Peanut butter blossom cookies are a classic holiday treat. They are soft, chewy, bursting with rich peanut butter flavor and crowned with a chocolate kiss. These timeless cookies are not only perfect for the holidays, but great to enjoy year-round!
Peanut butter blossom cookies weren’t part of the holiday desserts I grew up with, but I discovered them along with many other delicious treats during my time living in the United States. They quickly became one of our holiday favorites. What’s not to love? A soft, chewy, tender peanut butter cookie topped with a warm chocolate kiss-simple, yet irresistibly rich and decadent!
Today, let’s dive into making these classic peanut blossom cookies! Having tested several versions of this recipe, I wanted to share one that’s simple, reliable and will always yield consistent results. And this recipe delivers exactly that: the perfect balance of soft, chewy centre, lightly crisp edges, rich peanut butter flavor, and just the right touch of sweetness.
While they taste best when still warm, they will stay soft and fresh for a couple of days. Whether you are making them for a bake sale, a holiday cookie swap, or gifting them to friends and neighbours, or just for yourself, these cookies never fail to impress.
Everyone I’ve shared these peanut butter blossom cookies with has loved them, so I think you will enjoy them as well. One bite of these cookies, and they are sure to transport you back to your cherished holiday memories.
Table of Contents
Why you’ll love these cookies
- Classic holiday cookie, ideal for cookie trays, cookie swaps, and gifting
- Soft, tender and chewy with a melt-in-the-mouth texture
- Has a rich peanut butter flavor
- Made with simple pantry ingredients
- Loved by little ones and adults alike, a favourite for all ages
Ingredients
To make these easy peanut butter blossom cookies you will need the following;
- Peanut butter: The star ingredient of this recipe! Adds richness and the classic nutty flavor. It also provides a chewy texture.
- Butter: Softened unsalted butter! Gives a rich flavor and tenderness to the cookies.
- Granulated sugar: Sweetens the cookies and gives slightly crisp edges and a delicate crunch.
- Light brown sugar: Gives a deep flavor and adds moisture and chewiness because of the molasses content. You can also use dark brown sugar.
- Egg: Acts as a binder and adds moisture too.
- Vanilla extract: Enhances the flavor and pairs well with the peanut butter.
- Milk: A little milk adds moisture to the cookies, helping them stay soft and tender.
- Unbleached all-purpose flour: Gives structure to the cookies.
- Leavener: Baking soda is used to help these cookies rise slightly.
- Salt: It balance the sweetness and bring out the flavor of other ingredients. Skip if using salted butter. I’ve used table salt.
- Hershey’s chocolate kisses: I’ve used Hershey’s holiday milk chocolate kisses. You can switch things up here by using any other variety of Hershey’s kisses, such as candy cane kisses, cookies and creme, or gingerbread kisses, etc.
Instructions
Step 1: Combine dry ingredients
In a medium mixing bowl, whisk 1 & 1/2 cups of all-purpose flour, 3/4 teaspoon of baking soda, and 1/4 teaspoon of salt. (Photos 1 & 2)
Step 2: Cream wet ingredients
In a large bowl, beat 1/2 cup softened unsalted butter, 3/4 cup creamy peanut butter, 1/2 cup castor or granulated cane sugar, and 1/2 cup packed light brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure the butter and sugar is evenly combined. (Photos 3 to 6)
Next, add one large egg, 1 tablespoon milk, and 1 teaspoon vanilla extract, and beat until just incorporated. (Photos 7 & 8)
Step 3: Cookie dough
Add the dry ingredients in two batches, and beat on low speed just until the dough comes together. Use a spatula to fold in any leftover flour streaks to avoid overworking the dough. Cover the bowl and chill for 30 minutes. (Photos 9 to 12)
Step 4 :Shape dough balls, bake, top with kisses and cool
Preheat the oven to 375°F (190°C). Line baking trays with parchment paper.
