The Perfect Peanut Butter Blossom Cookies

Peanut butter blossom cookies combine two favorite flavors in one delightful treat. These soft, chewy cookies feature a rich peanut butter base topped with a chocolate kiss pressed into the center. The combination creates a perfect balance between nutty and sweet that makes these cookies hard to resist.

I’ve been baking these cookies for over fifteen years, and they remain one of the most requested treats in my kitchen. The recipe is simple enough for beginners yet produces results that look and taste professional. Each bite offers a soft, tender texture with just the right amount of sweetness. The chocolate kiss on top melts slightly from the warm cookie, creating a smooth contrast to the peanut butter dough.

These cookies work perfectly for any occasion. They shine at holiday gatherings, bake sales, or as an everyday treat with a glass of milk. The preparation takes minimal time, and the ingredients are basic pantry staples you likely already have at home.

Reasons to Try Peanut Butter Blossom Cookies

Simple Ingredient List This recipe uses common ingredients you can find at any grocery store. You don’t need specialty items or expensive equipment. The basic combination of peanut butter, flour, sugar, and butter creates an outstanding cookie that tastes complex despite its simplicity.

Perfect Texture Every Time The cookies come out soft and chewy with slightly crisp edges. The center stays tender even after cooling. This texture makes them enjoyable for both kids and adults. The peanut butter provides moisture that keeps the cookies from drying out.

Beautiful Presentation The chocolate kiss on top makes these cookies visually appealing. They look festive and elegant without requiring any decorating skills. The classic appearance makes them recognizable and creates excitement when people see them on a cookie plate.

Crowd-Pleasing Flavor Peanut butter and chocolate form one of the most beloved flavor combinations. These cookies satisfy both chocolate lovers and peanut butter fans. The sweetness level hits the perfect spot where you can enjoy several cookies without feeling overwhelmed.

Quick Preparation From start to finish, you can have fresh cookies ready in under an hour. The dough comes together quickly without chilling time. This makes them ideal when you need a homemade treat on short notice.

Where Did Peanut Butter Blossom Cookies Come From?

Peanut butter blossom cookies emerged in the 1950s during the golden age of American home baking. A woman named Freda Smith from Ohio created the recipe and submitted it to a Pillsbury Baking Contest. The combination of peanut butter cookies with chocolate kisses quickly captured the attention of home bakers across America.

The recipe gained widespread popularity after appearing in various cookbooks and magazines throughout the 1960s and 1970s. The timing coincided perfectly with Hershey’s chocolate kisses becoming a household staple. The simple yet brilliant idea of pressing a chocolate kiss into the center of a warm peanut butter cookie became a tradition that continues today. These cookies now represent a classic American treat that appears at countless holiday celebrations and family gatherings.

Ingredients Notes

Peanut Butter Use creamy peanut butter for the smoothest texture. Avoid natural peanut butter that separates, as the oil content differs and affects the cookie structure. Standard commercial brands like Jif or Skippy work best. The peanut butter provides the main flavor and helps create the soft, chewy texture.

All-Purpose Flour Regular all-purpose flour gives these cookies the right structure. Measure flour by spooning it into the measuring cup and leveling it off. Scooping directly from the bag packs too much flour and creates dry cookies.

Granulated and Brown Sugar The recipe uses both types of sugar. Granulated sugar creates sweetness and helps the cookies spread. Brown sugar adds moisture and a subtle molasses flavor that complements the peanut butter. Pack the brown sugar firmly into the measuring cup.

Butter Use unsalted butter at room temperature. Softened butter creams properly with the sugars and creates a smooth dough. Cold butter won’t incorporate well, and melted butter changes the cookie texture.

Eggs Large eggs at room temperature blend more easily into the dough. Take them out of the refrigerator about thirty minutes before baking.

Chocolate Kisses Buy a bag of Hershey’s Kisses and unwrap them before you start baking. You need one kiss per cookie. Unwrapping while baking interrupts the process and lets the cookies cool too much.

Baking Soda This leavening agent helps the cookies rise and creates the soft texture. Check the expiration date to ensure it still works properly.

Salt A small amount of salt balances the sweetness and enhances all the other flavors.

