Homemade peanut butter blossoms are the quintessential Christmas cookie and trademark of any holiday cookie tray. My classic recipe yields soft, peanut buttery, and easy-to-make festive cookies!
I originally published this recipe in 2016 and have since added new photos, a video tutorial, and a few more success tips.
One reader, Donna, commented: “These have always been one of my favorite cookies, and this is by far the best recipe. Follow it exactly and you will not be disappointed. Very simple and worth it. Thanks, Sally, for another home run. โ โ โ โ โ “
Peanut butter blossoms are easily one of the best Christmas cookies on this planet because they’re (1) easy to make, (2) super cute, (3) peanut butter + chocolate, and (4) peanut butter + chocolate. (Have to list that twice!)
This soft-baked-style peanut butter cookie is a tried and true favorite (you can even find the recipe in my cookbook, Sally’s Candy Addiction). This recipe has been well loved since I first published itโwhile small, these cookies pack a mighty peanut butter punch, and that’s what everyone loves about them!
What Makes These the Best Peanut Butter Blossoms?
- Simple + straightforward recipe using the same base dough as my flagship peanut butter cookies recipe (note that today’s recipe uses 1 Tablespoon less flour)
- Mega peanut butter flavor
- Extra soft & thick
- Only 1 hour needed for dough chilling, so they’re relatively quick
- Rolled in granulated sugar for an extra sparkleโuse colorful sanding sugars for a festive touch
Key Ingredients in Peanut Butter Blossom Cookies
Here’s what you need to make this classic Christmas cookie recipe. You can find the full printable recipe below.
- Flour: We use all-purpose flour as the base of these peanut butter cookies. You may look at the recipe and wonder why there’s so little flour. Did you know that nut butters act as a binder and can actually replace some or all flour in cookie recipes? See these flourless almond butter cookies and flourless monster cookies. Using more flour will dry out the cookies, so stick with the recipe below.
- Baking Soda: Baking soda helps the cookies rise.
- Salt + Vanilla Extract: Use both salt and vanilla extract for flavor.
- Sugars: We use a combination of granulated sugar and brown sugar in this recipe. Both for sweetness, and brown sugar for extra softness.
- Egg: One egg binds everything together.
- Butter: Butter adds flavor and structure. Make sure you have proper room temperature butter before beginning. And if you’re a beginner baker, my video tutorial on how to cream butter and sugar will be helpful.
- Peanut Butter: Peanut butter is the most important ingredient for peanut butter cookies. For best results, use processed peanut butter like Jif or Skippyโthe same I recommend for my peanut butter balls, peanut butter chocolate swirl cookies, and peanut butter chocolate chip cookies.
- Chocolate Kiss Candies: A necessity! This is the “blossom” part of these cookies.
You also have candy options! Instead of a Hershey’s Kiss, try a peanut butter cup or chocolate heart like I do in my peanut butter cup cookies and sparkle sweetheart cookies. Or fill with jam like in my peanut butter jam thumbprints.
And if you can’t get enough peanut butter and chocolate together, try these peanut butter fudge puddles next. Or you can use a few of your favorite candies in these thick & chewy candy bar blondies!
These Step-by-Step Photos Will Help
You can find the full written recipe below, but let me walk you through these steps. These cookies are quick and simpleโa welcome recipe during the busy holiday season.
Make the dough. You’ll combine the dry and wet ingredients separately, and then together. Expect a very soft cookie dough:
Chill the dough for at least 1 hour to help solidify it, which helps guarantee your peanut butter blossoms will hold shape in the oven. Cold dough is also easier to portion and roll. After the dough chills, roll into 1 heaping Tablespoon balls and then roll each in sugar or sanding sugar sprinkles:
Bake the cookies and then cool them for 5 minutes before adding the chocolate candy.
Prevent the Hershey’s Kisses From Melting on Peanut Butter Blossoms
Press the candies into the center of each slightly cooled cookie. And then, here is my trick:
Stick the peanut butter blossoms in the freezer to prevent the chocolate kiss candy from melting. This ensures the chocolate kiss stays nice and snug in the cute little peanut butter cookie. The refrigerator works too, but the freezer is most effective at preventing any melty problems. This also helps cool the cookies quicker so you can immediately hoard them for yourself. I mean… share with your family.
