Soft peanut butter cookies topped with a chocolate kiss candy in the center. These Peanut Butter Blossoms are perfect for the holidays or any time of year!
*Pictures and post updated April 2020*
Do you love peanut butter blossoms? I absolutely adore them all year long, so I decided to re-share these delicious cookies with you. I originally published the recipes for these cookies back in 2017, but I wanted to update the recipe with more pictures and better instructions. Plus, these cookies are so delicious I couldn’t resist baking another batch of them!
One of the great things about these peanut butter blossom cookies is that they bake up incredibly soft every single time. Another thing that I love about this recipe is that there’s no dough chilling required. All you have to do is mix up the cookie dough, bake them, press the kisses on top of the cookies, and let them cool.
You can even swap out the chocolate kiss candy with miniature Reeses for a peanut butter cup blossom. However you make them, I think you’ll adore this simple cookie recipe!
How To Make Peanut Butter Blossoms
As I mentioned earlier, these cookies are incredibly simple to throw together. Here’s a quick breakdown of exactly how to prepare the peanut butter cookie dough:
- Whisk together the dry ingredients: You’ll whisk together some all-purpose flour, baking soda, and salt, then set it aside.
- Cream together the butter and sugars: You want to mix your butter and sugars together for about 1-2 minutes or until they’re well combined. I use a mix of brown sugar and granulated sugar in these cookies, the brown sugar adds flavor and moisture too.
- Mix in the peanut butter, egg, and vanilla extract: There’s 3/4 cup of peanut butter in this cookie dough for maximum peanut butter flavor! You’ll also be using a room temperature egg to hold the cookies together and some pure vanilla extract for flavor.
- Add your dry ingredients: You’ll want to mix the dry ingredients in until just combined, feel free to stop and scrape down the sides of your bowl if needed.
Next, you’ll scoop out the cookie dough and drop it onto baking sheets. I like to use a 1.5 tablespoon cookie scoop when making these cookies because it’s creates the perfect ratio of cookie to chocolate candy. I also prefer to roll the cookies into balls and then coat them in some extra granulated sugar.
You’ll bake the cookies for about 10 minutes at 350°F (177°C) or until the tops are just set. While the cookies are baking, I suggest unwrapping your Hershey’s kisses since they’ll need to be pressed on top right after the cookies come out of the oven.
Once the cookies are done baking, remove them from the oven and 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. I suggest letting the cookies cool on the baking sheet for about 10 minutes and then transfer them to a wire rack to cool completely.
Quick Tip: If it’s warm and the chocolate kisses are still soft, you can place the cookies in the refrigerator for 20-30 minutes or until the chocolate has hardened.
Can the cookies or cookie dough be frozen?
The baked cookies will freeze just fine in a freezer bag or container for up to 3 months. When you’re ready to enjoy them, thaw them to room temperature a few hours ahead of time or the night before you plan to serve them. You may also freeze the balls of cookie dough in a freezer bag or container for up to 3 months.
Can I make the cookie dough ahead of time?
You can prepare the cookie dough up to 3 days in advance, cover tightly, and chill it in the refrigerator. If the dough is too hard to scoop, let it sit at room temperature for 20-30 minutes. You may also scoop the cookie dough, roll it into balls, place them on a baking sheet, cover tightly, and refrigerate them for up to 3 days.
How long will these cookies stay fresh?
You can store these peanut butter blossoms in an airtight container at room temperature for up to one week. For longer storage, I suggest freezing them.
- When measuring your flour, avoid scooping 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 candies 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 about 20 minutes so the chocolate can firm up.
More Peanut Butter Recipes To Try!
- Peanut Butter Fudge
- Peanut Butter No-Bake Cookies
- Peanut Butter Balls
- No-Bake Chocolate Peanut Butter Bars
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 the 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. Mix in the dry ingredients until just combined.
- Place the 3 tablespoons of granulated sugar in a small bowl. Using a 1.5 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 cool completely.