Peanut Butter Blossom Cookies have a chewy peanut butter base topped with a chocolate kiss. For the best results, keep them small and roll in sugar before baking!
author’s note
Chocolate Kiss, Peanut Butter Bliss!
Peanut butter and chocolate are my all-time favorite combo, so a peanut butter blossoms recipe was a must for my site.
I actually started with my original peanut butter cookie dough and channeled what I love about it here. Same creamy base, the right hit of brown sugar for chew, and a touch of cornstarch for that soft center.
From there, I tested a bunch of batches to dial in the blossom shape. Smaller dough balls gave the best bite and kept the chocolate-to-cookie ratio spot on. I also played with the topper. Kisses are the classic choice, but mini peanut butter cups, soft chocolate squares, or caramels all work and taste amazing.
Ingredients
| Ingredient | Tips or Swaps |
|---|---|
| Butter | Use room-temp butter. If using salted, reduce added salt in the recipe. |
| Brown Sugar + Granulated Sugar | Roll dough balls in extra granulated sugar for sparkle and crisp edges. |
| Peanut Butter | Use creamy, no-stir peanut butter for the best texture. If using natural, chill longer and add 1 to 2 teaspoons more flour. |
| Vanilla + Almond Extract | Almond extract is optional and adds a light nutty note. A little goes a long way. |
| Cornstarch | Keeps the crumb soft and tender. |
| All-Purpose Flour | Spoon and level for accuracy. Aim for a soft dough that is not sticky. |
| Chocolate Topper | Keep toppers chilled so they hold shape on warm cookies. |
How To Make Peanut Butter Blossom Cookies
- Cream: Beat butter and sugars until fluffy. Mix in peanut butter and extracts.
- Dry: Whisk flour and cornstarch. Spoon and level so the dough stays tender.
- Combine: Add dry to wet. Dough should be soft, not sticky. If sticky, chill longer.
- Chill: Firms dough, limits spread, and helps get those pretty cracks form.
- Scoop and Bake: Scoop balls, roll in sugar, and bake until edges set and tops puff.
- Top and Set: Rest 1 to 2 minutes, press in cold chocolate, then cool on a rack.
Storage
Leftover Peanut Butter Blossom Cookies
- Room temp: Store cookies in an airtight container for 3–4 days.
- Freeze dough: Scoop dough balls onto a tray, freeze until solid, then store in a bag for up to 3 months. Bake from frozen with a few extra minutes.
More Delicious Cookie Recipes:
Desserts
Chocolate Chip M&M Cookies
Desserts
S’mores Cookies
Desserts
Chocolate Mint Cookies
Desserts
Cake Batter Cookies
Peanut Butter Blossom Cookies
Equipment
- Sheet pan (15" x 10")
- Silicone baking mat or parchment paper
Ingredients
- 8 tablespoons unsalted butter at room temperature
- 1/2 cup dark brown sugar light brown works too, lightly packed
- 1/2 cup granulated sugar
- 3/4 cup creamy peanut butter
- 1 large egg
- 1-1/2 teaspoons vanilla extract
- 1/8 teaspoon almond extract optional
- 1/2 teaspoon salt I use fine sea salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon cornstarch
- 1-1/4 cups all-purpose flour measure by spooning flour into a measuring cup and leveling it off with a butter knife
- 1/3 cup granulated sugar
- 40 to 45 Chocolate candy kisses or dove milk chocolates, miniature Reese’s cups, or Rolos, unwrapped
Instructions
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3–4 minutes. Beat in the peanut butter until smooth. Add in the egg, vanilla, and optional almond extract.
- In another bowl, whisk together the salt, baking soda, baking powder, cornstarch, and flour.
- Add dry to wet ingredients and mix until just combined. Cover the dough and refrigerate for 30 minutes to an hour. (If you chill longer than a few hours or overnight, let the dough sit out at room temperature for 10 minutes.)
- Preheat oven to 350℉ and line a sheet pan with a silicone liner or parchment paper. Add remaining 1/3 cup granulated sugar to a shallow bowl or plate.
- Use a 1-tablespoon measuring spoon to lightly pack in the dough and level it off. This is the exact dough ball size you need! Roll that dough in a ball, then roll to coat in the sugar. If the dough is starting to get too warm from rolling, chill the dough balls on the sheet pan for 5–10 minutes before baking to avoid spread.
- Place on prepared sheet pan and bake 8–10 minutes. I recommend baking 9 cookies at a time.
- Remove from oven and allow to cool for 1 and 1/2 minutes before pressing an unwrapped candy into the cookie. Let stand to finish cooling and for the chocolate to set.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Peanut Butter Blossom Cookies FAQs
Yes, but it can make cookies spread. Chill longer and add a tiny bit more flour if the dough feels oily.
The cookie was too hot or the chocolate was warm. Let cookies rest 1 to 2 minutes and keep chocolate cold before pressing.
You can, but they spread more and the chocolate-to-cookie ratio shifts. I like 1 tablespoon scoops for the best balance.
Yummy
So happy these peanut butter blossom cookies were a hit! Thanks Susie!
Going to start once I shower, can’t wait to start.
Hope you love them! 🙂