My freezer usually doesn’t have room for a large baking sheet, so I place the slightly cooled cookies on a smaller tray or plate before placing in the freezer. This is the same process I use when I make red velvet blossoms, too!
Can I Make These Nut-Free?
For a nut-free version of this recipe, swap the peanut butter for sunflower seed butter or Biscoff spread. However, you’ll have better luck (and a tastier cookie!) if you make these sparkle sweetheart cookies and replace the Valentine’s Day heart candies with Hershey’s Kisses. Or try my candy cane kiss cookies or red velvet blossoms.
Other Classic Christmas Cookie Recipes
- Gingerbread Cookies
- Christmas Sugar Cookies
- Spritz Cookies
- Butter Cookies and Chocolate Butter Cookies
- Snowball Cookies
- Peppermint Mocha Cookies
- Chocolate Crinkle Cookies
- Lace Cookies
- Chocolate Ginger Cookies
- Shortbread Cookies & Pinwheel Cookies
- Cranberry Orange Icebox Cookies
Classic Peanut Butter Blossoms
- Prep Time: 1 hour, 30 minutes (includes chilling)
- Cook Time: 12 minutes
- Total Time: 1 hour, 45 minutes
- Yield: 24 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These homemade peanut butter blossoms are extra soft and thick, super simple to make, and delightfully peanut buttery. So many reasons why this is a classic holiday cookie recipe! Don’t forget to place the cookies in the freezer for 10 minutes to prevent the chocolate kiss candy from melting.
Ingredients
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 3/4 cup (about 185g) creamy peanut butter
- 1 teaspoon pure vanilla extract
- 24 chocolate kiss candies, unwrapped
Coating
- 1/2 cup (100g) granulated sugar
- OR: 1/4 cup (50g) green sanding sugar and 1/4 cup (50g) red sanding sugar
Instructions
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. Switch to medium-high speed and beat in the brown sugar and 1/4 cup (50g) granulated sugar until completely creamed and smooth, about 2 minutes. (Hereโs a helpful tutorial if you need guidance onย how to cream butter and sugar.) Add the egg and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl with a silicone spatula as needed. Add the peanut butter and vanilla extract and beat until combined.
- Add the flour mixture to the wet ingredients and beat on low speed until combined. The dough will be very creamy and soft. Cover and chill the cookie dough in the refrigerator for at least 1 hour, and up to 3 days.
- Preheat oven to 350ยฐF (177ยฐC). Line two large baking sheets with parchment paper or silicone baking mats.ย (Always recommended for cookies.) Set aside. Also, make sure there’s room in your freezer because the cookies will need to be placed inside to prevent the chocolates from melting.
- Roll & Bake: Scoop and roll cookie dough, about 1 heaping Tablespoon of dough each. Roll each ball in the 1/2 cup of sugar (or sanding sugar) and arrange on the baking sheet about 3 inches apart. Bake for 11โ13 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow to cool on the baking sheets for 5 minutes.
- Set the chocolate: Press a chocolate kiss candy into the center of each, then, using a thin spatula, immediately transfer the cookies to a large plate or a few smaller plates (gentlyโthey’re soft). Place the plate(s) of cookies in the freezer for 10 minutes to quickly set the chocolate in the cookie.
- Remove from the freezer and serve.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | Baking Sheets |ย Silicone Baking Mats or Parchment Paper | Cooling Rack
- Granulated Sugar: You’ll only need 1/4 cup of granulated sugar for the cookie dough and the other 1/2 cup will be for coating in step 5. Or you can use sanding sugar to coat the cookies instead, noted as optional in the ingredient list. If using sanding sugar, you do not need the extra 1/2 cup of granulated sugar listed under Coating. If you’re shopping for sanding sugar online, I like the sugars from this holiday set, these multicolor, these green, and these red (affiliate links).
- Peanut Butter: Creamy peanut butter is ideal for this recipe because crunchy peanut butter creates an overly crumbly cookie. For this particular recipe, it’s best to use processed peanut butter such as Jif or Skippy. If you decide to use natural peanut butter, make sure it’s at room temperature, stirred well, and expect a slightly crumblier cookie.
- Can I use almond butter or other nut butter? Yes, you can use almond butter or another nut butter in this cookie recipe; however, expect a crumblier cookie. I have not tested this recipe with Nutella.
