Introduction

Peanut Butter Blossoms are classic cookies featuring a soft peanut butter dough crowned with a melty chocolate kiss. These sweet treats are perfect for holiday gatherings or any time you crave a nostalgic, crunchy-on-the-outside, chewy-on-the-inside cookie.

The image shows two rows of round, golden-brown cookies on a wire rack placed on a white marbled surface. Each cookie has a cracked texture and is topped with a smooth, dark brown, teardrop-shaped chocolate piece standing upright in the center. The cookies have a slightly rough, sugar-coated look, and behind them are blurred green leaves and red berries, adding a festive feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups all purpose flour
2 tablespoons all purpose flour
¾ teaspoon baking soda
1 pinch salt (add ¼ teaspoon if using unsalted butter)
½ cup butter, softened
½ cup creamy peanut butter
½ cup lightly packed brown sugar
½ cup sifted powdered sugar
1 large egg, room temperature
1 teaspoon vanilla extract
½ cup granulated sugar (for rolling)
½ cup sifted powdered sugar (for crinkle cookies, optional)
24 unwrapped chocolate kisses
¼ cup jam or filling of choice (optional for thumbprint cookies)

Instructions

Step 1: In a medium bowl, whisk together the 1 ¾ cups flour, baking soda, and salt. Set aside.
Step 2: In another bowl or stand mixer, cream the softened butter, brown sugar, powdered sugar, and peanut butter until fluffy, about 2-3 minutes. Add the egg and vanilla, mixing until combined.
Step 3: Gradually add the dry ingredients to the creamed mixture and beat on low speed until just combined. Avoid over-mixing. Cover the dough and refrigerate for 1 hour.
Step 4: Preheat the oven to 350°F (180°C). Shape the dough into balls about 1 inch (2 cm) in diameter, smaller than a golf ball. Roll each ball in granulated sugar and place 2 inches apart on parchment-lined baking sheets.
Step 5: If making crinkle cookies, roll the dough balls first in granulated sugar, then in powdered sugar. For thumbprint cookies, roll in sugar, then press an indentation in the center with your thumb or a wooden spoon. Chill cookies while the oven heats.
Step 6: Bake for about 12 minutes. For Peanut Butter Blossoms, immediately press an unwrapped chocolate kiss into the center of each hot cookie. For thumbprint cookies, re-indent the centers right after baking.
Step 7: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Fill thumbprint cookies with jam or favorite filling once cooled. For crinkle cookies, let cool 10-15 minutes on the sheet before transferring.

Tips & Variations

Use creamy peanut butter for a smooth dough, or try chunky peanut butter for extra texture.
To make crinkle cookies, roll dough balls in granulated then powdered sugar for a perfectly crackled surface.
Thumbprint cookies can be customized with various jams, chocolate spreads, or nut butters for variety.
Chilling the dough helps prevent spreading and improves texture.
Press the chocolate kisses in immediately after baking so they soften but don’t melt completely.

Storage

Store Peanut Butter Blossoms in an airtight container at room temperature for up to 1 week. They can be frozen for up to 3 months; separate layers with parchment paper to prevent sticking. Unbaked dough balls can also be frozen and baked from frozen, adding a few extra minutes to baking time.

How to Serve

The image shows two neat rows of peanut butter cookies on a black cooling rack over a white marbled surface. Each cookie is round with a cracked light golden brown texture and covered with a layer of coarse sugar crystals. A single dark brown, shiny chocolate kiss candy is placed in the center of each cookie, slightly pressed in to create a small hollow. The background is softly blurred with hints of green leaves and red berries, adding a festive feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy?

Yes, but natural peanut butter may make the dough slightly greasier and affect texture. You might want to chill the dough a bit longer to firm it up.

How do I prevent the cookies from spreading too much?

Make sure the dough is well-chilled before baking and avoid overmixing the dough. Also, spacing cookies at least 2 inches apart helps them bake evenly without merging.