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Top down view of peanut butter blossoms cooling on a wire cooling rack, with a few additional chocolates nearby

Peanut butter blossoms are one of the world’s greatest cookies (in my opinion), but are usually only made at Christmastime. Why is that? The classic combination of peanut butter and chocolate is perfect for the whole year round. So I’m here to tell you this: peanut butter blossom cookies are not just a Christmas cookie, they can and should be made any time of year! As you can see here, I used dark chocolate hearts to put a fun Valentines twist on this classic cookie. In the middle of the year you can always default to using a chocolate kiss for your peanut butter blossoms, or get creative and use other chocolate shapes instead!

The other great thing about this easy peanut butter cookie recipe is there is NO chill time! I want to get you from mixing to eating as soon as possible.


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!

Top down view of these peanut butter blossom cookies with cookie crumbs, a spoonful of peanut butter, and extra heart-shaped chocolates


Peanut Butter: as the star of these easy peanut butter cookies, make sure to use a creamy and salted peanut butter for your peanut butter blossoms. If you prefer to use a natural peanut butter, make sure you have mixed it very well prior to using it in your cookies (if the oil is not well-dispersed it can greatly affect the texture of your final product in multiple ways - too oily or too dry. Keeping it real, I usually use JIF for baking because I’ve had some frustrating experiences using natural peanut butters). I also do not recommend chunky peanut butter for this recipe, the crunch of the peanuts is a bit off putting in this light and soft cookie.

Granulated Sugar: this is used for both the dough and to roll your peanut butter balls in before baking. The type of sugar you roll your dough in is a place you can get creative in this cookie recipe. Want to make your peanut butter blossoms a little more festive? Use a colored sugar to roll your dough in (red or green for Christmas, fun pastels for Easter...use your imagination!). Like a little punchier pop of sugar? Try raw natural cane sugar.

Chocolate: this is another area you can have some fun! Want to make a classic peanut butter blossom? Use a Hershey Kiss. How about a fun Valentines cookie? Try a chocolate heart (I like dark chocolate, my husband likes milk chocolate - sometimes I make a batch using both so you get half of each). Want something different? Look for ‘chocolate stars’ that you can often find in the baking aisle (fun fact: this is always what my mom used to make this classic cookie).

Vanilla Extract: I recommend using a high-quality vanilla extract for all of your baking, because to me it is an ingredient that can noticeably affect the flavor of whatever you are making. This is one pantry item I do splurge on a bit to get a nicer brand. If you are using imitation vanilla or vanilla flavor, verify if you have regular strength or not. Regular strength versions can be interchanged on a one-to-one basis with vanilla extract, but if you have the high-test stuff, you’ll want to cut back on the amount you use so as to not overpower the rest of the flavors in your peanut butter blossoms.


  1. Prep your cookie sheet: get out your biggest cookie sheet and set aside. No lining or cooking spray needed.

  2. Make your dough: start by creaming together your butter and sugars. Then add the remaining liquid ingredients. Finally, stir in your dry ingredients.

  3. Create 1” dough balls, coat in sugar: evenly scoop out your dough and roll into ~1” balls. Dip the dough balls in additional sugar and place on your cookie sheet.

  4. Note: do not flatten your dough balls, this will start as they bake and finish when you press the chocolate into them.

  5. Bake: bake each sheet of cookies for 10-12 minutes, until the edges of your cookies are slightly golden.

  6. Top with chocolate: once removed from the oven, gently push chocolate into the center of each peanut butter blossom cookie (this makes the “blossom”!).

  7. Cool and store: after adding the chocolate, move your cookies to a cooling rack and allow to cool for at least 5-10minutes before enjoying. Store cooled cookies in an air-tight container on the counter.

Another top down view of these peanut butter hershey kiss cookies both on and off of the wire cooling rack


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. If you like a little larger sized cookies, a medium cookie scoop or large cookie scoop are both great options to get evenly sized cookies!

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.


A cookie scoop! While not needed, a cookie scoop is a super handy tool that I use a lot in my kitchen. The peanut butter blossom cookies you see pictured in this post were portioned out using a small cookie scoop. If you prefer larger cookies, a medium cookie scoop or large cookie scoop may be just what you need! I do have these other cookie scoop sizes as well and use them for other cookie recipes (and making ice cream sundaes too, hooray for multi-purpose gadgets!).

Recipe Adapted from Betty Crocker

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