Peanut Butter Blossoms are creamy, soft peanut butter cookies with chocolate kisses. PERFECT for any party, and ready to bake in 15 minutes!
The Christmas season is all about desserts and Cookie Recipes, like these crazy popular Award Winning Gingerbread Cookies. There were a lot of requests for these blossoms so we revisited this classic cookie recipe!
Peanut Butter Blossoms are sweet Peanut Butter Cookies with a chocolate kiss candy in the center of each cookie. They’re a popular go-to recipe to bring to a party, because they look so decorative but actually take almost no time to make.
You can roll these in brown sugar or granulated sugar to add a little something extra to the cookies before baking (like the recipe for super popular Hershey’s Kiss Cookies linked below). You could also do this with colored sprinkles on the holidays, or different flavored candies in the middle.
More Cookies with Candy Centers!
More classic Holiday Cookies you all love on the site include Black and White Cookies, and Dark Chocolate Crinkle Cookies, but this recipe is the perfect two bite cookie that works for your holiday party dessert table. It also makes great gifts.
Blossoms are easy to make to fit whatever event you’re attending, which is why everyone loves them so much! They’re beautiful, festive and with just a bit of effort you can even find striped Hershey’s Holiday Kisses (linked) that can make them feel even more perfect for your Christmas Cookie Exchange!
What can you use instead of Chocolate Kisses?
- Peanut butter cups
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Frequently Asked Questions
If your peanut butter cookies tend to flatten too much, it could be because the dough is too warm. When this happens, the fat in the dough spreads too thin once it hits the heat in the oven. Try rolling your dough into balls, then refrigerating your cookie sheet for 30 minutes before baking.
For these peanut butter blossom cookies, you can substitute shortening in place of the butter. Keep in mind that this will change the flavor and texture slightly, too. The cookies might not drop quite as much or taste as buttery.
Peanut butter blossoms might turn out crumbly for a few reasons. Watch your time closely so they don’t over bake, which can dry your cookie out. If your cookies have started to brown around the edges, you’ve gone too far. Make sure your oven is cooking at the correct temperature with an oven-safe thermometer. If the heat is too high, the cookies might end up dry and crumbly on the outside, and undercooked on the inside. Regular peanut butter works better than natural peanut butter for this recipe. Natural peanut butter may make your dough too dense.
More Peanut Butter Recipes to Try
Tips for Making Peanut Butter Blossoms
- Make sure you wait until these are out of the oven to press the chocolate kiss in the middle, otherwise the chocolate will melt and it won’t look as decorative.
- Use a small ice cream scoop to scoop the cookie dough into balls, so they’ll all be the same size.
- If you don’t have extra brown sugar, you can roll the balls in granulated sugar instead.
- The harder you press the cookies in, the more they’ll crack, so be gentle at this step.
- Dust your hands lightly with all purpose flour to keep the dough from sticking when you roll them.
- Line your cookie sheet with parchment paper for easier cleanup.
- If you’re using gluten free flour, add a teaspoon of vanilla extract to help with the flavor.
How to Store Peanut Butter Blossoms
- Serve: These can be stored on the counter for about a week in an airtight container. This is a general rule for most cookie recipes. If you have layers add a piece of parchment paper between the cookies to keep them from sticking together. You can also add a piece of bread in the container with these cookies so that they stay extra moist and the bread helps to keep the cookies extra chewy.
- Fridge: You can keep these in an airtight container in the refrigerator for up to two weeks but they will go stale at the same rate.
- Freezer: These cookies can be frozen but make sure to let them cool completely, and layer them in an airtight container. If you freeze them warm, the kisses may fall off when you defrost them. If this happens, just use either peanut butter or melted chocolate to stick the kiss back on.
- 1/2 cup sugar
- 1/2 cup brown sugar , packed
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter , room temperature
- 1 large egg
- 1 1/2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 25 Hershey's Chocolate Kisses
- Preheat oven to 375 degrees.
- In the stand mixer add the sugar, brown sugar, peanut butter, butter and egg on medium speed until well mixed, then add the flour and baking powder until just combined.
- Roll into one inch balls and arrange on a baking sheet.
- Bake for 8-10 minutes.
- When they come out of the oven press a chocolate kiss into the center of the cookie immediately.
Photos used in a previous version of this post.