This peanut butter blossoms recipe is a holiday classic. Made with peanut butter, the dough is rolled in sugar and pressed with a chocolate kiss.
This marks day 12 of my 25 Days of Baking this Christmas season! Peanut butter blossoms are a fan favorite. Everyone seems to love these cookies… and what’s not to love? It’s the dynamic duo—peanut butter and chocolate. The soft-baked peanut butter cookies are simply delicious and create the perfect little cracks when a chocolate kiss is pressed into the center.
What I don’t understand is why they are considered Christmas cookies (or at least that is what I have come to realize). If you ask me, peanut butter blossoms should be eaten year round. They are simply too good to limit to only Christmas time!
How to make peanut butter blossoms
This is one of the easiest cookie recipes. In one bowl, whisk together the dry ingredients—flour, baking soda and salt. In the bowl of a stand mixer, beat the peanut butter, butter, sugar and brown sugar until light and fluffy. Beat in the egg and vanilla. Slowly add the flour and mix just until incorporated.
Scoop a tablespoon of dough and roll in to 1-inch balls. Bake at 375° F for 10 minutes. Remove cookies from oven and immediately press a chocolate kiss on top of the baked cookies. Doing this while the cookies are still warm will help the bottom of the kiss melt slightly and adhere to the cookies.
To make that glittery exterior, I rolled each cookie dough ball in granulated sugar. The sugar makes the cookies pretty, doesn’t it? It also adds extra depth with the cookies form those characteristic cracks in the oven.
How long to peanut butter blossoms last?
Peanut butter blossoms last up to 5 days in an airtight container at room temperature. This makes them good for bake sales, cookie exchanges and Christmas parties.
Can you freeze peanut butter blossoms?
While freezing baked cookies works, I prefer freezing the cookie dough ahead of time and then making the cookies the day I would like to serve them. Freeze the dough in an airtight container for up to a month. Defrost the dough in the refrigerator, then roll into balls and bake according to the recipe. This helps with holiday prep and satisfies any last minute cookie cravings you might have.
If you choose to freeze baked cookies, they will last for two to three weeks in an airtight container. Defrost in the refrigerator before bringing to room temperature and serving.
Kinds of cookies to make for Christmas
In addition to peanut butter blossoms, try these classic Christmas cookies. They are sure to be a hit at your cookie exchange!
- Snowflake iced sugar cookies
- Gingerbread Crinkle Cookies
- Red velvet crinkle cookies
- Double chocolate peppermint cookies
- Holiday butter spritz cookies
- Thumbprint turtle cookies
- Gingerbread man cookies
- Snickerdoodle cookies
Try this peanut butter blossoms recipe at Christmas time or anytime for that matter! I think it’s the perfect cookie for cookie swaps during the holidays.
“Jingle Bells” by Frank Sinatra
Peanut Butter Blossoms
Ingredients
- 1 3/4 cup (218 g) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar
- 1/2 cup (128 g) no-stir creamy peanut butter¹
- 1/2 cup (113 g or 1 stick) unsalted butter, room temperature
- 1 egg, room temperature
- 1 tsp vanilla extract
- 30 Hershey’s Kisses unwrapped
- 1/2 cup (100 g) granulated sugar set aside to roll the dough in
Instructions
- Preheat oven to 375º F. Line baking sheet with parchment paper, set aside.
- In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), combine 1/2 cup granulated sugar, brown sugar, butter, and peanut butter. Beat until combined and fluffy, about 2 minutes. Scrape down the sides when necessary. Add egg and vanilla. Beating until mixed, about 30 seconds.
- With the mixer on low, slowly add the flour mixture and beat just until combined.²
- Scoop a full tablespoon of dough and roll into 1 inch balls. Roll the cookie dough ball in the extra sugar and place on baking sheet. Place balls 1 1/2 inches apart.
- Bake for 10 minutes then remove from oven and immediately press Hershey's kisses into the center. Cookies will crack when you press the kiss in—this means you did it right! Place on wire rack and let cool.
Video
Notes
- Peanut butter: Use regular no-stir peanut butter, not peanut butter that separates as this will affect the dough. I used Skippy all natural creamy peanut butter.
