Delish Peanut Butter Blossoms Recipes

If you’re craving a cookie that looks like it got dressed up for a school dance and then absolutely ran the place, these peanut butter blossoms are it. Soft, chewy peanut butter cookies rolled in sparkly sugar, topped with a chocolate kiss that melts just enough to make you feel powerful. They’re classic bake sale energy with a “yeah I ate three while standing over the sink” twist. They come together fast, they smell like nostalgia, and yes—I will unapologetically eat the ones that crack weird. It’s called quality control.

Last weekend I made these while my husband “supervised” by unwrapping Kisses and somehow eating every third one. The kids insisted on pressing the chocolate in before the cookies baked, so we had a tray of molten chocolate islands. The dog stole a rogue cookie, I realized my pan was definitely too small, and did I wash fewer dishes? Absolutely not. I dirtied two bowls and three baking sheets because chaos is my aesthetic and also I own a dishwasher.

Time-Saving Hacks

– Use a store-bought peanut butter cookie dough, knead in a spoon of peanut butter, pretend it’s your secret family recipe. Don’t blink.
– Microwave the peanut butter 10–15 seconds so it mixes faster. Feels illegal, tastes incredible.
– No chill? No problem. Scoop, roll in sugar, bake. We’re not auditioning for pastry school.
– Unwrap all the Kisses while the cookies bake. Put them in a bowl so your “helpers” only eat half.
– Line pans with parchment so you can slide the whole batch onto the counter to cool and reuse the same sheet. Dishes? I don’t know her.
– Use a cookie scoop so every cookie is the same size and nobody fights over the “big one” (me, I’m nobody).

Serving Ideas

– A cold glass of milk if you’re feeling classic, or coffee if adulthood has you in a chokehold.
– Hot cocoa for peak winter movie vibes, blanket required, plot optional.
– Ice cream sandwich the leftovers. Yes, you can. No, you shouldn’t. Yes, I did.
– Serve with wine if the kids drove you nuts. Red pairs great with “I said it’s bedtime.”
– Or just eat one leaning over the counter while avoiding eye contact with the sink of dishes. Elegant.

What to Serve It With

– A salty snack board: pretzels, nuts, sharp cheddar. Sweet needs friends with crunch.
– A fruit plate so you can say “I had fruit today” while you mainline cookies.
– Strong coffee after dinner, or a hot tea if you’re pretending to be civilized.
– Savory backup: roast chicken or a big salad, because balanced meals make dessert taste smugly better.

✔Tips & Mistakes

– Unwrap the Kisses before you bake. Wrestling foil with oven mitts is a humbling experience.
– Press the chocolate in as soon as the cookies come out. Too early = chocolate puddles. Too late = cracked cookies that still taste awesome.
– Don’t overbake. Pull them when the edges just set and the centers still look soft. They finish on the sheet.
– Natural peanut butter can be tricky. If it’s very runny, chill the dough 20 minutes or add a tablespoon of flour to prevent spreading.
– Roll in granulated or sanding sugar for sparkle. It’s not “extra,” it’s glitter for snacks.
– Use a light-colored baking sheet for even browning. Dark pans run hot; nobody likes cookie bottoms that tan faster than the tops.
– If the kisses tilt, gently nudge them straight while the chocolate’s warm, then walk away like it never happened.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Room temp: airtight container up to 4 days (toss in a slice of bread to keep them soft—cookie science).
Freeze baked: single layer freeze, then bag up to 2 months. Thaw on the counter and pretend they were “just baked.”
Freeze dough: scoop, sugar-roll, freeze balls; bake from frozen, adding 1–2 minutes, then crown with chocolate.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Chocolate swap: dark, milk, or white chocolate kisses. Or go rogue with mini peanut butter cups. No one will complain.
– Nut swap: almond or cashew butter works; choose the thicker, no-stir kind.
– Gluten-free: a good 1:1 GF flour blend behaves nicely—just don’t overmix.
– Fancy flair: a tiny pinch of flaky salt on the chocolate while warm. Cheffy without the attitude.
– Holiday sparkle: colored sanding sugar or mix cinnamon into the sugar for a snickerdoodle moment.
– Jam thumbprint cousin: skip the kiss, spoon in jam. Still related, still delicious.

Frequently Asked Questions

Delish Peanut Butter Blossoms Recipes

Soft, chewy peanut butter cookies rolled in sugar and crowned with a melty milk chocolate kiss. A timeless, crowd-pleasing treat that bakes up in minutes.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cup all-purpose flour
• ▢ 0.75 teaspoon baking soda
• ▢ 0.5 teaspoon baking powder
• ▢ 0.25 teaspoon fine salt
• ▢ 0.5 cup unsalted butter, softened
• ▢ 0.5 cup creamy peanut butter
• ▢ 0.5 cup granulated sugar
• ▢ 0.5 cup packed light brown sugar
• ▢ 1 piece large egg
• ▢ 1 teaspoon vanilla extract
• ▢ 0.25 cup granulated sugar for rolling
• ▢ 24 piece milk chocolate candy kisses unwrapped

Instructions

Preparation Steps

• Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
• In a medium bowl whisk together flour, baking soda, baking powder, and salt; set aside.
• In a large bowl beat butter, peanut butter, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
• Beat in egg and vanilla until fully combined, scraping the bowl as needed.
• Add dry ingredients to the wet mixture and mix on low just until a soft dough forms.
• Scoop dough into 1 tablespoon portions, roll into balls, then roll each ball in the 0.25 cup sugar to coat.
• Arrange coated dough balls on prepared sheets, spacing about 2 inches apart. Bake 8 to 10 minutes, until edges are set and tops are puffed.
• Immediately press a chocolate kiss into the center of each cookie. Let cookies cool on the sheet 5 minutes, then transfer to a rack to cool completely.

Notes

For extra crackly tops, roll the dough balls in sugar twice. If your kisses soften too much, chill the tray for 5 minutes to help them set.