Peanut Butter Blossoms are such a classic cookie, soft and chewy with that perfect peanut butter flavor topped off with a bright, melty chocolate kiss right in the center. They’re a fun mix of nutty and chocolatey that always gets everyone smiling.
I love making these cookies because they’re super simple but feel a bit special with the chocolate on top. Whenever I bake a batch, the smell of peanut butter filling the kitchen is so comforting—it reminds me of cozy moments with family and friends. A little trick I like is to roll the dough balls in sugar before baking, which gives them a nice little crunch on the outside.
Peanut Butter Blossoms are great for sharing, whether it’s with your kids for an after-school snack or at holiday parties. I usually serve them with a glass of cold milk or even a cup of hot tea, and they never last long! These cookies always bring a little joy to the table, and I find myself reaching for just one more every time.
Key Ingredients & Substitutions
Peanut Butter: Use creamy peanut butter for that smooth, rich flavor. If you want a twist, natural peanut butter works too, but the texture might be a bit different. For allergies, try sunflower seed butter—it’s a great nut-free option.
Butter: Softened butter helps create a tender cookie. You can substitute with margarine or coconut oil, but the flavor may change slightly. I prefer real butter for that traditional taste.
Chocolate Kisses: Hershey’s Kisses are the classic choice, but you can swap in mini chocolate chips or chunks if you like. Wait to press the chocolate in while the cookie is warm so it melts nicely.
Sugars: Both granulated and brown sugar give a nice balance of sweetness and moisture. Brown sugar adds chewiness, which I love in these cookies.
How Do You Get the Perfect Soft and Chewy Texture?
The key is not overbaking! Bake the cookies just until the edges turn light golden and the centers look slightly soft. When you remove them, gently press the chocolate kiss in right away while the cookie is warm so it melts properly.
- Use softened, not melted, butter for the right dough texture.
- Roll dough balls in granulated sugar before baking for a slightly crispy outside.
- Don’t flatten the dough balls before baking; they’ll spread just enough on their own.
- Cool cookies on the baking sheet for a few minutes to set before moving them.
Equipment You’ll Need
- Mixing bowls – I find large bowls make mixing easier and less messy.
- Hand or stand mixer – speeds up blending the sugars, peanut butter, and butter until creamy.
- Baking sheet – a sturdy, rimmed sheet ensures even baking.
- Parchment paper or silicone baking mats – keeps cookies from sticking and makes cleanup easier.
- Measuring cups and spoons – for accurate ingredients.
- Cooling rack – helps the cookies cool evenly without becoming soggy.
Flavor Variations & Add-Ins
- Swap Hershey’s Kisses for mini chocolate chips or chunks; they melt into a gooey center.
- Add a handful of chopped peanuts or pretzels for extra crunch and saltiness.
- Use dark chocolate or white chocolate kisses for a different flavor twist.
- Mix in a teaspoon of vanilla extract or a pinch of cinnamon for added warmth and aroma.
Peanut Butter Blossoms
Ingredients You’ll Need:
For The Dough:
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1/2 cup butter, softened
- 1 large egg
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Additional granulated sugar for rolling
For The Topping:
- About 36 chocolate kisses, unwrapped (such as Hershey’s Kisses)
How Much Time Will You Need?
Getting these peanut butter blossoms ready takes about 15 minutes of prep time and 8 to 10 minutes baking time per batch. After baking, you’ll need a few minutes to let the cookies cool so the chocolate can set. In total, expect about 25 to 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare to Bake:
Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easy.
2. Make the Dough:
In a large bowl, beat together the granulated sugar, brown sugar, creamy peanut butter, softened butter, and egg until the mixture is smooth and creamy. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients into the peanut butter mixture, blending well until a soft dough forms.
3. Shape and Coat the Cookies:
Roll the dough into 1-inch balls. Then, gently roll each ball in granulated sugar until coated. Place the coated dough balls about 2 inches apart on the prepared baking sheets to give them room to spread.
4. Bake and Add Chocolate:
Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges turn lightly golden while the centers remain soft. As soon as you take the cookies out of the oven, press one unwrapped chocolate kiss firmly into the center of each cookie. The warmth will soften the chocolate and help it stick.
5. Cool and Enjoy:
Let the cookies cool on the baking sheet for a few minutes so the chocolate sets properly, then transfer them to a wire rack to cool completely. Once cooled, your peanut butter blossoms are ready to enjoy—perfectly soft, chewy, and chocolatey!
Can I Use Natural Peanut Butter Instead of Creamy Peanut Butter?
Yes, you can! Natural peanut butter works fine, but because it’s less creamy and more oily, your dough might be a bit softer. Chill it slightly before rolling to make shaping easier.
How Should I Store Peanut Butter Blossoms?
Store them in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies (without chocolate kisses) in a sealed container for up to 3 months, then add fresh kisses after thawing.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, roll into balls, and refrigerate them for up to 24 hours before baking. Just add the chocolate kisses right after baking as usual.
What Can I Use If I Don’t Have Hershey’s Kisses?
You can substitute mini chocolate chips, chocolate chunks, or even a small piece of your favorite chocolate bar. Press them into the warm cookies right after baking for a melty center.
