Classic Peanut Butter Blossoms

The irresistible aroma of freshly baked Classic Peanut Butter Blossoms wafting through your kitchen signals the perfect marriage of tender peanut butter cookies and chocolate kisses. These iconic cookies strike the perfect balance between salty-sweet peanut butter and rich chocolate, creating a nostalgic treat that’s been gracing holiday cookie platters for generations. Whether you’re making them for a Christmas cookie exchange or a simple weekend treat, these Classic Peanut Butter Blossoms deliver comfort in every bite. You’ll learn how to achieve the perfect texture, ensure that signature crackled top, and create cookies that remain soft and chewy for days.

Why You’ll Love This Recipe

These Classic Peanut Butter Blossoms have stood the test of time for good reason. The contrast between the slightly crumbly, tender peanut butter cookie and the smooth chocolate kiss creates a textural masterpiece that delights with every bite. The cookies develop a beautifully crackled surface rolled in sparkling sugar that adds both visual appeal and a delicate crunch to the otherwise soft interior.

What makes this recipe truly special is its reliability—these cookies maintain their perfect texture for days, never becoming too hard or too soft. The dough comes together in minutes with pantry staples, making it an ideal last-minute baking project when unexpected guests arrive. The process of pressing chocolate kisses into warm cookies creates a magical moment that children particularly love to help with, making these peanut butter chocolate cookies a perfect family baking activity.

Best of all, these Classic Peanut Butter Blossoms require no special equipment—just two bowls and basic measuring tools are all you need to create these beloved treats that disappear almost as quickly as you can make them.

Ingredients

For perfect Classic Peanut Butter Blossoms, you’ll need:

• 1¾ cups (219g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (113g) unsalted butter, softened
• ½ cup (135g) creamy peanut butter (use traditional, not natural)
• ½ cup (100g) granulated sugar, plus extra for rolling
• ½ cup (100g) packed light brown sugar
• 1 large egg, at room temperature
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 24 chocolate kiss candies, unwrapped

The peanut butter is the star ingredient here—use a traditional creamy variety for best results, as natural peanut butter can cause the cookies to spread too much. The combination of granulated and brown sugar creates the perfect texture, while rolling the dough balls in additional sugar before baking gives these peanut butter kiss cookies their signature sparkle and slight crunch on the outside.

Pro Tips

Master the Dough Consistency: For perfect peanut butter chocolate blossom cookies, avoid overmixing the dough once the flour is added. Mix just until combined to prevent tough cookies. The dough should be soft but not sticky—if it feels too wet, chill for 30 minutes before shaping.

Perfect Cookie Size and Baking Time: Use a 1½-tablespoon cookie scoop for uniform cookies that will bake evenly. Watch carefully during baking—these Classic Peanut Butter Blossoms should come out of the oven when the edges are set but the centers still look slightly underbaked. This ensures they’ll remain soft and chewy once cooled. The cookies will develop those beautiful cracks as they bake, which is exactly what you want.

Chocolate Kiss Timing Matters: Wait exactly 1 minute after removing cookies from the oven before pressing chocolate kisses into the center. If you press too soon, the cookie may collapse; too late, and the cookie will have firmed up too much, causing it to crack badly around the edges. Once you’ve added the kisses, avoid moving the cookies until they’ve completely cooled, or the chocolate may smear.

Instructions

Step 1: Prepare Your Equipment and Ingredients

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Unwrap all your chocolate kisses and set them aside—having them ready is crucial since timing matters when adding them to the cookies. Measure all ingredients and allow the butter and egg to come to room temperature for easier mixing and better incorporation.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt until well combined. This even distribution of leavening agents ensures your Classic Peanut Butter Blossoms rise uniformly and develop their characteristic crackled top.

Step 3: Cream the Wet Ingredients

In a large bowl, beat the softened butter and peanut butter with an electric mixer on medium speed until completely smooth, about 1 minute. Add both sugars and continue beating until light and fluffy, about 2-3 minutes more. This creaming process incorporates air into the dough, giving your cookies their tender texture. Scrape down the sides of the bowl as needed.

