why make this recipe
Easy Peanut Butter Blossoms are a holiday classic for good reason: they’re quick to mix, use pantry-friendly ingredients, and yield soft, chewy cookies topped with a chocolate kiss for a perfect sweet-and-salty bite. These cookies are crowd-pleasers at cookie exchanges, weeknight baking, and last-minute dessert needs. For a different holiday cookie idea, see this chewy gingersnap cookies twist that pairs well on dessert platters.
introduction
These Easy Peanut Butter Blossoms are soft in the middle with slightly crisp edges, rich peanut butter flavor, and a glossy chocolate center. The dough is straightforward — no chilling required if you’re short on time — and they bake up in about 10 minutes. They’re ideal for making ahead, gifting, or serving at festive gatherings.
how to make Easy Peanut Butter Blossoms
This recipe uses one-bowl mixing and simple rolling-and-baking steps to create uniform, picture-perfect blossoms. Key steps: cream butter and sugars, add peanut butter and eggs, mix dry ingredients, roll in sugar, bake, and press a chocolate candy into each warm cookie.
Ingredients :
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (120 g) creamy peanut butter
- 1/2 cup (100 g) granulated sugar, plus extra for rolling
- 1/2 cup (100 g) packed brown sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups (160 g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- About 36 chocolate kisses or small chocolate candies (unwrapped)
Directions :
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, cream together softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Add the egg and vanilla extract and beat until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Scoop dough by rounded tablespoon (or use a small cookie scoop) and roll into balls. Roll each ball in granulated sugar to coat.
- Place dough balls 2 inches apart on prepared baking sheets. Bake for 8–10 minutes, until edges are set and the centers are still soft.
- Immediately after removing from oven, press one chocolate kiss into the center of each cookie, giving it a slight twist to set. The heat will slightly melt the chocolate and help it adhere.
- Transfer cookies to a wire rack to cool completely so the chocolate sets.
how to serve Easy Peanut Butter Blossoms
Serve these cookies at room temperature so the chocolate centers remain slightly soft. Arrange them on a decorative platter for parties, pack into holiday tins for gifting, or plate with a glass of cold milk or hot cocoa for a cozy treat.
how to store Easy Peanut Butter Blossoms
- Room temperature: Store in an airtight container for up to 4 days.
- Refrigeration: Keep in an airtight container for up to 2 weeks (chocolate may firm up).
- Freezing: Freeze baked cookies (without pressing chocolate in) for up to 3 months; thaw and press fresh chocolate into warm cookies or reheat slightly and add candy.
tips to make Easy Peanut Butter Blossoms
- Use creamy peanut butter for the classic texture; natural peanut butter may change spread and texture due to oil separation.
- Don’t overbake; remove when edges are set but centers are soft for a chewy result.
- If you prefer a firmer chocolate center, refrigerate briefly after the chocolate is added.
- For uniform cookies, chill rolled dough balls 10 minutes before baking if your kitchen is warm.
variation (if any)
- Chocolate-peanut swirl: Use peanut butter chips with chocolate kisses for extra chocolate flavor.
- Dark chocolate kisses or mini peanut butter cups for a richer center.
- Flour substitutions: Replace up to 1/4 cup of all-purpose flour with oat flour for a slightly denser, nuttier cookie.
- Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
FAQ
Q: Can I make the dough ahead of time?
A: Yes — refrigerate the dough balls for up to 48 hours before rolling in sugar and baking. You can also freeze dough balls up to 3 months.
Q: Can I skip the chocolate kiss?
A: Yes — leave plain or press in a nut half or a dollop of chocolate spread after baking.
Q: Why did my cookies spread too much?
A: Over-softened butter, warm dough, or too much sugar can cause spreading. Chill dough slightly and ensure accurate measuring.
Conclusion
For a slightly different take or to compare tips and texture, check out this recipe for Soft and Chewy Double Peanut Butter Blossom Cookies – Cloudy Kitchen: Soft and Chewy Double Peanut Butter Blossom Cookies – Cloudy Kitchen.
Easy Peanut Butter Blossoms
Ingredients
Method
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, cream together softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Add the egg and vanilla extract and beat until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Scoop dough by rounded tablespoon (or use a small cookie scoop) and roll into balls. Roll each ball in granulated sugar to coat.
- Place dough balls 2 inches apart on prepared baking sheets. Bake for 8–10 minutes, until edges are set and the centers are still soft.
- Immediately after removing from oven, press one chocolate kiss into the center of each cookie, giving it a slight twist to set.
- Transfer cookies to a wire rack to cool completely so the chocolate sets.
