The moment I cracked open the oven and saw the golden edges of these Peanut Butter Blossoms, the kitchen filled with a rich buttery smell and a nutty toasted scent. The glossy chocolate centers looked almost too good to press into still-warm dough. In my first trial I skipped the chill and ended up with cookie pancakes—lesson learned! After multiple rounds, I’ve landed on that tender-with-slight-bite center and a crisp, sugar-dusted rim.

Why You’ll Love Peanut Butter Blossoms

Buttery–peanut aroma that greets you as soon as they bloom in the oven
Classic chocolate center with a silky-smooth bite against a crackling sugar crust
Kid-friendly hands-on rolling step, perfect for holiday baking together
A festive nod to a mid-century cookie swap tradition

A Little Background

I grew up watching my grandmother drop a Hershey’s kiss into warm peanut-butter cookies every December. Over the years, I played with sugar ratios and resting times. One afternoon, I peeked at minute nine and heard a gentle sizzling at the edges—my signal to pull them and press in the chocolate before they set. That little moment made all the difference in getting that signature crinkle and melt-in-the-middle texture.

Key Ingredients for Peanut Butter Blossoms

Unsalted butter (½ cup): lends a creamy crumb; if you use salted, skip the extra salt.
Creamy peanut butter (½ cup): binds and flavors—stir thoroughly if using natural oil-separated types.
Granulated sugar (½ cup + extra): gives crisp edges and a sparkly roll-coat for visual appeal.
Light brown sugar (½ cup): adds moisture and a subtle caramel note that keeps centers tender.
Hershey’s kisses (24–30): classic milk-chocolate pick; swap minis or dark chocolate for a twist.

How to Make Peanut Butter Blossoms

Preheat to 350°F and line two baking sheets with parchment paper. Beat butter, peanut butter and both sugars on medium speed until pale and fluffy, about 3–4 minutes—look for a light, airy texture.
Mix in the egg and vanilla until the dough has a glossy surface. In a separate bowl, whisk flour, baking soda and salt; stir into the wet ingredients just until the dough clings together. Chill in the fridge for 30 minutes to prevent spreading.
Scoop 1-inch balls (I use a small cookie scoop), then roll each in granulated sugar so they gleam like tiny snowballs. Arrange on the prepared sheets 2 inches apart for even baking.
Bake 10 minutes, watching for a gentle crackle around the edges. Immediately press a Hershey’s kiss into each center; let them rest on the hot pan for 2 minutes before moving to a rack to cool fully.

Pro Tips & Troubleshooting

Use a paddle attachment and scrape down the bowl once—airy dough traps moisture for a tender center.
If cookies spread too much, chill the dough balls on the sheet for 10 minutes or briefly pop in the freezer.
For a seasonal twist, swap in dark-chocolate kisses and top with a pinch of flaky sea salt once pressed.
Doubling? Portion and chill dough in two batches so your oven temperature stays consistent; halving works best with the same paddle speed.

Storage & Make-Ahead Guide

Allow cookies to cool fully before storing to avoid steam buildup. At room temperature, they keep in an airtight container up to 5 days—just layer with parchment to protect the sugar crust (I learned it softens after two days without!). For longer storage, freeze unwrapped dough balls on a tray, then transfer to a sealed bag for up to 3 months. Thaw at room temp and bake as directed, or freeze baked cookies for up to 2 months if wrapped tightly.

Serving Suggestions

Serve these blossoms warm with cold milk or dunked in coffee. Break a few into vanilla ice cream for a quick sundae, or package them in cellophane bags tied with ribbon as edible gifts for neighbors.

Frequently Asked Questions

How long do Peanut Butter Blossoms stay fresh? Store completely cooled cookies in an airtight container at room temperature—they stay at their best for about 5 days.
Can I freeze Peanut Butter Blossoms? Yes—you can freeze dough balls up to 3 months or baked cookies up to 2 months; thaw at room temperature before enjoying.
How do I prevent my cookies from spreading? Chill the shaped dough balls for at least 10 minutes before baking or lower your oven rack to ensure a firmer structure.
Can I swap regular peanut butter with natural peanut butter? You can—just stir well to recombine oil, then chill the dough a bit longer to account for the softer texture.
Why did my chocolate kiss sink or slide off? Press kisses in immediately after baking; if pans are too hot, cool them for a minute or use a silicone mat for a gentler touch.
What’s the best way to reheat Peanut Butter Blossoms? Warm individually in a 350°F oven for 2–3 minutes; the kiss softens without melting completely.

Final Thoughts

These Peanut Butter Blossoms have earned a permanent spot in my holiday lineup—there’s something heartwarming about that crackling sugar edge leading to a soft, nutty center crowned by chocolate. My favorite moment is that first bite alongside a steaming mug of cocoa. I can’t wait to hear how yours turn out—drop a comment and let me know if you tried the sea-salt twist!

More Recipes You’ll Love

Easy Peanut Butter Cookies – a straightforward peanut-packed treat to try next
Peanut Butter Swirl Brownie Cookies – for a chocolate-peanut mashup with a fudgy twist
Quick Pecan Pie Cookies – nutty and sweet, perfect for fans of crunchy edges
Best Carrot Cake Cookies – a spiced cookie to pair with your holiday cookie box