These cookies are simple, nostalgic, and incredibly satisfying. The peanut butter base is soft and flavorful, while the chocolate center adds a creamy contrast. They’re easy to make, fun to assemble, and perfect for sharing or gifting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Salt
Granulated sugar
Brown sugar
Unsalted butter
Creamy peanut butter
Egg
Milk
Vanilla extract
Extra granulated sugar for rolling
Chocolate kiss candies
Directions
Preheat the oven to 375°F. Line baking sheets with parchment paper.
In a bowl, whisk together flour, baking soda, and salt.
In a separate large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg, milk, and vanilla extract, mixing until combined.
Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Shape the dough into small balls and roll them in granulated sugar.
Place the dough balls on the prepared baking sheets, spacing them a few inches apart.
Bake until the edges are set and the tops look slightly cracked.
Remove from the oven and immediately press a chocolate candy into the center of each cookie.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Servings and timing
Servings: 24 to 30 cookies Prep time: 15 minutes Bake time: 8 to 10 minutes Cooling time: 15 minutes Total time: About 40 minutes
Variations
Use crunchy peanut butter for added texture.
Swap chocolate kisses for mini peanut butter cups.
Roll cookies in colored sugar for festive occasions.
Add a drizzle of melted chocolate on top.
Use dark chocolate candies for a richer flavor.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days.
To keep them soft, place a slice of bread in the container.
Freeze baked cookies for up to 2 months.
Thaw at room temperature before serving.
FAQs
Why are they called Peanut Butter Blossoms?
The name comes from the flower-like appearance created by the chocolate center.
Can I use natural peanut butter?
It’s not recommended, as it can affect the texture of the cookies.
Can I freeze the dough?
Yes, you can freeze the dough balls and bake them later.
Why did my cookies spread too much?
This can happen if the butter is too soft or the dough is too warm.
Can I make them without chocolate?
Yes, but the chocolate center is a signature feature.
Do I need to chill the dough?
Not usually, but chilling can help prevent spreading.
Can I use different candies?
Yes, you can use any small chocolate candy or even caramel-filled chocolates.
How do I keep the chocolate from melting too much?
Press the candy in right after baking and let the cookies cool undisturbed.
Can I make these gluten-free?
Yes, by using a gluten-free flour blend.
Are these cookies good for gifting?
Yes, they are a popular choice for holiday gifts and cookie boxes.
Conclusion
Peanut Butter Blossoms are a timeless cookie that combines soft peanut butter goodness with a sweet chocolate center. Easy to make and always a crowd favorite, they’re perfect for any occasion or just a cozy baking day at home.
These classic Peanut Butter Blossoms are soft, chewy peanut butter cookies topped with a chocolate kiss candy center. Perfect for holidays or everyday baking, this peanut butter blossoms recipe combines rich, nutty flavor with sweet chocolate for an irresistible treat.
Author:Catherine
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:40 minutes
Yield:24–30 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup granulated sugar
½ cup brown sugar
½ cup (115 g) unsalted butter, softened
½ cup creamy peanut butter
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
Extra granulated sugar (for rolling)
24–30 chocolate kiss candies
Instructions
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Add egg, milk, and vanilla extract; mix until well combined.
Gradually add dry ingredients to wet ingredients, mixing until a soft dough forms.
Shape dough into 1-inch balls and roll in granulated sugar.
Place on prepared baking sheets, spacing a few inches apart.
Bake for 8–10 minutes, until edges are set and tops are slightly cracked.
Remove from oven and immediately press a chocolate kiss into the center of each cookie.
Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Do not overbake—cookies should remain soft in the center.Press chocolate kisses gently to avoid cracking the cookies too much.Avoid natural peanut butter, as it can affect texture and consistency.Chilling the dough can help prevent excess spreading if needed.
