Peanut Butter Blossom Cookies have a chewy peanut butter base topped with a chocolate kiss. For the best results, keep them small and roll in sugar before baking!
author’s note
Chocolate Kiss, Peanut Butter Bliss!
Peanut butter and chocolate are my all-time favorite combo, so a peanut butter blossoms recipe was a must for my site.
I actually started with my original peanut butter cookie dough and channeled what It is satisfying to about it here. Same creamy base, the right hit of brown sugar for chew, and a touch of cornstarch for that soft center.
From there, I tested a bunch of batches to dial in the blossom shape. Smaller dough balls gave the best bite and kept the chocolate-to-cookie ratio spot on. I also played with the topper. Kisses are the classic choice, but mini peanut butter cups, soft chocolate squares, or caramels all work and taste amazing.
Ingredients
| Ingredient | Tips or Swaps |
|---|---|
| Butter | Use room-temp butter. If using salted, reduce added salt in the recipe. |
| Brown Sugar + Granulated Sugar | Roll dough balls in extra granulated sugar for sparkle and crisp edges. |
| Peanut Butter | Use creamy, no-stir peanut butter for the best texture. If using natural, chill longer and add 1 to 2 teaspoons more flour. |
| Vanilla + Almond Extract | Almond extract is skippable and adds a light nutty note. A little goes a long way. |
| Cornstarch | Keeps the crumb soft and tender. |
| All-Purpose Flour | Spoon and level for accuracy. Aim for a soft dough that is not sticky. |
| Chocolate Topper | Keep toppers chilled so they hold shape on warm cookies. |
How To Make Peanut Butter Blossom Cookies
- Cream: Beat butter and sugars until fluffy. Mix in peanut butter and extracts.
- Dry: Whisk flour and cornstarch. Spoon and level so the dough stays tender.
- Combine: Add dry to wet. Dough should be soft, not sticky. If sticky, chill longer.
- Chill: Firms dough, limits spread, and helps get those pretty cracks form.
- Scoop and Bake: Scoop balls, roll in sugar, and bake until edges set and tops puff.
- Top and Set: Rest 1 to 2 minutes, press in cold chocolate, then cool on a rack.
Storage
Leftover Peanut Butter Blossom Cookies
- Room temp: Store cookies in an airtight container for 3–4 days.
- Freeze dough: Scoop dough balls onto a tray, freeze until solid, then store in a bag for up to 3 months. Bake from frozen with a few extra minutes.
More satisfying Cookie Recipes:
Desserts
Chocolate Chip M&M Cookies
Desserts
S’mores Cookies
Desserts
Chocolate Mint Cookies
Desserts
Cake Batter Cookies
