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Peanut Butter Blossoms are thick & chewy, and made with no mixer in one bowl! They require no chill time & can be rolled in sugar or sprinkles for a pop of festive color. Add a hershey’s kiss (or another chocolate candy!) to the center and wonder why you’ve ever bothered with other Christmas cookies.
Why you’ll love Peanut Butter Kiss Cookies:
- Easy Recipe – This peanut butter blossom recipe comes together in one bowl with no mixer and very basic pantry staple ingredients!
- No Chill – Absolutely no chilling is required for these cookies.
- Customizable – Dress these up by rolling them in festive sprinkles before baking! You can also use another candy in the center – any small milk or dark chocolate candy will work. I like to use the holiday Reese’s bells! Note that these will melt more on top of the warm cookies, so let them cool a bit first, or just prepare to have more of a flat chocolate decoration on top.
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer. Be sure to let it come to room temperature before baking – creaming cold butter is not easy.
- Peanut Butter – I recommend using a creamy peanut butter – not a natural peanut butter.
- All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
- Eggs – Use large eggs.
- Vanilla extract – Use real vanilla extract for best results.
- Hershey’s Kisses – Use hershey’s kisses or any other similar chocolate candy that you like.
Recipe Variations:
- Gluten-free – I have not tested a gluten-free version of this recipe.
- Dairy-free – I have not tested a dairy-free version of this recipe, but I suspect it would work just fine with your favorite, trusted, dairy-free butter sticks and dairy-free chocolate candies.
How to Make Peanut Butter Blossoms:
Step 1: Make the Peanut Butter Cookie Dough. Melt the butter in a large mixing bowl. Whisk the peanut butter into the butter. Then, whisk in the sugars, then the egg and vanilla. Fold in the dry ingredients last.
Step 2: Roll & Bake. Roll cookie dough into balls 35 grams in size (you’ll get 36 cookies!). Roll in granulated sugar or festive sprinkles. Place about 8 cookies on a sheet pan, leaving a little room for them to spread. Bake as directed in the recipe card below.
Step 3: Add Chocolate. Let the cookies cool on the pan placed on a wire rack for about 4-5 minutes, then press a chocolate candy into the center of each cookie.
Serving + Storing:
Dig in while the cookies are still warm, or let them cool completely first – it’s up to you! Store cooled cookies in an airtight container at room temperature for 4-5 days. See freezing tips in the FAQs below.
If you liked these, you’ll love my Classic Peanut Butter Cookies (they have the same base recipe!) and my Peanut Butter & Jelly Thumbprint Cookies!
Expert Baking Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQs:
Yes, you can do either! If you double it, I recommend using a stand mixer fitted with the paddle attachment to mix in the flour, as it will be quite a large volume to mix by hand.
Yes! Freeze the dough balls right after forming them, on a parchment paper lined baking sheet. Once frozen, transfer to a freezer bag and freeze for 1-2 months. Bake from frozen, adding 1-2 minutes if needed.
Special Tools:
- Cookie Sheet – You’ll need at least one but ideally 2 cookie sheets for this recipe.
More Christmas Cookies to Love:
- Key Lime Slice & Bake Cookies
- Peanut Butter & Jelly Thumbprint Cookies
- Cherry Pie Cookies
- Chewy Honey Cutout Cookies
- Thick & Chewy Gingerbread Cookies
- Sour Cream Cookies (chewy, not cakey!)
- Almond Crescents
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Peanut Butter Blossoms
Ingredients
For the Cookie Dough:
- 15 tbsp salted butter, melted, 212 grams
- 3/4 cup + 2 tbsp creamy peanut butter, 218 grams
- 3/4 cup dark brown sugar, packed, 163 grams
- 3/4 cup granulated sugar , 156 grams
- 2 large eggs, at room temperature
- 1 and 1/2 tsp vanilla extract
- 3 cups all-purpose flour, spooned & leveled or weighed out , 390 grams
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp milk, optional – see note in the prep section of the directions below!
For Rolling Dough:
- 1/2 cup granulated sugar
- 1 cup non pareil sprinkles, optional!
For Finishing:
- 36 unwrapped hershey's kisses, or a similar chocolate candy of your choice
Instructions
- Prep: Preheat your oven to 350℉. Line a few cookie sheets with parchment paper. If you plan on freezing the dough, beat in 1 tbsp of milk in at the end, after you've mixed in the dry ingredients.
- Make Cookie Dough: Melt the butter in a large mixing bowl, then whisk in the peanut butter until no lumps remain. Add the sugars, and whisk to combine. Add the eggs and vanilla, and whisk until smooth and combined, about 30-45 seconds. Stir in the dry ingredients last. (You will need to use some elbow grease here for it to come together – I promise it will! – or use your mixer for this last bit.)15 tbsp salted butter, melted, 3/4 cup + 2 tbsp creamy peanut butter, 3/4 cup dark brown sugar, packed, 3/4 cup granulated sugar , 2 large eggs, at room temperature , 1 and 1/2 tsp vanilla extract , 3 cups all-purpose flour, spooned & leveled or weighed out , 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1 tbsp milk
- Make Dough Balls: Roll dough into balls that are 35 grams (about 1 generous tbsp) in size. Roll the balls in granulated sugar or festive sprinkles.1/2 cup granulated sugar , 1 cup non pareil sprinkles
- Bake: Bake 8 cookies per cookie sheet, leaving a little space for them to spread (but they won't spread a lot). Bake for 7 minutes. The edges will appear just set and the center will be a little puffy but they may look like they need another minute – don't do it! Peanut butter cookies can dry out easily, so don't over bake. This is a short bake time, but it yields perfectly soft-baked cookies once they cool!36 unwrapped hershey's kisses
- Finish Cookies: Let cookies cool on the pan set on a cooling rack for about 3-5 minutes before pressing a hershey's kiss on top of each cookie. Dig in while the cookies are still warm, or let them cool completely before enjoying.
- Serve & Store: Store completely cooled cookies in an airtight container at room temperature for 4-5 days.
- Make-Ahead Tip: Cookie dough balls can be made, rolled in sugar/sprinkles, and frozen on a lined baking sheet. Once frozen, transfer to a freezer bag and freeze for 1-2 months. Bake from frozen, adding 1-2 minutes if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you half this recipe and still have same results? Thank you!
Yes, that would work just fine! Let me know how you like the recipe!
Just made these and they’re so good! Highly recommended!
So glad to hear you enjoyed this recipe, Dalia!
I recently made these cookies over the christmas holiday and they were a HUGE hit with the family! The dough is rich and flavorful. I find that cookies like this can be on the dry side due to the peanut butter, but these are buttery and moist. Saving these to Pinterest for next year!
So glad to hear you enjoyed this recipe, Nate!
I make peanut butter blossoms every year but tried this recipe this time. Game changer. So good!
Thanks so much, Shanice!