Place about 1/4 cup of granulated sugar in a shallow bowl. Shape the cookie dough into 1-inch balls (use a tablespoon or cookie scoop for uniform-sized cookies), then roll each ball in sugar to coat completely. (Photos 13 & 14)
Place on the prepared baking tray 2 inches apart. Bake at 375°F for 8 to 10 minutes or until the centers are just set and edges turn a light golden. I baked for exactly 8 minutes. (Photos 15 & 16)
Immediately press a Hershey’s kiss gently into the center of each cookie. A little cracking is absolutely fine! Pressing too hard can cause the cookies to crack too much or spread too much. (Photo 17 )
Allow cookies to set on the baking tray for 5 minutes. Transfer to a cooling rack and allow to cool down completely! (Photo 18)
Note: If baking in batches, ensure that the baking tray is completely cool to prevent the cookies from spreading too much.
Storage
Room temperature: Before storing , ensure that the cookies have cooled down completely and the kisses have re-solidified. They will stay fresh in a cookie tin or airtight container for 4 to 5 days in a cool and dry place. If stacking, place parchment or wax paper between layers to prevent the kisses from smudging. You can also add a piece of bread in the container, the moisture from the bread will help keep the cookies soft. Replace the bread when it dries out.
Freezer: You can either freeze the baked cookies or the dough.
- Baked cookies: Place cookies in a single layer on the baking sheet and freeze until firm. Then, transfer them to an airtight freezer-safe bag or container. Freeze for 2-3 months. Thaw at room temperature. You may notice a white ‘bloom’ on the kisses which is normal. If the kisses are firm, then you can stack baked cookies into an airtight container in a single layer separated by parchment or wax paper.
- Freezing the dough: Scoop out the dough balls (don’t roll in sugar), place in a single layer on a parchment-lined tray, freeze for 1-2 hours until firm. Transfer the frozen dough balls into a freezer bag or container and store for up to 3 months. When ready to bake, roll the frozen dough balls in sugar, add an extra 1-2 minutes to the baking time. Press the kiss right after baking. Do remember to label the contents and the date.
Variations
Nut butter: You can swap the peanut butter with other nut butters like almond, cashew butter, etc.
Holiday blossoms: Instead of granulated sugar, coat the dough balls in green or red sanding sugar or sprinkles for a festive look.
Nutella blossoms: Swap some of the peanut butter with Nutella for a delicious peanut-hazelnut flavor.
Mini blossoms: Make smaller dough balls (about 1/2 tablespoon) and top with chocolate chips or mini Hershey’s kisses.
Other topping ideas: Instead of the classic Hershey’s kiss, you could use chocolate stars, Rolo caramel chocolates, M&M’s in holiday colors, chocolate-covered nuts, candied nuts, or roasted nuts.
Tips to make the best Peanut butter blossom cookies
The right peanut butter for this recipe: Stick to the conventional peanut butter like Jifs or Skippy for this recipe. The natural peanut butter (the kind that separates) will make your cookies dry and crumbly.
Uniform size: For uniform-sized cookies, use a tablespoon/cookie scoop or a weighing scale. A tablespoon of dough ball weighs around 20 grams. Uniform-sized cookies will bake at the same rate and they look great. I find this works well for the perfect cookie to chocolate kiss ratio!
Space out the cookies: Place cookies at least 2 inches apart on the baking sheet so that they have enough room to spread without sticking to each other.
Sugar-coated blossoms: A coating of extra granulated sugar adds a subtle crunch and sparkle to these peanut butter blossoms. Use red or green sanding sugar for a festive touch.
Don’t overbake: It is better to slightly underbake these cookies, since they will continue to cook on the hot baking tray. They should be set on the edges but still soft in the middle. If you overbake, they will turn dry and crumbly. I find 8 minutes of bake time perfect for my oven.
Chill the kisses: Chill or freeze the chocolate kisses for 15 to 20 minutes before using. This will prevent them from melting too quickly when pressed into a warm cookie. Room temperature chocolate kiss will melt quickly and turn into a puddle.
