These are the best homemade Peanut Butter Blossom Cookies. They are quintessential during Christmas time but delicious any time of year. This is a an easy recipe for a soft and chewy peanut butter cookie with a chocolate kiss.
This is the easiest recipe for peanut butter blossoms! Trust me when I say it's the ultimate cookie for beginner bakers and kids. Peanut butter and chocolate are such a classic combo, these cookies are the ultimate after-school treat, holiday cookie, and easy-to-make recipe.
I even created a sophisticated variation of this blossom cookie! Try my Cashew Blossom Chia Cookies. They are blossom cookies without peanut butter!
I'm often disappointed by peanut butter blossoms recipes that lack peanut butter flavor or get dry and crumbly. This recipe is easy and stays soft and delicious.
Jump to:
- Why these are the best Peanut Butter Blossoms
- Ingredients
- Tara's Tip
- How to make this Peanut Butter Blossoms recipe
- Expert Recipe Tips
- The secret to getting the Hershey Kiss to stick correctly
- Thumbprint Hershey Kiss Cookies
- Kids will love this
- Variations and substitutions
- Storage and freezing instructions
- Gluten-free Blossoms
- FAQs
- More easy cookie recipes
- 📖 Recipe
- 💬 Comments
Why these are the best Peanut Butter Blossoms
Sometimes peanut blossoms can be crunchy and hard, but not my recipe. I've testing this over a dozen times to make sure it's perfectly soft and chewy. This happens to be a family recipe we make not only during the holidays but for family occasions and parties. They also make a great gift too!
These cookies are:
- Soft and chewy.
- Small, yet pack a flavorful punch.
- So easy to make, kids can do it!
- Rolled in sugar for a sparkly, crackly crunch.
- A perfected take on a 1950's classic cookie.
If you love a cookie recipe, I've got so many to add to your cookie jar! My award-winning chocolate chip cookies, White Chocolate Macadamia Cookies, and Chocolate Marshmallow Cookies are all fan favorites!
Ingredients
- Flour: All-purpose flour provides the structure for the cookies. Use gluten-free flour if desired.
- Sugar: Granulated sugar adds sweetness and helps create a slightly crisp outside on the cookies.
- Brown sugar: Adds moisture and a deeper, caramel-like flavor. I prefer light brown sugar here.
- Milk: A small amount of milk adds moisture to the dough.
- Salt: Enhances the overall flavor and balances the sweetness, making the peanut butter taste more pronounced. I like using fine Redmond Real Salt.
- Vanilla: Adds a warm, aromatic flavor that complements the peanut butter and chocolate.
- Egg: I always use large eggs for consistency.
- Baking soda: Acts as a leavening agent, giving the cookies a light and tender texture.
- Peanut butter: Use a smooth peanut butter like Jif or Skippy instead of a natural peanut butter for the best texture.
- Butter: Adds richness and flavor, helping the cookies spread slightly while baking for that classic blossom shape.
- Chocolate kisses: The iconic topper for these cookies, adding a delightful burst of chocolate that pairs perfectly with the peanut butter base.
Tara's Tip
Don't over do it on these cookies! Don't over mix, and don't over bake the cookies. These two tips will ensure they are soft and chewy. See more about this in the post!
How to make this Peanut Butter Blossoms recipe
Detailed instructions are in the recipe below. For a quick overview of how to make peanut butter blossom cookies, read this:
- Line baking sheets with parchment or a Silpat baking mat. This isn't necessary, but prevents any sticking and makes for easy cleanup.
- Whisk together the dry ingredients. Doing this separately and before you mix them in allows all the leavening and salt to be distributed evenly in the cookie dough.
- Cream the butter and sugar together. This creates air pockets which help the cookie structure.
- Chill the dough so it is easier to handle. The cookie dough can be baked immediately, but it may not look great. Chilling the dough makes it easier to roll into balls and make the perfect shape for the chocolate!
- Bake the cookies. But not too long! You don't want to overcook these little gems.
Expert Recipe Tips
Make these PB blossoms cookies soft and chewy, not dry, by following my expert baking tips.
- Use a combination of granulated and brown sugar; brown sugar’s molasses content helps retain moisture.
- Avoid over baking; remove cookies when they are just set and still soft in the center, as they will continue to firm up while cooling.
- Slightly under-mix the dough to prevent too much air from being incorporated, which can lead to dryness.
- For added softness, slightly increase the amount of butter or substitute a portion with shortening.
- Store cookies in an airtight container with a slice of bread to maintain softness, as the bread will absorb excess dryness.
The secret to getting the Hershey Kiss to stick correctly
Some recipes ask you to freeze the Hershy Kisses before placing them on the cookies, or wait for cookies to cool a few minutes before adding the chocolate.
This recipe works as is, and there is no need for an extra step! Simply press the unwrapped kisses into the cookies right when they come out of the oven and let the cookies cool. I've never had an issue with the chocolate falling out!
Thumbprint Hershey Kiss Cookies
Are you like me? I didn't call these cookies peanut butter blossoms when I was little. I only knew them as Hershey Kiss Cookies!
