Indulge in the irresistible charm of a Peanut Butter Blossoms Recipe that perfectly balances rich peanut butter flavor with a soft, chewy texture and a luscious chocolate center. This timeless treat has been a holiday favorite for generations, offering a nostalgic bite that instantly brings warmth and joy. Whether you’re baking for family gatherings, festive celebrations, or just a cozy afternoon, these Chocolate-Topped Peanut Butter Blossoms deliver a delightful experience for cookie lovers of all ages.
Thank you for reading this post, don't forget to subscribe!The magic lies in the simple combination of creamy or chunky peanut butter, buttery dough, and the signature chocolate kiss, which melts just enough to create a chocolatey crown atop each soft cookie. With this Easy Peanut Butter Blossoms Recipe, even novice bakers can achieve perfect results with minimal effort, all while ensuring maximum flavor and texture.
Why You’ll Love This Peanut Butter Blossoms Recipe
Soft and Chewy Texture – Achieve that tender bite that melts in your mouth.
Rich Peanut Butter Flavor – Creamy or chunky peanut butter enhances every morsel.
Chocolate-Kissed Perfection – The Hershey’s Kiss center adds a festive and irresistible touch.
Quick and Easy to Make – Ready in under 30 minutes with simple ingredients.
Perfect for Holidays and Parties – Ideal for Christmas, birthdays, or cookie exchanges.
Family-Friendly – Kids love rolling the dough and placing the chocolate kisses.
Customizable – Use dark chocolate, milk chocolate, or even flavored chocolate for variation.
Budget-Friendly Ingredients – Pantry staples create a gourmet experience without splurging.
Ingredients for Classic Peanut Butter Blossoms
Dry Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Wet Ingredients
1/2 cup unsalted butter, softened
1/2 cup peanut butter (creamy or chunky)
1/2 cup granulated sugar (plus extra for rolling)
1/2 cup packed brown sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
Topping
24–30 chocolate kisses (unwrapped)
Tips & Substitutions:
Peanut Butter Options: Creamy produces a smooth texture; chunky gives added crunch.
Sugar Swap: Coconut sugar or maple sugar works for a subtle flavor variation.
Milk Alternatives: Almond or oat milk can replace regular milk for a dairy-free option.
Butter Quality: Use unsalted European-style butter for richer flavor.
Step-by-Step Instructions: How to Make Chocolate-Topped Peanut Butter Blossoms
1. Preheat the Oven
Set your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and promote even baking.
2. Mix the Dry Ingredients
Whisk together the all-purpose flour, baking soda, and salt in a medium bowl. Set aside.
3. Cream the Butter and Sugars
Using a hand mixer or stand mixer, cream the softened butter, peanut butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy. This step aerates the dough for a soft texture.
4. Incorporate Wet Ingredients
Beat in the egg, milk, and vanilla extract until fully combined. The mixture should be smooth and slightly glossy.
5. Combine Dry and Wet Ingredients
Gradually add the flour mixture to the wet ingredients, mixing just until incorporated. Avoid overmixing to prevent dense cookies.
6. Shape the Dough
Scoop tablespoon-sized portions and roll each into a ball. Roll in granulated sugar to coat, then place 2 inches apart on the prepared baking sheet.
7. Bake the Cookies
Bake for 8–10 minutes, edges lightly golden while centers remain soft.
8. Add the Chocolate Kisses
Immediately press one unwrapped chocolate kiss into the center of each cookie. The cookie edges will crack slightly, creating the classic blossom effect.
9. Cool and Serve
Let cookies cool on the sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Pro Tips for Perfect Peanut Butter Blossom Cookies
H3: How to Keep Cookies Soft for Days
Store in an airtight container at room temperature for up to 5 days. Adding a slice of bread helps maintain softness.
H3: Can I Freeze the Dough?
Yes! Freeze dough balls on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 1–2 minutes to baking time.
H3: How to Prevent Chocolate from Melting Too Much
Press the chocolate kiss gently after cookies cool for 1–2 minutes. This prevents chocolate from completely melting into the dough.
Best Ways to Serve Peanut Butter Blossoms
Pair with hot cocoa or milk for a cozy treat.
Create a cookie platter for holiday gatherings.
Use as a dessert topper for ice cream sundaes.
Include in gift tins for friends and family.
Nutrition per Serving (1 Cookie)
Calories: 120 kcal
Fat: 6 g
Carbohydrates: 15 g
Protein: 3 g
Fiber: 1 g
Sugars: 10 g
Storage & Leftovers
Room Temperature: Airtight container, up to 5 days.
Refrigerator: Airtight container, up to 7 days (cookies may harden slightly).
Freezing: Freeze baked cookies for up to 3 months; thaw at room temperature.
Reheating Tips: Warm for 10 seconds in the microwave for that fresh-baked feel.
FAQs About Peanut Butter Blossoms
Q1: Can I use crunchy peanut butter instead of creamy?
Yes! Crunchy adds texture and extra nutty flavor.
Q2: How do I make them gluten-free?
Replace all-purpose flour with a 1:1 gluten-free baking flour blend.
Q3: Are Peanut Butter Blossoms vegan-friendly?
To make vegan, use plant-based butter, a flax egg, and dairy-free chocolate.
Q4: Can I make mini or jumbo versions?
Absolutely! Adjust baking time: mini 6–8 min, jumbo 12–14 min.
Variations to Try
Chocolate-Topped Peanut Butter Cookies: Swap milk chocolate for dark or white chocolate.
Festive Holiday Version: Roll in colored sugar before baking.
Nut-Free Version: Replace peanut butter with sunflower seed butter.
Chewy Extra Soft Version: Add an extra tablespoon of milk to the dough.
Conclusion
This Peanut Butter Blossoms Recipe is the ultimate classic cookie that delivers soft, chewy perfection with a chocolatey kiss in every bite. Perfect for family gatherings, festive celebrations, or a simple indulgent treat, these cookies bring joy and nostalgia with each bite.