the dough ahead of time and keep it refrigerated until you’re ready to bake. I recommend testing your preferred refrigerated storage time before adding a specific number of days to the recipe.
Can Peanut Butter Blossoms be frozen?
Yes. Freeze completely cooled cookies in an airtight container for up to 2 months. You can also scoop and freeze the unbaked cookie dough in portions so you can bake smaller batches later.
Can I double this Peanut Butter Blossoms recipe?
Yes, although a double batch creates quite a bit of dough. Make sure your mixing bowl is large enough and scrape the sides and bottom of the bowl as needed so the ingredients are evenly combined.
Do I have to use Hershey’s Kisses?
No. Milk chocolate kisses are the classic choice, but you can use dark chocolate kisses, Hershey’s Hugs, seasonal kisses or mini peanut butter cups.
Do Peanut Butter Blossoms need to be reheated?
No. These cookies are meant to be enjoyed at room temperature and stay soft when stored properly in an airtight container.
