Peanut butter blossoms look like something that took real effort. A soft, sweet peanut butter cookie, a sparkly sugar coating, and a chocolate kiss pressed into the center make each one look like a tiny work of art.
Here’s the good news: they’re incredibly easy to make. The dough comes together in one bowl, you roll it into balls, and the chocolate goes on as soon as the cookies leave the oven. This recipe makes 36 cookies that are tender, moist, and sweet, and it has a 4.95-star rating from 549 votes.
They’re also a great kitchen project to share. Unwrapping the chocolate kisses and rolling the dough in sugar are both jobs that helpers can take on.
Ingredients
- ¾ cup creamy peanut butter (188g)
- ½ cup unsalted butter, softened (113g)
- ½ cup granulated sugar, plus more for rolling (100g)
- ½ cup packed light brown sugar (110g)
- ¼ teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour (180g)
- ½ teaspoon baking soda
- 36 Hershey’s chocolate kisses, unwrapped
Before You Start
A few small choices make a big difference in how these cookies turn out.
Pick the right peanut butter. Use a no-stir creamy peanut butter, the kind with stabilizers that you’d find at a regular grocery store. Natural peanut butter doesn’t work in this recipe because it separates.
Use a room temperature egg. It mixes into the dough more easily.
Unwrap the kisses ahead of time. You’ll need to press them in right when the cookies come out of the oven, so have all 36 ready.
How to Make Peanut Butter Blossoms
Part 1: Make the Dough
- Heat the oven and prep the pans. Preheat the oven to 375°F. Line your cookie sheets with parchment paper.
- Cream the base. In a large bowl, or a stand mixer bowl with the paddle attachment, combine the peanut butter, softened butter, granulated sugar, brown sugar, and salt. Beat on medium speed until everything is well combined.
- Add the egg and vanilla. Mix in the egg and vanilla, and beat until they’re fully blended into the dough.
- Scrape the bowl. Stop and scrape down the sides so nothing is left behind.
- Add the dry ingredients. Add the flour and baking soda. Beat on low speed, just until combined. Stopping early helps keep the cookies tender.
Part 2: Shape the Cookies
- Roll the dough. Scoop the dough and roll it into 1-inch balls.
- Coat in sugar. If you like, roll each ball in extra granulated sugar. This is optional, but it gives the cookies their sparkly look.
- Arrange on the pan. Place the balls on the prepared baking sheets, 2 inches apart.
Part 3: Bake and Add the Chocolate
- Bake. Bake for 8 to 10 minutes. The cookies are ready when they look puffy and cracked and the bottoms are just starting to turn brown.
- Press in the kisses. As soon as the cookies come out of the oven, press a chocolate kiss into the center of each one. The cookies will crack when you do this, and that’s okay.
- Cool on the pan. Let the cookies cool completely on the pan, until the chocolate has set.
- Serve or store. Enjoy them right away, or store them in an airtight container for up to 1 week.
Tips and Variations
Measure the flour with care. Too much flour is a likely reason for dry cookies. The best method is a kitchen scale, and you need 180g of all-purpose flour. If you don’t have a scale, fluff up the flour in its container, then spoon it into the measuring cup without packing it down. Level the top with a knife.
Use a room temperature egg. It blends more easily into the dough.
Skip natural peanut butter. It separates, so stick with a no-stir creamy brand that has stabilizers.
Freeze the kisses if you’re worried about melting. The recipe’s author has never had a problem with room temperature kisses, which haven’t melted too much or lost their shape. If it’s a concern for you, freeze them for about 10 minutes before pressing them into the cookies. That helps them keep their shape.
Don’t panic about the cracks. The cookies crack when you press in the chocolate, and the recipe says that’s expected.
Let everyone help. Ask your household to unwrap the chocolate kisses and roll the dough balls in sugar. It makes things go a little quicker.
Serving Suggestions
The recipe doesn’t list specific pairings. It does say to let the cookies cool completely on the pan, until the chocolate is set, before serving. After that, serve them right away or keep them in an airtight container for up to 1 week.
You might like: Chocolate Crinkle Cookies: Rich, Fudgy, and Perfect for the Holidays
Final Thoughts
Peanut butter blossoms prove that a cookie can look special without being hard to make. The dough is simple, the baking time is short, and the chocolate kiss on top does all the decorating for you. A few small details help, like the right peanut butter, a carefully measured cup of flour, and a little patience while the chocolate sets.