If there is one cookie that belongs on every Christmas tray, it is the peanut butter blossom. A soft, sugar-coated peanut butter cookie topped with a chocolate Kiss is sweet, salty and nostalgic in one bite. It is also easy enough for beginner bakers and kids to make. These 10 Peanut Butter Blossom Cookie Recipes cover every style.
There are classic and extra-chewy versions, gluten-free and flourless cookies, a cookie-mix shortcut, a brown butter twist, thumbprints with ganache and a vegan option. Many doughs can be made ahead and frozen, so you can bake whenever you like. Pick a few and fill your cookie tin.
1. Classic Peanut Butter Blossom Cookies
This is the original, from the 1957 Pillsbury Bake-Off. The recipe makes 36 cookies, and the Kisses go on right after baking so they stay perfectly shaped.
You will need: ½ cup granulated sugar, ½ cup packed brown sugar, ½ cup creamy peanut butter, ½ cup softened salted butter, 1 large egg, 1½ cups all-purpose flour, ¾ tsp baking soda, ½ tsp baking powder, extra granulated sugar for rolling, about 36 milk chocolate Kisses (unwrapped)
Method:
- Heat the oven to 375°F (190°C).
- Beat the sugar, brown sugar, peanut butter, butter and egg until well blended. Stir in the flour, baking soda and baking powder.
- Shape the dough into 1-inch balls and roll them in granulated sugar. Place them 2 inches apart on ungreased sheets.
- Bake one sheet at a time for 8 to 10 minutes, until the edges are light golden brown.
- Immediately press a Kiss into the center of each cookie.
- Move the cookies to a rack and let the chocolate set, about 1 hour.
Tip: Press each Kiss slightly more than halfway into the cookie so it stays put without cracking the cookie.
2. Soft and Chewy Peanut Butter Blossoms
Soft, chewy and not crumbly, these cookies crack perfectly when the Kiss is pressed in. The recipe makes about 30.
You will need: 1¾ cups flour, 1 tsp baking soda, ¼ tsp salt, ½ cup granulated sugar, ½ cup light brown sugar, ½ cup no-stir creamy peanut butter, ½ cup unsalted butter (room temperature), 1 egg, 1 tsp vanilla, 30 Hershey’s Kisses, ½ cup sugar for rolling
Method:
- Heat the oven to 375°F (190°C) and line a baking sheet.
- Whisk the flour, baking soda and salt together.
- Beat the sugar, brown sugar, butter and peanut butter for about 2 minutes until fluffy. Add the egg and vanilla.
- Mix in the flour on low speed until just combined.
- Roll tablespoon-sized portions into balls, coat in sugar and place 1½ inches apart.
- Bake for 10 minutes until light golden brown. Press a Kiss into each one right away. The cookies will crack, and that means you did it right.
Tip: For extra thick, chewy cookies, chill the dough for 30 minutes before baking.
3. Chocolate Peanut Butter Balls
A no-bake cousin of the blossom. These are peanut butter dough balls dipped in chocolate, a bit like homemade peanut butter cups in ball form. The recipe makes 24, and kids can help roll them.
You will need: creamy peanut butter, softened butter, powdered sugar, semi-sweet chocolate chips, vegetable shortening or coconut oil (optional), sprinkles for topping
Method:
- Mix the peanut butter and softened butter, then gradually stir in the powdered sugar until combined.
- Chill the dough for about 15 minutes to firm up.
- Shape it into 1-inch balls, place them on a baking sheet and chill for at least 20 minutes.
- Melt the chocolate chips.
- Dip each ball in the chocolate with a fork and let the excess drip off.
- Place on wax paper, add sprinkles and refrigerate until set.
Tip: Chill the balls well before dipping so they hold their shape.
4. Gluten-Free Peanut Butter Blossom Cookies
A simple swap of flour makes the classic gluten-free. The recipe makes about 4 dozen cookies.
You will need: ½ cup softened butter, ½ cup granulated sugar (plus more for rolling), ½ cup brown sugar, ½ cup peanut butter, 1 egg, ½ tsp vanilla, 1¼ cups gluten-free 1-to-1 baking flour, ¾ tsp baking soda, ¼ tsp salt, 48 Hershey’s Kisses
Method:
- Heat the oven to 350°F (175°C) and line a baking sheet.
