These Soft & Chewy Peanut Butter Blossoms are the nostalgic, melt-in-your-mouth cookies that always disappear first from the tin. Tender peanut butter rounds, rolled in sugar, baked until just set, then crowned with a chocolate kiss while warm. Simple, cozy, and irresistibly good.
Soft and Chewy Peanut Butter Blossoms (Best Ever!)
Equipment
- 2 Baking Sheet
- 1 Parchment Paper
- 1 Mixing Bowl large
- 1 Whisk
- 1 Hand mixer (or stand mixer)
- 1 Wire rack
Ingredients
Cookie Dough
- 0.5 cup unsalted butter softened
- 0.75 cup creamy peanut butter no-stir style works best
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar packed
- 1 large egg room temperature
- 2 tbsp milk
- 2 tsp pure vanilla extract
- 1.5 cup all-purpose flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp fine salt reduce to 1/4 tsp if using salted butter
For Rolling
- 0.5 cup granulated sugar for rolling
Topping
- 36 chocolate kiss candies unwrapped
Instructions
Make the Cookies
- Heat oven to 350°F (175°C). Line 2 baking sheets with parchment. Unwrap chocolate kisses and chill them in the fridge to help them keep their shape.
- In a large bowl, beat softened butter, peanut butter, granulated sugar, and brown sugar on medium speed for 2 to 3 minutes until light and fluffy. Scrape bowl.
- Beat in the egg, milk, and vanilla until smooth and well combined.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt. Add to the wet ingredients and mix on low just until a soft dough forms. Do not overmix.
- Cover and chill the dough for 15 to 20 minutes. This helps with scooping and keeps cookies thick and chewy.
- Portion into 1 tablespoon balls (about 20 g each). Roll each ball in granulated sugar and place 2 inches apart on prepared sheets.
- Bake 8 to 9 minutes until puffed, edges set, and tops show tiny cracks. They should still look slightly underbaked in the center.
- Immediately press a chilled chocolate kiss into the center of each cookie. Let cookies cool on the sheet 5 minutes, then transfer to a rack until the chocolate firms up.
Notes
Why You’ll Love This Soft & Chewy Peanut Butter Blossoms
- Classic cookie-jar flavor with the perfect soft, tender bite and crackly sugar crust.
- Foolproof method that keeps the chocolate kiss perfectly shaped, not melty puddles.
- Quick to make with pantry staples, plus easy to scale up for parties and gifting.
- Kid-friendly and freezer-friendly, so you can bake fresh on demand.
Soft & Chewy Peanut Butter Blossoms Ingredients & Substitutions
- Unsalted butter: 1/2 cup (113 g), softened. Substitute plant-based stick butter for dairy-free.
- Creamy peanut butter: 3/4 cup (190 g), no-stir style works best. If using natural peanut butter, stir very well and add 1 to 2 tsp extra flour if dough seems soft.
- Granulated sugar: 1/2 cup (100 g) for the dough + 1/2 cup (100 g) for rolling.
- Light brown sugar: 1/2 cup (110 g), packed. Dark brown sugar adds deeper caramel notes.
- Large egg: 1 (about 50 g). Room temperature blends best.
- Milk: 2 tbsp (30 ml). Any dairy or unsweetened plant milk works.
- Pure vanilla extract: 2 tsp.
- All-purpose flour: 1 1/2 cups (190 g). Use a 1:1 gluten-free baking flour if needed.
- Baking soda: 1 tsp.
- Baking powder: 1/2 tsp.
- Fine salt: 1/2 tsp. If using salted butter, reduce to 1/4 tsp.
- Chocolate kiss candies: about 36, unwrapped. Milk chocolate is classic, but dark or specialty flavors are great too.
Step-by-Step Instructions to Make Soft & Chewy Peanut Butter Blossoms
Prep the oven and pans
Heat oven to 350°F (175°C). Line 2 baking sheets with parchment. Unwrap chocolate kisses and chill them in the fridge to help them keep their shape.
