Why You’ll Love This Recipe
I like how quick and reliable these cookies are. The dough comes together with simple pantry staples, and they bake in just 10 minutes. The moment the chocolate kiss is pressed into the warm cookie, it starts to melt just slightly into the top, creating that signature swirl that makes these so iconic. They’re also a crowd favorite—there’s something about peanut butter and chocolate that’s impossible to resist.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup peanut butter
1/2 cup butter, softened
1 cup sugar
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
About 30 milk chocolate kisses
Directions
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I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large bowl, I beat together the peanut butter, softened butter, and sugar until smooth and creamy.
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I add the egg and mix until fully incorporated.
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In a separate bowl, I whisk together the flour, baking soda, and salt. Then I gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
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I scoop out tablespoon-sized portions of dough and roll them into balls. I space them 2 inches apart on the prepared baking sheet.
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I bake them for 8–10 minutes, just until the edges are lightly golden.
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Right after I pull the cookies from the oven, I gently press a chocolate kiss into the center of each one.
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I let the cookies cool on the baking sheet for a few minutes so the chocolate can set, then I move them to a wire rack to cool completely.
Servings and timing
This recipe yields about 30 cookies. It takes 15 minutes to prep and 10 minutes to bake, for a total time of 25 minutes.
Variations
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Switch the chocolate: I sometimes swap the milk chocolate kisses for dark chocolate or caramel-filled ones.
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Add sugar coating: For a classic sparkle, I roll the dough balls in granulated sugar before baking.
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Make it gluten-free: I use a 1:1 gluten-free flour blend, and the texture stays soft and chewy.
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Add a hint of spice: A pinch of cinnamon or nutmeg adds a cozy twist.
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Use crunchy peanut butter: For extra texture and a little crunch in every bite.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If I’m making them ahead, they also freeze well. I let them cool completely, then freeze them in a single layer before transferring to a freezer bag. They thaw quickly at room temp and taste just as fresh.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough a day ahead and chill it in the fridge. When ready to bake, I let it sit at room temp for a few minutes before shaping.
Do I have to press the chocolate in right after baking?
Absolutely. The warmth of the cookie helps soften the chocolate just enough to press it in, creating that perfect classic look.
Can I use natural peanut butter?
I prefer using a creamy peanut butter that’s not too oily or separated. Natural peanut butter can work, but the cookies may spread differently.
Can I freeze the dough?
Yes. I roll the dough into balls and freeze them on a baking sheet. Once frozen, I transfer them to a bag. When ready to bake, I add a couple of extra minutes to the bake time.
Why did my cookies turn out dry?
That can happen if they’re overbaked or if the flour is over-measured. I always bake until just golden on the edges and let them finish setting as they cool.
Conclusion
Classic Peanut Butter Blossoms are a timeless treat that I never get tired of making—or eating. They’re simple, nostalgic, and full of that perfect peanut butter and chocolate combo. Whether it’s the holidays or just an ordinary afternoon, I know these cookies will always bring comfort and a little bit of joy.
Print
Classic Peanut Butter Blossoms Recipe
- Total Time: 25 minutes
- Yield: 30 cookies
- Diet: Vegetarian
Description
These soft and chewy peanut butter cookies topped with chocolate kisses are a timeless treat. Perfect for holiday baking or anytime you’re craving a sweet, nostalgic bite.
Ingredients
1 cup peanut butter
1/2 cup butter, softened
1 cup sugar
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
~30 milk chocolate kisses
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, beat together peanut butter, softened butter, and sugar until smooth and creamy.
Add egg and mix until fully incorporated.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients and mix until combined.
Roll dough into tablespoon-sized balls. Place on prepared baking sheet, spaced 2 inches apart.
Bake for 8–10 minutes, or until edges are lightly golden.
Immediately after removing from oven, press a chocolate kiss into the center of each cookie.
Cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Do not overbake—cookies should remain soft and chewy.
Let the cookies rest on the baking sheet after adding kisses so the chocolate sets.
Variations: Try dark chocolate or caramel-filled kisses for a twist.
Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
