There’s just something magical about the classic combo of peanut butter and chocolate, right? Soft & Chewy Peanut Butter Blossoms are the cookie of childhood dreams—tender, rich, nutty, and crowned with a melty chocolate kiss. These cookies hit that perfect sweet spot between nostalgia and indulgence. Whether it’s for a holiday baking marathon or just a random Tuesday pick-me-up, trust me, you’re going to fall head over heels for these.
Psst… love holiday cookies? Check out our Cinnamon Cream Cheese Cookies for another cozy crowd-pleaser!
Table of Contents
Why You’ll Love This Recipe
- Irresistibly soft and chewy with a melt-in-your-mouth texture
- That classic chocolate-peanut butter duo never fails
- Perfect for gifting, parties, or cozy nights in
- No chilling required—hello, quick cookie fix!
- Crowd-pleaser for kids and grown-ups alike
- A must-try for your list of Christmas Dessert Ideas and Holiday Cookies Christmas
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dessert |
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Total Time | 25 minutes |
| Servings | About 24 cookies |
Ingredients
- Creamy peanut butter – For that rich, nutty flavor and soft bite
- Unsalted butter – Adds richness and keeps the cookies tender
- Brown sugar – Helps create that chewy texture and deepens flavor
- Granulated sugar – Sweetness and a little crunch on the outside
- Egg – Binds everything and adds structure
- Vanilla extract – Boosts the overall flavor profile
- All-purpose flour – The base of the dough
- Baking soda – Gives the cookies a gentle rise
- Salt – Balances the sweetness
- Chocolate kisses – The iconic topper that makes these Peanut Butter Blossoms shine
Psst…scroll to the bottom for the printable recipe card!
How to Make Soft & Chewy Peanut Butter Blossoms
1. Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream It Up
In a large bowl, beat the peanut butter, butter, brown sugar, and granulated sugar until light and fluffy. This takes about 2-3 minutes and sets the foundation for that perfect chew.
3. Add the Wet Ingredients
Mix in the egg and vanilla extract until fully combined. The dough should be silky and golden.
4. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients and mix just until combined.
5. Shape and Roll
Scoop tablespoon-sized portions of dough, roll into balls, and toss them in granulated sugar. Place them 2 inches apart on your prepared baking sheet.
6. Bake to Perfection
Bake for 8-10 minutes, just until the edges are set and the tops look puffed but soft. Don’t overbake!
7. Add the Chocolate Kiss
As soon as they come out of the oven, press a chocolate kiss gently into the center of each cookie. The cookie will crack just a little—perfection.
8. Cool and Set
Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Pro Tips for the Best Peanut Butter Blossoms
- Use room temperature butter and egg for a smoother dough.
- Don’t skip the sugar roll—it gives that extra sparkle and a slight crisp.
- Press the chocolate kiss in right after baking so it slightly melts into the cookie.
- For a festive twist, use colored sugar or flavored kisses (like caramel or mint!).
Flavor Variations
- Swap creamy for crunchy peanut butter for added texture.
- Try almond butter for a unique twist.
- Use mini peanut butter cups instead of kisses for double nutty delight.
Serving Suggestions
- Pair with a glass of cold milk or hot cocoa.
- Add to a holiday baking platter or cookie exchange.
- Serve warm with a scoop of vanilla ice cream for dessert heaven.
Make-Ahead & Storage Tips
- You can make the dough ahead and refrigerate for up to 3 days.
- Baked cookies stay fresh in an airtight container for up to 5 days.
Leftovers
- Pop leftover cookies in the microwave for 5-10 seconds to revive that gooey center.
- Crumble them over yogurt or ice cream for a fun topping.
Freezing
- Freeze unbaked cookie dough balls (without sugar or kiss) for up to 2 months. Thaw slightly before rolling in sugar and baking.
- Freeze baked cookies for up to 3 months, separating layers with parchment paper.
Reheating
- Warm frozen cookies in the oven at 300°F for 8-10 minutes or until heated through.
- A quick zap in the microwave (10-15 seconds) works too!
FAQs
Can I use natural peanut butter?
It’s best to stick with regular creamy peanut butter. Natural versions can be too oily and might affect the texture.
Why did my cookies come out dry?
Be sure not to overbake them—they should look soft when you pull them out. Also, measure your flour correctly using the spoon-and-level method.
Can I double this recipe?
Absolutely! These freeze well, so making a double batch is always a smart move.
What if I don’t have chocolate kisses?
No problem! Use chocolate chunks, discs, or even a dollop of chocolate ganache.
Final Thoughts
These Soft & Chewy Peanut Butter Blossoms are the kind of cookies that bring joy with every bite. Whether you’re baking for Christmas Sweets, packing up Xmas Cookies for friends, or need Easy Christmas Treats for a last-minute gathering, these little delights always deliver. The soft peanut butter base, the crackly sugar crust, and that dreamy chocolate center? It’s a combination that never goes out of style. Add this to your list of Christmas Baking Ideas and Best Christmas Cookies. Whip up a batch and let your kitchen fill with the scent of holiday treats and pure cookie bliss. Happy baking, friend!
Soft & Chewy Peanut Butter Blossoms
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, beat together the peanut butter, butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add the egg and vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients and mix just until combined.
- Shape tablespoon-sized dough into balls, roll in granulated sugar, and place 2 inches apart on the prepared baking sheet.
- Bake for 8–10 minutes until the edges are set and the tops look puffed but still soft.
- Immediately press a chocolate kiss into the center of each cookie. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.