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!
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). While 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
- Mega peanut butter flavor
- Extra soft
- Only 30 minutes needed for dough chilling, so they’re relatively quick
- Rolled in granulated sugar for an extra crunch– use colorful sanding sugars for a festive touch
And you have options! Instead of a Hershey’s Kiss try a peanut butter cup or chocolate heart like I do in my peanut butter cup blossoms and sparkle sweetheart cookies. Or fill with jam like in my peanut butter jam thumbprints.
Ingredients in Peanut Butter Blossom Cookies
Here’s what you need to make this classic Christmas cookie recipe:
- Flour: We use all-purpose flour as the base of these peanut butter cookies.
- 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 softness.
- Egg: One egg binds everything together.
- Butter: Butter adds flavor and structure. Make sure your butter is softened to room temperature before beginning.
- Peanut Butter: Peanut butter is the most important ingredient for peanut butter cookies. For best results, it’s best to use processed peanut butter like Jif or Skippy– the same I recommend for my peanut butter balls. I do not suggest using natural style or oily peanut butter.
- Chocolate Kiss Candies: A necessity! This is the “blossom” part of these cookies.
Peanut Butter Blossoms Video Tutorial
How to Make Peanut Butter Blossoms
These cookies are quick and simple– a welcome recipe during a busy holiday season!
- Whisk the dry ingredients together.
- Cream the wet ingredients together.
- Combine the wet and dry ingredients together.
- Refrigerate cookie dough. At least 30 minutes– 1 hour is ideal!
- Roll cookie dough into balls. Use about 1 Tablespoon of dough each.
- Dunk into granulated sugar. Generously coat each cookie dough ball in granulated sugar (or colorful sanding sugar, if using).
- Bake. Let the cookies cool for few minutes on the baking sheet.
- Press a chocolate kiss into each cookie.
- Freeze the cookies on the cookie sheet. This prevents the chocolate from melting.
- Remove from the freezer and enjoy!
The Trick to Peanut Butter Blossoms
Stick the baked cookies in the freezer to prevent the chocolate kiss candy from melting. This ensures the chocolate kiss candy stays nice and snug in the cute little peanut butter cookie.
Let me explain! When you take the peanut butter cookies out of the oven, let them cool for about 5-10 minutes. Press a chocolate kiss candy into the center and immediately stick the baking sheet into the freezer. 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. 🙂
Other Classic Christmas Cookie Recipes
- Gingerbread Cookies
- Christmas Sugar Cookies
- Spritz Cookies
- Snowball Cookies
- Peppermint Mocha Cookies
- Chocolate Crinkle Cookies
- Lace Cookies
Homemade peanut butter blossoms are simple to make and a classic holiday cookie!
- 1 and 1/4 cups (160g) all-purpose flour (spoon & leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar, divided*
- 1/2 cup (115g) packed light brown sugar
- 1 large egg, at room temperature
- 3/4 cup (195g) creamy peanut butter
- 1 teaspoon pure vanilla extract
- 24 chocolate kiss candies, unwrapped
- optional: 1/4 cup green sanding sugar and 1/4 cup red sanding sugar
- Whisk the flour, baking soda, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in 1/4 cup of granulated sugar and the 1/2 cup of brown sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and mix on high until combined.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for at least 30 minutes in the refrigerator (and up to 1 day). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread much.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside. Also, make sure there is room in your freezer because they will later need to be placed inside to prevent the Kisses from melting on the warm cookies.
- Scoop and roll cookie dough, about 1 Tablespoon of dough each. Roll each ball in the remaining 1/2 cup of sugar and arrange on the baking sheet about 2 inches apart. Bake for 10 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow to cool for 10 minutes.
- Press a chocolate kiss candy into each cookie on 1 of the baking sheets until it sticks. Place the baking sheet in the freezer so the chocolate does not melt. Remove after 10 minutes in the freezer. Repeat with 2nd baking sheet of cookies.
- Make Ahead Instructions: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 1 day. Allow to come to room temperature then continue with step 4. 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. Click here for my tips and tricks on freezing cookie dough.
- 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.
- Recipe excerpted from Sally’s Candy Addiction cookbook.
Keywords: peanut butter blossoms, peanut butter kiss cookies