Soft and chewy peanut butter blossoms are coated in sparkly sugar, and topped with a chocolate kiss. These classic Christmas cookies are super easy to make during the holidays or any time of year. They are buttery, delicious, and irresistible because there really is no better combination that peanut butter and chocolate.
I adapted these buttery peanut butter blossoms from my super popular soft and chewy peanut butter cookies that is loved by everyone who tries them. The only changes I really made were to chill the dough, coat in sugar, and a chocolate kiss. So if you have tried those cookies, then you will love these.
Peanut butter blossoms are an obligatory item to include in a festive holiday cookie box or tray, along with some of my other favourites like chocolate crinkle cookies, jam-filled thumbprint cookies, Christmas sugar cookies and soft and chewy ginger cookies.
Ingredients
- all-purpose flour - to measure the flour, you need to spoon it into your measuring cup and then level it off. You don't want to pack it in as this will yield a drier cookie than intended.
- baking soda
- salt
- peanut butter - I have used both creamy peanut butter and crunchy peanut butter with this recipe. Both taste amazing but I prefer the texture of creamy peanut butter a little more.
- butter
- sugar - you will need both granulated sugar and brown sugar.
- egg - for binding and holding the cookie together.
- vanilla extract - I used pure vanilla extract.
- chocolate kisses - the chocolate kisses are the "blossoms" in these cookies. I used Hershey's chocolate kisses for these cookies. You could also try other chocolate like mini peanut butter cups which would be pretty amazing.
- granulated sugar - more sugar for the coating.
You will also need measuring cups and spoons, mixing bowls, hand mixer (or stand mixer), half sheet baking pan lined with silicone baking mat or parchment paper, and wire cooling rack.
How to Make the Best Peanut Butter Blossoms
- Combine dry ingredients. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- Combine wet ingredients. In a large bowl, cream together peanut butter, butter granulated sugar, and brown sugar using a hand mixer (or a stand mixer) on medium speed until smooth and creamy, about 2 minutes. Add in egg and vanilla extract and continue to mix until fully combined.
- Add dry ingredients to wet ingredients. Gradually add the dry ingredients to the wet ingredients and mix on low speed until combined.
- Chill the dough. Cover and chill the dough in the refrigerator for 30 minutes.
- Roll the cookies and coat in sugar. Use a cookie scoop to roll out 1-2 tablespoons of cookie dough and roll into a 1-inch ball. Roll the cookie ball into a bowl of sugar and fully coat it. Place on a half sheet baking pan lined with a silicone baking mat or parchment paper. Space them about 2 inches apart. You will have to bake in multiple batches, or freeze some uncoated cookie balls to bake later.
- Bake. Bake in a 350F oven for 10 minutes and remove from oven.
- Add chocolate kiss. Once you remove the cookies from the oven, immediately gently press a chocolate kiss into the center of each cookie. Transfer cookies to a wire cooling rack to completely cool.
PRO TIP: When you add the chocolate kisses, they will melt and get soft but will hold its shape. They will slowly harden as the cookies cool completely. You can speed up this process by transferring the cookies to the refrigerator to cool quickly.
How to Store and Freeze
- How to store: Peanut butter blossoms will stay soft in an airtight container for up to 1 week at room temperature.
- How to freeze:
- To freeze baked cookies: Freeze baked and cooled peanut butter blossoms in an airtight container or freezer bag for up to 3 months. Leave them out in the refrigerator or at room temperature to thaw.
- To freeze cookie dough: Place the rolled cookie balls (not coated in sugar) spaced apart on a baking tray, and freeze for an hour. Once frozen, transfer to a freezer bag or airtight container and freeze for up to 3 months.
- To bake from frozen: Allow the cookie balls to thaw in the refrigerator overnight, or at room temperature for a few hours. Then, roll in sugar and bake according to recipe instructions.
More Cookie Recipes
- Chocolate Chunk Peanut Butter Cookies
- Soft and Chewy White Chocolate Cranberry Cookies
- Christmas Sugar Cookies
- Chocolate Crinkle Cookies
- Soft and Chewy Ginger Cookies
- Jam-filled Thumbprint Cookies with Almond Glaze
- Cranberry Pistachio Biscotti
- Chocolate Chip Banana Bread Cookies
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, Tiktok, and Facebook for more recipe updates.
Recipe
Peanut Butter Blossoms
- Total Time: 1 hour
- Yield: 36 cookies
- Diet: Vegetarian
Description
Soft and chewy peanut butter blossoms topped with a chocolate kiss are a classic Christmas cookie that is easy to make during the holidays or any time of year.
Ingredients
- 1 + ½ cups all-purpose flour, spooned and levelled
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup creamy peanut butter
- ½ cup butter, softened
- ¼ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 36 chocolate kisses, unwrapped
Coating:
- ⅓ cup granulated sugar
Instructions
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In a large bowl, cream together peanut butter, butter granulated sugar, and brown sugar using a hand mixer (or a stand mixer) on medium speed until smooth and creamy, about 2 minutes. Add in egg and vanilla extract and continue to mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients and mix on low speed until combined. Cover and chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 350 F. Line a half sheet baking pan with a silicone baking mat or parchment paper, and set aside.
- Transfer sugar for the coating into a small bowl. Then, use a cookie scoop to scoop out 1-2 tablespoons of cookie dough and roll into a 1-inch ball. Roll the cookie ball into the bowl of sugar to fully coat it. Place on the lined baking tray, spaced 2 inches apart. You will have to bake in multiple batches, or freeze some uncoated cookie balls to bake later.
- Bake for 10 minutes, remove from the oven and immediately gently press a chocolate kiss into the center of each cookie. Transfer cookies to a wire cooling rack to completely cool. Note that the kisses will melt and get soft but will hold its shape. It will slowly harden as the cookies cool completely. You can speed up this process by transferring the cookies to the refrigerator to cool quickly.
Notes
How to store: Peanut butter blossoms will stay soft in an airtight container for up to 1 week at room temperature.
How to freeze:
- To freeze baked cookies: Freeze baked and cooled peanut butter blossoms in an airtight container or freezer bag for up to 3 months. Leave them out in the refrigerator or at room temperature to thaw.
- To freeze cookie dough: Place the rolled cookie balls (not coated in sugar) spaced apart on a baking tray, and freeze for an hour. Once frozen, transfer to a freezer bag or airtight container and freeze for up to 3 months.
- To bake from frozen: Allow the cookie balls to thaw in the refrigerator overnight, or at room temperature for a few hours. Then, roll in sugar and bake according to recipe instructions.
- Prep Time: 20 minutes (+30 minutes chill time)
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
Jennelle says
This is my go-to Peanut Butter Blossom recipe. I always get asked for the recipe when I take the cookies to parties.
Melesia Ann Small says
i just love these cookie
Alicia says
Delicious! My husband and I liked them best when still warm - great addition to a cookie tray