These peanut butter blossoms are soft, chewy, and perfectly nostalgic. Rolled in sugar, baked until just set, and topped with a chocolate kiss straight from the oven — they’re a timeless holiday cookie that everyone loves!
Yield
About 30–36 cookies
Total Time
About 30 minutes
Ingredients
- ½ cup granulated sugar, plus more for rolling
- ½ cup packed brown sugar
- ½ cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1 large egg
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- About 30–36 chocolate kisses, unwrapped
How to Make Peanut Butter Blossom Cookies
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the granulated sugar, brown sugar, peanut butter, and softened butter until smooth and well combined. Add the egg and mix until fully incorporated.
- Add the flour, baking soda, and baking powder and mix until a soft dough forms.
- Scoop the dough into 1-inch balls, then roll each ball in granulated sugar. Place on the prepared baking sheet, leaving space between cookies.
- Bake for 8–10 minutes, just until the edges are lightly golden and the centers are set.
- Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie. The cookie will crack slightly around the edges — that’s exactly what you want.
- Transfer cookies to a wire rack to cool completely.
Notes from My Kitchen
- Press the chocolate kiss in right after baking so it melts just enough to stick without losing its shape.
- These cookies stay soft for days and are perfect for holiday cookie boxes or gifting.