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Soft and Chewy Peanut Butter Blossoms are a holiday baking favorite: one-bowl peanut butter cookies rolled in sugar and finished with a chocolate kiss. They bake quickly and deliver a tender, chewy center with a slightly crisp, crackled exterior and a warm, melty chocolate center. These cookies are perfect for cookie exchanges, Santa’s plate, gift boxes, or any time you need a comforting, nostalgic treat.
About The Recipe
This recipe is a classic for good reason. It starts with a reliable peanut butter cookie dough—rich with creamy peanut butter, brown sugar for chewiness, and butter for flavor—then each dough ball is rolled in granulated sugar before baking. Immediately after the cookies come out of the oven, a chocolate kiss is pressed into the center, creating that signature blossom look and a soft, gooey chocolate center.
Although the name may suggest a complicated cookie, it’s wonderfully simple: familiar pantry ingredients, minimal mixing, and a quick bake time. The result is a cookie that’s sweet, peanut-forward, and perfectly textured.
These cookies are ideal for holiday menus or anytime you want a comforting chocolate-and-peanut-butter treat.
Reasons You Will Love These Peanut Butter Blossoms
- Soft, chewy, and satisfyingly peanutty.
- Great for holiday baking and gift boxes.
- Simple, one-bowl dough—kids can help!
- The chocolate stays soft and gooey even after cooling.
- Baked until just set for the best texture.
What Are Peanut Butter Blossoms?
Peanut Butter Blossoms are peanut butter cookies rolled in sugar and baked, then topped with an unwrapped chocolate kiss while still warm. The contrast of the slightly crisp exterior, chewy interior, and melty chocolate makes them irresistible.
Ingredients
(Full ingredient amounts and steps are listed in the recipe card below)
- Unsalted butter – room temperature; using unsalted lets you control the salt level. If using salted butter, omit the added salt.
- Granulated sugar – used in the dough and extra for rolling the dough balls to create the crackled, slightly crunchy exterior.
- Brown sugar – adds moisture and chewiness for a tender interior.
- Creamy peanut butter – provides the peanut flavor and soft texture.
- Large egg and an extra yolk – for structure and richness.
- Vanilla extract – adds depth of flavor.
- All-purpose flour – plain, unbleached is fine.
- Baking powder and baking soda – a small lift and proper spread.
- Salt – enhances and balances the sweetness.
- Chocolate kisses – unwrapped, one per cookie to finish while warm.
How To Make Peanut Butter Blossoms
Step 1: Make the dough
Preheat the oven to 375°F (190°C) and line a sheet pan with parchment paper. In a mixer, beat the butter with granulated and brown sugars until light and fluffy, about 2–3 minutes. Add the peanut butter and beat until combined. Mix in the egg, egg yolk, and vanilla until incorporated. Add the flour, baking powder, baking soda, and salt; mix just until combined to avoid overworking the dough.
Step 2: Scoop and roll
Using a 1½ tablespoon scoop or a medium cookie scoop, portion the dough into balls. Roll each ball in extra granulated sugar until evenly coated.
Step 3: Bake
Arrange the sugar-coated dough balls on the prepared pan, leaving space for slight spread. Bake 12–14 minutes, until the edges are just beginning to brown and the centers still look slightly soft. Remove from the oven.
Step 4: Place chocolate kisses
While the cookies are warm, press an unwrapped chocolate kiss into the center of each. The heat will soften the chocolate slightly, creating the classic blossom appearance and a gooey center as the cookies cool.
How To Store
These cookies are best the day they’re baked, but can be stored in the refrigerator for 3–5 days or frozen for up to 2 months. Note that the chocolate top stays soft, so avoid stacking cookies directly on top of one another. To freeze, arrange cooled cookies on a parchment-lined sheet pan and freeze until solid, then transfer to a freezer-safe bag or container.
If you try this Soft and Chewy Peanut Butter Blossoms recipe, please leave a comment with your feedback. We enjoy hearing questions and seeing your photos—tag and share your results if you post them!
Soft and Chewy Peanut Butter Blossoms
Ingredients
- 2/3 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup creamy peanut butter
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 teaspoon salt
- 1/2 cup granulated sugar, extra for rolling
- 30 chocolate kisses, unwrapped
Instructions
- Heat oven to 375°F (190°C). Line a sheet pan with parchment paper.
- Beat butter with granulated and brown sugars until light and fluffy, 2–3 minutes.
- Beat in peanut butter, then add egg, egg yolk, and vanilla. Mix until combined.
- Add flour, baking powder, baking soda, and salt. Mix only until blended.
- Scoop dough with a 1½ tablespoon scoop, roll into balls, then roll each ball in extra granulated sugar.
- Place on the prepared pan and bake 12–14 minutes, until edges just begin to brown.
- Remove from oven and immediately press an unwrapped chocolate kiss into the center of each warm cookie.
Notes + Tips
- Substitutions: Use peanut butter cups instead of kisses, or swap creamy peanut butter for another creamy nut butter if desired.
- Use room-temperature ingredients for best texture and even mixing.
- Avoid overmixing the dough; mix dry ingredients just until incorporated.
- Bake until cookies are just set—slightly underbaked yields the best soft, chewy result.
- Always place the chocolate kiss onto the cookie after baking to keep it soft and melty.
– Still Hungry? –
Here are a few recipes you may like!
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Gingerbread Sandwich Cookies
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Double Chocolate Chip Cookies
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Extra Chewy Chocolate Chipless Cookies