Peanut Butter Blossoms

Peanut butter blossoms have been a fixture of American holiday cookie trays for generations, and it is easy to see why. A soft, sugar-rolled peanut butter cookie with a chocolate kiss pressed into the middle is simple, pretty and irresistible.

They are one of the easiest holiday cookies to make, too, and little helpers love unwrapping the chocolates and pressing them in. Bake a batch alongside our Snickerdoodles and browse the rest of our Holiday Delights.

Peanut Butter Blossoms

No ratings yet

Soft, chewy peanut butter cookies rolled in sugar and crowned with a chocolate kiss pressed in the center while they are still warm. A beloved American Christmas cookie tray favorite that is easy enough for kids to help make.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 48 cookies

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter softened (1 stick)
• 1/2 cup creamy peanut butter regular, not natural-style
• 1/2 cup granulated sugar plus 1/3 cup for rolling
• 1/2 cup packed light brown sugar
• 1 large egg room temperature
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 48 milk chocolate kisses unwrapped

Method

 

1. Preheat the oven to 375°F (190°C). Unwrap the chocolate kisses and set them aside.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a large bowl, beat the butter and peanut butter with a mixer until smooth. Add 1/2 cup granulated sugar and the brown sugar and beat for 2 minutes, until fluffy. Beat in the egg, milk and vanilla.
4. Mix in the flour mixture on low speed just until combined.
5. Shape the dough into 1-inch balls, roll each in the extra granulated sugar, and place 2 inches apart on ungreased baking sheets.
6. Bake for 8 to 10 minutes, until light golden and set around the edges.
7. Immediately press a chocolate kiss into the center of each cookie; the edges will crack slightly, which is the classic look. Move to a wire rack and let cool completely until the chocolate sets.

Notes

Use regular peanut butter: stirred, natural-style peanut butter makes the cookies spread and crumble. A standard creamy brand works best.

Keep the kisses from melting: let the baked cookies cool for about 1 minute before pressing in the kisses, and if the chocolate stays soft, pop the cooled cookies in the fridge for 10 minutes to set.

Store in an airtight container at room temperature for up to 5 days.

Tried this recipe?

Let us know how it was!