Peanut Butter Blossom cookies are just classic, soft peanut butter cookies, topped with a chocolate kiss. This recipe is incredibly easy to make – simple pantry ingredients only. What you get is the best of old-school, warm, chewy peanut butter cookies combined with a little chocolatey richness. Bonus – this is an eggless recipe!

I’m an ardent supporter of team peanut butter + chocolate. There is nothing quite like the combination of chewy, warm peanut butter paired with rich, sweet chocolate. My go-to recipe is usually peanut butter chocolate brownies, but once in a while I love revisiting a quick, foolproof cookie recipe like this one. Each bite is soft, with a perfect sweet-salty balance and lovely melting chocolate. Plus, they have a charming crackled exterior which I adore in baking! 

The peanut butter blossom cookies are an easy one-bowl recipe that can be whipped up in no time. You can make it even without the Hershey’s kisses, substituting any chocolate of your choice. 

Ingredient Notes- 

Butter – I used softened salted butter. If you are using unsalted butter, be sure to add a pinch of salt when mixing dry ingredients. If you want to make this recipe without butter, coconut oil is a good replacement. Make sure the coconut oil is not melted, but soft and firm. 

Peanut Butter – I used smooth, creamy peanut butter with no added sugars. You can use any kind here!

Sugar – I used a mix of raw sugar and brown sugar. You can also use cane sugar or white sugar. I was light on the sugar here since the chocolate I used was sweet. You can easily increase the sugar content from 1/3rd cup each to ½ cup each, for sweeter cookie dough. Especially if your chocolate is dark or you are forgoing chocolate. 

Chocolate – If you don’t have Hershey’s kisses, no problem, You can use chocolate chips, chunks of chocolate or even forgot chocolate in favour of a classic peanut butter cookie. 

Making the Peanut Butter Blossom Cookies 

• Start with mixing the room temp butter, peanut butter, and sugars together. I used an electric handheld mixer, but you can do this by hand too.
• After a couple of minutes, you’ll have a fluffy and light mixture. 
• To this, add the milk and vanilla extract. 
• Then, the dry ingredients – flour and baking soda. 
• Fold in the dry ingredients with a spatula.
• When your ingredients are incorporated, bring the final dough together by hand. What you’ll have at this stage is a soft, pliable dough. 
• Note – if the dough is too soft – refrigerate for 5-10 minutes until it firms up. 

Assembling and Baking 

• Roll the dough into equal-sized balls 
• Roll each of the cookie dough balls lightly in granulated sugar. You can use brown or white. I did not want too much of a sugar coating so rolled with a very light hand – feel free to cover them more thoroughly for a crunchier coating!
• Bake for 12-14 minutes. Keep an eye on the cookies, to avoid overbaking. We want a soft cookie here. 
• When they are lightly golden, take them out and immediately press the chocolate kisses in the centre of the cookie. 

Finally, let the cookies cool completely and serve! The peanut butter blossom cookies will harden as they cool and the chocolate will set. 

Note – The key to assembling these cookies is to make sure they don’t over bake and are soft when you take them out of the oven. Otherwise, you won’t be able to press in the chocolate and get the crinkly blossom effect. 

Variations of the Peanut Butter Blossom Cookies 

• Vegan – to make these vegan, substitute butter for coconut oil, milk for non-dairy milk of your choice, and use vegan chocolate on top. 
• Plain peanut butter cookies – this recipe is perfect for a simple classic peanut butter cookie. Instead of adding the chocolate on top, add more sugar to the batter to balance the sweetness. 
• Chocolate Chip – another great way to make these is by stirring chocolate chips into the batter to make a peanut butter chocolate chip treat. You don’t need to add the chocolate on top with this version. 

Why Make the Peanut Butter Blossom Cookies 

• Easy one-bowl recipe 
• Perfect peanut butter to chocolate ratio
• Soft chewy cookie topped with fudgy chocolate 
• No chill time, ready in less than 30 minutes 
• A simple cookie with a decadent feel 
• Wonderfully delicious, of course

For more yummy peanut butter bakes, check out: 

Peanut Butter Sourdough Brownies

Vegan Peanut Butter Chocolate Cookies

Peanut Butter Rice Crispy Bars

If you make these delicious peanut butter blossom cookies, be sure to leave a comment and/or give this recipe a rating! I love getting to connect with you guys. You can also follow me on Instagram & Pinterest for more fabulous recipes.

Print Recipe

Peanut Butter Blossom Cookies

Peanut Butter Blossom cookies are just classic, soft peanut butter cookies, topped with a chocolate kiss. This recipe is incredibly easy to make – simple pantry ingredients and just one bowl!

Prep Time5 mins

Cook Time12 mins

Course: Cookies, Dessert

Keyword: chocolate peanut butter cookies, easy peanut butter cookies, eggless cookies, peanut butter blossom cookies, peanut butter cookies

Servings: 30 cookies

Calories:

Author: Natasha Minocha

Ingredients

• 1/2 cup Butter softened. I used salted butter
• 1/2 cup Peanut Butter softened
• 1/3 cup Raw Sugar
• 1/3 cup Brown Sugar
• 2 cups All Purpose Flour
• 1 tsp Baking Soda
• 4-5 tbsp Milk You may need more
• 1.5 tsp Vanilla Extract
• 30 Hershey's Chocolate Kisses

Instructions

• Preheat your oven to 180C. Line a baking tray with Silpat or parchment paper.

Cookie Dough

• Start with mixing the room temp butter, peanut butter, and sugars together. I used an electric handheld mixer, but you can do this by hand too.
• After a couple of minutes, you’ll have a fluffy and light mixture.
• To this, add the milk and vanilla extract.
• Then, the dry ingredients – flour and baking soda.
• Use a spatula to bring the dough together.
• When your ingredients are incorporated, bring the final dough together by hand. What you’ll have at this stage is a soft, pliable dough.
• Note – if the dough is too soft – refrigerate for 5-1-0 minutes until it firms up.

  If it feels too dry, add a couple more tbsp of milk.

Assembling & Baking

• Roll the dough into equal-sized balls.
• Roll each of the cookie dough balls lightly in granulated sugar. You can use brown or white. I did not want too much of a sugar coating so rolled with a very light hand – feel free to cover them more thoroughly for a crunchier coating!

  Place on the prepared tray.
• Bake for 12-14 minutes at 180 C. Keep an eye on the cookies, to avoid overbaking. We want a soft cookie here.
• When they are light golden, take them out and immediately press the chocolate kisses in the center of the cookie.
• Finally, let the cookies cool completely and serve! The peanut butter blossom cookies will harden as they cool and the chocolate will set. Enjoy!

Notes

Note – The key with assembling these cookies is to make sure they don’t over bake and are soft when you take them out of the oven. Otherwise, you won’t be able to press in the chocolate and get the crinkly blossom effect.