They were a go-to recipe when mom would let me help her bake. I loved peeling the foil off each chocolate kiss and setting them aside for the exciting moment of pressing them into the baked cookie.
They are often called thumbprint cookies because of their shape. Your thumbprint can make the perfect hole for the chocolate to sit in! For this recipe we just press the chocolate kiss into the cookie, no thumbprint is needed.
Kids will love this
Kids love blossom cookies. For another unique cookie kids will love, try my Chocolate Marshmallow Cookies with a surprise right under the frosting.
Variations and substitutions
Can't just stick to the classic? Try some other peanut blossoms recipe variations.
- Use a different nut butter, like my Cashew Blossom Cookies with Chai Spice
- Use different sugar for the outside. Try colored sugars, or sugar in the raw or sanding sugar for extra crunch. You can even use colored sugar.
- Try different chocolate: Milk chocolate kisses are classic, but you can use dark chocolate kisses or disks of your favorite high-quality chocolate.
- Add spice! Add a ½ teaspoon of cinnamon to the dough, chai spice blend, or even chili powder and a pinch of cayenne for a Mexican chocolate flavor.
Storage and freezing instructions
To keep peanut butter blossom cookies fresh, store them in an airtight container at room temperature. Place a piece of bread in the container to help maintain their softness by absorbing any excess dryness. The cookies will stay fresh and soft for up to 5 days.
Once the cookies are completely cooled, place them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together. After they are frozen, transfer the cookies to a freezer-safe bag or airtight container, with parchment paper between layers to prevent sticking. The cookies can be frozen for up to 3 months.
Gluten-free Blossoms
These cookies work well if using a gluten-free flour blend in place of the all-purpose flour. I always use Cup-4-Cup brand gluten-free flour and have not tested them with a different brand.
FAQs
You can absolutely freeze the peanut butter blossom cookie dough. Freeze the dough in a ball and let it thaw in the fridge when you are ready to use it. Or, roll the dough in balls, freeze on a baking sheet and transfer the balls to a freezer bag. The dough can be kept frozen for up to 3 months.
These classic cookies are best eaten within 3 to 5 days. Keep them in an airtight container at room temperature.
Over baking is one of the most common causes, as even a few extra minutes in the oven can dry out the cookies.
Measure your flour correctly. Using too much flour can make them dry, which can happen if the flour is packed into the measuring cup rather than spooned in and leveled off.
Using standard peanut butter instead of natural peanut butter adds moisture and richness to the dough to keep them soft.
Additionally, over mixing the dough can incorporate too much air, leading to a drier texture.
You can use natural peanut butter, but I find it creates drier, crumbly blossom cookies. I suggest a standard peanut butter like Jif, or Skippy.
Yes! You're best option is to use sunflower seed butter in place of the peanut butter.
Add a tablespoon or up to 3 tablespoons extra flour to the dough.
More easy cookie recipes
- Crunchy Pecan Cookies
- Award Winning Chocolate Chip Cookies
- Iced Oatmeal Cookies Recipe
- Classic Gingerbread Cookies
📖 Recipe
Peanut Butter Blossom Cookies
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter (room temperature)
- ½ cup creamy peanut butter
- ¼ cup granulated sugar (plus more for rolling)
- ¾ cup light brown sugar (packed)
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 17 chocolate Hershey Kisses (unwrapped)
Instructions
- Line baking sheets with parchment paper or silicone mats.
- In a large bowl whisk together the flour, baking soda and salt; set aside.
- In a mixer cream together the butter, peanut butter and sugars until lightened and fluffy, about 2 minutes.
- Add the egg, milk and vanilla and mix until incorporated. Stir in the flour mixture and mix until a dough forms. Scrape sides of bowl to make sure everything is mixed evenly.
- Wrap and chill the dough about 30 minutes so it's easier to work with. Heat oven to 350ºF.
- Scoop the dough into 2-tablespoon-size balls (I used a small cookie scoop). Roll the balls in extra sugar and place about 1 inch apart on the baking sheets. Bake until just done, but not browning, 9 to 10 minutes. Immediately place a Hershey Kiss in the center of each cookie, gently pressing down. Let cool for about 15 minutes before moving to a cooling rack to cool completely. Can be stored airtight for 3 to 4 days.
Notes
- Use a different nut butter, like my Cashew Blossom Cookies with Chai Spice.
- Use different sugar for the outside. Try colored sugars, or sugar in the raw or sanding sugar for extra crunch.
- Try different chocolate: Milk chocolate kisses are classic, but you can use dark chocolate kisses or disks of your favorite high-quality chocolate.
- Add spice! Add a ½ teaspoon of cinnamon to the dough, chai spice blend, or even chili powder and a pinch of cayenne for a Mexican chocolate flavor.
Nutrition
Cookie Recipes from Tara Teaspoon
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Britney F says
This is the softest peanut butter cookie I've ever found! Perfect for this timeless classic.
Julie says
Oh my, these remind me of baking with my grandma. Such an easy cookie and so delicious too! I love soft cookies, so this will definitely be added to my favorites.