Baking/ Christmas/ Cookies/ Desserts

Peanut Butter Blossom Cookies

Soft, tender, peanut butter blossom cookies topped with a single chocolate kiss are as synonymous with Christmas as presents under the tree. If you’re a true chocolate and peanut butter lover, you won’t be waiting until the holidays to make these!

Peanut butter cookies with chocolate kisses
Peanut Butter Blossom Cookies

Growing up, every cookie plater I ever saw at Christmas, had one of these peanut butter gems on it. It was one of the first cookies I reached for. I mean, what kid doesn’t like that little chocolate kiss on top!

This recipe calls for the chocolate kiss to be added immediately after the cookies comes out of the oven. At this point your cookies will still have a slightly rounded appearance. The cookie will flatten slightly as you press the kiss into the center which gives your cookie that beautiful “crackle” appearance on the sides.

Let me tell you, these cookies are always chewy! The key to any chewy cookie is taking it out on time, which is usually 1-2 minutes before they are truly done. Don’t worry, they will finish cooking as they sit.

Crispy, crumbly cookies have their place, but not here.

Peanut Butter Blossom Ingredients

  • Sugars: This recipe has equal amounts of granulated sugar and brown sugar.
  • Butter: Use regular salted butter in this recipe. If you use unsalted, add 1/8 teaspoon of salt.
  • Egg yolks: Bring your egg yolks to room temperature.
  • Peanut butter: The most important ingredient in these cookies. Do not use a natural peanut butter that contains oil that you have to mix.
  • Flour: All-purpose flour.
  • Leavening: Both baking soda and baking powder are used to achieve maximum rise.
  • Chocolate kisses: They wouldn’t be “blossom” cookies without something in the middle.

How to Make Peanut Butter Blossoms

  1. Mix sugars, butter, egg yolks and peanut butter.
  2. Blend in flour, baking soda and baking power.
  3. Use a cookie scoop or spoon to grab some dough.
  4. Roll dough into a ball.
  5. Dip dough ball into sugar, covering completely.
  6. Place on baking sheet line with parchment paper.
  7. Bake until tender.
  8. Immediately press kisses into center once you remove the cookies.
  9. Cool slightly before transferring them to a cooking rack.

Avoiding Hard Cookies

A good peanut butter blossom cookie is one that is tender, not hard. This cookie becomes hard for one of three reasons.

  1. Recipe error: The flour to sugar ratio was too high.
  2. Oven error: It was baked at too low of a temperature which requires a longer bake time.
  3. Over baked: Remove cookies 1-2 minutes before they are done. You should be able to press lightly on the cookie and have it indent only where you pressed. I’ll admit, I just stick my finger in the oven to do this, but you can use the tip of a spoon. If the side of the cookie caves in instead, it has to cook longer.

Variations for Peanut Butter Blossom Cookies

SUGAR: Use a colored sugar when you roll your cookies prior to baking. Red and green look practically festive, but you could opt for a silver or gold as well.

NUTS: Roll your dough ball in crushed nuts after you roll it in sugar.

CHOCOLATE: Chocolate kisses come in 14 different flavors to be exact! However, I think that only a handful of those would pair well with peanut butter. If you want to depart from the regular chocolate kiss, try one of the peppermint, candy cane, chocolate with almond, cookies and cream, or chocolate kiss filled with caramel as options.

Peanut Butter Blossoms

Soft, tender, peanut butter blossom cookies topped with a single chocolate kiss are as synonymous with Christmas as presents under the tree.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate kiss, christmas cookie, peanut butter blossom
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 cookies
Calories: 167kcal
Author: Sharon Knott


  • 4 tablespoons granulated sugar
  • ¼ cup brown sugar
  • ¼ cup butter (salted)
  • 2 large egg yolks
  • ¼ cup creamy peanut butter
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 12 chocolate kisses

Dusting Sugar

  • 2 tablespoons granulated sugar


  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • Mix together granulated sugar, brown sugar, butter, egg yolks and peanut butter.
  • Blend in flour, baking soda and baking powder. This dough is very dense so it should look like medium size crumbles when mixed.
  • Use a 1.5-inch cookie scoop, pressing your dough firmly into the scoop (if you don't have a cookie scoop, use a spoon.) Level off the dough then release into the palm of your hand and roll until round. I like to roll all my cookies first, then go back and roll in the dusting sugar.

Dusting Sugar

  • Pour 2 tablespoons of sugar into a small bowl.
  • Thoroughly roll each cookie in the sugar and place on the cookie sheet. Since the cookies don't spread while baking you don't have to space them as far apart as the typical cookie.
  • Bake until lightly golden brown but do not over bake.

Topping with the Kiss

  • Unwrap your chocolate kisses while the cookies are baking so they are ready to use. Placing them on the cookie while it is still hot is the key to it adhering to the cookie and not falling off.
  • Immediately after removing the pan from the oven, gently press one chocolate kiss into the center of each cookie. Press until the cookie is flattened to the desired thickness. (Don't try to reposition the chocolate once you have inserted it into the hot cookie or you will get a melt mark and the visual won't look as clean.)
  • Cool cookie slightly before transferring to cooling rack.


Calories: 167kcal | Carbohydrates: 21g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 115mg | Potassium: 49mg | Fiber: 1g | Sugar: 14g | Vitamin A: 159IU | Calcium: 26mg | Iron: 1mg

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