Peanut Butter Blossom cookies are classic. They're a baking tradition handed down from generation to generation, and these peanut butter and chocolate kiss cookies are perfect for so many occasions!
We all need a few classic cookie recipes that stand the test of time. The recipes that get handed down from generation to generation. Delicious cookies with popular flavor combos like peanut butter and chocolate.
Peanut Butter Blossom cookies are a Christmas tradition in my house. We make at least one batch every Christmas, but usually more. We also make these when we're craving cookies and they're great to whip up at the last minute thanks to ingredients that we usually already have on hand in our pantry.
Simple ingredients, classic flavors, and a truly EASY recipe. Most importantly, melt-in-your-mouth delicious!
Easy Peanut Butter Blossoms
My kids LOVE these, just as I loved them as a kid. I have been making them for years. And I can vouch that this particular recipe has been putting smiles on kids' (and adults'!) faces for a couple of decades now!
How to make peanut butter blossom cookies
These peanut butter blossoms are super easy to make. And, they're great cookies to make with your kids! There are lots of kid-friendly baking tasks in this recipe.
You start by placing some sugar in a bowl and setting it aside to use just before baking.
Then mix together the unsalted butter and peanut butter until smooth. Add the granulated sugar, brown sugar, baking powder, and baking soda. Mix on low until all ingredients are fully combined.
Next, add in the egg, milk, and vanilla, until combined, scraping the sides of the bowl occasionally.
Gradually add in the flour and beat until combined.
The next step is one that is fun for kids to help with! Shape the dough into little balls (about 1-inch each). Roll each ball into the bowl of sugar that you've set aside, until the entire dough is covered. Place the balls about 2 inches apart from each other on an ungreased cookie sheet.
Bake and then once done, immediately press a milk chocolate candy kiss into the center. Make sure you let the cookies cool before eating.
As soon as they are out of the oven, immediately press a milk chocolate candy kiss or 2-3 chocolate chips in the center of each cookie. Then using a wide spatula, gently lift each cookie and transfer to a wire rack to cool.
Exact measurements and detailed instructions can be found in the printable recipe card at the bottom of this post!
These peanut butter chocolate cookies make great gifts, too. Place them into cellophane bags and wrap up with bows. So simple, so adorable, so delicious!
How do I make this cookie recipe dairy-free?
If you are dairy-free like me, I have included some DF options, such as substituting coconut milk for 1% milk, and using Enjoy Life dairy-free, soy-free chocolate chips instead of the standard milk chocolate candy kisses. Though they won't look the same, they will truly taste just as delicious!
How do I make these cookies gluten-free and grain-free?
I have not yet made these with gluten-free flour or grain-free flour, but will try to soon. My favorite GF flours are Bob's Red Mill 1-to-1 Gluten-Free Baking Flour and Bob's Red Mill Almond Flour and Coconut Flour.
Cookie Baking Tips
Use unsalted butter that has softened to room temperature. Take the butter out of the refrigerator 30 minutes to one hour before you start baking. The butter will soften faster if you cut it into smaller pieces. You want the butter to be slightly soft to the touch, but not so soft that you can easily press your fingers through it. And not so soft that it's melty. Unsalted butter helps create super creamy, velvety batter. This helps the cookies stay fluffy and prevents them from going flat.
Use a room temperature egg. When you take the butter out of the fridge, also take out an egg to allow it to come to room temperature. Eggs at room temperature will blend seamlessly and thoroughly into the batter than cold eggs just taken out of the refrigerator.
Add fun sprinkles (like in these photos) before baking the cookies for a festive Christmas spin.
More Christmas cookie recipes
- Chewy Ginger Molasses Cookies
- Chocolate Dipped Peppermint Shortbread Cookies
- Red Velvet Crinkle Cookies
- 33 Freezer Friendly Holiday Cookies
- The Best Soft Gingerbread Cookies
Easy Peanut Butter Blossoms
- ½ cup + 1 tbsp unsalted butter, softened to room temperature
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 large egg
- 2 tablespoons 1% milk
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- milk chocolate candy kisses or dairy-free chocolate chips
- Preheat oven to 350°F degrees.
- Place ½ cup granulated sugar in a medium bowl and set aside.
- In a kitchen stand mixer, beat butter and peanut butter on low speed for at least 1 full minute, until smooth and combined.
- Add ½ cup of granulated sugar, brown sugar, baking powder, and baking soda. Mix on low until all ingredients are fully combined.
- Slowly add in the egg, milk, and vanilla, until combined, scraping the sides of the bowl occasionally.
- Gradually add in the flour and beat until combined.
- Shape the dough into little balls (about 1-inch each). Roll each ball into the bowl of sugar that you've set aside, until the entire dough is covered. Place the balls about 2 inches apart from each other on an ungreased
- Bake at 350°F degrees for about 9-12 minutes. Remove once the bottoms are just slightly browned.
- As soon as they are out of the oven, immediately press a milk chocolate candy kiss or 2-3 chocolate chips in the center of each cookie. Then using a wide spatula, gently lift each cookie and transfer to a wire rack to cool.
This post was originally published February 13, 2015. It was updated and republished on December 23, 2020, with new photos, more helpful details in the recipe, and more helpful baking tips.
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