Why You’ll Love This Classic Peanut Butter Blossoms
These cookies are soft, sweet, and have a warm peanut butter taste with a chocolate center. They are quick to make and work well for holidays, school treats, or when you want a simple homemade cookie. The sugar coating adds a little crunch, and the chocolate kiss in the center gives a nice finish. If you like peanut butter and chocolate together, this classic cookie will make you happy.
introduction
This recipe for Classic Peanut Butter Blossoms is easy to follow and gives you a batch of warm, soft cookies with a chocolate candy pressed into the center. I kept the steps simple so you can make these cookies even if you do not bake often. For a trusted step-by-step guide and photos, see the Classic Peanut Butter Blossoms recipe, which shows the full process and helpful tips.
Why Make This Recipe
Make this cookie recipe when you want a crowd-pleaser that comes together with common pantry items. It uses basic ingredients like flour, sugar, butter, and peanut butter. The dough chills well, so you can make it ahead. The cookies bake quickly and look festive if you use red and green sanding sugar for holidays. This recipe is also forgiving: the dough is soft but easy to handle after chilling, and the chocolate center melts just enough to stick without taking over the cookie.
What You Need for Classic Peanut Butter Blossoms
You do not need fancy tools. A few simple items will get the job done:
- Measuring cups and spoons
- Mixing bowls (one medium for dry ingredients, one large for wet)
- Hand mixer or stand mixer with paddle attachment
- Silicone spatula or wooden spoon
- Baking sheets
- Parchment paper or silicone baking mats
- Small ice cream scoop or tablespoon for portioning dough
- Freezer space to quickly set the chocolate
These tools help you mix, portion, and bake evenly. The freezer step stops the chocolate from melting too much when you press the candy into the warm cookie.
How to Make Classic Peanut Butter Blossoms
This section gives a clear view of the process from mixing to cooling. First, you mix dry ingredients in one bowl. Then, cream butter and sugars in a mixer and add the egg, peanut butter, and vanilla. Mix the dry ingredients in, chill the dough so it firms up, then scoop, roll, sugar-coat, and bake. After baking, press a chocolate kiss into each warm cookie and chill briefly to set the chocolate. The steps are simple and repeatable, and the result is soft cookies with a neat chocolate center.
Ingredients:
1 and 1/4 cups (156g) all-purpose flour (spooned & leveled), 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature, 1/2 cup (100g) packed light or dark brown sugar, 1/4 cup (50g) granulated sugar, 1 large egg, at room temperature, 3/4 cup (about 185g) creamy peanut butter, 1 teaspoon pure vanilla extract, 24 chocolate kiss candies, unwrapped, 1/2 cup (100g) granulated sugar, OR: 1/4 cup (50g) green sanding sugar and 1/4 cup (50g) red sanding sugar
Directions:
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. Switch to medium-high speed and beat in the brown sugar and 1/4 cup (50g) granulated sugar until completely creamed and smooth, about 2 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.)
- Add the egg and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl with a silicone spatula as needed. Add the peanut butter and vanilla extract and beat until combined.
- Add the flour mixture to the wet ingredients and beat on low speed until combined. The dough will be very creamy and soft. Cover and chill the cookie dough in the refrigerator for at least 1 hour, and up to 3 days.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside. Also, make sure there’s room in your freezer because the cookies will need to be placed inside to prevent the chocolates from melting.
- Scoop and roll cookie dough, about 1 heaping Tablespoon of dough each. Roll each ball in the 1/2 cup of sugar (or sanding sugar) and arrange on the baking sheet about 3 inches apart. Bake for 11–13 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow to cool on the baking sheets for 5 minutes.
- Press a chocolate kiss candy into the center of each, then, using a thin spatula, immediately transfer the cookies to a large plate or a few smaller plates (gently—they’re soft). Place the plate(s) of cookies in the freezer for 10 minutes to quickly set the chocolate in the cookie.
- Remove from the freezer and serve.
- Cookies stay fresh covered at room temperature for up to 1 week.
Best Ways to Serve Classic Peanut Butter Blossoms
Serve these cookies slightly warm or at room temperature. They pair well with a glass of cold milk, coffee, or hot cocoa. For a party tray, arrange them with other simple cookies like sugar cookies or oatmeal cookies to give variety. You can also wrap a few in cellophane with a ribbon as a gift. If you want a fancier look, use red and green sanding sugar at the holidays, or place them on a tiered cookie stand for a gathering.