Step 4: Complete the Dough

Beat in the egg, milk, and vanilla until fully incorporated. With the mixer on low speed, gradually add the flour mixture, mixing just until combined. The dough will be soft and slightly tacky but shouldn’t stick to your fingers excessively.

Step 5: Shape and Bake

Place about ¼ cup granulated sugar in a small bowl. Roll the dough into 1½-inch balls (about 1½ tablespoons each), then roll each ball in the sugar to coat completely. Place the dough balls 2 inches apart on the prepared baking sheets.

Bake for 8-10 minutes, until the edges are set but the centers still look slightly soft. The cookies will develop a crackled appearance as they bake—this is exactly what you want for perfect Classic Peanut Butter Blossoms.

Step 6: Add the Chocolate Kisses

Remove the cookies from the oven and let them rest for exactly 1 minute. Then gently press a chocolate kiss into the center of each cookie. The cookie should cradle the kiss with slight cracks forming around the edges. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Variations

Chocolate Peanut Butter Blossoms: For chocolate lovers, add 2 tablespoons of unsweetened cocoa powder to the flour mixture and roll the dough balls in powdered sugar instead of granulated sugar. The contrast between the dark chocolate cookie and milk chocolate kiss creates an even more intense chocolate experience.

Almond Butter Blossoms: Substitute almond butter for the peanut butter and add ¼ teaspoon almond extract along with the vanilla for a sophisticated twist on the classic. These pair beautifully with dark chocolate kisses for an elevated flavor profile.

Festive Holiday Blossoms: Transform these peanut butter kiss cookies into seasonal treats by rolling the dough balls in colored sugar or sprinkles before baking. For Christmas, use red and green; for Valentine’s Day, pink and red; and for Easter, pastel colors. You can also swap traditional kisses for seasonal varieties like candy cane or caramel-filled kisses.

Storage and Serving

These Classic Peanut Butter Blossoms stay fresh for up to 5 days when stored in an airtight container at room temperature. Place parchment paper between layers to prevent sticking. For longer storage, freeze the baked cookies for up to 3 months in a freezer-safe container. Allow them to thaw at room temperature for about an hour before serving.

Serve these cookies slightly warm for the ultimate experience—10 seconds in the microwave will slightly soften the chocolate kiss for a melt-in-your-mouth texture. They pair perfectly with a cold glass of milk, making an ideal after-school treat for children. For an elegant dessert presentation, arrange several Classic Peanut Butter Blossoms on a platter alongside other holiday cookies and garnish with a light dusting of powdered sugar just before serving.

For gift-giving, stack cookies in a decorative tin with parchment between layers, tie with a ribbon, and attach the recipe card—homemade Classic Peanut Butter Blossoms make thoughtful hostess gifts or holiday presents.

FAQs

Why did my cookies spread too much?
If your peanut butter blossoms spread excessively, your butter may have been too warm. Try chilling the dough for 30 minutes before shaping. Also, be sure you’re using traditional peanut butter, not natural or reduced-fat varieties which have different moisture contents.

Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 3 days. Let it sit at room temperature for about 30 minutes before rolling and baking.

Why did my chocolate kisses melt too much?
If the kisses melted completely, the cookies were likely too hot when you added them. Be sure to wait that crucial 1 minute after removing from the oven before adding the kisses.

Can I freeze these cookies?
Yes! Freeze baked and cooled cookies in an airtight container for up to 3 months. You can also freeze the shaped, unbaked dough balls (without sugar coating) for up to 2 months. When ready to bake, thaw slightly, roll in sugar, and add 1-2 minutes to the baking time.

Can I use crunchy peanut butter instead of smooth?
While smooth peanut butter creates the classic texture, crunchy peanut butter works well if you enjoy the added texture. The cookies may spread slightly less with crunchy peanut butter due to the peanut pieces.

Conclusion

These Classic Peanut Butter Blossoms are comfort food at its finest — tender, sweet morsels that perfectly balance the rich nuttiness of peanut butter with the decadence of chocolate. They’re the kind of cookie that brings generations together, whether you’re making them with children who delight in pressing the kisses into warm cookies or serving them to guests who immediately recognize these beloved treats from their own childhoods. Simple yet special, these cookies have earned their place in the baking hall of fame for good reason, and now you have all the secrets to make them perfectly every time.

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