Peanut Butter Blossoms

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 on serving tray

PEANUT BUTTER BLOSSOMS

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
  • Truffles
  • Marshmallows
  • Jam
  • Caramels

Peanut Butter Blossom Cookies on cookie sheet

TROUBLESHOOTING

WHY ARE MY PEANUT BUTTER COOKIES FLAT? 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.
CAN YOU USE SHORTENING INSTEAD OF BUTTER? 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.
WHY ARE MY PEANUT BUTTER BLOSSOMS CRUMBLY? 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.

Peanut Butter Blossoms on serving tray

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.

Easy Peanut Butter Cookies with Chocolate Kisses

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Peanut Butter Blossoms

Peanut Butter Blossoms are creamy, soft peanut butter cookies with chocolate kisses. PERFECT for any party, and ready to bake in 15 minutes!
Yield 25 servings
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 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

Instructions

  • 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 then bake for 8-10 minutes.
  • When they come out of the oven press a chocolate kiss into the center of the cookie immediately.

Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition

Calories: 157kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 66mg | Potassium: 57mg | Sugar: 12g | Vitamin A: 125IU | Calcium: 26mg | Iron: 0.6mg
Keyword: peanut butter blossoms

Peanut Butter Blossoms Collage

Photos used in a previous version of this post.

Peanut Butter Blossoms

Peanut Butter Blossom Cookies

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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