- Cream the butter, sugars and peanut butter for about 1 minute. Add the egg and vanilla.
- Whisk the flour, baking soda and salt and add in two batches.
- Scoop tablespoons of dough, roll them in sugar and place on the sheet.
- Bake for 8 to 9 minutes, just until the tops begin to crack.
- Press a Kiss into each cookie and cool on a rack.
Tip: If the cookies feel gritty, let the dough rest for 10 minutes before baking so the flour absorbs the liquid.
5. Flourless Peanut Butter Blossom Cookies
Only five ingredients, no chilling and 10 minutes in the oven. The recipe makes about a dozen and doubles easily.
You will need: 1 cup creamy peanut butter, ½ cup granulated sugar plus 2 tbsp, 1 large egg, ½ tsp salt, 12 chocolate Kisses or peanut butter cups
Method:
- Heat the oven to 350°F (175°C) and line a baking sheet.
- Mix the peanut butter, ½ cup sugar, egg and salt until thoroughly combined.
- Scoop tablespoon-sized portions, roll into balls and coat in the remaining 2 tbsp sugar.
- Place 1 inch apart on the sheet and put it in the oven, then reduce the heat to 325°F (165°C).
- Bake for 10 minutes. Press a Kiss into the center of each cookie.
- Cool on the pan for 10 minutes, then move to a rack.
Tip: Don’t overbake. The cookies look soft coming out but firm up as they cool on the tray.
6. Chewy Peanut Butter Blossoms with Hugs or Candy Kisses
A softer, flatter blossom made with less flour and a mix of milk chocolate, dark chocolate and caramel Kisses. The recipe makes about 5 dozen.
You will need: ½ cup butter, 1 cup creamy peanut butter, 1 cup granulated sugar (plus more for rolling), ½ cup packed light brown sugar, 2 large eggs, ½ tsp vanilla, 2 cups flour, 2 tsp baking soda, ½ tsp salt, 60 chocolate Kisses
Method:
- Heat the oven to 350°F (175°C).
- Cream the butter and peanut butter until smooth, then beat in both sugars until fluffy.
- Mix in the eggs and vanilla. Stir the flour, baking soda and salt together and add to the butter mixture.
- Roll about a tablespoon of dough into a ball, roll it in sugar and place 2 inches apart.
- Bake for 7 to 9 minutes, until puffy and soft looking.
- Cool for a minute or two, then press a Kiss into each cookie.
Tip: Freeze caramel-filled Kisses for at least 30 minutes first so the filling does not ooze.
7. Peanut Butter Blossom Thumbprint Cookies
Instead of unwrapping Kisses, these soft, no-chill cookies get a thumbprint filled with milk chocolate ganache. The recipe makes about 24.
You will need: 1½ cups flour, ½ tsp baking soda, ½ tsp kosher salt, ½ cup unsalted butter (room temperature), ¾ cup peanut butter, ¼ cup granulated sugar, ½ cup brown sugar, 1 large egg, 1 tsp vanilla. For the ganache: 4 oz milk chocolate (finely chopped), ¼ cup heavy whipping cream
Method:
- Heat the oven to 350°F (175°C) and line two baking sheets.
- Whisk the flour, baking soda and salt. Beat the butter and peanut butter until creamy, then add both sugars, the egg and the vanilla.
- Mix in the flour mixture on low until just incorporated.
- Roll 1½-tablespoon balls and place them on the sheet.
- Bake for 8 minutes, press an indent into each with the back of a 1-teaspoon spoon, then bake 1 more minute. Cool on the pan for 5 minutes.
- Heat the cream until just simmering, pour it over the chocolate, wait 2 minutes and stir until smooth. Fill each cookie with about ½ teaspoon of ganache.
Tip: The cookies are very soft out of the oven, so let them cool fully before picking them up.
8. Brown Butter Peanut Butter Blossom Cookies
A toastier take on the classic. Browning the butter adds a deep caramel flavor that pairs perfectly with peanut butter and a milk chocolate Kiss.
