If you love classic treats that come together quickly, these Peanut Butter Blossom Cookies deliver that perfect mix of chewy peanut-butter goodness and melty chocolate in every bite. This beloved cookie pairs a soft, sugar-rolled peanut-butter base with a chocolate candy pressed into the center while still warm, creating the signature “blossom” look everyone recognizes and loves.
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Why You’ll Love These Peanut Butter Blossom Cookies
These cookies are a staple for holidays, bake sales, family gatherings, and everyday snacking because they’re simple, nostalgic, and universally adored. They look impressive but require no special skills — just mix, roll, bake, and top. The texture contrast is a major win: soft and chewy centers, lightly crisp edges from the sugar coating, and a smooth chocolate center that softens just enough to melt into the cookie. They store well, freeze beautifully, and use pantry ingredients you probably already have.
Ingredients for Peanut Butter Blossom Cookies
Peanut Butter Cookie Dough
- ¾ cup creamy peanut butter
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt (omit if using salted butter)
Topping
- Extra granulated sugar (for rolling)
- About 36 chocolate kisses (unwrapped)
Ingredient Notes (Substitutions & Healthy Swaps)
Peanut Butter:
Creamy peanut butter gives the softest texture, but you can use natural peanut butter if it’s well-stirred. For allergy-friendly swaps, try sunflower seed butter or almond butter — just expect a slightly different flavor and spread.
Butter:
Unsalted butter provides the best control over saltiness, but salted butter works fine if you skip the added salt. Dairy-free butter sticks also work for a lactose-free option.
Sugar:
Rolling the dough in sugar gives that iconic crackle. If you want a lightly sweet version, reduce or skip the rolling sugar — just note the exterior will be softer instead of crisp.
Chocolate Kisses:
Any chocolate drops or dairy-free chocolate chunks will work. Press them in gently after baking so the warmth softens the chocolate slightly.
Gluten-Free Option:
Swap flour for a 1:1 gluten-free baking flour blend.
Step-by-Step Instructions
Step 1 — Make the Dough
In a large mixing bowl, beat the peanut butter, softened butter, granulated sugar, and brown sugar until creamy and light, about 2 minutes. Add the egg and vanilla extract, mixing until fully combined.
Step 2 — Add Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Add this dry mixture to the wet ingredients and mix on low until a soft dough forms. Do not overmix — stop as soon as the dough comes together.
Step 3 — Shape & Sugar-Coat
Scoop the dough into 1-inch balls (about 18 g each). Roll each ball in granulated sugar until coated. Arrange the dough balls on a parchment-lined baking sheet, spaced about 2 inches apart.
Step 4 — Bake
Bake at 375°F (190°C) for 8–10 minutes. The cookies should look puffy and lightly cracked on top, with set edges.
Step 5 — Add the Chocolate Blossoms
As soon as the cookies come out of the oven, gently press a chocolate kiss into the center of each one. The heat will soften the chocolate slightly and create the classic blossom shape.
Step 6 — Cool & Set
Let the cookies cool completely on a wire rack so the chocolate firms up and the texture sets.
Pro Tips for Success
- Unwrap the chocolates beforehand — you must press them in while the cookies are still hot.
- Chill the dough for 15 minutes if your kitchen is warm; it helps the cookies hold shape.
- Don’t overbake — the cookies should look slightly underdone when removed; they finish setting on the sheet.
- Mix only until combined — overmixing leads to dry or crumbly cookies.
- Use room-temperature ingredients to help the dough blend smoothly.
Flavor Variations
- Chocolate Peanut Butter Blossoms: Use chocolate dough and peanut butter cups as the center.
- Holiday Sugar Blossoms: Roll dough balls in colored sanding sugar.
- Nutty Blossoms: Stir in finely chopped peanuts for extra crunch.
- Spiced Blossoms: Add ½ teaspoon cinnamon to the dough for a warm twist.
- Double Chocolate Blossoms: Add chocolate chips to the dough before baking.