FAQ
Can I make the dough ahead of time?
Yes, absolutely! You can prepare the dough and refrigerate it for up to 24 hours. This also helps enhance the flavor of the cookies. You can also freeze cookie dough in portions for upto 3 months. Please refer to the detailed instructions mentioned under ‘Storage’.
Why did my chocolate kisses melt?
The kisses can soften and melt if your kitchen is warm, or if they have been sitting on the warm cookie for a long time. If this happens, place the cookies on a wire rack or plate and refrigerate for 10 to 15 minutes or until the kisses firm back up. For best results, I do recommend freezing the kisses for 15-20 minutes before using them.
Why are my cookies so dry and crumbly?
This could happen if there’s too much flour. For best results, I suggest weighing your ingredients. If you don’t have a kitchen scale, the best practice is to use the spoon-and-level method to measure out the flour.
Why are my cookies spreading?
You may have added more butter, or your butter was too soft or melted to begin with. You should be able to press the butter lightly with your finger and leave a small indentation without it feeling stiff or rigid. To troubleshoot this problem, simply chill the dough for 45 to 60 minutes.
How do I keep the cookies soft ?
Ensure that the cookies have cooled down completely on the wire rack before storing them in an airtight container. Unless your kitchen runs warm, I don’t suggest refrigerating the cookies as it can dry them out. You may place a slice of bread to help keep the cookies soft for longer.
Can I make them gluten-free?
Though I have not tried a gluten free version, I think a 1:1 gluten free blend should work. The texture might vary, but it will still be delicious nonetheless.
Why are they called peanut butter blossoms?
They are called blossom because of how the cookies look after baking. When the chocolate kiss is pressed into the warm peanut butter cookie, the dough cracks and spreads around it creating a flower-like “blossom” shape.
Cookie history: Peanut butter blossoms were invented by Freda Strasel Smith in 1957 for the Pillsbury Bake-Off. She swapped chocolate chips for Hershey’s kisses. Instead of mixing chocolate chips into the cookie dough, she topped each baked peanut butter cookie with a Hershey’s kiss. (Source- Wikipedia)
p.s. Little did I know this classic cookie was invented by someone who shares the same first name as me 😀 This definitely makes these cookies extra sweet for me!
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Peanut Butter Blossom Cookies
Ingredients
- 1 and 1/2 cups all-purpose flour 210 grams
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened, 113 grams
- 3/4 cup peanut butter 188 grams
- 1/2 cup packed light brown sugar 110 grams
- 1/2 cup granulated or caster sugar 100 grams, plus 1/4 cup more for rolling
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 40 unwrapped Hershey's kisses
Instructions
- In a medium mixing bowl, whisk all-purpose flour, baking soda, and salt.
- In a large bowl, beat softened unsalted butter, peanut butter, castor or granulated cane sugar, and light brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure the butter and sugar is evenly combined.
- Next, add the egg, milk, and vanilla extract, and beat until just incorporated.
- Add the dry ingredients in two batches, and beat on low speed just until the dough comes together. Use a spatula to fold in any leftover flour streaks to avoid overworking the dough. Cover the bowl and chill for 30 minutes.
- Preheat the oven to 375°F (190°C). Line baking trays with parchment paper.
- Place about 1/4 cup of granulated sugar in a shallow bowl. Shape the cookie dough into 1-inch balls (use a tablespoon or cookie scoop for uniform-sized cookies), then roll each ball in sugar to coat completely.
- Place on the prepared baking tray 2 inches apart. Bake at 375°F for 8 to 10 minutes or until the centers are just set and edges turn a light golden. I baked for exactly 8 minutes.
- Immediately press a Hershey's kiss gently into the center of each cookie. A little cracking is absolutely fine! Pressing too hard can cause the cookies to crack too much or spread too much.
- Allow cookies to set on the baking tray for 5 minutes. Transfer to a cooling rack and allow to cool down completely!
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