Soft and Chewy Peanut Butter Blossoms
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These Soft and Chewy Peanut Butter Blossoms are the ultimate cookie to bake this Christmas! Made in one bowl, with lots of peanut butter, brown sugar, and chocolate kisses, these delicious cookies come together quickly, and taste absolutely amazing. Every bite is soft and chewy, peanut-y, while the chocolate is perfectly melty and gooey! Whether you’re in need of cookies for Santa, a cookie box, or just want to do some holiday baking, these delicious peanut butter blossom cookies are the perfect thing to make. So. GOOD.
About The Recipe
Happy Christmas Eve Eve! Yep. We are officially the day before Christmas Eve and there seemed to be no better time than now to share one last cookie recipe for the year. Delicious peanut butter blossoms.
This is one of our MOST requested recipes this Christmas. Though, I will admit, it’s something my mom and I had never even heard of!
With just a little bit of research, we found out that it’s simply a peanut butter cookie, rolled in sugar, and finished with a Hershey’s kiss after baking.
Thankfully, we have a tried-and-true peanut butter cookie that we have been making for years and it never fails. It might be one of my favorite cookies! It’s sweet, perfectly peanut-y, and oh-so simple to make.
From there, we just rolled it in sugar and popped a chocolate kiss on each cookie after baking, and we were done! It was so easy and quick.
Honestly, even though we had never heard of them until this year, I can’t believe we’ve ever lived without them!
Perfect for Christmas or whenever you’re craving a delicious peanut butter cookie with lots of gooey chocolate.
Reasons You Will Love These Peanut Butter Blossoms
- Soft, chewy, peanutty, and SO delicious!
- Perfect for the holiday’s.
- SUPER simple to make! They’re a great cookie to have the kids help with.
- The chocolate kiss stays soft even AFTER the cookie has cooled!
- Baked until just barely done for the best texture.
What Are Peanut Butter Blossoms?
A simple peanut butter cookie that has been rolled in sugar and baked. Then, right after they come out of the oven, a chocolate kiss is placed in the middle of each cookie. It’s the classic combo of chocolate and peanut butter that everyone is sure to love!
Equipment Needed
- Mixing Bowls
- Hand Mixer
- Sheet Pans
- Parchment Paper
- Medium Cookie Scoop
Ingredients
(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)
- Unsalted Butter – For this recipe, we like to use unsalted butter to control the amount of salt in the cookies. If you don’t have unsalted, you can use salted. Just omit the salt in the recipe!
- Granulated Sugar – You will need this for the cookie itself AND to roll it in. This gives the cookie some texture, while also providing the classic crinkled exterior.
- Brown Sugar – A mix of brown and white sugar is a must in this recipe! While the granulated sugar keeps the cookie crisp on the outside, the brown sugar ensures a soft and deliciously chewy cookie.
- Peanut Butter – DUH! Since these are peanut butter cookies. Be sure to use creamy peanut butter for this recipe.
- Large Eggs – You will need an egg and one egg yolk for the perfect amount of structure.
- Vanilla Extract – A splash of vanilla extract gives a wonderful undertone to these cookies.
- All-Purpose Flour – No fancy flours needed for this cookie! Just plain unbleached all-purpose flour is all you need.
- Baking Powder – Provides lift to these cookies.
- Baking Soda – Just a dash of soda not only helps these cookies spread just a tad, but also ensures the perfect amount of lift!
- Salt – All desserts need just a dash of salt to help bring out flavor and tone down some of the sweetness.
- Chocolate Kisses – You’ll need 30 of these so, go ahead and buy the sharing size bag! Use what you need and snack on the rest 😉
How To Make Peanut Butter Blossoms
Step 1: Make the dough
With an electric mixer, beat butter and sugars until light and fluffy, about 2-3 minutes.
Beat in peanut butter.
Add egg, egg yolk, and vanilla. Beat until thoroughly combined.
Add flour, baking powder, baking soda, and salt. Mix only to blend.
Step 2: Scoop and roll
Scoop the dough using a 1½ Tablespoon scoop. Roll dough into a balls and then, roll the balls in the sugar.
Step 3: Bake
Place on prepared pan and bake for 12-14 minutes.
Step 4: Place chocolate kisses
Press a chocolate kiss in center of each warm cookie.
How To Store
These cookies are best eaten the day they’re made, but if you need to store them, they need to be kept in the fridge for about 3-5 days, or in the freezer for up to 2 months! Just remember that the chocolate is soft and doesn’t stack.
To freeze, the best way is to place them on a lined sheet pan and freeze until completely frozen. After that, place the cookies in a freezer safe zip-top bag and freeze for up to 2 months.
Substitutions
- You can use peanut butter cups instead of chocolate kisses.
- Not in the mood for peanut butter? You can use almost any creamy nut butter instead.
- For a more festive twist, try rolling these cookies in colored sanding sugar!
Expert Tips
- Make sure all of your ingredients are room temperature!
- Be careful to not over-mix the cookie dough!
- It’s best to use light colored sheet pans for these cookies.
- Depending on how your oven bakes, if baking multiple pans at a time, be sure to check on the cookies at about 10 minutes into the bake time.
- Do not over bake these cookies! When in-doubt, take them out. These cookies are best when they are just barely baked. It provides the perfect soft and chewy texture. They should just barely begin to brown around the edges,
- Placing the chocolate kiss after the cookies come out of the oven is essential! This allows them, not only stick to the cookie, but become perfectly gooey and melty.
When you make this Soft and Chewy Peanut Butter Blossoms, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Soft and Chewy Peanut Butter Blossoms
Ingredients
- ⅔ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- ¾ cup creamy peanut butter
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- ½ teaspoon vanilla extract
- 1¾ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅓ teaspoon salt
- ½ cup granulated sugar, extra to roll cookies in
- 30 chocolate kisses, unwrapped
Instructions
- Heat oven to 375 °F.
- Line sheet pan with parchment paper. Set aside.
- With an electric mixer, beat butter and sugars until light and fluffy, about 2-3 minutes.
- Beat in peanut butter.
- Add egg, egg yolk, and vanilla.
- Beat until thoroughly combined.
- Add flour, baking powder, baking soda, and salt.
- Mix only to blend.
- Scoop dough using a 1½ Tablespoon scoop.
- Roll dough into a balls.
- Roll balls in sugar.
- Place on prepared pan.
- Bake for 12-14 minutes.
- Remove from oven.
- Press chocolate kiss in center of each warm cookie.
Notes
- You can use peanut butter cups instead of chocolate kisses.
- Not in the mood for peanut butter? You can use almost any creamy nut butter instead.
- For a more festive twist, try rolling these cookies in colored sanding sugar!
- Make sure all of your ingredients are room temperature!
- Be careful to not over-mix the cookie dough!
- It’s best to use light colored sheet pans for these cookies.
- Depending on how your oven bakes, if baking multiple pans at a time, be sure to check on the cookies at about 10 minutes into the bake time.
- Do not over bake these cookies! When in-doubt, take them out. These cookies are best when they are just barely baked. It provides the perfect soft and chewy texture. They should just barely begin to brown around the edges,
- Placing the chocolate kiss after the cookies come out of the oven is essential! This allows them, not only stick to the cookie, but become perfectly gooey and melty.
EQUIPMENT
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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