Peanut butter blossoms are the Christmas cookie that never goes out of style: soft, chewy peanut butter cookies rolled in sugar and topped with a melty chocolate kiss. They were the top-trending Christmas cookie in Google searches last holiday season, and for good reason.
This easy peanut butter blossoms recipe makes a soft, thick cookie that stays tender for days. These classic peanut butter kiss cookies are simple enough for beginners and perfect for cookie exchanges, gifting, and holiday trays.
Recipe at a Glance
| Prep Time | 20 minutes |
| Cook Time | 10 minutes per batch |
| Total Time | 40 minutes |
| Servings | 36 cookies |
| Category | Cookies / Christmas |
Why You’ll Love These Peanut Butter Blossoms
- Soft, chewy peanut butter cookie with a rich chocolate center
- No chilling required and simple pantry ingredients
- A holiday classic everyone recognizes and loves
- Perfect for cookie exchanges and gifting
- Makes 36 cookies for sharing
Ingredients You’ll Need
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar and ½ cup packed brown sugar
- 1 large egg, 1 tablespoon milk, and 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda and ½ teaspoon salt
- ¼ cup granulated sugar, for rolling
- 36 milk chocolate kisses, unwrapped
How to Make Classic Peanut Butter Kiss Cookies
- Preheat the oven to 375°F (190°C), line two baking sheets with parchment paper, and unwrap the chocolate kisses.
- Beat the butter, peanut butter, and both sugars together for 2 minutes until creamy and fluffy.
- Beat in the egg, milk, and vanilla until combined.
- Whisk the flour, baking soda, and salt together and mix into the wet ingredients until just combined.
- Roll the dough into 1-inch balls, roll each in the ¼ cup of sugar, and place 2 inches apart on the baking sheets.
- Bake for 8 to 10 minutes until the edges are set and lightly golden, immediately press a chocolate kiss into the center of each cookie, and cool on the pan for 5 minutes before moving to a rack.
Tips for the Best Soft Peanut Butter Blossoms
- Use regular creamy peanut butter, not natural, for the best texture.
- Press the kisses in as soon as the cookies come out of the oven.
- Do not overbake; pull them when the edges are barely golden.
- Chill the unwrapped chocolates briefly if your kitchen is warm.
- Use a cookie scoop for evenly sized cookies.
Variations to Try: Peanut Butter Kiss Cookie Ideas
- Use dark chocolate or caramel-filled kisses.
- Roll the dough in red or green sprinkles sugar for Christmas color.
- Top with a mini peanut butter cup instead of a kiss.
- Make gluten-free with a 1-to-1 gluten-free flour blend.
How to Store It
Store the cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months, or freeze the unbaked dough balls and bake from frozen, adding 1 to 2 minutes.
Frequently Asked Questions
Why did my peanut butter blossoms crack?
A slightly dry dough or overbaking causes cracking. Make sure to measure the flour correctly and pull the cookies when the edges are set.
When do you put the Hershey kiss on peanut butter blossoms?
Press the kiss into the cookie immediately after removing the pan from the oven, while the cookies are still hot.
Can I make peanut butter blossom dough ahead of time?
Yes. Chill the dough up to 2 days, then roll and bake as directed.
Can you freeze peanut butter blossoms?
Yes. Freeze baked cookies in a single layer, then transfer to a bag for up to 3 months.
Peanut Butter Blossoms
Ingredients
Equipment
Method
- Step 1: Preheat the oven to 375°F and line two baking sheets.
- Step 2: Beat the butter, peanut butter, and both sugars until fluffy.
- Step 3: Beat in the egg, milk, and vanilla.
- Step 4: Mix in the flour, baking soda, and salt until just combined.
- Step 5: Roll into 1-inch balls, roll in sugar, and place on the sheets.
- Step 6: Bake 8 to 10 minutes and press a kiss into each hot cookie.
- Tip: Press the kisses in right away.
Notes
Chill the dough up to 2 days ahead for easy holiday baking.