Peanut Butter Blossom Cookies: Easy Holiday & Fall Treats

Let me tell you, the scent of warm peanut butter wafting from my oven as these Peanut Butter Blossom Cookies bake is downright magical. It’s the kind of rich, nutty aroma that wraps around you like a cozy blanket—especially when the weather turns crisp and leaves start to crunch underfoot. The first time I baked these cookies (I must’ve been knee-high to a grasshopper), I was instantly hooked. That perfect moment, when I pressed a chocolate kiss into a soft, golden peanut butter cookie, was a little slice of childhood wonder.

Honestly, I stumbled onto this recipe during a chilly fall weekend, rummaging through my grandma’s old recipe box. I was trying to recreate the peanut butter cookies she always made for holiday bake sales. I remember pausing, taking a deep breath, and smiling because I knew I’d found something truly special. These cookies were more than just treats—they were pure, nostalgic comfort. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). Even the not-so-sweet-toothed folks in my circle went back for seconds.

You know what? I wish I’d discovered this Peanut Butter Blossom Cookie recipe years ago. It’s dangerously easy, totally fuss-free, and perfect for potlucks, gifting, or just brightening up your Pinterest cookie board. Whether you’re baking with your kids on a rainy afternoon or prepping treats for holiday gatherings, these cookies deliver every time. I’ve tested them (maybe a few too many times, in the name of research, of course), and now they’re a staple for family get-togethers and cozy fall evenings. If you’re looking for a recipe that feels like a warm hug and brings everyone running to the kitchen, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Years of baking, plenty of taste tests, and a few sticky kitchen mishaps have taught me a thing or two about Peanut Butter Blossom Cookies. This recipe stands out for a lot of good reasons. Here’s why you’ll love it:

• Quick & Easy: Ready in under 30 minutes, these cookies are your go-to for spontaneous baking or last-minute holiday magic. No complicated steps or fancy gadgets required.
• Simple Ingredients: You probably have everything in your pantry already. No need for a special grocery run—the basics are all you need.
• Perfect for Holidays & Fall: These cookies are a classic for Christmas cookie trays and fall potlucks. They’re festive, fun, and always welcome at family gatherings.
• Crowd-Pleaser: Kids love pressing the chocolate kisses into the warm cookies. Adults always sneak a few after dinner. The blend of peanut butter and chocolate is universally adored.
• Unbelievably Delicious: The texture is soft and chewy, with just the right hint of crisp edges. The peanut butter flavor is rich—never overwhelming—and the chocolate center adds that perfect finish.

What makes this Peanut Butter Blossom Cookie recipe different? For starters, I use creamy peanut butter and a touch of brown sugar for extra depth. Chilling the dough briefly before baking gives you a cookie that doesn’t spread too much (learned that the hard way!). I also tested the baking time obsessively to nail that soft center. This isn’t just another version—it’s the one I’d choose for cookie swaps, weekend baking, or when you want to impress with minimal effort.

The real magic is in the experience. These cookies aren’t just good—they’re the kind that make you close your eyes after the first bite. They’re comfort food, plain and simple, but updated with a little know-how for perfect results. If you want cookies that bring a smile to everyone’s face, Peanut Butter Blossom Cookies are the way to go.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold peanut butter flavor and that classic “blossom” look. Most are pantry staples, and you can easily swap or adjust them if needed. Here’s what you’ll need:

• For the Cookie Dough:
• Creamy peanut butter (smooth, not natural—brands like Jif or Skippy work best for texture)
• Unsalted butter, softened (adds richness and helps with spreading)
• Granulated sugar (for sweetness and crisp edges)
• Brown sugar (light or dark, for a deeper flavor and soft texture)
• Large egg, room temperature (for binding and a tender crumb)
• All-purpose flour (I use King Arthur for consistency, but any good brand works)
• Baking soda (for leavening)
• Baking powder (a little extra lift)
• Salt (balances the sweetness)
• Vanilla extract (real, if you can—adds warmth)
• For the Signature Blossom:
• Chocolate kisses (classic Hershey’s Kisses, unwrapped—about 36 pieces)
• Optional:
• Extra granulated sugar for rolling the dough balls (gives a sparkly finish)
• Sea salt flakes for sprinkling (if you like a salty-sweet combo)

If you want gluten-free Peanut Butter Blossom Cookies, swap the all-purpose flour for a 1-to-1 gluten-free blend. For dairy-free, use plant-based butter and double-check your chocolate kisses for dairy content. In summer, you can even swap chocolate kisses for mini peanut butter cups or chunks of dark chocolate. The base dough is forgiving, so don’t be afraid to experiment a little.

