These Easy Peanut Butter Blossoms are a holiday favorite. Soft and chewy peanut butter cookies are coated in sugar and topped with hershey milk chocolate kisses.
These easy peanut butter blossoms are one of my favorite cookies of all time—coming in as a close second behind peanut butter cup cookies…because HELLO, Reese’s Peanut Butter Cups literally give me life.
Today’s cookie recipe is quick, easy, and such a classic during the holiday season.
A perfectly soft and chewy peanut butter cookie rolled in sugar and topped with milk chocolate stars.
- Unsalted Butter – adds moisture and a warm, rich, buttery flavor.
- Peanut Butter – can’t have peanut butter cookies without peanut butter! Use Jif (or other processed) creamy peanut butter for the best results.
- Granulated Sugar and Brown Sugar – both add sweetness along with a warm caramel-y taste.
- Egg – binds the ingredients together to help the cookies hold their shape.
- Vanilla Extract – adds warmth and flavor.
- All-Purpose Flour – give the cookies structure.
- Baking Soda – helps lighten up the cookies so they aren’t too dense.
- Salt – cuts the sweetness and enhances other flavors.
- Milk Chocolate Kisses or Stars – I love Brach’s Milk Chocolate Stars, but Trevor’s a purist and loves Hershey’s Milk Chocolate Kisses.
How to make
Mix, scoop, roll, and bake! These easy cookies come together in a snap!
- Combine butter, peanut butter, 1/2 cup granulated sugar, brown sugar, egg, and vanilla extract in a large bowl and use a hand-mixer to beat together until fully combined.
- Mix in flour, baking soda, and salt.
- Use a medium cookie scoop to portion the dough out into balls. Roll each dough ball into additional granulated sugar in a bowl.
- Place the sugar coated cookie dough balls onto a baking sheet lined with a silicone mat then bake for 10-12 minutes.
- Remove from the oven and press a chocolate star into the center of each cookie. Cool slightly then serve and enjoy!
What peanut butter to use
I use Jif but Skippy or another similar variety will work as well!
I don’t recommend using any all-natural varieties of peanut butter. They tend to be more runny which will affect the texture of the cookies. The more processed peanut butters help the cookies hold their shape.
Why are my peanut butter blossoms dry?
If your cookies came out dry, chances are you over measured your flour or over-baked your cookies.
Why do my peanut butter blossom cookies go flat?
If your cookies are spreading too much chances are your butter was too warm. You want to bring it to room temperature, but be careful to not melt it.
If it’s too melty the cookies may have a more difficult time holding their shape. If your butter is too warm, simply throw the cookie dough into the fridge for 30 minutes before baking.
Can you make peanut butter blossom cookie dough ahead of time?
Yes! You can make the cookie dough ahead of time and store it in the fridge up to 3 days before baking the cookies.
Make the dough as listed, scoop, roll in sugar, then place onto a prepared baking sheet. Cover and store in the fridge until you’re ready to bake!
You can also keep the dough in the mixing bowl, but if you’re keeping the dough in the fridge for more than an hour you’ll probably need to let it sit at room temperature for 30 minutes to let it soften enough for scooping.
How to store
These cookies will stay fresh in an airtight container at room temperature for a week or in the fridge for two weeks.
Can you freeze peanut butter blossom cookies?
Yes! To freeze the cookies, cool completely then store in an airtight container for up to a month.
When you’re ready to serve again, just take out of the freezer and bring to room temperature. Serve room temperature or microwave to warm.
Easy Peanut Butter Blossoms
Equipment for this recipe
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup peanut butter I use Jiff’s
- 1/2 cup granulated sugar plus more for rolling
- 1/2 cup brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 26 milk chocolate kisses or stars unwrapped (I personally love Brach’s Milk Chocolate Stars)
- Preheat oven to 350 degrees F and line a rimmed baking sheet with a silicone mat. Set aside.
- Place some granulated sugar into a medium sized bowl and set aside.
- Place butter, peanut butter, 1/2 cup granulated sugar, brown sugar, the egg, and vanilla extract into a large bowl.
- Using a hand mixer, beat together until well combined.
- Add in flour, baking soda, and salt.
- Mix, again, until combined.
- Use a medium cookie scoop to scoop the dough into a ball (you'll make about 26 cookies) and drop the cookie dough ball into the bowl of sugar.
- Gently roll it around in the sugar until the dough is fully coated.
- Place onto the prepared baking sheet.
- Repeat with remaining dough, I like baking 12 at a time, so they don't spread into each other.
- Bake in preheated oven for 10-12 minutes.
- The dough will NOT look very golden. Don’t over bake.
- Remove from oven and gently press a Hershey’s kiss into the center of the cookie.
- Repeat with remaining cookies.
- Cool slightly before removing from the baking sheet.
- Cool completely on a wire rack before storing them in a sealed Tupperware container.
- Repeat with remaining dough (you’re making 26 TOTAL cookies).
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*Note: Nutrition information is estimated and varies based on products used.
This post was originally published December 5, 2018 and has been updated to provide more detailed content.