Introduction
What if the cookie that disappears first at holiday parties is not a frosted showpiece but a simple, sugar crusted classic with a chocolate center. If your memory says yes, you are in good company. Search interest for this style of cookie surges every December, and for good reason. Christmas Cookies Recipes that deliver big flavor with minimal effort are the secret to a stress free season. Enter Peanut Butter Blossoms, the nostalgic cookie that gives you tender crumb, peanutty warmth, and a melty chocolate kiss all in one bite.
This cookie is a gift to busy bakers. The dough mixes in one bowl. There is no chilling for most kitchens. And the result feels bakery worthy with pantry ingredients. That crackly sugar crust comes from a quick roll in granulated sugar before baking. The blossoms puff in the oven, then you press a chocolate kiss into the warm center so the chocolate softens into a glossy star.
What makes these special is balance. The cookie is soft in the center, lightly crisp at the edge, and not overly sweet. Peanut butter brings salt and fat that tame the chocolate, so every bite tastes rounded and cozy. Kids love to unwrap the chocolates and roll the dough balls in sugar. Adults appreciate that the batch scales easily for cookie swaps and office trays.
If you grew up with holiday tins, you likely remember the scent of warm peanut butter and vanilla. This recipe respects that tradition while building in reliability for modern ovens and diverse diets. It works with creamy or crunchy peanut butter. It adapts to gluten free and dairy free chocolate. And it holds well for gifting. Whether you lean indulgent, keep an eye on ingredients, or just want a feel good bake, Peanut Butter Blossoms bring cheer without fuss.
Plan to set out two cooling racks, preheat the oven before you start, and have chocolates unwrapped. Most bakers report that the first tray is eaten as the second comes out of the oven. Consider yourself warned. These are that good.
Why You’ll Love This Peanut Butter Blossoms
- Quick to make. The dough comes together in about ten minutes and bakes in eight to ten.
- Dependably soft. A balanced mix of brown and white sugar keeps the interior tender.
- Family friendly. Kids can help with rolling and pressing the chocolate center.
- Pantry smart. No specialty ingredients, and the dough is forgiving.
- Perfect for gifting. The sugar sparkle and classic shape look festive in any cookie box.
- Freezer ready. Freeze dough balls or baked cookies for flexible planning.
Ingredients for Peanut Butter Blossoms
- 1 cup creamy peanut butter see notes for crunchy or natural
- 1 stick unsalted butter softened 8 tablespoons
- 0.5 cup granulated sugar plus more for rolling
- 0.5 cup packed light brown sugar
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons milk any milk works, optional for extra softness
- 1.5 cups all purpose flour spooned and leveled
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon fine salt
- About 36 chocolate kisses unwrapped
Substitutions
- Peanut butter. Use crunchy for texture. For natural peanut butter, stir well and add one extra tablespoon flour if dough seems oily.
- Butter. Salted butter works, reduce added salt to a pinch.
- Flour. A one to one gluten free flour blend with xanthan gives good structure.
- Chocolate. Use dark, milk, or dairy free chocolates, even mini peanut butter cups.
How to Make Peanut Butter Blossoms
Step-by-Step Instructions
- Preheat the oven to 350 F. Line two baking sheets with parchment or use a nonstick sheet.
- Prep the add ins. Unwrap the chocolate kisses and set them in a bowl in a cool spot.
- Cream butter and sugars. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until pale and fluffy, about two minutes with a hand mixer on medium.
- Add peanut butter. Mix until the batter looks creamy and fully combined.
- Add egg, vanilla, and milk. Beat until smooth. Scrape the bowl so nothing sticks to the sides.
- Combine dry ingredients. In a separate bowl, whisk flour, baking soda, baking powder, and salt.
- Bring the dough together. Add the dry mix to the wet mix. Beat on low until no dry streaks remain. The dough should be soft but not sticky. If using natural peanut butter and the dough looks greasy, mix in one tablespoon flour.
- Portion. Scoop one tablespoon portions. Roll each into a smooth ball.
- Coat in sugar. Roll each ball in granulated sugar and place on the sheet, spacing about two inches apart.
- Bake. Bake one sheet at a time for eight to ten minutes, until the cookies are puffed, the tops crack, and the edges are just set. The centers should still look soft.
- Press the chocolate. Remove the sheet from the oven. Immediately press one chocolate into the center of each cookie. The cookie will crack more and the chocolate will begin to melt slightly.
- Cool. Let cookies rest on the sheet for three minutes, then transfer to a rack. Allow the chocolate to firm before stacking. To set the chocolate faster, place the tray in a cool area or the fridge for five minutes.
Pro Tips & Variations
- Measure flour with care. Spoon and level to avoid packing flour. Too much flour makes the cookies dry.
- Mind the room temperature. Warm kitchens can soften the dough. If the dough gets sticky, chill it for ten minutes so the balls hold shape.
- Unwrap chocolates ahead. Have them ready so you can press them in while the cookies are hot.
- Press gently. Push the chocolate just until the cookie cracks and the base of the chocolate sits flush with the top.
- Change the sugar coat. Use coarse or colored sanding sugar for extra sparkle that fits your theme.
Variations
- Gluten free. Use a one to one gluten free flour blend with xanthan. Bake on the shorter end and watch for cracking on top.
- Vegan. Use plant based butter, a flax egg one tablespoon ground flax plus three tablespoons water set for five minutes, and dairy free chocolates.
- Nut free. Use sunflower seed butter. Note that cookies can take on a light green hue from a natural reaction. This is safe and normal.
- Dark chocolate lovers. Use dark chocolate kisses or small squares of a good dark bar pressed into the center.
