With their soft cookie base and that signature chocolate kiss nestled on top, Peanut Butter Blossom Cookies are a classic for a reason.
Forget the "Christmas cookie" label – we're about to unlock the year-round magic of this recipe with tips, tricks, and variations that will have you baking them for every occasion.
Life is too short to say no to a cookie every now and then. Let's bake my husband's favorite easy cookie recipe together today.
My daughter, Olivia, used to love helping me make these when she was little. From rolling the dough into perfect balls to coating them in sparkling sugar, she was my little sous-chef every step of the way.
If you have little ones at home, I encourage you to invite them into the kitchen to help create some sweet memories of your own!
Looking for more easy dessert ideas and cookie recipes? Try my Peanut Butter Cookies recipe or my Peanut Butter Chocolate Chip Cake recipe.
Table of Contents
Thumbprint Blossoms
Another fun thing about making this recipe is using heart shaped candies like I do with my Valentine's Day Peanut Butter Blossoms!
You can also use mini peanut butter cups in this recipe. They're always a huge hit here in our house as well.
You could also make a fun variation of this cookie around the holidays with Peppermint Christmas Cookies. That recipe uses a chocolate sugar cookie dough and then a peppermint candy kiss. Sounds perfect for Christmas, right?
Helpful Kitchen Tools
Reynolds Kitchens Cookie Baking Sheets, Pre-Cut Parchment Paper,25 Count (Pack of 4), 100 Total Sheets
Baking Sheet Pan Set, Cookie Sheet for Oven, Nonstick Bakeware SetsHudson Essentials Stainless Steel Measuring Cups Set (6 Piece Set)3 PCS Cookie Scoops for Baking
Ingredients:
Make sure you print out the recipe below and save it for later!
- Butter
- Peanut butter
- White sugar
- Light brown sugar
- Egg
- Milk
- Vanilla
- Flour
- Baking soda
- salt
- Additional sugar for rolling the cookie balls in.
- Candy kisses
Recipe Variations
- Use red and green sugar for Christmas, pastels for Easter, or any color to match the occasion.
- Try Rolos, mini Reese's Peanut Butter Cups, or even caramel-filled chocolates for a fun twist.
- Experiment with different Hershey's Kisses flavors like dark chocolate, caramel, mint, or even pumpkin spice!
- For even more chocolate flavor, drizzle melted chocolate over the cookies after the kiss is set!
Step-by-Step Directions
Step 1: In the bowl of a stand mixer, cream together the butter and peanut butter. Add both the sugars and mix until blended and smooth.
Step 2: In a separate bowl, mix together the egg, milk and vanilla. Next, add them to the stand mixer as well.
Step 3: Continue to mix until everything is combined. Combine the dry ingredients in another bowl. Once combined, add the flour mixture to the peanut mixture one cup at a time, beating between each addition.
Step 4: In the meantime, place the dough in the refrigerator to chill for at least 30 minutes.
How to Form the Peanut Butter Balls
Step 4: Once chilled, scoop the dough into tablespoon-sized balls and roll each one in the extra sugar until fully coated. Then, place them on a parchment-lined baking sheet about two inches apart to give them room to spread.
Baking Instructions:
Step 5: Bake for 8-10 minutes at 375°F. As soon as they're out of the oven, press an unwrapped chocolate kiss into the center of each cookie.
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How to Store Cookies
Room Temperature: Store them in an airtight container at room temperature for up to 3-5 days.
Freezer: For longer storage, freeze the cookies in a single layer in an airtight container or freezer bag for up to 3 months.
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📖 Recipe Card
Peanut Butter Blossoms Cookies
Ingredients
Equipment
Method
- In the bowl of a stand mixer, cream the butter and peanut butter together.
- Add the sugars and mix until blended.
- In a separate bowl, mix together the egg, milk and vanilla and add to the stand mixer. Mix until everything is combined.
- Combine the dry ingredients in another bowl. Then add the flour mixture to the peanut mixture one cup at a time, beating between each addition.
- Place the dough in the refrigerator to chill for at least 30 minutes.
- While the dough is chilling, preheat oven to 375°F and prepare a baking sheet by lining with parchment paper.
- After the dough has chilled, use a tablespoon or cookie scoop to scoop out dough and form each scoop into a ball.
- Place the ⅓ cup white sugar in a small bowl and roll each dough ball in the sugar until coated.
- Place each coated dough ball on the prepared baking sheet two inches apart to allow for spreading.
- Bake cookies 8 to 10 minutes, or until the cookies are golden brown and puffy.
- Remove the cookies from the oven and press a chocolate kiss into the center of each cookie.
- Allow the cookies to cool on the baking sheet for five minutes before removing to a wire cooling rack to cool completely.
Nutrition
Notes
Tried this recipe?
Let us know how it was!This recipe has been updated since it first appeared in 2012 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
mickeydownunder says
G'day! One word Lois? YUM! true!
WISH I could try one or two, okay, maybe three right NOW too!
Cheers! Joanne