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Best-Ever Peanut Butter Blossom Cookies with Chocolate Kiss Center
Peanut butter blossom cookies are the kind of treat that disappears almost as soon as it reaches the dessert table. Soft, chewy peanut butter cookies rolled in sugar and finished with a chocolate kiss center offer the perfect balance of salty, nutty richness and smooth chocolate.
Why Make This Recipe
- Simple and approachable: These cookies use familiar pantry staples and an easy mixing method.
- A classic flavor combination: Peanut butter and chocolate create a rich, satisfying bite every time.
- Perfect for sharing: Their charming chocolate centers make them ideal for holidays, cookie exchanges, bake sales, and family gatherings.
- Easy to customize: Try different chocolate candies, coatings, or flavor additions to make the recipe your own.
Ingredients
- Creamy or crunchy peanut butter
- Granulated sugar
- Brown sugar
- Unsalted butter, softened
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Extra granulated sugar for rolling
- Chocolate kiss candies, unwrapped
Use regular peanut butter for the most reliable texture. If you prefer a more rustic cookie, crunchy peanut butter adds extra texture. Make sure the chocolate candies are unwrapped before baking so they can be pressed into the warm cookies right away.
How to Make It
Prepare the oven and baking sheets.
Preheat the oven and line baking sheets with parchment paper or silicone baking mats. This helps prevent sticking and promotes even browning.
Cream the butter and sugars.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This step helps create tender cookies with a pleasant texture.Add the wet ingredients.
Beat in the peanut butter, egg, and vanilla extract until the mixture is smooth and well combined.Combine the dry ingredients.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the peanut butter mixture, mixing just until a soft dough forms. Avoid overmixing, which can make the cookies firm instead of tender.Shape the dough.
Scoop portions of dough and roll them into smooth balls. Roll each ball in extra granulated sugar, then arrange them on the prepared baking sheets with space between each cookie.Bake until lightly golden.
Bake the cookies until the edges are set and the centers still look slightly soft. They will continue to firm as they cool, so avoid overbaking.Add the chocolate centers.
Immediately press one unwrapped chocolate kiss into the center of each warm cookie. The cookie may crack slightly around the chocolate, which is part of its classic appearance.Cool completely.
Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack. Allow the chocolate centers to set before stacking or serving.
How to Serve It
- Serve the cookies with cold milk, hot coffee, or freshly brewed tea.
- Arrange them on a holiday dessert platter alongside shortbread, brownies, or chocolate chip cookies.
- For a special presentation, place the cookies in cupcake liners and finish the platter with a light dusting of powdered sugar.
How to Store It
Store cooled cookies in an airtight container at room temperature for several days. Place parchment paper between layers if the chocolate centers remain soft.
For longer storage, freeze the cookies in a freezer-safe container or bag, separating layers with parchment paper. Thaw them at room temperature before serving. If you enjoy a softer cookie, warm individual cookies briefly in the microwave, but keep in mind that the chocolate center may become very soft.
You can also freeze shaped, unbaked dough balls. Freeze them on a tray first, then transfer them to a sealed container. Bake from frozen or after a short thaw, adding a little extra baking time as needed.
Helpful Tips
Soften the butter properly.
The butter should be soft enough to beat smoothly but not melted. Melted butter can cause the cookies to spread too much.Do not overbake.
Remove the cookies when the edges are lightly golden and the centers still appear soft. This keeps the finished cookies chewy.Press in the chocolate immediately.
Add the chocolate kisses as soon as the cookies come out of the oven so they sink neatly into the warm centers.
Optional Variations
- Try different chocolate centers: Use dark chocolate, white chocolate, caramel-filled, or chocolate-covered peanut butter candies.
- Add extra texture: Mix chopped peanuts into the dough or roll the cookies in finely chopped nuts instead of sugar.
- Create a chocolate peanut butter cookie: Replace a small portion of the flour with unsweetened cocoa powder for a richer chocolate dough.
Frequently Asked Questions
Can I use crunchy peanut butter?
Yes. Crunchy peanut butter gives the cookies a slightly more textured bite. For the smoothest dough, use creamy peanut butter.
Why did my cookies spread too much?
The butter may have been too warm, or the dough may not have been chilled enough. Chill the shaped dough briefly before baking if it feels very soft.
When should I add the chocolate kiss?
Press it into each cookie immediately after baking while the cookie is still warm and soft.
Can I make the dough ahead of time?
Yes. Cover the dough and refrigerate it for a short period before shaping, or freeze shaped dough balls for later baking.
How do I keep the chocolate centers from melting completely?
Let the cookies cool at room temperature after adding the chocolate. Avoid stacking them while the centers are still warm, and store them away from heat.
Peanut Butter Blossom Cookies
Delicious soft and chewy peanut butter cookies rolled in sugar and topped with a melty chocolate kiss, perfect for sharing during any occasion.
Ingredients
Cookie Dough Ingredients
- 1 cup Creamy or crunchy peanut butter Use regular peanut butter for the best texture.
- 1 cup Granulated sugar
- 1/2 cup Brown sugar
- 1/2 cup Unsalted butter, softened Make sure it's soft but not melted.
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 cup Extra granulated sugar for rolling
- 24 pieces Chocolate kiss candies, unwrapped Make sure they are unwrapped before baking.
Instructions
Preparation
- Preheat the oven and line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the peanut butter, egg, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the peanut butter mixture, mixing just until a soft dough forms.
- Scoop portions of dough and roll into smooth balls. Roll each ball in extra granulated sugar.
- Arrange the balls on the prepared baking sheets, leaving space between each cookie.
- Bake until edges are set and centers are slightly soft.
- Press one unwrapped chocolate kiss into the center of each warm cookie immediately after baking.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for several days or freeze unbaked dough balls for later baking. For softer cookies, warm briefly in the microwave before serving.