- Can I make these without nut butter? For a nut-free version of this recipe, swap the peanut butter for sunflower seed butter or Biscoff spread. However, you’ll have better luck (and a tastier cookie!) if you make these sparkle sweetheart cookies and replace the Valentine’s Day heart candies with Hershey’s Kisses. Or try my candy cane kiss cookies or red velvet blossoms.
Reader Comments and Reviews
These are by far the best peanut butter blossoms! The texture is perfection, I get so many compliments every time I make them.
Classics, tastes just how I would have expected. Thanks!
Love this recipe use it every year . This site is increasing hard to use with all the advertisements . It could be my computer .
Great recipe and they turned out perfect just now. I did not roll the cookies in sugar, but other than that, I followed the recipe.
Great recipe and they turned out perfect just now. I did not roll the cookies in sugar, but other than that, I followed the recipe.
My family is simply “Cocoa” over Peanut Butter Blossoms. The cookies are soft, nutty (not over powering) and a finish with a topper of a chocolate kiss. I will certainly make them again.
Hi! Iโve made this exact recipe before and love it, but I need to make a non peanut butter version for someone with nut allergies. Can you suggest an alternative cookie (maybe just sugar cookies?) recipe that would work well with putting a Hershey kiss in the middle? Thanks so much!
Hi Kristin, We are glad you love these cookies! See the recipe note (below the recipe instructions) called “Can I make these without nut butter?” for all of our suggestions.
I didnโt notice this thank you so much!
These cookies were absolutely delicious. Perfect in every way.
Turned out perfectly! Thanks!
Lovely recipe, delicious cookies! Thank you!
Look no further because this is the best recipe for PB blossoms. They always turn out perfect.
These cookies are incredibly soft, and unbelievably addicting. I don’t care for peanut butter much, but I can’t get enough of these ๐ Sally, you nailed it, again! I’ve already got a second batch of dough in the fridge.
I think people maybe over cooking these! They came out perfect when I took them out right at the 11 minute mark. If your oven runs a little hot, try taking them out at ten minutes. They remind me of kinetic sand, gently falling apart, if you try to move them too soon. Follow the instructions exactly, and youโll have the softest, most delicious pb blossoms ever!
These came out so good! We have Celiac so I subbed KA Measure for Measure Flour. I would only let them cool maybe a minute next time as they cracked a lot -assuming due to being GF. Taste was delicious!
Do you use table salt or kosher salt in your recipes?
Hi Dave, we use regular fine table salt in our baking recipes unless specifically stated otherwise.
I loved this recipe, so tasty. I made this recipe & the Betty Crocker recipe and my fiance & I like these better than the Betty Crocker one’s, but my best friend likes the Betty Crocker one better.
I did put the cookies in the freezer after placing the chocolate in the cookie ~ for about 10 minutes…AND THEY ARE PERFECT!!! Thank you. I will be making these again next year and more!
Absolutely loved this recipe and how the cookies turned out! Gifted some to my mom and she keeps asking me to make more.
Love this recipe. The dough was just right and very easy to work with
Loved the recipe but I would suggest putting the chocolate on the cookie then place in the freezer.
Made these exactly as written and they crumbled when I put the chocolate in it. I make the Betty Crocker version every Christmas and this year I tried Sallyโsโฆ these were supposed to be Christmas gifts and now they are a crumbly mess. I have never waited 5 min to out the kiss in and I think that was the problem. This was a waste of time and ingredients I will go back to Betty Crocker next year.
That happened to me, too! I think I should have placed the kisses on the cookies as soon as they came out of the oven. They did taste really good, though.
Made the thumbprint yesterday. So delicious. Made mine a little smaller. Used some Rolo candies, too.
We call these Santa’s Kisses.
They are really delicious. I tried smaller size from half the amount of dough – 15 pieces, and will make 20 next time. As there are here no chocolate candies the type you use I just put small pieces of chocolate on hot cookies and after a little while spread them on the top by the bottom of a spoon.
These turned out perfect. Delicate cookies and well balanced. Yum! Thanks for the pro tips about putting the cookies in the freezer to set the chocolate and waiting a few minutes to put the kisses on top. I will be making them again.
These cookies are fabulous!
They turned out exactly as described by you, and the whole process was easy. I used turbinado sugar to roll them in, and they spread beautifully.
Thanks for the tip about freezing them briefly with the chocolate kiss in place!