• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes
  • Spring
  • Work With Me
  • About
  • Subscribe

Our Love Language is Food

menu icon
go to homepage
  • All Recipes
  • Spring
  • Work With Me
  • About
  • Subscribe
subscribe
search icon
Homepage link
  • All Recipes
  • Spring
  • Work With Me
  • About
  • Subscribe
×
Our Love Language is Food > Recipes > Desserts

Published: Feb 16, 2021 · Modified: Oct 9, 2022 by Meredith · This post may contain affiliate links · 2 Comments

Peanut Butter Blossom Cookies

Sharing is caring!

Jump to Recipe

Peanut butter blossom cookies are a holiday classic. But the combination of peanut butter and chocolate is something that can (and should be) enjoyed all year long! I’ve made this cookie recipe pretty much exclusively for Valentine’s Day for nearly 20 years, which is why I’ve shown these with chocolate hearts instead of kisses. This tradition started when my husband and I first started dating and has just stuck! With our tips for success, detailed step-by-step photos, and easy to follow instructions, you’ll have the perfect batch of peanut butter blossoms baked up in no time!

Overhead shot of peanut butter blossom cookies with crumbs, candies, and a spoonful of peanut butter around them.

Peanut butter blossoms are one of the world’s greatest cookie recipes (in my opinion), but are usually only made at Christmastime. Why is that? The classic combination of peanut butter and chocolate is perfect the whole year round.

Our no chill recipe keeps things easy, and gets you fresh cookies out of the oven ASAP. Top with your favorite chocolate candies, whether it’s a kiss, a heart, or a start, and enjoy!

Why You’ll Love This Recipe

Level of difficulty: Peanut butter blossoms are an easy, classic cookie recipe. Suitable for all skill levels (also fun to have your kids help place the chocolate candies to be a part of the action)

Flavor: These cookies are packed full of peanut butter flavor, with chocolate being the next flavor that stands out (aka the best flavor combo!)

Texture: Peanut butter blossoms are soft and chewy, with the slightest crunch coming from the sugar you roll the cookie dough in before baking

Time: From start-to-finish, it will take you approximately 55 minutes to make your entire batch of peanut butter blossom cookies. This includes your prep, mixing, and baking 3 cookie sheets individually. No judgement on this end if you put more than one cookie sheet in at a time (just note that doing so may extend the cooking time by a few minutes)…you do you!

Ingredients Needed

Ingredients needed to make peanut butter blossom cookies.
  • Salted Butter. Butter adds richness, tenderness, and structure to cookies. 
  • Granulated Sugar and Brown Sugar. Using both granulated sugar and brown sugar creates a cookie base with the perfect level of sweetness, moistness, and chewiness. We also use additional granulated sugar to roll our dough balls in before baking.
  • Large Egg. Using a whole egg (in lieu of using just an egg yolk or just an egg white) helps give our cookies structure, acts as a leavening agent, and also adds moisture to our cookies.
  • Vanilla Extract. Adds depth of flavor to our cookies.
  • Creamy Peanut Butter. In addition to adding the distinctive nutty flavor we’re expecting in this recipe, peanut butter contributes to the cookie’s soft consistency and can also help create a more delicate and crumbly texture too. While I love eating natural peanut butter, I’ve found it can be challenging to bake with. I tend to reach for a classic creamy JIF peanut butter when baking because I’ve had consistently good results with it.
  • All-Purpose Flour. This type of flour has the optimal protein range for baking cookies, so when baked properly you’ll get cookies that are soft and chewy. Plus, most people will have this type of flour in their pantry already (and if you don’t, it’s easy to find at any grocery or convenience store).
  • Baking Soda and Baking Powder. We’re using a combination of baking soda and baking powder as our leavening agents to create cookies with the perfect texture, rise, and shape.
  • Chocolate Candies. Hearts, kisses, stars, or whatever other chocolate candy you love is the perfect topper for this cookie! I personally love dark chocolate hearts on these, but I usually use a mixture of dark chocolate and milk chocolate (which is my husband and kiddo’s preference).

See the recipe card at the bottom of this page for all ingredient measurements and full recipe instructions.

Selecting Your Chocolate Candies for Topping

This is an area you can have fun with!

