Peanut Butter Blossom Cookies
Soft, chewy peanut butter cookies rolled in sugar and topped with a chocolate kiss.
This version focuses on consistent texture, balanced flavor, and clear steps so they come out right every time.
Why You Will Love It
Simple pantry ingredients with no special equipment required.
No dough chilling, so you can go from mixing to baking quickly.
Soft, chewy centers with just enough crisp on the edges.
Classic chocolate and peanut butter combination that works for holidays or everyday treats.
Easy to scale up for cookie swaps or parties.
Ingredients
Makes about 30 cookies.
- 1 3/4 cups (210 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup (113 g, 1 stick) unsalted butter, softened to room temperature
- 1/2 cup creamy peanut butter (standard shelf-stable, not natural or separated)
- 1/2 cup granulated sugar, plus about 1/3 cup extra for rolling
- 1/2 cup packed light brown sugar
- 1 large egg, at room temperature if possible
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- About 30 chocolate kiss candies, unwrapped before you start baking
Optional but Helpful
- Extra granulated sugar for a thicker sugar crust on the cookies
- A small cookie scoop for even sized dough balls
- Parchment paper or a reusable baking mat
You can use a stand mixer like this stand mixer, or a hand mixer if that is what you have.
A reusable silicone baking mat makes cleanup easier and helps prevent over browning.
A small cookie scoop keeps all your cookies the same size, which helps them bake evenly.
Steps
Heat your oven to 375°F (190°C).
Line two light colored baking sheets with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
In a large mixing bowl, add the softened butter, peanut butter, granulated sugar, and brown sugar.
Beat the mixture on medium speed until light and fluffy, about 2 to 3 minutes, scraping down the bowl once.
Add the egg to the bowl and beat until fully incorporated.
Add the milk and vanilla, then mix again until the mixture looks smooth and creamy.
Pour the dry ingredients into the wet ingredients.
Mix on low speed just until no streaks of flour remain, stopping to scrape the bowl once to avoid dry pockets.
If the dough looks very sticky and soft, let it sit for 5 minutes to firm up slightly.
Pour about 1/3 cup granulated sugar into a small bowl for rolling.
Scoop dough into 1 inch balls, about 1 tablespoon each, using a spoon or cookie scoop.
Roll each portion gently between your palms to make a smooth ball.
Roll each dough ball in the sugar bowl until completely coated.
Place the coated balls on the prepared baking sheets, leaving about 2 inches of space between them.
Bake one sheet at a time on the middle rack for 8 to 10 minutes, until the edges are set and the tops look puffed but not browned.
The cookies should look slightly underbaked in the center when you remove them, which keeps them soft.
Immediately press one chocolate kiss into the center of each hot cookie, pressing just until the cookie cracks slightly around the edges.
Let the cookies sit on the baking sheet for about 5 minutes so they can firm up.
Transfer the cookies carefully to a wire cooling rack to cool completely so the chocolate sets.
A sturdy nonstick baking sheet helps your cookies bake evenly without burning the bottoms.
A metal cooling rack lets air circulate so the cookies cool and set correctly.
Helpful Tips and Substitutions
Use butter that is just soft enough to press a finger in easily but not greasy or melted, which keeps the cookies from spreading too much.
If your kitchen is very warm and the dough feels loose, chill the dough for 15 minutes before rolling so the cookies hold their shape better.
Standard creamy peanut butter works best because it has a consistent fat and sugar level.
Natural peanut butter that separates can make the cookies dry or crumbly unless you mix it extremely well and sometimes adjust the flour.
If you only have salted butter, use it and reduce the added salt in the recipe to 1/4 teaspoon.
For a stronger peanut flavor, you can increase the peanut butter to 2/3 cup and slightly decrease the butter to 6 tablespoons, but expect a slightly denser cookie.
You can swap chocolate kisses for mini peanut butter cups, chocolate disks, or milk chocolate squares if that is what you have.
If you prefer less sweetness, use dark chocolate kisses or similar dark chocolate pieces.
For a light crunch, roll the dough balls in a mix of granulated sugar and coarse sparkling sugar.
If your cookies crack too deeply or spread too much, your butter might have been too warm or you may have slightly under measured the flour.
If your cookies stay very rounded on top and do not crack, they may be slightly over floured, so next time level off your measuring cup or use a kitchen scale.
An inexpensive digital kitchen scale removes the guesswork from measuring flour and improves consistency.
Serving Ideas
Serve them completely cooled so the chocolate has set and does not smear when stacked.
Arrange them on a plate or platter in concentric circles with the kisses pointing up for a classic look.
Add them to a mixed cookie tray with sugar cookies and chocolate chip cookies for variety.
Crush leftover cookies and use them as a topping for vanilla or chocolate ice cream.
Pack a few in small cellophane bags or tins as simple gifts for neighbors, teachers, or coworkers.
Make Ahead and Storage
Store fully cooled cookies in an airtight container at room temperature for 4 to 5 days.
If you live in a dry climate, add a small piece of bread to the container to help keep the cookies soft.
Do not store them warm, or condensation will make them sticky and can affect texture.
You can freeze the unbaked dough in pre rolled balls without the sugar coating.
Place dough balls on a baking sheet in a single layer and freeze until firm, then transfer to a freezer bag.
Label the bag with the date and baking temperature so you do not have to look up the recipe later.
When ready to bake, let the dough balls sit at room temperature for about 10 minutes, roll in sugar, then bake as directed, adding 1 extra minute if needed.
You can also freeze fully baked and cooled cookies in a single layer, then transfer them to a freezer safe container with parchment between layers.
Frozen baked cookies keep good quality for about 2 months.
Thaw baked cookies at room temperature in the closed container so they do not dry out.
For a just baked feel, warm thawed cookies on a baking sheet at 300°F (150°C) for 3 to 5 minutes, then cool slightly before serving.
Sturdy, tight sealing airtight containers help keep your cookies fresh longer and protect them from breaking.
Final Notes
Measure your ingredients carefully, keep your butter and peanut butter at the right texture, and pull the cookies from the oven while the centers still look soft.
Press the chocolate on right away, cool them fully, and you will get that classic peanut butter blossom look and texture every time.