Peanut Butter Blossom Cookies are a delicious must-have recipe! That flavor combination of nutty peanut butter and sweet and creamy milk chocolate is the perfect complimentary pair. I love the soft cookies and the chocolate just melts in your mouth.
Peanut Butter Blossoms Recipe
They were a go-to Christmas cookie at my house growing up so of course they’ll always be a cookie I love.
Plus I love how these are a fun cookie cookie for the family to make together.
The kids love to help shape them into balls and roll through the sugar, and they’re pros at all that tedious unwrapping :).
I love to eat these while the chocolate is still nice and melty, I guess I just have a thing for melted chocolate. I blame it on s’mores. Oh wait, I melt that chocolate first. Melted chocolate is just too good!
Ingredients Needed For These Cookies
- All-purpose flour
- Baking soda
- Unsalted butter
- Granulated sugar and light brown sugar
- Creamy peanut butter
- Vanilla extract
- Hershey’s Kisses
Scroll below for full printable recipe.
How do You Make Peanut Butter Blossoms?
- Preheat oven. Line baking sheets.
- Whisk dry ingredients.
- In a stand mixer cream butter and sugars.
- Mix in peanut butter then egg and vanilla.
- Blend in flour mixture until combined.
- Shape into balls and roll in sugar.
- Bake on prepared sheets until set, meanwhile unwrap chocolates.
- Immediately after baking press a Kiss into each cookie.
- Freeze until chocolate is set.
Which Kind of Sugar Should I Use for Rolling?
- If you like a crunchier exterior go for the raw sugar as they have larger coarser crystals (not turbinado raw just raw sugar). That’s what I used here.
- For a slightly finer texture granulated sugar works great too.
- Another good option is to use red or green sugar sprinkles for a fun and festive look (or maybe even try tinting plain sugar with a few drops of food coloring).
Tips for Perfect Peanut Butter Blossom Cookies
- Use regular creamy peanut butter for a consistent consistency.
- If dough is too sticky to work with you can chill first then roll and bake.
- Have chocolates unwrapped and ready to add to cookies as soon as they’re done baking.
- Add chocolates right after baking so the bottoms will melt and stick to the cookies.
- Let chocolate set fully before storing.
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Peanut Butter Blossoms
- 1 1/2 cups (212g) all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter, softened but still slightly firm
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2/3 cup (165g) creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup (70g) granulated sugar or cane sugar
- 36 Hershey's Kisses milk chocolates
- Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone bakings mats.
- In a small mixing bowl whisk together flour, baking soda and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1/2 cup granulated sugar and brown sugar until combined.
- Mix in peanut butter then blend in egg and vanilla. Add in flour mixture and mix until combined. If dough seems too wet you can chill for a bit if needed - though I never need to.
- Scoop dough out 1 even tablespoon at a time and shape into balls. Place 1/3 cup sugar in a bowl then roll balls into sugar to coat.
- Transfer to baking sheets spacing cookies 1 1/2-inches apart. Bake one sheet at a time in preheated oven 7 - 9 minutes until nearly set.
- Meanwhile unwrap chocolates. Immediately after removing cookies from oven gently press one chocolate into each cookie*.
- Transfer to a wire rack and transfer to fridge or freezer for a 5 - 10 minutes to let the chocolate set. Store cookies in an airtight container at room temperature.
- Random side note, if you've had an issue with the Kiss coming off you can add a small dab of peanut butter to the Kiss before pressing them on.
- Recipe source: inspired by NYT and others