Vanilla Extract Pure vanilla extract adds depth to the flavor profile. Imitation vanilla works but doesn’t provide the same quality taste.

How to Make Peanut Butter Blossom Cookies

Step 1: Prepare Your Workspace Set your oven to 375°F. Line two baking sheets with parchment paper. Unwrap all the chocolate kisses and place them in a bowl. Put about one-third cup of granulated sugar in a small bowl for rolling the cookies.

Step 2: Mix the Dry Ingredients Combine 1¾ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt in a medium bowl. Whisk these together and set aside.

Step 3: Cream the Butter and Sugars Beat ½ cup softened butter, ½ cup creamy peanut butter, ½ cup granulated sugar, and ½ cup packed brown sugar in a large bowl. Use an electric mixer on medium speed for about three minutes until the mixture looks light and fluffy.

Step 4: Add Eggs and Vanilla Crack one egg into the butter mixture and beat until combined. Add 1 teaspoon vanilla extract and mix again.

Step 5: Combine Wet and Dry Ingredients Pour the flour mixture into the butter mixture. Stir with a wooden spoon or use the mixer on low speed just until no flour streaks remain. Don’t overmix or the cookies will turn out tough.

Step 6: Shape the Dough Scoop about one tablespoon of dough and roll it between your palms to form a ball. Roll each ball in the sugar bowl to coat completely. Place the sugar-coated balls on the prepared baking sheets, spacing them about two inches apart.

Step 7: Bake Put one sheet in the oven and bake for 8 to 10 minutes. The cookies should look set around the edges but still soft in the center. They will appear slightly underdone.

Step 8: Add the Chocolate Kisses Remove the baking sheet from the oven. Immediately press one chocolate kiss firmly into the center of each hot cookie. The cookie will crack around the edges, which creates the signature look. Let the cookies cool on the baking sheet for five minutes before moving them to a cooling rack.

Step 9: Repeat and Cool Bake the remaining cookies following the same process. Allow all cookies to cool completely before storing.

What You Must Know About Peanut Butter Blossom Cookies

Press the Kisses Immediately You must press the chocolate kisses into the cookies right when they come out of the oven. Wait even two minutes and the cookies firm up too much. The kiss won’t press in properly and might break the cookie. Have all your kisses unwrapped and ready before you start baking.

Don’t Overbake These cookies continue cooking on the hot baking sheet after you remove them from the oven. Take them out when they still look slightly underdone in the center. Overbaked cookies turn hard and crunchy instead of soft and chewy.

Room Temperature Ingredients Matter Cold butter and eggs create a dense, heavy dough that doesn’t spread properly. The cookies end up thick and cakey instead of having the right texture. Plan ahead and leave your butter and eggs on the counter for about thirty minutes.

Sugar Coating Creates the Look Rolling the dough balls in sugar before baking gives the cookies their characteristic crackled appearance. The sugar also adds a slight crunch to the outside that contrasts nicely with the soft interior. Don’t skip this step.

Watch the First Batch Carefully Every oven heats differently. Watch your first batch closely and adjust the time if needed. Write down what works so you can repeat it for the remaining cookies.

Helpful Tips

I’ve discovered several tricks over the years that make these cookies turn out perfect every time. Use a cookie scoop to portion the dough. This creates uniformly sized cookies that bake evenly. A one-tablespoon scoop works perfectly.

Chill the shaped dough balls for fifteen minutes if your kitchen is very warm. This prevents excessive spreading during baking. I often shape all the dough balls, refrigerate half while baking the first batch, then swap them.

Place the chocolate kisses upside down for a flatter appearance. Some bakers prefer this look, though the traditional way works just fine.

If you want extra peanut butter flavor, add an additional quarter cup of peanut butter to the dough. Reduce the butter by two tablespoons to compensate. The cookies will taste more intensely of peanut butter.

Use a silicone baking mat instead of parchment paper for even easier cleanup. The cookies release perfectly and you can reuse the mat hundreds of times.

Variations and Substitutions

Crunchy Peanut Butter Version Replace half the creamy peanut butter with crunchy peanut butter. This adds texture and small peanut pieces throughout the cookies.

