Peanut Butter Blossoms (Soft Cookies with a Chocolate Kiss on Top)

Peanut Butter Blossoms are a classic holiday cookie for a reason: a soft, peanut-buttery round, a crackled sugar coating, and a chocolate kiss pressed into the warm center. The dough comes together in one bowl, the cookies bake in about 10 minutes, and the kiss goes on the moment they leave the oven, so the chocolate softens just enough to hold its place without melting flat.

More Recipes You Will Like

For more cookie-tray options, try Chewy Chocolate Chip Cookies for a soft, chocolate-studded classic, and Cardamom Chai Cookies for a warmly spiced cookie that pairs well with a cup of tea.

Why This Recipe Works

• A soft, tender crumb: Creamed butter, peanut butter, and brown sugar keep the cookies soft instead of dry or crumbly.
• A crackled sugar coating: Rolling the dough balls in granulated sugar gives a light crunch and the familiar cracked top.
• The kiss stays put: Pressing the chocolate into the hot cookie lets it settle into the center without sliding off.
• Simple, pantry-friendly dough: The ingredient list is short, and the dough needs no chilling before shaping.

Ingredients

• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (130 g) creamy peanut butter
• 1/2 cup (100 g) granulated sugar, plus 1/4 cup (50 g) for rolling
• 1/2 cup (110 g) packed light brown sugar
• 1 large egg, room temperature
• 1 teaspoon (5 ml) vanilla extract
• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon (4 g) baking soda
• 1/2 teaspoon (3 g) salt
• 24 milk chocolate kisses, unwrapped

(full list in card)

How to Make Peanut Butter Blossoms

Step 1: Cream the butter, peanut butter, and sugars

Beat the softened butter, peanut butter, granulated sugar, and brown sugar until light and creamy, about 2 minutes. Beat in the egg and vanilla extract until combined.

Step 2: Add the dry ingredients

Whisk the flour, baking soda, and salt in a separate bowl, then mix into the creamed mixture on low speed until just combined. Do not overmix.

Step 3: Shape and roll in sugar

Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. Roll tablespoon-sized portions of dough into balls, roll each ball in the remaining granulated sugar, and space them 2 inches (5 cm) apart on the sheets.

Step 4: Bake, then press in the kisses

Bake for 8 to 10 minutes, until the cookies are puffed and lightly cracked but still soft in the center. Immediately press a chocolate kiss into the center of each hot cookie. Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Tips

• Unwrap the kisses first: The cookies need their kisses within seconds of leaving the oven, so have all 24 unwrapped and ready.
• Do not overbake: The cookies should look slightly underdone in the center when they come out; they firm up as they cool.
• Use creamy peanut butter: Natural peanut butter that separates can make the dough oily and the cookies spread unevenly.
• Keep the balls even: Evenly sized dough balls bake at the same rate, so use a tablespoon scoop if you have one.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days, with parchment paper between layers to protect the chocolate kisses. For longer storage, freeze the baked cookies (without kisses, if possible) for up to 2 months, then thaw at room temperature. Baked cookies with kisses also freeze well; thaw them in a single layer so the chocolate does not smudge.

Frequently Asked Questions

Can I use crunchy peanut butter?

Yes, but the texture will be a little rougher and the cookies may crack more. Creamy peanut butter gives the smooth, classic result.

Why did my kisses melt?

If the chocolate slumps completely, the cookies were likely too hot or baked too long. Press the kiss in gently right after baking, then leave the cookies undisturbed on the sheet for 5 minutes.

Can I make the dough ahead of time?

Yes. Cover and refrigerate the dough for up to 2 days. Let it sit at room temperature for 15 to 20 minutes before shaping so it rolls easily.

Can I freeze peanut butter blossom dough?

Yes. Shape the dough into balls (without the sugar coating), freeze on a baking sheet until firm, then store in a freezer bag for up to 2 months. Thaw, roll in sugar, and bake as directed, adding 1 to 2 minutes if needed.