Peanut Butter Blossoms

Soft, chewy peanut butter cookies that are rolled in sugar and topped with a chocolate star. These old fashioned Peanut Butter Blossoms are a hit on every holiday cookie tray or just because. Plus, they freeze great!

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You don’t need an excuse to make a batch of peanut butter blossom cookies – they’re a great anytime cookie! I make them all year long for potlucks, parties, holidays, and filling the cookie jar. 

I mean, they’re soft and chewy peanut butter cookies with a chocolate center – why wait for a reason to treat yourself and your family?! No one can resist them!

Why This Recipe Works

• This is an easy cookie recipe! You only need one mixing bowl, and it’s a no-chill dough so that you can make a batch without any waiting around.
• The cookies have the best texture – soft and chewy – and the peanut butter flavor pairs perfectly with the chocolate candy center. 
• You can use chocolate stars or Hershey Kisses for the chocolate center. I personally like the stars!
• You can store them at room temperature or make a batch and pop them in the freezer for later. That’s what I do to get ahead of holiday baking or when we have an event coming up. They freeze great!

If you love peanut butter cookies and chocolate, you need to give this recipe a try!

Blossom Cookies Ingredients

• Granulated sugar – you will need some for the dough and extra for coating the cookie dough balls.
• Brown sugar – be sure to pack it in the measuring cup.
• Peanut butter – Creamy, regular, no-stir peanut butter works best. I don’t recommend natural peanut butter.
• Butter – Softened, not melted
• Egg – Room temperature eggs mix into the batter easier.
• All purpose flour – lightly spoon the flour into the measuring cup and level it off. This is the best way to measure flour so you don’t add too much.
• Baking soda
• Baking powder
• Chocolate candy – like chocolate stars or Hershey Kisses if you want peanut butter kiss cookies.

How to Make Them

Mix the Wet Ingredients: Beat both kinds of sugar, peanut butter, butter, and egg with an electric mixer in a large bowl. Scrape down the sides of the bowl, if needed.

Add the Dry Ingredients: Stir in the flour,  baking soda, and baking powder just until the dough comes together.

Scoop and Roll: Use a cookie scoop to form the dough into 1″ balls. Roll them in granulated sugar and place them two inches apart on the baking sheets.

Bake! Place the cookie sheets in the oven and bake the cookies for eight to ten minutes at 375°F.

Add the Chocolate: While the cookies are hot, press a chocolate kiss or star in the center of each cookie. Leave the cookies on the pan for a few minutes.

Cool: Transfer the peanut butter blossoms to wire racks to cool completely.

Storage Tips

Wait to store the cookies until they are completely cooled.

• Room Temperature: Place the cookies in an airtight container. Separate the layers with wax paper – this will keep them from sticking together. They will keep well for three to four days.
• Freezer: Stack the baked cookies in a freezer-container with parchment paper or wax paper separating the layers. They will keep well for up three months. Thaw them at room temperature.

Cookie Variations!

Classic peanut butter blossom cookies have either a chocolate star or a Hershey Kiss in the center, but that doesn’t mean you can’t play around with different candy! Here are some ideas:

• There are tons of Hershey Kisses to choose from, so try different flavors like dark chocolate, milk chocolate, or vanilla-chocolate.
• Instead of a kiss, press a mini peanut butter cup in the center.
• Rolos or other chocolate caramel candy are fun, too!
• I like the sugar coating, but you could also roll them in sprinkles to make them festive.

Recipe Tips

Mixing: When you add the dry ingredients, don’t overmix. Stir long enough, so the flour mixture is absorbed and the dough forms. If you overmix, your cookies won’t be as soft.

Baking: These cookies don’t need long to bake, so be sure to keep an eye on them. Take them out of the oven once the edges are golden. If you overbake them, your cookies won’t be as soft and chewy.

​Chocolate Candy: Don’t wait to add the candy – it works best to press them into the cookies while they are still hot. Once you’ve placed the cookies, leave them on the pan for a few minutes to set. That way, when you move them, they won’t fall apart.

Whether you want some new Christmas cookies to try or just a batch for no reason at all, you need to give these a try! They’re the best peanut butter blossoms – you’ll get tons of compliments. Enjoy!

More Great Recipes to Try

• Love a dessert bar? You have to try my Peanut Butter Chocolate Chip Cookie Bars!
• Reese’s Pieces Cookies are soft and chewy with peanut butter candy in every bite.
• My copycat Lofthouse Cookies recipe is so good – they practically melt in your mouth!
• Monster Cookies are loaded with M&Ms, oats, and chocolate chips. They’re always a family favorite.

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

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5 from 1 vote

Peanut Butter Blossoms

Soft, chewy peanut butter cookies that are topped with a chocolate star or Hershey Kiss!

Prep:15 mins

Cook:10 mins

Total:25 mins

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Ingredients

• ▢ ½ cup granulated sugar
• ▢ ½ cup brown sugar packed
• ▢ ½ cup creamy peanut butter
• ▢ ½ cup butter softened
• ▢ 1 egg
• ▢ 1 ½ cups all purpose flour
• ▢ ¾ teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ Granulated sugar for rolling dough
• ▢ 36 chocolate stars or Hershey Kisses

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Instructions

• Preheat the oven to 375 degrees Fahrenheit.
• In a large mixing bowl beat together granulated sugar, brown sugar, peanut butter, butter and egg with a stand mixer or hand mixer on medium speed until well blended.
• Stir in the flour, baking soda and baking powder to cookie dough until just combined.
• Shape dough into 1-inch balls, roll in additional granulated sugar and place on ungreased cookie sheets about 2 inches apart.
• Bake for 8-10 minutes in a preheated oven or until edges or light golden brown.
• Remove from the oven and immediately press 1 chocolate star into the center of each cookie. Let cool for 2-3 minutes.
• Remove from cookie sheets and place on the cooling rack.

Tips

Storage Tips
Wait to store the cookies until they are completely cooled.

Room Temperature: Place the cookies in an airtight container. Separate the layers with wax paper – this will keep them from sticking together. They will keep well for three to four days.
Freezer: Stack the baked cookies in a freezer-container with parchment paper or wax paper separating the layers. They will keep well for up three months. Thaw them at room temperature.

Cookie Variations!

• There are tons of Hershey Kisses to choose from, so try different flavors like dark chocolate, milk chocolate, or vanilla-chocolate.
• Instead of a kiss, press a mini peanut butter cup in the center.
  Rolos or other chocolate caramel candy are fun, too!
• I like the sugar coating, but you could also roll them in sprinkles to make them festive.

Recipe Tips

Mixing: When you add the dry ingredients, don’t overmix. Stir long enough, so the flour mixture is absorbed and the dough forms. If you overmix, your cookies won’t be as soft.

Baking: These cookies don’t need long to bake, so be sure to keep an eye on them. Take them out of the oven once the edges are golden. If you overbake them, your cookies won’t be as soft and chewy.

​Chocolate Candy: Don’t wait to add the candy – it works best to press them into the cookies while they are still hot. Once you’ve placed the cookies, leave them on the pan for a few minutes to set. That way, when you move them, they won’t fall apart.

Nutrition Information

Serving: 1cookie, Calories: 108kcal (5%), Carbohydrates: 13g (4%), Protein: 2g (4%), Fat: 6g (9%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 8mg (3%), Sodium: 44mg (2%), Potassium: 48mg (1%), Fiber: 1g (4%), Sugar: 9g (10%), Vitamin A: 79IU (2%), Calcium: 21mg (2%), Iron: 1mg (6%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.