• Skip to main content
  • Skip to primary sidebar

Kitchen 335

menu icon
go to homepage
  • Spring
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Spring
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Cookies

    Published: Dec 10, 2019 · Modified: Nov 8, 2023 by Ellie Haley · This post may contain affiliate links · 1 Comment

    Peanut Butter Blossoms

    Jump to Recipe Print Recipe

    These Peanut Butter Blossoms are soft peanut butter cookies that have a slight crunch from the sugar crust and a rich chocolate kiss in the center. The peanut butter and chocolate flavors play together so well in these classic cookies.

    a peanut butter blossom with a bite out of it balancing on a metal baking dish.

    Peanut Butter Blossoms scream nostalgia to me. They are a classic cookie that work well for many occasions: a casual Wednesday, little witch hats for Halloween, or a fun addition to your Christmas dessert table. If you love the peanut butter and chocolate combination try my Snickers Stuffed Peanut Butter Cookies.

    If you're looking for more cookie recipes check out my Soft Molasses Cookies, Oatmeal Cream Pies, or Nutella Stuffed Skillet Cookie.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Ingredient Notes
    • Substitutions and Variations
    • Step-By-Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • More Recipes You'll Love
    • Recipe

    Why You'll Love This Recipe

    • The peanut butter and chocolate flavor combination is so delicious. You can find more of this in my Reese's Skillet Cookie.
    • The soft cookie, crunchy sugar, and smooth chocolate makes for a perfect bite.
    • These classic cookies are nostalgic and comforting. Much like my Gingerbread Cookies.
    • These cookies are simple yet delicious.

    Ingredients

    all of the ingredients laid out and labeled on a grey background.

    Ingredient Notes

    • Be sure to use creamy peanut butter and not crunchy. I also use peanut butter in my Peanut Butter S'mores Skillet Cookie.
    • Measuring the all-purpose flour correctly is very important. I suggest weighing your flour out. If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
    • Hershey kisses will be unwrapped and pressed on top of the peanut butter cookies.

    See the recipe card below for a full list of ingredients and measurements.

    Substitutions and Variations

    • You can use store bought cookie dough to make these cookies even easier and quicker.
    • The peanut butter can be substituted for a different nut butter.
    • You can use different types of chocolate kisses, such as dark chocolate or white chocolate.
    • Swap out the Hershey Kiss for a small peanut butter cup for an extra peanut butter flavor.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Step-By-Step Instructions

    the wet ingredients and sugars combined in a glass bowl grey background.

    STEP 1: In a large bowl cream the butter, peanut butter, and both sugars until creamy and smooth. Add the vanilla and combine. Add the eggs one at a time, mixing fully after each addition.

    the dry ingredients combined in a glass bowl on a grey background.

    STEP 2: In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine.

    the completed cookie dough in a glass bowl on a grey background.

    STEP 3: Add the dry ingredients to the butter mixture and mix until just combined. This will prevent the cookies from being tough. Chill the dough for at least 30 minutes. (If you love cookie dough you should try out my Edible Cookie Dough Recipe) Preheat the oven to 375 degrees (F). Line a baking sheet with parchment paper or a silicone mat. Set aside.

    STEP 4: Scoop about 1 tablespoon of cookie dough and roll it into a ball. Roll the ball in the remaining ¼ cup of sugar and thoroughly coat. Repeat with remaining dough and space the cookies about 2 inches apart on the prepared baking sheet.

    STEP 5: Bake the cookies for 8-10 minutes, depending on how soft you want the cookies to be. Rotate the pan halfway through baking to ensure even baking.

    STEP 6: Remove the cookies from the oven and immediately place a Kiss in the center of each cookie. Allow the cookies to cool completely.

    Expert Baking Tips

    • Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
    • Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your cookies at the perfect temperature.
    • Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier.
    • Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
    • Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.

    Recipe FAQs

    Why did my cookies spread so much?

    he cookie dough was probably too warm when you baked the cookies. This is why I recommend resting the dough in the fridge for 30 minutes before baking.

    How do I store these cookies?

    Room Temperature: The cookies can be stored in an airtight container at room temperature for up to 5 days.
    Refrigerator:
     If stored correctly in an airtight container the Peanut Butter Blossoms will last up to 1 week in the fridge.
    Freezer
    : I recommend scooping the cookie dough and freezing it on a baking sheet, then transferring them to an air-tight container. That way you can pull out one or two cookies whenever you’d like them. I leave them sitting out at room temperature for about 30 minutes and then bake them normally. The dough will last up to 2 months.
    You can also bake the cookies and then store them in an airtight container in the freezer for up to 2 months.

    peanut butter blossoms spread out on a grey background, one has a bite out of it.

