Classic Peanut Butter Blossoms

Nothing says “classic” quite like Peanut Butter Blossoms—soft, chewy peanut butter cookies topped with a signature chocolate kiss. These timeless treats are perfect for holidays, family gatherings, or just a sweet snack anytime. With their iconic look and irresistible combination of peanut butter and chocolate, they’re always a crowd-pleaser!

Peanut Butter Blossoms have always been a holiday tradition in my home. My husband looks forward to the moment when the cookies come out of the oven, and I press the chocolate kisses into the warm cookies, making the chocolate perfectly melty. Our kids love sneaking the chocolates while I bake, and these cookies have become a symbol of sweet family memories for us.

•Simple Ingredients: Pantry staples come together for a classic cookie.

•Kid-Friendly: A fun recipe to bake with little ones.

•Perfect Pairing: The peanut butter and chocolate combo never disappoints!

✔Ingredients Notes For Classic Peanut Butter Blossoms

•Peanut Butter: Use creamy for a smooth texture or crunchy for extra bite.

•Butter: Unsalted is best; ensure it’s softened for easy mixing.

•Sugar: Both granulated and brown sugar create a balanced sweetness.

•Egg: Acts as a binder for a soft, chewy texture.

•Flour: All-purpose flour is perfect for this recipe.

•Baking Soda: Ensures the cookies bake up light and soft.

•Chocolate Kisses: The star topping—unwrapped and ready to go!

✔Recipe Steps

1.Preheat and Prepare:

•Preheat your oven to 375°F (190°C).

•Line a baking sheet with parchment paper or a silicone baking mat.

2.Mix the Dough:

•In a large bowl, beat ½ cup softened butter, ½ cup peanut butter, ½ cup granulated sugar, and ½ cup brown sugar until creamy.

•Add 1 large egg, 1 teaspoon vanilla extract, and beat until smooth.

•Gradually mix in 1½ cups all-purpose flour, 1 teaspoon baking soda, and ¼ teaspoon salt until just combined.

3.Shape and Roll:

•Roll the dough into 1-inch balls, then roll in granulated sugar to coat.

4.Bake:

•Place the dough balls on the prepared baking sheet, spaced about 2 inches apart.

•Bake for 8-10 minutes, or until the edges are lightly golden.

5.Add the Chocolate Kiss:

•Immediately press an unwrapped chocolate kiss into the center of each cookie while they’re still warm.

•Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

✔Storage Options

•Room Temperature: Store in an airtight container for up to 5 days.

•Freezer: Freeze baked cookies for up to 3 months, or freeze dough balls and bake as needed.

Variations & Substitutions

•Chocolate Alternatives: Swap the chocolate kisses for peanut butter cups or caramel-filled chocolates.

•Gluten-Free: Use a gluten-free flour blend to accommodate dietary needs.

•Nut-Free: Substitute sunflower butter for a nut-free version.

Classic Peanut Butter Blossoms

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Course: Dessert, Snack

Kitchen: American

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 24 cookies

Ingredients

 

1x2x3x

• ▢ 1/2 cup unsalted butter 1 stick, softened
• ▢ 1/2 cup creamy peanut butter
• ▢ 1/2 cup granulated sugar plus extra for rolling
• ▢ 1/2 cup brown sugar packed
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ 1 3/4 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 24 milk chocolate kisses unwrapped

Instructions

• Preheat Oven:
• Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
• Cream Butter and Sugars:
• In a large mixing bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together until creamy and smooth.
• Add Egg and Vanilla:
• Beat in the egg and vanilla extract until fully incorporated.
• Mix Dry Ingredients:
• In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
• Shape and Roll:
• Scoop 1 tablespoon of dough and roll it into a ball. Roll each ball in granulated sugar and place on the prepared baking sheets, about 2 inches apart.
• Bake:
• Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the cookies are puffed.
• Add Chocolate Kisses:
• Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie. The cookie will crack slightly around the edges—this is normal.
• Cool:
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.