  • Want to make a classic peanut butter blossom? Use milk chocolate Hershey Kisses.
  • How about a fun Valentines cookie? Use a chocolate heart. You can use dark chocolate hearts, milk chocolate hearts, or get wild and try some peanut butter filled chocolate hearts.
  • Want something different? Look for ‘chocolate stars’ that you can often find in the baking aisle (fun fact: this is the candy my mom always used when I was growing up).

Peanut Butter Blossom Variation Ideas

Use colored sugar for rolling for an extra festive cookie! Our base recipe uses granulated sugar in our cookie dough and for rolling our dough balls in. BUT you can roll your dough balls in festive sanding sugar for a little extra fun!

  • Roll your dough balls in red and/or pink sanding sugar for Valentine’s Day Cookies
  • Use red and/or green sanding sugar for Christmas Peanut Butter Blossoms

Step-By-Step Instructions

Preheat your oven to 350°F. Set out your baking sheets, lining with parchment paper if desired (optional, not required).

Process shot showing the granulated sugar being added into the bowl.

Add the the butter, brown sugar, and granulated sugar to the bowl of a stand mixer and cream together with a paddle attachment (or use a large mixing bowl with a wooden spoon) until the mixture is combined and a bit lighter (it will still look grainy).

Process shot showing the egg being added to the creamed butter and sugars.

Add in the egg and vanilla extract and mix until a uniform mixture is created (it will look kind of wet at this point).

Process shot showing the peanut butter about to be added.

Add the peanut butter to your mixture and stir to combine.

Process shot showing the flour being added to the bowl.

Slowly stir in your dry ingredients, starting with the salt, baking soda, baking powder, and flour.

Process shot showing the cookie dough mixed together on the paddle attachment of a stand mixer.

Mix until a dough is formed, scraping down the sides of the bowl as needed with a rubber scrapper.

Process shot showing a 1" dough ball ready to be dipped into sugar.

Evenly scoop out your dough and roll into 1” balls (I like to use a small cookie scoop to portion out my dough, or use about 1 Tablespoon of dough).

Process shot showing the dough ball being rolled the granulated sugar.

Roll the dough balls in granulated sugar.

Process shot showing all of the dipped dough balls on a baking sheet.

Place on your cookie sheet, spacing them about 2″ apart.

  • Note: do not flatten your dough balls, your cookies will begin to flatten as they bake and will get their final shape once you press the chocolate into them.
Process shot showing the cookies fresh out of the oven.

Bake for 10-12 minutes, until the edges of your cookies are slightly golden and cracks begin to appear.

Process shot showing a chocolate heart being pressed into a warm cookie.

Removed from the oven and immediately place a chocolate into the center of each cookie (pressing gently).

Warm peanut butter blossom cookies on a wire cooling rack with a spoonful of peanut butter and candy hearts next to it.

After adding the chocolate, allow the cookies to rest on the baking sheet a few minutes before transferring them to a cooling rack to cool completely.

Expert Tips for Your Chocolate Candies

Have your chocolate candy of choice unwrapped and ready to go. You want to have your candies unwrapped and ready to place on top of your cookies immediately after they come out of the oven. Once the cookies have cooled and firmed up, it is difficult to add the candy kiss.

Optional step: freeze your unwrapped candies for at least 10 minutes (and up to a few hours) before pressing them into the hot cookies to help them hold their shape.

Helpful Equipment

Using a small cookie scoop helps to get all of your cookies to be the same size! A small cookie scoop is the perfect size for peanut butter blossom cookies, giving you the perfect ratio of cookie to chocolate candy topping.

Storage

Store fully cooled cookies in an air-tight container at room temperature for up to 5 days. Be sure your chocolate has hardened before storing (it will get a little melty after you press it into your cookies) to prevent any sticking and smearing of your chocolate.

You can also freeze baked cookies for up to 3 months! Simply place fully cooled cookies in a freezer-safe container or zip top baggie, label it, and freeze until ready to enjoy.

Recipe FAQs

What is the best chocolate to use for peanut butter blossoms?

Use a chocolate that you like! The classic peanut butter blossom recipe would have you use chocolate kiss. As you can see in my photos, I used dark chocolate hearts, but milk chocolate hearts are great too. I also like to use the ‘chocolate stars’ you can find in the baking aisle because that is what I grew up with. As long as the chocolate you use is about the same size as a Hershey Kiss, it will work!

How do I get my peanut butter blossoms to be the same size?

