Peanut Butter Blossoms

Peanut Butter Blossoms are soft and chewy cookies with a crackly sugar crust and chocolate kiss. This classic cookie recipe is so easy and a must during the holidays!

Why We Love This Peanut Butter Blossoms Recipe

One year, during the Christmas season, I shared a photo of Peanut Butter Blossoms on Instagram. I had just baked them. They were still fragrant, warm from the oven. Thinking that everyone has to already have their own peanut butter blossom cookie recipe, I hadn’t even thought to share mine here. It’s a recipe passed down from my mom, like so many on this site.

But I was wrong. I received many requests last year to share Mom’s recipe. So here it is! You’ll have the best peanut butter blossoms in your very own kitchen in no time at all!

• Fail-proof cookies. This peanut butter blossoms recipe is one of the easiest, most fail-proof cookie recipes out there. There are no crazy ingredients, no funky directions, no chilling of the dough. And the results are spectacular!
• Perfect texture. One of the reasons these cookies are among my favorites is the texture. They’re soft and perfectly chewy.
• Chocolate + peanut butter. Chocolate and peanut butter is one of the best flavor combos out there, IMO, and these cookies will appeal to both chocolate lovers and peanut butter lovers.
• Easy enough for kids to help with. If you have a little baker wanting to get busy in the kitchen, these cookies are perfect for kids to make!
• Store well. You don’t have to worry about these cookies going stale in a day or two. They store beautifully at room temperature, in the fridge, and in the freezer. (Full details on that below.)

Like chocolate and peanut butter? Here are a few more recipes for you! Another easy recipe, we LOVE these Chocolate Peanut Butter Ritz Cookies – a Christmastime favorite. Mom’s Peanut Butter Cereal Bars are quick to make, quick to disappear. And this Chocolate Cake with Fluffy Peanut Butter Frosting is super fun!

What You’ll Need

The cookie dough for these peanut butter blossom cookies is simple, with peanut butter, butter, and brown sugar as the main flavor-givers. They also provide a soft chewy texture in the baked cookie. You can find the exact measurements in the recipe card below.

• Creamy peanut butter – I recommend using a processed peanut butter like Jiffy. Natural peanut butters, even those labeled creamy, tend to separate.
• Unsalted butter – I use the Land O’ Lakes brand when baking. It should be softened to room temperature but not overly mushy or too hard.
• Sugar – Equal parts of brown sugar and granulated sugar sweeten these cookies. You’ll also want extra granulated sugar to roll the dough balls.
• Egg
• Milk – Helps add moisture to the dough.
• Vanilla extract
• All-purpose flour
• Baking soda – Be sure to use fresh, active baking soda to get the correct texture in these cookies.
• Salt
• Hershey’s®️ Kisses – A regular 10.8 ounce package contains 66 Kisses, which gives you enough for this recipe and to snack on a few while baking.

How to Make Peanut Butter Blossom Cookies

As mentioned above, the peanut butter blossoms recipe is super simple to make. You can find the printable version of the instructions in the recipe card below.

• Preheat your oven to 375F.
• Mix wet ingredients: In a large bowl, beat together the peanut butter, white sugar, brown sugar, butter, egg, milk, and vanilla. I use an electric mixer for this. A stand mixer would also work.
• Add dry ingredients: Add the flour, baking soda and salt. Blend well.
• Shape cookie dough: Scoop a small portion of dough for each cookie and shape into balls just over 1 inch in diameter. (I like to use this small scoop)
• Roll in sugar: Roll the cookie dough balls in granulated sugar. This creates a sparkly, lightly crackly crust to the baked soft cookie.
• Bake: Place the dough balls on an ungreased cookie sheet about 2 inches apart. Bake for 8 minutes until the edges are a light golden brown.
• Add chocolate kisses: Immediately after the cookies come out of the oven, press a milk chocolate Hershey’s Kiss into the center of each one. This creates the beautiful cracks. My favorite part of the cookie making process!
• Cool: Let the cookies cool a bit to firm up, then enjoy!

