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Classic Peanut Butter Blossoms

by Jennah
written by Jennah
Classic Peanut Butter Blossoms

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Classic Peanut Butter Blossoms are the perfect mix of soft, nutty peanut butter cookies and smooth chocolate centers. These cookies are lightly crisp on the outside, tender in the middle, and finished with a chocolate kiss that melts just enough to make them unforgettable. They’re a timeless favorite—easy to make, fun to decorate, and always a hit at gatherings, holidays, or cozy afternoons at home.

These cookies have a special place in our home. Every time I make them, my husband magically appears in the kitchen, asking, “Are they ready yet?” The kids love helping roll the dough in sugar, but placing the chocolate on top is everyone’s favorite part. They’ve become our go-to treat for celebrations and quiet evenings alike—warm cookies, big smiles, and a baking tray that never lasts long.

Why This Classic Peanut Butter Blossoms Recipe

  • Soft, chewy texture with rich peanut butter flavor

  • Sweet sugar-coated exterior for a slight crunch

  • Topped with creamy chocolate for the perfect finish

  • Simple ingredients you probably already have

  • A nostalgic cookie that never goes out of style

Ingredients

(Adjusted serving size: makes about 30 cookies)

  • 220 g (0.49 lb) all-purpose flour

  • 5 g (0.01 lb) baking soda

  • 3 g (0.006 lb) salt

  • 130 g (0.29 lb) creamy peanut butter

  • 115 g (0.25 lb) unsalted butter, softened

  • 100 g (0.22 lb) white sugar

  • 110 g (0.24 lb) light brown sugar, gently packed

  • 1 large egg, at room temperature

  • 30 g (0.07 lb) milk

  • 5 g (0.01 lb) vanilla extract

  • 100 g (0.22 lb) granulated sugar, for rolling

  • 310 g (0.68 lb) chocolate kiss candies, unwrapped

Directions

  1. In a bowl, mix the flour, baking soda, and salt until well combined. Set aside.

  2. In a separate large bowl, beat the peanut butter, softened butter, white sugar, and brown sugar until creamy and smooth.

  3. Add the egg, milk, and vanilla extract, mixing well and scraping down the sides as needed.

  4. Lower the mixer speed and slowly incorporate the dry ingredients until a soft dough forms.

  5. Cover the dough tightly and refrigerate for at least 1 hour to help it firm up.

  6. Preheat the oven to 190°C (375°F) and line two baking trays with parchment paper or silicone mats.

  7. Shape the chilled dough into small balls, roll each one in granulated sugar, and place them on the trays, leaving space between each cookie.

  8. Bake for 7–8 minutes, then remove from the oven and gently press a chocolate candy into the center of each cookie.

  9. Return the trays to the oven and bake for another 2 minutes until the cookies are set.

  10. Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.

Notes

  • Chilling the dough is essential for thick, soft cookies that hold their shape.

  • If the chocolate starts to melt too much, allow cookies to cool completely before stacking.

  • Store cookies in an airtight container for up to one week; adding a slice of bread helps keep them soft.

  • You can use dark or white chocolate candies for a fun twist.

  • These cookies freeze well, making them perfect for make-ahead baking.

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