- Cocoa cookie base. Replace two tablespoons flour with unsweetened cocoa for a deeper chocolate vibe.
- Mini blossoms. Make teaspoon size balls and use mini chocolates. Bake time shortens by one to two minutes.
- Party ready platter. Pair with a tray of Easy Christmas Treats for a colorful mix of textures.
Serving Suggestions
- Warm beverage pairing. Serve with hot cocoa, peppermint tea, or a latte. The heat softens the chocolate for a melt in your mouth moment.
- Dessert board. Arrange blossoms with fresh berries, clementines, candied nuts, and chocolate bark. Add a small bowl of crushed candy canes for sprinkling.
- Cookie swap lineup. Mix these with crisp spritz and soft crinkle cookies. Explore ideas inside Xmas Cookies and Holiday Cookies Christmas for an eye catching tin.
- After dinner sweet. Serve two cookies with a scoop of vanilla ice cream and a drizzle of warm chocolate sauce.
- Plan your bakes. Build your menu with Christmas Baking Ideas and bookmark more Easy Christmas Treats .
Storage & Reheating
- Room temperature. Store in an airtight container for up to one week. Layer with parchment so the chocolates do not smudge.
- Freezer, baked. Freeze baked cookies in a single layer until firm, then store in a freezer bag for up to two months. Thaw at room temperature.
- Freezer, dough. Freeze sugar rolled dough balls on a tray, then bag for up to two months. Bake from frozen at 350 F, adding one to two minutes.
- Rewarming. To gently soften the cookie and bloom the chocolate, warm on a tray at 300 F for three to four minutes. Or microwave one cookie for about seven seconds. Do not overheat or the chocolate can lose its shape.
FAQ about Peanut Butter Blossoms
- Can I use natural peanut butter. Yes. Stir very well. If the dough looks shiny or loose, add one tablespoon flour until it feels soft and scoopable.
- Can I make the dough in advance. Yes. Refrigerate the dough for up to two days. Let it sit at room temperature until scoopable, then roll in sugar and bake.
- Do these work for cookie swaps and christmas desserts. Absolutely. They travel well and keep their shape. Add colored sugar for extra sparkle.
- Are these good for gifting with other Holiday Treats. Yes. The sugar crust protects the surface and the chocolate sets nicely. Pack in snug layers with parchment.
- Could I serve them among savory bites for a table of christmas appetizers. They are best as a sweet finish, but a small plate near cheese and fruit adds a welcome touch of sweetness.
Final Thoughts on Peanut Butter Blossoms
When you want a cookie that delights every age, Peanut Butter Blossoms over deliver. The dough is simple, the bake is fast, and the finish looks festive with zero stress. The contrast of warm peanut butter and smooth chocolate hits that cozy holiday note we all crave. If this is your first time baking them, use the tips above for measuring flour and timing the chocolate press, and you will get that classic crinkled top on the very first tray.
These cookies play well with a full holiday menu. You can bake a batch after dinner, set out a plate while friends chat, and watch them vanish. For a big gathering, make two batches and freeze half. On party day, thaw at room temperature and you are ready to go. If you love to plan, add them to your list of must make bakes along with other classics. They look beautiful in clear bags tied with ribbon, or tucked in a cookie tin with layers of parchment.
I would love to hear how your batch turned out. Did you use crunchy peanut butter, or try a dark chocolate center. Leave a comment with your tips so other readers can learn from your bake. Save this recipe to your Pinterest board so it is easy to find for your next cookie craving. If you enjoy reliable recipes like this, subscribe for weekly inspiration and smart baking guidance. Next time you reach for a holiday crowd pleaser, Peanut Butter Blossoms will be at the top of your list.
Peanut Butter Blossoms
Equipment
- Mixing bowl
- hand mixer,
- Baking sheets
- Parchment paper
- Cooling rack
- measuring cups,
- – Measuring spoons
Ingredients
- 1 cup Peanut Butter creamy, see substitutions for crunchy or natural
- 1 stick Unsalted Butter softened (8 tablespoons)
- 0.5 cup Granulated Sugar plus more for rolling dough
- 0.5 cup Light Brown Sugar packed
- 1 large Egg at room temperature
- 2 teaspoons Vanilla Extract
- 2 tablespoons Milk any milk, optional for extra softness
- 1.5 cups All Purpose Flour spooned and leveled
- 1 teaspoon Baking Soda
- 0.5 teaspoon Baking Powder
- 0.5 teaspoon Fine Salt
- 36 Chocolate Kisses unwrapped
Instructions
- Preheat the oven to 350 F. Line two baking sheets with parchment or use a nonstick sheet.
- Unwrap the chocolate kisses and set them in a bowl in a cool spot.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until pale and fluffy, about two minutes with a hand mixer on medium.
- Add peanut butter and mix until the batter looks creamy and fully combined.
- Add egg, vanilla, and milk. Beat until smooth, scraping the bowl sides.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients. Beat on low until no dry streaks remain. The dough should be soft but not sticky. If using natural peanut butter and the dough looks greasy, mix in one tablespoon flour.
- Scoop one tablespoon portions and roll each into a smooth ball.
- Roll each ball in granulated sugar and place on the sheet, spacing about two inches apart.
- Bake one sheet at a time for eight to ten minutes, until cookies are puffed, tops crack, and edges just set. Centers should still look soft.
- Remove sheet from oven. Immediately press one chocolate into the center of each cookie. The cookie will crack more and the chocolate will begin to melt slightly.
- Let cookies rest on the sheet for three minutes, then transfer to a rack to cool. Allow the chocolate to firm before stacking. To set chocolate faster, place tray in a cool area or refrigerator for five minutes.
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