Classic Peanut Butter Blossoms Recipe

Classic Peanut Butter Blossoms Recipe

How To Make Classic Peanut Butter Blossoms

This recipe for peanut butter blossoms yields a soft-baked style cookie with a yummy chocolate kiss candy blossom middle that will remind you of Christmas.

Preparation: 1 hour 25 minutes
Cooking: 10 minutes
Cool Time: 5 minutes
Total: 1 hour 40 minutes



  • cupsall purpose flour,spoon & leveled
  • ½tspbaking soda
  • ¼tspsalt
  • ½cupunsalted butter,softened to room temperature
  • ¼cupgranulated sugar
  • ½cuplight brown sugar,packed
  • 1large egg,at room temperature
  • ¾cupcreamy peanut butter
  • 1tsppure vanilla extract
  • 24chocolate kiss candies,unwrapped

For the Coating:

  • ½cupgranulated sugar
  • ¼cupgreen sanding sugar,and (¼ cup) red sanding sugar


  1. Whisk the flour, baking soda, and salt together. Set aside.

  2. Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter for 1 minute on high speed until creamy.

  3. At medium-high speed, beat in ¼ cup of granulated sugar and the ½ cup of brown sugar until completely creamed and smooth for about 2 minutes. 

  4. Add the egg and beat on high until combined for about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and mix on high until combined.

  5. Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for at least 30 minutes in the refrigerator.

  6. If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking.

  7. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

To roll & Coat the Dough:

  1. Scoop and roll cookie dough, about 1 Tablespoon of dough each. Roll each ball in the ½ cup of sugar (or sanding sugar) and arrange on the baking sheet about 2 inches apart.

  2. Bake for 10 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow to cool for 10 minutes.

  3. Press a chocolate kiss candy into each cookie on 1 of the baking sheets until it sticks. Place the baking sheet in the freezer so the chocolate does not melt.

  4. Remove after 10 minutes in the freezer. Repeat with second baking sheet of cookies.


  • Calories: 201.03kcal
  • Fat: 11.24g
  • Saturated Fat: 5.11g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 4.16g
  • Polyunsaturated Fat: 1.32g
  • Carbohydrates: 24.49g
  • Fiber: 1.17g
  • Sugar: 17.59g
  • Protein: 3.19g
  • Cholesterol: 17.92mg
  • Sodium: 57.47mg
  • Calcium: 13.05mg
  • Potassium: 96.91mg
  • Iron: 0.82mg
  • Vitamin A: 35.68µg
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