Tips for The Best Cookies

• Don’t overbake. These peanut butter blossom cookies bake quickly, in just 8 minutes. The edges should be a light golden brown but the centers should still be soft.
• Can I use shortening? Yes! The only thing I changed in Mom’s recipe is that hers calls for shortening rather than butter. If you prefer shortening, go ahead with that.
• Add the chocolate immediately. You want to add the chocolate kisses while the cookies are warm and have not yet set coming out of the oven. If you want until they cool, you won’t be able to press down as easily and you won’t get the cracks.
• Pop them in the freezer. I personally don’t mind a bit of melty chocolate on my cookies. But if you are making these Peanut Butter Blossoms for the holidays or just want a picture perfect cookie, you can put these in the freezer for a few minutes right after you add the chocolate kisses. This helps prevent the chocolate from melting and also speeds up the cooling process.

Proper Storage

• Room temperature. Peanut butter blossoms stay soft and chewy when stored in an airtight container at room temperature for 2-3 days.
• Fridge. They’ll also stay fresh in the fridge for up to 2 weeks. You can let them come to room temperature before enjoying. (This is also a good option if your kitchen it on the warm side, to prevent the chocolate from melting.)
• Freezer. Peanut butter blossom cookies also freeze beautifully! Once they’ve cooled completely, you can place them in a freezer-safe container. Freeze for up to 3 months. Thaw on the counter and enjoy.

More Cookie Recipes To Try

• Peanut Butter Cup Cookies
• Chocolate Cream Wafer Cookies
• Red Velvet Cookies
• Espresso Cookies
• White Chocolate Macadamia Nut Cookies

Peanut Butter Blossoms

Yield: 60 cookies

prep time: 25 minutes mins

cook time: 40 minutes mins

total time: 1 hour hr 5 minutes mins

Soft and chewy, with a crackly sugar crust and chocolate kiss, these cookies are a must-make during the holidays!

4.6 Stars (39 Reviews)

Print

Ingredients

• ½ c. creamy peanut butter
• ½ c. unsalted butter* softened to cool room temperature
• ½ c. granulated sugar plus more for rolling dough balls
• ½ c. firmly packed light brown sugar
• 1 egg
• 2 T. milk
• 1 tsp. pure vanilla extract
• 1-1/4 c. all purpose flour
• 1 tsp. baking soda*
• ½ tsp. kosher salt
• 60 Hershey’s®️ Kisses milk chocolates unwrapped (a 10.8 oz. package contains about 66 Kisses)

Instructions

• Preheat oven to 375° F.
• In a large bowl, beat peanut butter, butter, granulated sugar, brown sugar, egg, milk, and vanilla with electric mixer on medium speed until well blended. Blend in flour, baking soda, and salt until dough forms.
• Shape dough into balls that are just bit more than 1" in diameter. I like to use a small scoop to portion out the dough – mine holds 1 tablespoon of dough. Roll dough balls in granulated sugar and place them on ungreased cookie sheets, about 2" apart.
• Bake for 8 minutes, or until edges are light golden brown. Remove from oven and immediately press a chocolate kiss into the center of each cookie. Remove from cookie sheets to cooling rack.

Notes

* For the best, most consistent results with this recipe, I recommend using Land O'Lakes Unsalted Butter. Let it soften to a cool room temperature – it should not be overly soft or melty. Also be sure to use fresh, active baking soda.

from Mom's recipe box

Nutrition Information:

Serving: 1 Calories: 112kcal Carbohydrates: 15g Protein: 2g Fat: 5g Saturated Fat: 2g Polyunsaturated Fat: 2g Cholesterol: 9mg Sodium: 75mg Fiber: 1g Sugar: 6g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!

© Brenda | A Farmgirl’s Dabbles

Cuisine: American

Course: Cookies

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