- Crumbly dough: If dough is crumbly, add another tablespoon or two of peanut butter.
- How to store peanut butter blossoms: Store cookies in an airtight container for up to 5 days.
- Chilling and freezing cookie dough: Dough may be covered and stored in the refrigerator two days before baking. Allow to come to room temperature before rolling and baking. Dough may be wrapped and stored in the freezer for up to one month before baking. Defrost in the refrigerator overnight then allow to come to room temperature before rolling and baking.
- Suggested tools: Hand mixer, mixing bowls, kitchen scale and cookie scoop.
Nutrition
Recipe adapted from Poormet
davegon says
Love these! Good job those look amazing!
Haley says
Thank you, Dave! Slowly getting the hang of my camera 🙂
davegon says
I know what you mean. I have a DSLR that pretty much does it for me, but slowly trying to figure out different settings besides my favorite–the automatic setting that optimizes it for me, lol!
Rachel says
Made these today and they turned out perfectly. Will be deleting all other blossom recipes I pinned
Paris Illustré says
These take me back to childhood and school bake sales. Yours are literally picture perfect!
Haley says
Memory lane is right, thank you!
Megan - The Emotional Baker says
I was just thinking I needed to make these. Yours look fantastic!
Haley says
Thank you, Megan!
Jess says
These take me back to my early childhood, my mom made them for us all the time. I could never decide which I liked better, the cookie or the kisses. Nice job Haley 🙂
Haley says
I end up eating quite a few kisses while unwrapping them for the cookies hahha
Trisha says
I usually cheat with these cookies and buy a premade dough to scoop out but this year I wanted to try a home made recipe for a better cookie. I followed this recipe to a T and my dough did not come together. It was very dry and the cookie was also very dry and crumbly. Not sure what I did wrong. 🙁
Haley says
Hi Trisha – I’m so sorry the cookie dough didn’t come together for you. I recently made these cookies and didn’t have a problem using this recipe. It sounds like something went askew with the measurements for one of your ingredients (maybe the butter or peanut butter).
Amanda says
I accidentally used reduced fat peanut butter in a recipe and it was dry and crumbly. After that incident I always make sure to use regular peanut butter.
Daisy says
My dough was really dry and crumbly as well. I could barely roll them into balls. I followed the receipt exactly? I live in Kansas, maybe it’s the humidity 😬 possibly over mixed it? They are in the oven right now- hoping they come out better than they went in. I’ve been craving these ever since I pinned the recipe.
Thanks for sharing
Haley says
Hi Daisy – I’m so sorry to hear that! Next time (if the dough is crumbly), try adding a tablespoon or two of peanut butter. I have made this recipe many times and haven’t had a crumbly dough yet. I highly recommend weighing ingredients on a scale (especially if you bake a lot) as it does make a difference. Not all measuring cups are the same!
Donna says
This is my second year making these peanut butter blossoms….OMG they are so the best as so easy to make. My family loves them. Thank you so much for the recipe .
Haley says
You’re welcome, Donna! I’m glad you and your family enjoy the recipe.
Nikki says
I just made these for the first time and seriously so good! The best cookies I’ve ever made. I had to make them with almond flour because my daughter has Celiac disease and they are amazing! There may not be any left for Santa! Thanks!
Marlene Drozd says
I love this recipe better than the one I was using. It had butter flavored Crisco instead of butter, this recipe is so much better! The cookies have been cooling on the rack, have already eaten 4 of them. Yum!
Marlene Drozd says
Addendum to my previous comment. I rolled the dough in “sugar in the raw”. I like it better than regular sugar.
Linda says
We made the cookie dough last night, wrapped the disc of dough in cling wrap, and placed it in the refrigerator. This morning, we took it out, let it come to room temperature, and made the cookies as directed. They were perfect!! The chocolate kisses melted as the cookies cooled! Wonderful cookies!
Alyssa says
I was honestly nervous to make these because of a few comments stating that the dough was crumbly, but I followed the recipe exactly and my cookies came out beautifully! And so delicious!