You will need: ½ cup unsalted butter (browned), ½ cup creamy peanut butter, ½ cup granulated sugar (plus more for rolling), ½ cup packed light brown sugar, 1 large egg, 2 tsp vanilla, 1½ cups flour, ¾ tsp baking soda, ½ tsp baking powder, ¼ tsp salt, 30 milk chocolate Kisses
Method:
- Melt the butter in a light-colored saucepan over medium heat, then keep stirring as it foams. After 3 to 5 minutes the milk solids turn golden brown and smell nutty. Pour it into a bowl and let it cool.
- Whisk the flour, baking soda, baking powder and salt.
- Mix the cooled brown butter with the peanut butter and both sugars, then add the egg and vanilla.
- Stir in the dry ingredients.
- Roll the dough into balls and coat in sugar.
- Bake until the edges are set and lightly golden, then press a Kiss into each cookie right away.
Tip: Use a light-colored pan so you can see the butter change color and catch it before it burns.
9. Easy Peanut Butter Blossoms with Cookie Mix
Peanut butter cookie mix and six ingredients make this the fastest blossom on the list. The recipe makes 36 cookies.
You will need: 1 pouch (17.5 oz) Betty Crocker Peanut Butter Cookie Mix, 3 tbsp vegetable oil, 1 tbsp water, 1 large egg, 2 tbsp sugar, 36 Hershey’s Kisses (unwrapped)
Method:
- Heat the oven to 375°F (190°C).
- Stir the cookie mix, oil, water and egg in a bowl until a dough forms.
- Shape the dough into 36 one-inch balls and roll them in the sugar.
- Place them 2 inches apart on ungreased cookie sheets.
- Bake for 8 to 10 minutes until light golden brown.
- Immediately press a Kiss into the center of each cookie, then cool completely, about 20 minutes.
Tip: Keep the dough balls the same size so the cookies bake evenly.
10. Vegan Peanut Butter Blossom Cookies
A plant-based version with tender peanut butter cookies, each topped with a dollop of rich coconut chocolate ganache instead of a Kiss. The ganache stays put, so you get chocolate and cookie in every bite.
You will need: peanut butter, vegan butter, granulated and brown sugar, a flax egg, flour, baking soda, salt, sugar for rolling. For the ganache: vegan chocolate and coconut milk or cream
Method:
- Heat the oven and line a baking sheet.
- Beat the peanut butter, vegan butter, sugars and flax egg with an electric mixer.
- Stir in the dry ingredients.
- Shape the dough into balls and roll them in sugar.
- Bake until set, then press a small well into each cookie.
- Make the coconut ganache, let it thicken slightly and spoon it into the cookies.
Tip: Let the ganache cool a little before filling so it holds its shape.
Tips for Perfect Peanut Butter Blossoms
- Use creamy, no-stir peanut butter. Natural, oily peanut butter changes the dough and can make cookies crumbly.
- Unwrap the Kisses first. You need to press them in the moment the cookies leave the oven.
- Don’t overbake. The cookies finish setting on the tray.
- Measure flour carefully. Spoon it into the cup and level it off, because too much makes dry cookies.
- Roll in sugar. It gives the cookies their sparkly, crackled look.
Frequently Asked Questions
Why aren’t my Kisses sticking? Press them in as soon as the cookies come out of the oven. The heat softens the bottom of the chocolate so it sticks.
Can I freeze the dough? Yes. Freeze shaped dough balls for up to 1 to 3 months, thaw them for about 30 minutes and bake as directed.
How do I store blossom cookies? Keep them in an airtight container at room temperature for 3 to 5 days, once the chocolate has fully set.
Can I use other candy instead of Kisses? Yes. Hugs, dark chocolate, caramel-filled chocolates and mini peanut butter cups all work. Freeze filled candies before using them.
Why is my dough crumbly? It is usually dry weather or too much flour. Add a tablespoon or two of peanut butter to bring it together.
Final Thoughts
Peanut butter blossoms prove that a classic never goes out of style. Whether you go for the traditional recipe, a chewy batch, a gluten-free or vegan version, or a quick cookie-mix shortcut, each one turns pantry staples into a holiday favorite. Pick your favorites, bake a batch and watch the cookie tray empty.
