Peanut Butter Blossom Cookies are a timeless classic, beloved for their irresistibly chewy peanut butter base crowned with a decadent chocolate kiss. Achieving the perfect blossom means keeping them small, ensuring that ideal bite-sized experience, and rolling them generously in granulated sugar before baking for that signature sparkle and delightful crisp edge.
Author’s Note
Chocolate Kiss, Peanut Butter Bliss: Crafting the Perfect Blossom!
There’s something magical about the combination of peanut butter and chocolate that simply can’t be beaten. It’s my absolute favorite pairing, so developing a truly exceptional Peanut Butter Blossom recipe for this site wasn’t just a goal; it was a passion project.
My journey started with my foundational peanut butter cookie dough, which I adore for its rich flavor and perfect texture. I channeled everything I love about that recipe into these blossoms: the same creamy base, the precise balance of brown sugar for that satisfying chewiness, and a touch of cornstarch to guarantee a wonderfully soft center. These elements are critical for a blossom cookie that stands out.
From there, countless batches were baked and tested to perfect the iconic blossom shape and structure. I discovered that smaller dough balls consistently yielded the best bite, ensuring a harmonious chocolate-to-cookie ratio in every single treat. I also experimented with various toppers. While the classic Hershey’s Kisses are undeniably iconic and bring that nostalgic charm, mini peanut butter cups, soft chocolate squares, or even chewy caramels can all create unique and equally delicious variations. This recipe is designed to give you consistent, delightful results every time, ensuring your Peanut Butter Blossom Cookies are nothing short of spectacular.
Why You’ll Adore This Peanut Butter Blossom Recipe
These isn’t just another cookie recipe; it’s a celebration of comfort and classic flavors, crafted to bring pure joy with every bite. Here’s why these Peanut Butter Blossom Cookies will quickly become a cherished favorite in your baking repertoire:
- Perfect Chewy Texture: Our recipe delivers a peanut butter cookie that’s wonderfully soft and chewy in the center, with slightly crisp, sugar-coated edges. It’s the ideal textural contrast that makes these cookies irresistible.
- Iconic Flavor Combination: The timeless duo of rich, nutty peanut butter and sweet, melty chocolate is a match made in dessert heaven. Each cookie offers a comforting blend that appeals to all ages.
- That Signature Chocolate Kiss: The visual appeal of the melted chocolate kiss nestled atop a crinkled peanut butter cookie is instantly recognizable and utterly charming. It’s not just a topping; it’s an experience.
- Simple & Straightforward: Despite their impressive appearance, these cookies are surprisingly easy to make. With clear, step-by-step instructions and readily available ingredients, even novice bakers can achieve bakery-quality results.
- Perfect for Any Occasion: Whether you’re baking for holiday cookie exchanges, a casual family gathering, or simply satisfying a sweet craving, Peanut Butter Blossoms are always a welcome addition. They’re a crowd-pleaser that never goes out of style.
Key Ingredients for Irresistible Peanut Butter Blossom Cookies
Crafting the perfect Peanut Butter Blossom Cookie starts with understanding the role of each ingredient. Here’s a detailed look at what you’ll need and why it matters:
| Ingredient | Tips and Smart Swaps |
|---|---|
| Butter | Always use room-temperature butter for easy creaming with sugars, which creates a lighter, fluffier dough. If you opt for salted butter, remember to slightly reduce the amount of added salt in the recipe to maintain balance. |
| Brown Sugar + Granulated Sugar | The blend of brown and granulated sugar is essential. Brown sugar contributes to the cookies’ chewiness and depth of flavor, while granulated sugar adds structure and crispness. Don’t forget to roll your dough balls in extra granulated sugar for that signature sparkle and delightful crisp outer layer. |
| Peanut Butter | For the ultimate smooth texture and consistent results, use a creamy, no-stir peanut butter. Natural peanut butter tends to be oilier and can cause cookies to spread more; if you use it, you might need to chill the dough longer and add 1 to 2 extra teaspoons of all-purpose flour to compensate. |
| Vanilla Extract + Almond Extract | Vanilla extract is a must for its warm, classic flavor. The almond extract is entirely optional but highly recommended! Just a tiny dash adds a subtle, delicate nutty note that truly elevates the overall flavor profile without overpowering the peanut butter. A little goes a long way. |
| Cornstarch | This secret ingredient is what keeps your cookies exceptionally soft and tender. It inhibits gluten development, resulting in a melt-in-your-mouth crumb that stays soft for days. |
| All-Purpose Flour | Accuracy is key here. Always spoon and level your flour into the measuring cup (rather than scooping directly) to avoid adding too much, which can result in dry, dense cookies. The goal is a soft, pliable dough that isn’t overly sticky. |
| Chocolate Topper | While Hershey’s Kisses are traditional, feel free to use Dove milk chocolates, mini Reese’s peanut butter cups, or Rolos. The critical tip is to keep your chosen chocolate toppers chilled in the refrigerator until you’re ready to press them into the warm cookies. This prevents them from melting too quickly and helps them retain their shape beautifully. |
How To Make The Best Peanut Butter Blossom Cookies: A Step-by-Step Guide
- Cream the Wet Ingredients: In a large mixing bowl, beat together the softened butter, dark brown sugar, and granulated sugar until the mixture is visibly light and fluffy. This typically takes about 3-4 minutes with an electric mixer, ensuring air is incorporated for a tender cookie. Next, beat in the creamy peanut butter until it’s fully smooth and well combined. Finally, add the egg, vanilla extract, and the optional almond extract, mixing until just incorporated. Avoid overmixing once the egg is added.
- Combine the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, salt, baking soda, baking powder, and cornstarch. Whisking ensures these leavening agents and spices are evenly distributed, leading to consistent cookie texture. Remember to spoon and level your flour measurements for accuracy, as too much flour can result in dry, crumbly cookies.
- Gently Combine Wet and Dry: Gradually add the whisked dry ingredients to the wet mixture, mixing on low speed until just combined. Mix only until no streaks of flour remain to prevent overdeveloping the gluten, which can make cookies tough. The resulting dough should be soft and pliable, but not overly sticky. If it feels too sticky, a little extra chilling time will help.
- Chill the Dough: Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes, or up to an hour. Chilling is a crucial step as it allows the fats to firm up, preventing the cookies from spreading too much during baking. It also helps the flavors meld and contributes to those beautiful, desirable cracks on the cookie tops. If you chill the dough overnight or for several hours, let it sit at room temperature for about 10 minutes before scooping to make it easier to handle.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line a large baking sheet (15″ x 10″) with a silicone baking mat or parchment paper; this prevents sticking and ensures even baking. Pour the remaining 1/3 cup of granulated sugar into a shallow bowl or plate, ready for rolling the cookie dough balls.
- Scoop, Roll, and Bake: Using a 1-tablespoon measuring spoon, lightly pack the dough and level it off. This precise measurement is key to achieving uniformly sized cookies and the perfect chocolate-to-cookie ratio. Roll each portion of dough into a smooth ball, then roll it gently in the granulated sugar until evenly coated. If the dough starts to become too warm and difficult to handle while rolling, place the formed dough balls back on the baking sheet and chill them in the refrigerator for 5-10 minutes before baking to prevent excessive spreading. Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. I recommend baking 9 cookies at a time per sheet to avoid overcrowding and ensure proper air circulation. Bake for 8-10 minutes, or until the edges are lightly set and the tops are slightly puffed and show the first signs of cracking. They might look slightly underdone in the center, but that’s what makes them chewy!
- Add the Chocolate Topper: As soon as you remove the cookies from the oven, let them rest on the baking sheet for about 1 to 1 1/2 minutes. This short rest allows the cookies to firm up slightly. Then, gently press an unwrapped chocolate kiss (or your chosen topper) into the center of each warm cookie. The residual heat from the cookie will slightly melt the chocolate, allowing it to adhere and become wonderfully gooey. For the best results, ensure your chocolate kisses are cold when you press them in.
- Cool Completely: Carefully transfer the cookies with their chocolate kisses to a wire rack to cool completely. Allowing them to cool fully on the rack helps the chocolate set properly and prevents the cookies from becoming soggy on the bottom. Enjoy your perfectly baked Peanut Butter Blossom Cookies!
Storage and Freezing Tips for Peanut Butter Blossom Cookies
To enjoy your delicious Peanut Butter Blossom Cookies at their best, proper storage is key. Here’s how to keep them fresh:
- Room Temperature: Once completely cooled, store your baked cookies in an airtight container at room temperature for up to 3-4 days. This helps maintain their soft, chewy texture.
- Freezing Baked Cookies: For longer storage, you can freeze baked Peanut Butter Blossom Cookies. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight freezer-safe container or a heavy-duty freezer bag for up to 3 months. Thaw at room temperature before serving.
- Freezing Dough: To enjoy freshly baked cookies anytime, scoop the raw dough into balls (as if preparing to bake), place them on a tray, and freeze until solid. Once firm, transfer the frozen dough balls to an airtight freezer bag. They can be stored for up to 3 months. When ready to bake, place the frozen dough balls on a prepared baking sheet and bake from frozen, adding a few extra minutes to the baking time (typically 2-4 minutes more), and then press in the chocolate kisses as usual after removing from the oven.
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Peanut Butter Blossom Cookies
Chelsea Lords
15 minutes
9 minutes
30 minutes
54 minutes
43 cookies
Equipment
- Sheet pan (15″ x 10″)
- Silicone baking mat or parchment paper
Ingredients
- 8 tablespoons unsalted butter at room temperature
- 1/2 cup dark brown sugar light brown works too, lightly packed
- 1/2 cup granulated sugar
- 3/4 cup creamy peanut butter
- 1 large egg
- 1-1/2 teaspoons vanilla extract
- 1/8 teaspoon almond extract optional
- 1/2 teaspoon salt I use fine sea salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon cornstarch
- 1-1/4 cups all-purpose flour measure by spooning flour into a measuring cup and leveling it off with a butter knife
- 1/3 cup granulated sugar
- 40 to 45 Chocolate candy kisses or Dove milk chocolates, miniature Reese’s cups, or Rolos, unwrapped
Instructions
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3–4 minutes. Beat in the peanut butter until smooth. Add in the egg, vanilla, and optional almond extract.
- In another bowl, whisk together the salt, baking soda, baking powder, cornstarch, and flour.
- Add dry to wet ingredients and mix until just combined. Cover the dough and refrigerate for 30 minutes to an hour. (If you chill longer than a few hours or overnight, let the dough sit out at room temperature for 10 minutes.)
- Preheat oven to 350℉ and line a sheet pan with a silicone liner or parchment paper. Add remaining 1/3 cup granulated sugar to a shallow bowl or plate.
- Use a 1-tablespoon measuring spoon to lightly pack in the dough and level it off. This is the exact dough ball size you need! Roll that dough in a ball, then roll to coat in the sugar. If the dough is starting to get too warm from rolling, chill the dough balls on the sheet pan for 5–10 minutes before baking to avoid spread.
- Place on prepared sheet pan and bake 8–10 minutes. I recommend baking 9 cookies at a time.
- Remove from oven and allow to cool for 1 and 1/2 minutes before pressing an unwrapped candy into the cookie. Let stand to finish cooling and for the chocolate to set.
Recipe Notes
Storage: Store leftovers in an airtight container at room temp for up to 5 days. For longer storage, freeze baked cookies or dough balls in an airtight container for up to 3 months. Bake frozen dough balls straight from the freezer, adding a few extra minutes, and top with chocolate kisses after baking.
Nutrition
Calories: 107kcal |
Carbohydrates: 13g |
Protein: 2g |
Fat: 6g |
Saturated Fat: 3g |
Trans Fat: 1g |
Cholesterol: 11mg |
Sodium: 36mg |
Potassium: 39mg |
Fiber: 1g |
Sugar: 9g |
Vitamin A: 72IU |
Calcium: 16mg |
Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Peanut Butter Blossom Cookies FAQs
While you can use natural peanut butter, be aware that it typically has a higher oil content and can cause the cookies to spread more during baking. To counteract this, you might need to chill the dough for a longer period (an extra 30-60 minutes) and consider adding an additional 1 to 2 teaspoons of all-purpose flour to the dough if it feels overly oily or loose.
This commonly happens if the cookies were too hot when the chocolate was added, or if the chocolate kisses themselves were warm. To prevent melting, let the baked cookies rest on the baking sheet for a full 1 to 2 minutes after removing them from the oven before pressing in the chocolate. Additionally, always keep your chocolate kisses chilled in the refrigerator until the very last moment you’re ready to use them. The slight cooling of the cookie and the cold chocolate will help them retain their iconic shape.
You certainly can make them larger, but be aware that increasing the size of the dough balls will likely result in more spreading during baking. This also alters the ideal chocolate-to-cookie ratio, which is carefully balanced in the original recipe. For the most aesthetically pleasing and perfectly proportioned Peanut Butter Blossoms, I highly recommend sticking to 1-tablespoon scoops of dough. If you do go larger, you’ll need to increase baking time slightly and monitor closely to prevent over-browning.
The crackled top is a hallmark of Peanut Butter Blossoms! It’s primarily caused by the combination of chilling the dough, which helps the outside set faster, and the granulated sugar coating. As the cookie bakes and spreads, the sugar coating creates tension on the surface, causing it to beautifully crack and crinkle, revealing the soft interior beneath.