There are a few ways to do this. I like to use a small cookie scoop to portion out my cookies. The scoop is easy to hold and the dough comes out nicely. Alternatively, you could use a Tablespoon measure.

Do I really need to let these cookies cool before I dive in?

I love warm cookies just as much as the next guy, but peanut butter blossoms actually need to set up a little bit before you eat them. After you press the chocolate into the cookie, they need to reset as they cool. If you eat them while they are too warm, the cookie tends to crumble. Allowing your peanut butter blossoms to cool for at least 5-10 minutes before diving in will help you to avoid this issue.

Love This Recipe? You May Also Enjoy

  • Chocolate peppermint kiss cookies sitting on a sheet of parchment paper on a dark wooden board. A spool of red and white twine sits nearby, as well as more cookies and candy cane kisses.
    Chocolate Peppermint Kiss Cookies
  • stack of chocolate chocolate chip cookies on a metal grater with additional cookies surrounding it. cookie ingredients are scattered around the scene.
    Death by Chocolate Cookies
  • A stack of m&m Christmas cookies on a stack of white plates.
    Christmas m&m Cookies
  • A plate stacked with monster cookies, with additional cookies, m&ms, chocolate chips, and oats around it.
    Soft and Chewy Monster Cookies

Did you make this recipe? Leave a ⭐⭐⭐⭐⭐ rating & comment below! You can also tag @ourlovelanguageisfood on Instagram & Facebook. Be sure to subscribe to our weekly newsletter to get free recipes sent directly to your inbox!

Overhead shot of peanut butter blossom cookies with crumbs, candies, and a spoonful of peanut butter around them.

Peanut Butter Blossom Cookies

Meredith
While this classic peanut butter blossom cookie recipe is often enjoyed around the holidays, chocolate and peanut butter is an all-year round joy! Make peanut butter blossoms for Valentines Day by using chocolate hearts. Make them fun with chocolate stars. Or enjoy with a classic chocolate kiss!
5 from 7 votes
Prevent your screen from going dark
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 36 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine American
Servings 36 Cookies
Calories 107 kcal

Ingredients
  

For the Dough

  • ½ C salted butter softened
  • ½ C granulated sugar
  • ½ C brown sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ C creamy peanut butter
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 & ½ C all-purpose flour

For Rolling

  • ½ Cup granulated sugar (or colored sanding sugar of choice)

For Topping

  • 36 chocolate candies (kisses, hearts, starts, etc.)

Instructions
 

  • Preheat oven to 350°F (177°C). Set out your baking sheets (option to line with parchment paper if desired).
  • In a large bowl, cream together the butter, and both sugars.
    ½ C salted butter
    ½ C granulated sugar
    ½ C brown sugar
  • Add egg, vanilla, and peanut butter to your bowl and mix until all ingredients are combined.
    1 large egg
    ½ teaspoon vanilla extract
    ½ C creamy peanut butter
  • Slowly mix in the dry ingredients until a dough forms.
    ¾ teaspoon baking soda
    ½ teaspoon baking powder
    1 & ½ C all-purpose flour
  • Using a small cookie scoop (or about 1 Tablespoon) portion out dough and roll into 1" balls with your hands.
  • Roll the dough balls in granulated sugar so all sides are well coated and then place them onto an ungreased cookie sheet, spacing them about 2" apart
    ½ Cup granulated sugar
  • Bake 10-12 minutes (until edges are slightly golden and the tops are beginning to crack a little bit).
  • Once removed from the oven, immediately press 1 chocolate candy gently into the center of each cookie.
    36 chocolate candies
  • Allow the cookies to rest on the baking sheet for a few minutes them transfer them to a cooling rack to cool completely.

Notes

*Storage: store fully cooled cookies in an airtight container at room temperature for up to 5 days. Be sure your chocolate candies have hardened before storing to prevent your cookies from sticking together and/or your chocolate from smearing! You can also freeze baked and fully cooled cookies for up to 3 months.
*Optional step: freeze your unwrapped candies for at least 10 minutes (and up to a few hours) before pressing them into the hot cookies to help them hold their shape.
*These are one of those cookies that you really do need to allow to cool for a little bit before you dive in. As the cookies cool, they harden up a little bit which makes them easier to handle (if you pick them up when they’re too warm, they tend to crumble).

Nutrition

Calories: 107kcalCarbohydrates: 13gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 12mgSodium: 78mgPotassium: 38mgFiber: 0.2gSugar: 13gVitamin A: 93IUVitamin C: 0.1mgCalcium: 18mgIron: 0.1mg
Tried this recipe?Let us know how it was!