Serving Suggestions
These cookies are perfect for holiday cookie trays, after-school snacks, potlucks, office parties, or gifting. Pair them with hot chocolate, coffee, or cold milk. They also make great additions to cookie-decorating parties and dessert boards.
Storage and Freezing Instructions
Room Temperature:
Store cookies in an airtight container for up to 5 days. Place parchment between layers to protect the chocolate tops.
Refrigeration:
Not necessary, but cookies will last up to a week chilled.
Freezing Baked Cookies:
Freeze in airtight containers for up to 3 months. Thaw at room temperature.
Freezing Dough Balls:
Roll dough balls (without sugar) and freeze until solid. Thaw slightly, then roll in sugar before baking.
Easy Peanut Butter Blossom Cookies—Chewy & Delicious
- Total Time: 25 minutes
- Yield: 36 cookies
Description
Easy Peanut Butter Blossom Cookies are soft, chewy, sugar-coated peanut butter cookies topped with melty chocolate centers. They come together quickly with simple pantry ingredients, making them perfect for holidays, bake sales, or any time you want a nostalgic, delicious treat.
Ingredients
- 3/4 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt (omit if using salted butter)
- Granulated sugar for rolling
- About 36 chocolate kisses, unwrapped
Instructions
- Beat peanut butter, softened butter, granulated sugar, and brown sugar until creamy. Add egg and vanilla and mix until combined.
- Whisk together flour, baking soda, and salt. Add to wet ingredients and mix on low until a soft dough forms.
- Roll dough into 1-inch balls and coat in granulated sugar. Arrange on a parchment-lined baking sheet.
- Bake at 375°F (190°C) for 8–10 minutes until puffy and lightly cracked.
- Immediately press a chocolate kiss into the center of each cookie to create the blossom shape.
- Cool cookies completely on a wire rack so the chocolate can set.
Notes
Unwrap chocolate kisses before baking. Chill dough briefly if too soft. Do not overbake—cookies finish setting as they cool. Measure flour accurately to prevent dry dough.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition Facts (Per Serving)
(Approximate — for 1 cookie)
| Nutrient | Amount |
|---|---|
| Calories | 110 |
| Protein | 2 g |
| Carbs | 12 g |
| Fat | 6 g |
| Fiber | 0.5 g |
| Sodium | 70 mg |
FAQ About Peanut Butter Blossom Cookies
Why did my cookies crack too much?
Peanut butter blossoms naturally crack on top, but excessive cracking can mean the dough was too dry. This usually happens if too much flour was added or the dough was overmixed. Measuring flour correctly using the spoon-and-level method helps. Slight cracks are part of the charm, but deep breaks can be avoided by ensuring the dough stays soft.
Can I use natural peanut butter?
Yes, but natural peanut butter (the kind with oil separation) produces a slightly denser cookie. Make sure it is fully mixed and smooth before adding. If the dough feels too loose, add a tablespoon or two of extra flour to help it hold shape.
Do I have to roll the dough in sugar?
Rolling the dough isn’t required, but it gives the cookies their signature sparkle and a subtle crisp exterior. If you’re reducing sugar, you can skip it — just expect a softer exterior without that slight crunch.
Why add the chocolate after baking instead of before?
If you bake the chocolate with the cookie, it may melt too much or lose its shape. Pressing it into the warm cookie creates a soft, slightly melted base while keeping the top beautifully intact. The warmth helps it “stick” and form the blossom look.
Can I make these ahead of time?
Yes! You can prepare the dough up to 2 days in advance, keep it refrigerated, and bake when ready. You can also freeze shaped dough balls to make holiday prep even easier. Just roll in sugar right before baking.
Final Thoughts
These Easy Peanut Butter Blossom Cookies — Chewy & Delicious are a timeless treat that brings joy to every cookie platter. They’re simple, dependable, and packed with nostalgic flavor. Whether you’re baking for the holidays, sharing with friends, or treating yourself on a cozy afternoon, these cookies always hit the spot.