    More Recipes You'll Love

    • a peppermint cookie surrounded by other cookies, pieces of chocolate, and peppermint.
      Peppermint Cookies
    • a pistachio cookie with a bite out of it leaning on another cookie.
      Pistachio Cookies
    • several ginger cookies on a metal baking dish.
      Ginger Cookies
    • a white dish full of brown butter cookies.
      Brown Butter Cookies

    If you tried these Peanut Butter Blossoms or any other recipe on my website, please leave a star rating and let me know how it went in the  comments below. I so appreciate hearing from you!

    Recipe

    a peanut butter blossom with a bite out of it balancing on a metal baking dish.

    Peanut Butter Blossoms

    Ellie Haley
    These Peanut Butter Blossoms are soft peanut butter cookies that have a slight crunch from the sugar crust and a rich chocolate kiss in the center. The peanut butter and chocolate flavors play together so well in these classic cookies.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Resting Time 30 minutes mins
    Total Time 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 30 cookies
    Calories 206 kcal

    Ingredients
      

    For Cookies:

    • 2 sticks (226 grams) unsalted butter softened
    • 1 cup (270 grams) creamy peanut butter
    • 1 cup (198 grams) granulated sugar
    • 1 cup (213 grams) brown sugar packed
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • 2 ½ cups (300 grams) all-purpose flour
    • 1 teaspoon baking powder
    • 1 ½ teaspoons baking soda
    • ½ teaspoon salt
    • ¼ cup (50 grams) granulated sugar
    • 30 unwrapped Hershey's Kisses
    Prevent your screen from going dark

    Instructions
     

    For Cookies:

    • In the bowl of a stand mixer cream the butter, peanut butter, and both sugars until creamy and smooth.
    • Add vanilla and combine. Add eggs one at a time, mixing fully after each addition.
    • In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine.
    • Add dry ingredients to the butter mixture and mix until just combined.
    • Chill dough for at least 30 minutes.
    • Preheat oven to 375 degrees (F). Line a baking sheet with parchment paper or a silicone mat. Set aside.
    • Scoop about 1 tablespoon of cookie dough and roll it into a ball. Roll ball in the remaining ¼ cup of sugar.
    • Repeat with remaining dough and space about 2 inches apart on the prepared baking sheet.
    • Bake the cookies for 8-10 minutes. Rotating the pan halfway through.
    • Remove the cookies from the oven and immediately press the Kisses into the middle of each cookie. Allow to cool completely.

    Notes

    • Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
    • Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier.
    • The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.

    Nutrition

    Serving: 1cookieCalories: 206kcalCarbohydrates: 22.8gProtein: 3.9gFat: 11.7gSaturated Fat: 5.5gCholesterol: 29mgSodium: 193mgPotassium: 107mgFiber: 0.9gSugar: 13.7gCalcium: 22mg
    Tried this recipe?Let us know how it was!

    More Cookie Recipes

    • a cinnamon roll cookie on a tan background.
      Cinnamon Roll Cookies
    • a brownie mix cookie with a bite out of it on a metal baking dish with other cookies around it.
      Brownie Mix Cookies
    • several sourdough chocolate chip cookies on a metal cooling rack.
      Sourdough Chocolate Chip Cookies
    • a pile of brown butter chocolate chip cookies.
      Brown Butter Chocolate Chip Cookies

    Reader Interactions

    Comments

    1. Kasa Holtfrerich says

      December 08, 2021 at 10:58 am

      5 stars
      The peanut bUtter blossoms are so good! They melt in your mouth & i literally COULDN'T stop sampling them.

      Reply
    5 from 4 votes (3 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Ellie!

    I am a classically trained pastry chef with a deep desire to bring delicious and beautiful recipes to the homes of others. I aim to make being in the kitchen approachable instead of intimidating

    More about me →

    Spring Recipes

    • several lemon brownies on a piece of parchment paper. One has a bite out of it.
      Lemon Brownies
    • a lemon curd cookie with a bite out of it on a light background.
      Lemon Curd Cookies
    • several lavender cookies on a metal cooling rack.
      Lavender Cookies
    • several raspberry and white chocolate and fresh raspberries, one has a bite out of it.
      Raspberry and White Chocolate Cookies
    • a strawberry cinnamon roll that has been cut into on a white plate with a fresh strawberry beside it.
      Strawberry Cinnamon Rolls
    • A strawberry pop-tart with a bite out of it on a piece of parchment paper surrounded by fresh strawberries.
      Strawberry Pop-Tarts

    Popular Recipes

    • a small black and tan yorkie smelling a dog cake with a lit candle in it
      Dog Birthday Cake
    • a closeup of fudgy brownies sprinkled with salt on parchment paper
      Fudgy Brownies
    • Strawberry Macarons
    • a brownie pie with a slice taken out of it on a black metal cooling rack.
      Chocolate Brownie Pie
    • Earl Grey Macarons
    • Banana Baked Donuts with a brown butter glaze
      Banana Donuts

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Kitchen 335

    a peanut butter blossom with a bite out of it balancing on a metal baking dish. It says peanut butter blossoms across the top.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.