How to Store Classic Peanut Butter Blossoms
Store the cookies in an airtight container at room temperature for up to one week. Place a sheet of parchment between layers to keep the candies from sticking. You can also freeze the baked cookies (without the kisses) for up to 3 months. Thaw at room temperature, then press the chocolate kisses into the warm cookies or warm them slightly and press in the candies before chilling to set. For longer storage, freeze the dough balls on a baking sheet, then transfer to a bag. Bake from frozen, adding a couple of extra minutes to the bake time.
Easy Tips to Make Classic Peanut Butter Blossoms
- Measure flour by spooning it into the cup and leveling it. This keeps the dough from getting too dry.
- Chill the dough. Soft peanut butter dough is much easier to roll after it chills.
- Use room-temperature butter and egg for even mixing.
- Roll dough in sugar for a pretty, crackled top and a slight crunch.
- Press the chocolate kisses in while the cookies are warm so the candy sticks well.
- Use the freezer to set the chocolate fast and keep the candy shape neat.
Try These Variations of Classic Peanut Butter Blossoms
- Peanut Butter Cup Top: Use a mini peanut butter cup instead of a kiss for a richer filling.
- Dark Chocolate: Swap milk chocolate kisses for dark chocolate for a deeper flavor.
- Nutty Crunch: Roll cookies in crushed peanuts mixed with sugar for extra texture.
- Chocolate Dough: Replace 2 tablespoons of flour with 2 tablespoons of cocoa powder for a chocolate-peanut butter combo.
- Jam Center: For a different take, press a small spoonful of fruit jam in the center after baking instead of a chocolate kiss.
Common Questions About Classic Peanut Butter Blossoms
Q: Can I use natural peanut butter?
A: Yes, but natural peanut butter can make the dough oily and softer. If you use natural peanut butter, chill the dough longer and consider reducing any extra liquid in other recipes. Stir the peanut butter well before measuring.
Q: Why did my cookies spread too much?
A: Over-soft dough or too-warm butter can cause spreading. Chill the dough for at least one hour. Make sure your butter was at room temperature, not melted. Also check oven temperature with an oven thermometer.
Q: Can I make these without chilling the dough?
A: You can bake without chilling, but the cookies will spread more and be flatter. Chilling firms the dough and helps the shape hold up when baked.
Q: Can I bake smaller or larger cookies?
A: Yes. Bake time will change. Smaller cookies might bake in 9–10 minutes, and larger ones might need 13–15 minutes. Look for slight cracks on top as the sign they are ready.
Q: How do I keep the kisses from melting?
A: Work quickly when pressing the chocolate into the warm cookies, then place the cookies in the freezer or refrigerator for a short time to set the chocolate.
Final Thoughts
Classic Peanut Butter Blossoms are a simple, sweet cookie that many people love. The recipe uses common ingredients and gives a soft cookie with a neat chocolate center. It is a good choice for cookie swaps, holiday trays, or a quick homemade treat.
Ready to Give It a Try?
Make a batch today and enjoy the mix of soft peanut butter cookie and chocolate kiss. The recipe is easy, forgiving, and makes a tasty treat that most people will enjoy.
Print
Classic Peanut Butter Blossoms
- Total Time: 73 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These soft and sweet cookies feature a warm peanut butter taste with a chocolate kiss in the center. Perfect for any occasion, they’re simple to make and quick to bake.
Ingredients
- 1 and 1/4 cups (156g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 3/4 cup (about 185g) creamy peanut butter
- 1 teaspoon pure vanilla extract
- 24 chocolate kiss candies, unwrapped
- 1/2 cup (100g) granulated sugar (for rolling)
- OR: 1/4 cup (50g) green sanding sugar and 1/4 cup (50g) red sanding sugar
Instructions
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl, beat the butter on high speed until creamy. Add brown sugar and granulated sugar, beating until smooth.
- Add the egg, peanut butter, and vanilla extract, then mix until combined.
- Gradually mix in the flour mixture until fully combined and the dough is soft. Chill dough in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (177°C) and prepare baking sheets.
- Scoop and roll dough into balls, roll in sugar, and place on the prepared baking sheet.
- Bake for 11–13 minutes or until tops begin to crack. Let cool for 5 minutes.
- Press a chocolate kiss into the center of each cookie and place cookies in the freezer for 10 minutes to set the chocolate.
- Remove from freezer and serve.
Notes
Chill dough for easier handling and to prevent spreading during baking. Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 60 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg