Peanut Butter Blossom Cookies are soft, chewy peanut butter cookies topped with a classic chocolate kiss pressed into the center. These cookies are nostalgic, simple, and always a hit—especially around the holidays. I love how the warm peanut butter base melts slightly around the chocolate, creating the perfect bite every time.

Why You’ll Love This Recipe

I love this recipe because it’s a crowd-pleaser that’s easy to make with pantry staples. The cookies have that rich peanut butter flavor I crave, and the chocolate kiss in the center gives them a fun, iconic look. Whether I’m baking them for a cookie swap, gifting them to friends, or enjoying a batch with a glass of milk, they always bring comfort and joy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Salt

• Unsalted butter (softened)

• Creamy peanut butter

• Granulated sugar

• Brown sugar

• Egg

• Vanilla extract

• Chocolate kisses (unwrapped)

• Additional sugar (for rolling)

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, I whisk together the flour, baking soda, and salt.

3. In another bowl, I beat the butter, peanut butter, granulated sugar, and brown sugar until creamy. Then I mix in the egg and vanilla extract.

4. I gradually add the dry ingredients to the wet mixture until the dough comes together.

5. I scoop out small amounts of dough and roll them into 1-inch balls, then roll each ball in sugar.

6. I place the dough balls on the baking sheet, leaving space between them, and bake for 8–10 minutes, just until they’re puffed and lightly golden.

7. As soon as they come out of the oven, I gently press a chocolate kiss into the center of each cookie.

8. I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 24–30 cookies, depending on the size. It takes about 15 minutes to prep and 10 minutes to bake, so I can have a batch ready in under 30 minutes.

Variations

Sometimes I swap the chocolate kiss for a mini peanut butter cup, a square of chocolate, or even a dark chocolate truffle. I’ve also tried rolling the dough in colored sugar for a festive touch during holidays. If I want a nuttier texture, I use crunchy peanut butter instead of creamy.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in a single layer, then transfer to a sealed container. To enjoy later, I let them thaw at room temperature—no reheating needed.

FAQs

Can I use natural peanut butter?

I prefer using regular creamy peanut butter for the best texture. Natural peanut butter can be too oily or dry depending on the brand.

How do I keep the cookies soft?

I don’t overbake them, and I store them in an airtight container as soon as they cool completely. A slice of bread in the container helps keep them extra soft.

Can I freeze the cookie dough?

Yes, I roll the dough into balls and freeze them on a tray first. Once solid, I transfer them to a freezer bag. I bake straight from frozen, adding an extra minute or two.

Why did my cookies crack too much?

Some cracking is normal and looks nice, but if they’re cracking too much, it might be because the dough is too dry. I make sure to measure the flour carefully and not overmix.

What if I don’t have chocolate kisses?

I’ve used chocolate chunks, chocolate chips, or even a square of a chocolate bar in a pinch. Anything that melts slightly and holds its shape works great.

Conclusion

Peanut Butter Blossom Cookies are one of my all-time favorites to bake and share. They’re simple, classic, and always deliver that perfect mix of peanut butter and chocolate. I love how easy they are to make and how quickly they disappear from the cookie tray. Whether it’s for a holiday, a party, or just because, these cookies always bring smiles.