Homemade Peanut Butter Blossom Cookies Made Simple and Yummy
Peanut Butter Blossom Cookies are the kind of treat that feels like home. Soft peanut butter cookies, rolled in sugar, and crowned with a chocolate kiss—what’s not to love? They’re easy to make, bake up beautifully, and look festive on any cookie tray.
Whether you’re making them for holidays, bake sales, or a cozy weekend, this recipe delivers dependable results with minimal fuss. If you want a cookie that tastes nostalgic and never goes out of style, this is it.
Why This Recipe Works
These cookies are a classic for a reason. The dough is rich with peanut butter, which keeps the centers soft while the edges bake to a light crisp.
Rolling the dough in sugar adds a delicate crunch and sparkle. Pressing a chocolate kiss in while the cookies are still warm melts the base just enough to set perfectly once cooled. It’s a simple method with big flavor and a great texture contrast in every bite.
Shopping List
- Peanut butter: Creamy, shelf-stable (not natural) peanut butter works best.
- Unsalted butter: Softened to room temperature.
- Granulated sugar: For the dough and for rolling.
- Brown sugar: Light or dark, for moisture and flavor.
- Egg: One large.
- Milk: Just a splash for tenderness.
- Vanilla extract: For depth and aroma.
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Chocolate kisses: Unwrapped before baking.
How to Make It
- Prep your tools: Preheat the oven to 350°F (175°C).Line two baking sheets with parchment paper. Unwrap the chocolate kisses and set them aside.
- Cream the fats and sugars: In a large bowl, beat 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy, about 2–3 minutes.
- Add wet ingredients: Beat in 1/2 cup creamy peanut butter, then add 1 large egg, 2 tablespoons milk, and 1 teaspoon vanilla extract. Mix until smooth.
- Combine dry ingredients: In a separate bowl, whisk 1 1/2 cups all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
- Bring it together: Add the dry ingredients to the wet mixture.Mix on low just until no streaks of flour remain. The dough should be soft but not sticky.
- Shape and roll: Scoop the dough into 1-tablespoon balls. Roll each ball in granulated sugar and place on the prepared baking sheets, spacing about 2 inches apart.
- Bake: Bake for 8–10 minutes, until the tops are slightly cracked and the edges look set.Do not overbake; they should remain soft.
- Press the chocolate: Remove from the oven and immediately press a chocolate kiss into the center of each cookie. The cookie will crack charmingly around the edges.
- Let them set: Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The chocolate will firm up as the cookies cool.
Keeping It Fresh
Store the cookies in an airtight container at room temperature for up to 5 days.
If stacking, place parchment between layers to protect the chocolate tops. For longer storage, freeze the baked cookies in a single layer until firm, then transfer to a freezer bag for up to 2 months. Thaw at room temperature.
You can also freeze the dough balls (without sugar) and bake from frozen—just roll in sugar and add a minute or two to the bake time.
Benefits of This Recipe
- Foolproof texture: Soft centers, lightly crisp edges, and a clean set on the chocolate.
- Simple ingredients: Everything is pantry-friendly and easy to find.
- Kid-friendly: Fun to roll in sugar and press with chocolate.
- Make-ahead friendly: Dough and baked cookies both freeze well.
- Great presentation: They look festive without extra decorating.
Common Mistakes to Avoid
- Using natural peanut butter: It can separate and make the dough oily. Stick with creamy, no-stir varieties.
- Overbaking: Pull them when they’re just set. Overbaked cookies turn dry and crumbly.
- Pressing chocolate too late: The kiss needs to go on while the cookie is hot so it adheres properly.
- Skipping the sugar roll: It adds texture and helps the cookie crackle nicely.
- Hot baking sheets: If you’re reusing pans, let them cool so the cookies don’t spread too quickly.
Recipe Variations
- Chocolate peanut butter blossoms: Add 2 tablespoons cocoa powder to the flour and reduce flour by 2 tablespoons.
- Mini blossoms: Make 1-teaspoon dough balls and top with mini chocolate kisses or chocolate chips.Bake 6–7 minutes.
- Sugar swap: Roll in sparkling sugar or cinnamon sugar for a twist.
- Peanut-free option: Use sunflower seed butter (no-stir). Note: It can cause a green tint when baked due to chlorogenic acid—harmless and kind of fun.
- Dark chocolate upgrade: Use dark chocolate kisses or press in a small square of quality dark chocolate.
- Stuffed center: Hide a mini peanut butter cup inside the dough ball and bake as directed (skip the kiss).
FAQ
Can I use natural peanut butter?
It’s not recommended. Natural peanut butter separates and can make the dough greasy and crumbly.
For the best texture, use a creamy, no-stir peanut butter like Jif or Skippy.
Why did my cookies turn out dry?
They were likely overbaked or the flour was overmeasured. Spoon flour into the measuring cup and level it off, and bake just until the edges set and tops crack slightly.
Do I have to chill the dough?
Not usually. This dough is designed to bake well without chilling.
If your kitchen is very warm or the dough feels sticky, chill for 20–30 minutes for easier rolling.
How do I keep the chocolate from melting too much?
Press the chocolate in right after baking, then let the cookies sit on the sheet for 5 minutes before moving to a cooling rack. If your kitchen is warm, pop the trays into the fridge for 10 minutes to help the chocolate set.
Can I make them gluten-free?
Yes. Use a 1:1 gluten-free all-purpose flour blend with xanthan gum.
The texture will be slightly different but still delicious.
How many cookies does this make?
About 30–36 cookies, depending on the size of your dough balls. Smaller scoops yield more cookies but reduce the bake time slightly.
Can I double the recipe?
Absolutely. Double all ingredients and bake in batches, rotating pans if necessary.
Just be sure to unwrap enough chocolate kisses ahead of time.
In Conclusion
Peanut Butter Blossom Cookies are a straightforward bake with a nostalgic payoff. They’re soft, pretty, and always a crowd-pleaser. With simple ingredients and a reliable method, you’ll get consistent results every time.
Keep this recipe on hand for holidays, parties, or whenever you need a sweet, familiar treat that never disappoints.