Recipe Adapted from Betty Crocker

More Cookie Recipes to Try

  • stack of white chocolate cranberry oatmeal cookies on a metal grater. the featured cookie has a bite taken out of it, and walnuts, oatmeal, white chocolate chips, and craisins scattered around.
    White Chocolate Cranberry Oatmeal Cookies
  • Cut chocolate mint bars sitting in a layer on a dark wooden board. Christmas ornaments, a green plant in a silver container, and bottle of creme de menthe surround the bars.
    Aunt Martha’s Chocolate Mint Bars
  • A stack of chocolate chunk cookies on a wood board lined with parchment paper, with additional cookies around the scene.
    Chocolate Chunk Cookie Recipe (No Chilling!)
  • stack of triple ginger molasses cookies on a wooden board with parchment paper. a plate of additional cookies sit next to the board as well as pieces of crystallized ginger and more cookies.
    Chewy Triple Ginger Cookies

More Desserts

  • Close up of a stack of brownies sitting on parchment paper and a cutting board.
    Easy Brownies From Scratch
  • A tall glass with a homemade shamrock shake, whipped cream, a cherry, shamrock sprinkles, and a straw.
    Homemade Shamrock Shake Recipe
  • A stack of cookies on a white serving plate, with additional cookies, butterscotch chips, and oats around it.
    Oatmeal Scotchies
  • A large red serving bowl filled high with homemade puppy chow.
    Puppy Chow (Muddy Buddies)

Reader Interactions

Comments

    5 from 7 votes (6 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    How many stars would you give this recipe?




  1. Martha says

    May 13, 2022 at 4:39 pm

    5 stars
    Agreed! Peanut Butter Blossoms are not just for Christmas! These are a family favorite for sure!

    Reply
    • ourlovelanguageisfood says

      May 14, 2022 at 9:14 pm

      🙌🙌🙌 PB blossom year round club! Glad you love these too.

      Reply

Primary Sidebar

Photo of Meredith, creator of Our Love Language is Food, with a cookie sheet filled with dough balls ready to bake next to a stand mixer with more cookie dough.

Hi, I'm Meredith!

I am a Midwest-based foodie and mom working full time by day and sharing my passion for all things food by night. Follow along for great recipes to share with your family and friends. I've got you covered for breakfast, dinner, snack-time, parties, desserts, drinks, and more!

About Meredith →

Cozy Recipes

  • A serving bowl filled with tuscan chicken meatballs and gnocchi topped with parmesan.
    Slow Cooker Tuscan Chicken Meatballs with Gnocchi

  • A serving plate with a hearty scoop of tuna casserole topped with parsley.
    Stovetop Tuna Casserole

  • a stoneware bowl filled with healthy turkey chili topped with cheese, frito chips, sour cream, and diced red bell peppers. Another bowl of chili sits in the background, along with a small bowl of cheese and bowl of fritos on a wooden board. a white linen and spoons sit in frame too.
    Easy Ground Turkey Chili

  • close up of a white bowl filled with tuscan vegetable soup. The bowl is sitting on a plate with a spoon, and slices of french bread and grated cheese is shown in the background.
    Hearty Tuscan White Bean and Lentil Soup with Kale

Reader Favorites

  • Highball glass filled with this mojito mocktail recipe. The glass has a sprig of mint for garnish and a straw, and is sitting on a cutting board covered in additional mint and lime wedges.
    Mocktail Mojito

  • A full wheat germ muffin and a muffin that's cut in half with butter on a white serving plate
    Wheat Germ Muffins (Nutritious & Delicious Muffins)

  • a bowl of white chicken chili with a hand taking a spoonful of chili to eat.
    White Chicken Chili with Bacon

  • Cocoa pebbles treats cut into squares sitting in a 9x13 pan.
    Chocolate Krispie Treats (with Cocoa Pebbles or Krispies)

Let's Be Social!

Footer

↑ back to top

Explore

  • Recipe Index
  • About Me
  • Work With Me

About

  • Privacy Policy
  • Terms & Conditions

At no cost to you, as an Amazon Associate I may earn from qualifying purchases from affiliate links on my website.

Copyright © 2021-2025 Our Love Language is Food LLC

Please Rate & Comment!

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.