Different Chocolate Options Try Rolo candies, Dove chocolates, or peanut butter cups instead of chocolate kisses. Each creates a different flavor experience. Press these alternatives into the cookies the same way you would use kisses.

Allergy-Friendly Options Use sunflower seed butter or almond butter instead of peanut butter for those with peanut allergies. The texture stays similar though the flavor changes. Make sure any chocolate you use is also made in a nut-free facility if allergies are severe.

Gluten-Free Version Replace the all-purpose flour with a gluten-free flour blend that contains xanthan gum. The cookies won’t spread quite as much but still taste delicious.

Extra Sugar Coating Mix cinnamon with the rolling sugar for a warm spice flavor. Use colored sugar for holiday versions of these cookies.

Mini Cookies Make smaller dough balls using only two teaspoons of dough. Bake for 6 to 8 minutes and top with mini chocolate kisses or chocolate chips.

Serving Suggestions for Peanut Butter Blossom Cookies

Serve these cookies on a white platter to make the chocolate kisses stand out visually. Arrange them in circles or rows for an appealing presentation. Mix them with other cookie varieties for a dessert table that offers options.

Pair peanut butter blossom cookies with cold milk, hot chocolate, or coffee. The creamy drinks balance the sweet cookie flavor. For parties, set out small glasses of milk alongside the cookie plate.

Create an ice cream sandwich by pressing softened vanilla ice cream between two cookies. Freeze these for at least two hours before serving. The combination of cold ice cream with the peanut butter and chocolate tastes amazing.

Add these cookies to a cookie gift box with chocolate chip cookies and sugar cookies. The variety creates an attractive gift that anyone would appreciate. Separate layers with parchment paper.

Serve them as part of a dessert board with fresh fruit, chocolate squares, and nuts. The cookies provide a homemade element that elevates the entire presentation.

Storage

Store peanut butter blossom cookies in an airtight container at room temperature. They stay fresh for up to one week. Place parchment paper between layers to prevent the chocolate kisses from sticking to other cookies.

You can freeze unbaked dough balls for up to three months. Shape the dough, roll in sugar, and place on a baking sheet. Freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding one or two extra minutes to the baking time.

Freeze baked cookies for up to three months. Let them cool completely first. Place them in a single layer in a freezer container with parchment paper between layers. Thaw at room temperature for about an hour before serving.

Keep the cookies away from moisture and humidity. These elements make them soft and can cause the chocolate to develop a white film called bloom. While the bloom is harmless, it affects appearance.

Don’t refrigerate these cookies. The cold temperature hardens the butter and changes the texture. Room temperature storage keeps them at the perfect consistency.

Nutrition Facts (Per Serving)

Nutritional information is approximate and based on one cookie. Values may vary depending on specific brands and measurements used.

peanut butter blossom cookies

Discover the perfect peanut butter blossom cookies recipe with soft, chewy texture and chocolate kiss topping. Simple ingredients, clear instructions, and expert tips for delicious results every time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course cookies, Dessert

Cuisine American

Servings 36 cookies

Calories 145 kcal

Ingredients

  

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter softened
• ½ cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ⅓ cup granulated sugar for rolling
• 36 chocolate kisses unwrapped

Instructions

 

• Preheat oven to 375°F and line two baking sheets with parchment paper
• Unwrap all chocolate kisses and set aside in a bowl
• Place one-third cup granulated sugar in a small bowl for rolling cookies
• Whisk together flour, baking soda, and salt in a medium bowl
• Beat butter, peanut butter, granulated sugar, and brown sugar with an electric mixer for three minutes until light and fluffy
• Add egg and vanilla extract to the butter mixture and beat until combined
• Add flour mixture to wet ingredients and mix on low speed just until no flour streaks remain
• Scoop one tablespoon of dough and roll into a ball between your palms
• Roll each dough ball in the sugar to coat completely
• Place sugar-coated balls on prepared baking sheets two inches apart
• Bake for 8 to 10 minutes until edges are set but centers still look slightly soft
• Remove from oven and immediately press one chocolate kiss firmly into the center of each cookie
• Let cookies cool on baking sheet for five minutes
• Transfer cookies to a cooling rack to cool completely
• Repeat with remaining dough

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