Description
There’s nothing quite like the taste of homemade Chocolate Kiss Peanut Butter Blossoms — a timeless cookie that blends creamy peanut butter with smooth, melty chocolate. These cookies are perfect for the holidays, bake sales, or cozy family moments at home. With their classic crinkled tops and chocolate kiss centers, they’re as beautiful as they are delicious. Whether you’re baking them for a festive cookie tray or simply to satisfy a craving, this recipe brings comfort, nostalgia, and joy in every bite.
Ingredients
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1/2 cup (1 stick) unsalted butter, softened
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1/2 cup creamy peanut butter
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1/2 cup granulated sugar
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1/2 cup packed brown sugar
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1 large egg
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1 teaspoon pure vanilla extract
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1 3/4 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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Additional granulated sugar for rolling
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About 36 milk chocolate kiss candies, unwrapped
Instructions
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Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
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In a large bowl, beat together the softened butter, peanut butter, granulated sugar, and brown sugar until smooth and creamy, about 2–3 minutes.
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Add the egg and vanilla extract, beating until fully combined. Scrape down the sides of the bowl as needed.
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In another bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the peanut butter mixture, mixing on low speed until a soft dough forms.
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Scoop about 1 tablespoon of dough and roll into a ball. Coat each dough ball in granulated sugar, then place them on prepared baking sheets about 2 inches apart.
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Bake for 8–10 minutes, or until the cookies are puffed and lightly golden around the edges. The centers should still be soft.
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Immediately press one chocolate kiss into the center of each warm cookie. The edges will crack slightly, forming the signature blossom look.
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Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The chocolate will firm up as it cools.
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Serve once fully cooled and enjoy with a glass of milk or your favorite warm drink.
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Notes
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For the best texture, use creamy peanut butter rather than natural or oily varieties.
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Chill dough for 30 minutes if it feels too soft before shaping.
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To freeze, shape dough into balls, roll in sugar, and freeze on a tray. Once solid, store in a freezer bag. Bake from frozen, adding 1–2 extra minutes.
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Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
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For variation, try using dark chocolate, white chocolate, or caramel-filled kisses.
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Do not overbake — the cookies will continue setting as they cool, ensuring they stay soft and chewy.
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- Prep Time: 15 minutes
- Cook Time: 10 minutes