Soft peanut butter cookies topped with a chocolate kiss candy in the center. These Peanut Butter Blossoms are perfect for the holidays!
It’s the most wonderful time of the year! It’s time to bring out those baking sheets and cookie scoops and bake some Christmas cookies. I have several cookie recipes coming your way next month, but today I wanted to start with a classic.
When I was brainstorming cookie recipes for December, the first one that came to mind were these Peanut Butter Blossom Cookies. I usually make a couple batches of these cookies every year around Christmas because they’re perfect for giving as gifts to friends and family. Plus, they look so adorable sitting on a Christmas cookie tray.
Another thing that I love about this cookie recipe is that there’s no dough chilling required. These peanut butter cookies are so simple to make and they bake up super soft and thick every time. You can even swap out the chocolate kiss candy with a miniature Reese’s for a peanut butter cup blossom!
These peanut butter blossoms are very similar to my favorite peanut butter cookie recipe with a couple small changes. The cookies start out with some of your usual dry ingredients: flour, baking soda, and salt.
For the wet ingredients, you’ll be using some unsalted butter, brown sugar, granulated sugar, creamy peanut butter, an egg, and vanilla extract. When it comes to the peanut butter for this recipe, I suggest using a brand like Jif versus a natural peanut butter where the oil separates in the jar. I find natural peanut butter to be a bit too greasy and the cookies don’t bake up nearly as thick.
I also slightly reduced the sugar in these cookies because they’re rolled in sugar and topped with a chocolate kiss candy, so they’re plenty sweet. By using a little less sugar in these cookies, they also bake up thicker and don’t spread quite as much.
Once you combine the wet and dry ingredients, you’ll scoop out the cookie dough and roll it into balls. I like to scoop out about 1.5-2 tablespoons of cookie dough when making these cookies because it’s the perfect ratio of cookie to chocolate candy. I suggest using a cookie scoop if you have one to make sure the cookies all uniform in size.
Once you scoop out the cookie dough, you’ll roll the cookies in some sugar. You can skip this step, but I love the extra sweetness and sparkle that it adds to these cookies. Plus, it adds a nice little crunch that I absolutely love with peanut butter cookies.
Once you’re done baking the cookies, you’ll press a chocolate kiss into the center of each one. The cookies will be warm, so just be sure to slowly press them into the cookies so they don’t crack too much.
Baking Tips for Classic Peanut Butter Blossoms
- When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- I suggest using a creamy peanut butter like Jif instead of a natural peanut butter where the oil separates in the jar.
- You can easily swap out the chocolate kiss candy on top with Reese’s miniature peanut butter cups. The peanut butter cups tend to melt because of the warm cookies, so once the cookies have cooled enough place them in the refrigerator for 15-20 minutes so it can firm up again.
Classic Peanut Butter Blossoms
- 1 and ½ cups (190 grams) all-purpose flour, spooned & leveled
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115 grams) unsalted butter, softened to room temperature
- 1/2 cup (100 grams) light brown sugar
- ¼ cup (50 grams) granulated sugar
- ¾ cup (190 grams) creamy peanut butter
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons (40 grams) granulated sugar (optional)
- 24 chocolate kiss candies unwrapped
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes or until well combined.
Mix in the peanut butter, egg, and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed. Slowly add the dry ingredients and mix until just combined.
Place the 3 tablespoons of granulated sugar in a small bowl. Using a 1.5-2 tablespoon cookie scoop, scoop the dough from the bowl, roll into a ball, and roll in the granulated sugar. Place each ball of cookie dough on the prepared baking sheets, making sure to leave a little room between them.
Bake in separate batches at 350°F (177°C) for 10-12 minutes or until the tops of the cookies are set. Remove from the oven and gently press a chocolate kiss candy in the center of each cookie. Allow to cool on the baking sheet for 5-10 minutes, then carefully transfer to a wire rack to finish cooling.
Cookies can be stored in an airtight container at room temperature for up to 5 days.
Cookie dough will freeze well for up to 3 months, bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw at room temperature before serving.