Peanut Butter Blossoms have a chewy peanut butter base topped with a chocolate kiss. For the best results, keep them small and roll in sugar before baking!
Try Snickerdoodle Recipe, Oatmeal Chocolate Chip Cookies, or Brownie Cookies next!
Peanut Butter Blossoms
Peanut butter and chocolate are my all-time favorite combo, so a peanut butter blossoms recipe was a must for my site!
Through testing, I’ve found that smaller dough balls help distribute the chocolate more evenly, or you can swap out the kisses for other options. I’ve tried Dove® chocolates, Rolos®, and mini peanut butter cups for a peanut butter-packed twist—all are delicious!
Ingredients
- Butter: Use room-temp butter for easy creaming.
- Brown and Granulated Sugars: Lightly pack brown sugar for accurate measurement.
- Peanut Butter: Stick to creamy peanut butter for the best texture.
- Egg: Binds the ingredients and adds structure.
- Vanilla and Almond Extracts: Almond extract is optional for a slight nutty kick.
- Salt, Baking Soda, Baking Powder: Whisk dry ingredients well for even distribution.
- Cornstarch: Adds softness and keeps the cookies tender.
- Flour: Spoon and level flour for accurate measurement to avoid dense cookies.
- Chocolate Kisses: Press into cookies while they’re warm to set perfectly.
How To Make Peanut Butter Blossoms
- Wet ingredients: Cream butter and sugars, add in rest of wet ingredients.
- Dry ingredients: Whisk salt, baking and powder, cornstarch, and flour in a bowl.
- Make the dough: Combine wet and dry ingredients. Chill the dough.
- Preheat oven: Heat to 350°F and line a baking sheet.
- Form cookies: Roll 1-tbsp dough balls, coat in sugar, and chill briefly if needed.
- Bake: Place on a sheet and bake for 8–10 minutes.
- Add chocolate: Cool cookies for 1–2 mins, then press a chocolate piece on top.
Tips For Success
- Use high quality butter and peanut butter: Use good butter and creamy peanut butter for more flavor. (I like Land O Lakes® unsalted butter and Kroger® creamy peanut butter)
- Try something new! Chocolate kisses, Dove chocolates, mini peanut butter cups, or Rolos are all great options. I love Dove milk chocolates!
- Chill the dough: Let the dough chill in the fridge for 20–30 mins before baking. This helps prevent the cookies from spreading too much.
Storage
Leftover Peanut Buter Blossoms
- Room temp: Store cookies in an airtight container for 3–4 days.
- Freeze dough: Scoop dough balls onto a tray, freeze until solid, then store in a bag for up to 3 months. Bake from frozen with a few extra minutes.
More Delicious Cookie Recipes
- Thumbprint Cookies filled with raspberry jam
- Mint Chocolate Chip Cookies super simple to make
- No-Bake Oreo Truffle Cookies only a couple ingredients
- Almond Joy Cookies with a brownie base
- Pop-Tart Cookies brown sugar inspired
Peanut Butter Blossoms
Peanut Butter Blossoms are chewy peanut butter cookies topped with a chocolate kiss. The secret? Bite-sized cookies rolled in sugar for extra sparkle!
Equipment
- Sheet pan
- Silicone Baking Mat or parchment paper
Ingredients
- 8 tablespoons unsalted butter at room temperature
- 1/2 cup dark brown sugar light brown works too, lightly packed
- 1/2 cup granulated sugar
- 3/4 cup creamy peanut butter
- 1 large egg
- 1-1/2 teaspoons vanilla extract
- 1/8 teaspoon almond extract optional
- 1/2 teaspoon salt I use fine sea salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon cornstarch
- 1-1/4 cups all-purpose flour measure by spooning flour into a measuring cup and leveling it off with a butter knife
- 1/3 cup granulated sugar
- 40 to 45 chocolate kisses or dove milk chocolates, miniature Reese’s cups, or Rolos, unwrapped
Instructions
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3–4 minutes. Beat in the peanut butter until smooth. Add in the egg, vanilla, and optional almond extract.
- In another bowl, whisk together the salt, baking soda, baking powder, cornstarch, and flour.
- Add dry to wet ingredients and mix until just combined. Cover the dough and refrigerate for 30 minutes to an hour. (If you chill longer than a few hours or overnight, let the dough sit out at room temperature for 10 minutes.)
- Preheat oven to 350℉ and line a sheet pan with a silicone liner or parchment paper. Add remaining 1/3 cup granulated sugar to a shallow bowl or plate.
- Use a 1-tablespoon measuring spoon to lightly pack in the dough and level it off. This is the exact dough ball size you need! Roll that dough in a ball, then roll to coat in the sugar. If the dough is starting to get too warm from rolling, chill the dough balls on the sheet pan for 5–10 minutes before baking to avoid spread.
- Place on prepared sheet pan and bake 8–10 minutes. I recommend baking 9 cookies at a time.
- Remove from oven and allow to cool for 1 and 1/2 minutes before pressing an unwrapped candy into the cookie. Let stand to finish cooling and for the chocolate to set.
Recipe Notes
Nutrition Note: Nutrition information was calculated using chocolate kisses for the topping.
Storage: Store leftovers in an airtight container at room temp for up to 5 days. For longer storage, freeze baked cookies or dough balls in an airtight container for up to 3 months. Bake frozen dough balls straight from the freezer, adding a few extra minutes, and top with chocolate kisses after baking.
Nutrition
Serving: 1serving | Calories: 107kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 36mg | Potassium: 39mg | Fiber: 1g | Sugar: 9g | Vitamin A: 72IU | Calcium: 16mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I make this batch up, bake half the same day and leave the rest of dough in fridge for two additional days and then bake the rest? Have 2 parties two days apart and don’t want to make the cookies up and bake them way ahead for the second one , im afraid they’ll be unfresh
thanks
how far ahead can i make this dough and leave in fridge chilled before baking and cookies still turn out?
Thanks 🙂
That should be fine! Cover it tightly and maybe let it sit out a little bit longer so the dough isn’t impossible to roll! Happy holidays 🙂