Why did my Peanut Butter Blossoms spread too much?

If your Peanut Butter Blossoms spread out flat, your butter or peanut butter was likely too warm. Chill the dough for about 30 minutes before baking, and make sure to use standard creamy peanut butter—not natural or oily varieties.

Can I use natural peanut butter for this recipe?

You can, but it changes the texture. Natural peanut butter tends to make cookies crumbly or dry because of the oil separation. For the best soft, chewy texture, stick with a no-stir creamy peanut butter.

How do I keep the chocolate from melting too much?

Press the chocolate kiss into the cookie as soon as it comes out of the oven, then move the tray to a cool surface. Let the cookies set at room temperature instead of the fridge—this keeps the chocolate glossy instead of dull.

Can I freeze Peanut Butter Blossoms?

Absolutely! You can freeze both the baked cookies and the raw dough balls. Freeze baked cookies in layers separated by parchment paper, or store unbaked dough balls in a freezer bag for up to three months. Bake straight from frozen and add the chocolate after baking.

How long do Peanut Butter Blossoms stay fresh?

Stored in an airtight container, these cookies stay soft and flavorful for up to five days. For longer storage, freeze them and thaw before serving—they’ll taste just as good as fresh-baked.

Peanut Butter Blossoms – 5 Irresistible Cookies You’ll Love

Name: Peanut Butter Blossoms
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 36 cookies
Cuisine: American
Ingredients: ½ cup unsalted butter, softened; ½ cup creamy peanut butter; ½ cup granulated sugar; ½ cup packed brown sugar; 1 large egg; 1 teaspoon pure vanilla extract; 1 ¾ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ¼ teaspoon salt; Extra granulated sugar for rolling; 36 milk chocolate kisses, unwrapped

Description

Soft, chewy peanut butter cookies topped with melty chocolate kisses — a nostalgic American classic that’s easy to make and loved by everyone. Perfect for holidays, bake sales, or an afternoon treat with a glass of milk.

Ingredients

Scale

½ cup unsalted butter, softened
½ cup creamy peanut butter
½ cup granulated sugar
½ cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Extra granulated sugar for rolling
36 milk chocolate kisses, unwrapped

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Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, cream together butter, peanut butter, and sugars until light and fluffy.
Add the egg and vanilla extract, mixing until combined.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually mix dry ingredients into the wet ingredients to form a soft dough.
Roll dough into 1-inch balls and coat each in granulated sugar.
Arrange dough balls 2 inches apart on the prepared baking sheet.
Bake for 8–10 minutes, until edges are set and tops slightly crack.
Immediately press a chocolate kiss into the center of each warm cookie.
Let cookies cool for a few minutes on the tray, then transfer to a wire rack to set.

Notes

Avoid natural peanut butter for best texture.
Chill dough for 20–30 minutes if too soft.
Store cookies in an airtight container for up to 5 days.
Freeze baked cookies or dough balls for up to 3 months.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 9 g
Sodium: 80 mg
Fat: 6 g
Saturated Fat: 2 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 10 mg