Classic Peanut Butter Blossoms

Why You’ll Love Classic Peanut Butter Blossoms  Recipe

• Soft‑baked and tender in the center, with a slightly crisp exterior.

• Deep peanut butter flavor for peanut lovers.

• Rolled in sugar for a sparkly, festive look.

• Simple to make, with fairly common ingredients and straightforward steps.

• A fun, crowd‑pleasing cookie — great for sharing with family and friends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• all‑purpose flour

• baking soda

• salt

• unsalted butter, softened

• light or dark brown sugar

• granulated sugar

• large egg

• creamy peanut butter

• pure vanilla extract

• chocolate kiss candies, unwrapped

• extra granulated sugar (or red/green sanding sugar) for coating

Directions

1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

2. In a large bowl, using a mixer, beat the softened butter until creamy. Add brown sugar and part of the granulated sugar and beat until smooth.

3. Add the egg, then peanut butter and vanilla extract; beat until combined.

4. Gradually add the flour mixture to the wet ingredients and mix on low until combined — the dough will be soft. Cover and chill in the refrigerator for at least 1 hour (you may chill up to 3 days if needed).

5. When ready, preheat your oven to 350 °F (about 177 °C) and line baking sheets with parchment paper or silicone mats.

6. Scoop heaping tablespoon‑sized portions of dough, roll each into a ball, then roll each ball in sugar (or sanding sugar). Arrange on baking sheets about 3 inches apart.

7. Bake for 11–13 minutes, or until the tops just begin to crack. Remove from the oven and let cookies rest on the baking sheet for 5 minutes.

8. Gently press one chocolate kiss candy into the center of each cookie. Immediately transfer the cookies to a plate (or smaller plates) and place in the freezer for about 10 minutes — this helps set the chocolate without melting it.

9. Remove from freezer and serve.

Servings and timing

Yield: about 24 cookies
Total time: approximately 1 hour 45 minutes (including chilling)

Storage/Reheating

• Store cookies covered at room temperature: they stay fresh for up to one week.

• You can also freeze unbaked dough balls (for up to 3 months) and bake directly from frozen (just add ~1 more minute to baking time).

• Baked cookies freeze well for up to 3 months. Thaw before serving.

FAQs

How soft will these cookies be?

These cookies bake up soft and thick in the center while still having a slightly crisper edge — classic soft‑baked texture.

Can I use crunchy or natural peanut butter instead of creamy?

Using crunchy peanut butter is not recommended — it tends to make cookies crumbly. Natural peanut butter can work, but expect a slightly sandier texture.

Can I make these cookies nut‑free?

Yes. For a nut‑free version, swap the peanut butter for a nut‑free spread such as sunflower seed butter or cookie butter.

Do I have to roll the dough in sugar before baking?

No — rolling in sugar is optional, but it gives the cookies a sparkly, festive look and adds a little extra sweetness.

How important is chilling the dough?

Chilling is quite important. It firms up the dough, making it easier to scoop and helping the cookies hold their shape in the oven.

My chocolate melts when I press it into the cookie — what did I do wrong?

If the chocolate melts, it likely means the cookies were too hot when you added the candy. That’s why the recipe recommends cooling 5 minutes, then freezing 10 minutes immediately after pressing the chocolate.

Can I make the dough ahead of time?

Yes — you can chill the dough in the fridge for up to 3 days before baking.

Can I make smaller or larger cookies than the tablespoon‑sized dough balls?

Yes — but adjust baking time accordingly. Smaller cookies will bake quicker, larger cookies will need more time.

How should I store leftover cookies?

Store at room temperature in an airtight container. For longer storage, freeze baked cookies; thaw before serving.

Can I freeze baked cookies with the chocolate kisses already on them?

Yes — baked cookies freeze well (up to 3 months). Thaw at room temperature before serving.

Conclusion

Classic Peanut Butter Blossoms are a timeless cookie: soft, peanut‑buttery, sweet, and topped with chocolate — everything you want in a holiday or everyday treat. The recipe uses simple pantry ingredients, is flexible for variations, and yields irresistible cookies that are perfect for sharing. Enjoy baking — and enjoy every bite.