Cream butter, peanut butter, and sugars
In a large bowl, beat softened butter, peanut butter, granulated sugar, and brown sugar on medium speed for 2 to 3 minutes until light and fluffy. Scrape bowl.
Add egg, milk, and vanilla
Beat in the egg, milk, and vanilla until smooth and well combined.
Whisk dry ingredients and combine
In a separate bowl, whisk flour, baking soda, baking powder, and salt. Add to the wet ingredients and mix on low just until a soft dough forms. Do not overmix.
Chill the dough briefly
Cover and chill the dough for 15 to 20 minutes. This helps with scooping and keeps cookies thick and chewy.
Scoop and sugar-coat
Portion into 1 tablespoon balls (about 20 g each). Roll each ball in granulated sugar and place 2 inches apart on prepared sheets.
Bake to soft set
Bake 8 to 9 minutes until puffed, edges set, and tops show tiny cracks. They should still look slightly underbaked in the center.
Press the chocolate and cool
Immediately press a chilled chocolate kiss into the center of each cookie. Let cookies cool on the sheet 5 minutes, then transfer to a rack until the chocolate firms up.
Tips for Success
- Measure flour accurately. Spoon and level or weigh for 190 g to avoid dry cookies.
- Chill the kisses. Cold chocolate holds its iconic peak without slumping.
- Underbake slightly. Pull cookies when edges set but centers are soft for the chewiest texture.
- Rotate pans. For even baking, rotate sheets halfway through and bake one sheet at a time if your oven runs cool.
- Let the heat do the magic. After pressing the kiss, avoid moving cookies until the chocolate re-sets.
Variations of Soft & Chewy Peanut Butter Blossoms
- Dark chocolate twist: Use dark chocolate kisses and add 1 tbsp cocoa to the dough.
- Sprinkle sparkle: Roll dough in coarse sanding or turbinado sugar for extra crunch.
- Mini blossoms: Use 2 tsp dough per cookie and mini chocolate kisses. Bake 6 to 7 minutes.
- Peanut butter cup center: Swap kisses for mini peanut butter cups pressed in after baking.
- Spiced hug: Add 1/2 tsp cinnamon or a pinch of cardamom to the dry ingredients.
Serving Suggestions: What to Pair with Soft & Chewy Peanut Butter Blossoms
- Cold milk or vanilla malted milk for the classic cookie-and-milk moment.
- Coffee or hot cocoa for cozy afternoons.
- Vanilla ice cream sandwiches: press a warm cookie on each side of a scoop.
- Dessert trays with snickerdoodles, chocolate crinkles, and shortbread for contrast.
Storage & Reheating Instructions
Room temperature: Store airtight up to 4 to 5 days with parchment between layers.
Freeze baked cookies: Freeze in a single layer until firm, then bag airtight for up to 2 months. Thaw at room temp.
Freeze dough: Scoop and sugar-coat, then freeze on a tray. Bake from frozen at 350°F for 9 to 10 minutes.
To refresh: Warm cookies on a sheet at 300°F for 3 to 4 minutes to revive that just-baked softness.
Memories Made Around the Table
I learned to press the chocolate in while the cookies were still steaming on my grandmother’s counter. We would race to unwrap the kisses, sneaking one or two, and the whole kitchen smelled like peanut butter and holidays. It is still my favorite December ritual.
FAQs
Why did my kisses melt or slump? They were likely too warm. Keep the kisses chilled and avoid placing cookies back in the oven after pressing the chocolate.
Can I use natural peanut butter? Yes, if it is well-stirred and fairly thick. If the dough seems loose, chill longer or mix in 1 to 2 tsp extra flour.
How do I keep the cookies soft for days? Do not overbake, cool completely, and store airtight with a slice of bread in the container to maintain moisture.
Can I double the recipe? Absolutely. Bake in batches and keep the scooped dough chilled while the first tray bakes.
What if my dough is sticky? Chill for 10 more minutes or lightly oil your palms before rolling in sugar.
Final Thoughts
These Soft & Chewy Peanut Butter Blossoms deliver everything you love about this classic cookie with dependable, bakery-level results. Bake a batch, share a plate, and watch them disappear.