Peanut butter blossom cookies are an easy one-bowl recipe you can whip up in less than 30 minutes. These classic, eggless Christmas cookies need basic pantry ingredients, and if you don’t have Hershey’s Kisses, use any chocolate you love!
Peanut butter blossoms are soft butter cookies topped with chocolate kisses. The combination of chewy, warm peanut butter and chocolatey richness is simply delicious! That’s why I love, love making peanut butter chocolate brownies, too!
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Why You’ll Love This Recipe?
Quick Christmas cookie recipe
Gets ready in less than 30 minutes
Perfect peanut butter-to-chocolate ratio
Soft, crackly, thick cookie topped with fudgy chocolate
Perfect sweet-salty balance that tastes decadent and is totally addictive!
Peanut Butter Blossoms Cookies Recipe Ingredients
Flour: all-purpose flour works best.
Butter: I used softened salted butter. If you are using unsalted butter, be sure to add a pinch of salt when mixing the dry ingredients.
Peanut Butter: I prefer smooth, creamy peanut butter with no added sugars. It’s great in cookies and peanut butter bars. You can use any kind that’s easily available to you. Just make sure it’s softened.
Sugar: I mixed raw and brown sugar and didn’t use a lot because the chocolate is already sweet. Like sweeter Christmas cookies? Increase the sugar content from 1/3 cup each to 1/2 cup each.
Chocolate: You don’t have to make Hershey's peanut butter blossoms. Use chocolate chips or chunks of any chocolate you like.
See the recipe card for full information on ingredients and quantities.
Variations
Vegan: You can make these classic peanut butter blossom cookies without butter. Substitute butter for coconut oil or any plant-based butter you prefer. Switch to the non-dairy milk of your choice, and use vegan chocolate on top.
Without chocolate: Make a simple, classic peanut butter cookie. Don’t add the chocolate on top.
Chocolate Chips: Fold chocolate chips into the dough to make peanut butter chocolate cookies. You don't need to add the Hershey’s in this version.
Sugar: Cane sugar or white sugar works really well in this recipe for peanut butter blossom cookies.
How To Make Peanut Butter Blossom Cookies?
Step 1: Beat room-temperature butter, peanut butter, and sugar together till fluffy and light. I used an electric handheld mixer, but you can do this by hand too.
Step 2: Add milk and homemade vanilla extract.
Step 3: Sift the dry ingredients—flour and baking soda—and fold them in with a spatula.
Step 4: Bring the peanut butter blossom cookie dough together by hand. It should be soft and pliable.
Step 5: Roll the dough into equal-sized balls. Lightly roll each dough ball in granulated sugar. You can use brown or white sugar.
Step 6: Bake for 12–14 minutes. Keep an eye out to avoid overbaking and get the best peanut butter blossoms.
Step 7: When they are lightly golden, take them out and immediately press the chocolate kisses in the center of each cookie.
Final step: Let the cookies cool completely. Serve and savor!
Pro Tips
- If the peanut butter blossom cookie dough is too soft, refrigerate for 5–10 minutes until it firms up.
- If the dough feels dry, add a tablespoon or two of milk.
- I did not want too much of a sugar-coating on each cookie. So, I rolled the dough in sugar with a very light hand. Feel free to cover them more thoroughly for a crunchier coating!
- Don't overbake peanut butter blossoms. They need to be soft when you take them out of the oven. Otherwise, you won't be able to press in the Hershey’s Kisses and get the crinkly blossom effect.
- The cookies will harden as they cool.
Peanut Butter Blossom Cookies Recipe FAQs
You overbaked them. The last few minutes of baking time make a huge difference. Take them out when they are still soft. Another trick to perfect blossom cookies is using smooth, creamy peanut butter.
There could be two reasons for your cookies to be dry. One, you added too much flour to the dough. Two, you baked the cookies for longer than needed. The dough should feel very soft to you. If it doesn’t, then add more milk to it.
Absolutely, as long as you cool the cookies completely and store them in an airtight container or freezer-safe bag. You can also freeze cookie dough balls for up to 1 month.
📖 Recipe
Peanut Butter Blossom Cookies
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.
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
- The key to assembling these cookies is to make sure they don't overbake 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.
- If the peanut butter blossom cookie dough is too soft, refrigerate for 5–10 minutes until it firms up.
- If the dough feels dry, add a tablespoon or two of milk.
- I did not want too much of a sugar-coating on each cookie. So, I rolled the dough in sugar with a very light hand. Feel free to cover them more thoroughly for a crunchier coating!
Carma says
Also very similar to the recipe utilizing Bisquick, peanut butter, Borden's Eagle brand condensed milk and a little vanilla.
Natasha Minocha says
That sounds lovely! I wish I could try that recipe except we don't get Bisquick here. 🙂
Bella C says
these are so cute! can't to try 🙂
Natasha Minocha says
Thanks so much, Bella! xx