One tip—if you’re using natural peanut butter, the cookies may spread more and be a bit crumbly. Stick to regular creamy peanut butter for that classic texture. Honestly, I’ve tried a few brands and found Jif to be the most reliable for baking. Keep it simple, and your Peanut Butter Blossom Cookies will always turn out great!

Equipment Needed

Baking these Peanut Butter Blossom Cookies doesn’t require fancy equipment, but a few trusty tools make the process smoother:

• Baking sheets (I use two, so I can rotate them and avoid overcrowding)
• Parchment paper or silicone baking mats (prevents sticking and makes cleanup a breeze)
• Mixing bowls—one large, one medium (for wet and dry ingredients)
• Hand mixer or stand mixer (you can mix by hand, but it takes longer—my old hand mixer works just fine)
• Measuring cups and spoons (accuracy is key for baking)
• Small cookie scoop or tablespoon (for even-sized cookies; a regular spoon works in a pinch)
• Wire cooling rack (lets cookies cool without getting soggy bottoms)

If you don’t have parchment, just grease your baking sheets a bit—though cookies may brown faster. For the mixing, a sturdy wooden spoon has saved me in a pinch when my mixer gave out. Honestly, I’ve baked these cookies with dollar-store tools and fancy gadgets alike, and they always turn out. Just make sure everything is clean, and if you use silicone mats, give them a good wash between batches to avoid lingering smells.

Budget tip: If wire racks are out of reach, set cookies on a clean, cool plate. The bottoms may soften more, but that’s just another excuse to eat them warm!

Preparation Method

1. Preheat and Prep:
   
   Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone mats. Unwrap about 36 chocolate kisses and set them aside—trust me, you don’t want to scramble for them mid-bake.
2. Mix Wet Ingredients:
   
   In a large mixing bowl, combine 1/2 cup (115g) unsalted butter (softened), 3/4 cup (180g) creamy peanut butter, 1/3 cup (70g) granulated sugar, and 1/3 cup (70g) brown sugar. Beat with a hand mixer or stand mixer for 2-3 minutes until smooth and fluffy. Scrape down the sides—don’t skip this, or you’ll get uneven cookies.
3. Add Egg and Vanilla:
   
   Crack in 1 large egg and add 1 teaspoon (5ml) vanilla extract. Mix until fully combined. The dough should look creamy and slightly glossy.
4. Combine Dry Ingredients:
   
   In a separate bowl, whisk together 1 1/2 cups (195g) all-purpose flour, 1 teaspoon (5g) baking soda, 1/2 teaspoon (2g) baking powder, and 1/4 teaspoon (1g) salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed or folding by hand. The dough will be soft but not sticky.
5. Chill the Dough (Optional but recommended):
   
   Cover the bowl and refrigerate for 15-30 minutes. This helps prevent spreading and keeps cookies thick. If you’re in a rush, skip this step—but your cookies may flatten a bit more.
6. Shape and Roll:
   
   Use a small cookie scoop or tablespoon to portion out dough. Roll each piece into a ball about 1 inch (2.5cm) in diameter. Roll balls in extra granulated sugar for that sparkly finish. Even coating helps with texture.
7. Bake:
   
   Arrange dough balls 2 inches (5cm) apart on prepared sheets. Bake for 8-10 minutes, until edges are just set and tops look crackly. Don’t overbake—the cookies will firm up as they cool. If you notice uneven browning, rotate the pans halfway through.
8. Add the Blossom:
   
   Immediately press a chocolate kiss into the center of each cookie. The cookie will crack slightly around the edges—that’s normal and actually looks perfect.
9. Cool:
   
   Transfer cookies to a wire rack. Let cool for 15-20 minutes, allowing the chocolate to set. If you’re impatient (like me), eat a few while still warm—the centers will be gooey and the peanut butter flavor at its peak.
10. Store and Enjoy:
    
    Once cooled, store cookies in an airtight container. They’ll stay fresh for up to a week (though, let’s be honest, they rarely last that long).

Troubleshooting: If cookies spread too much, chill the dough longer or check your oven temp. Too crumbly? Add a touch more peanut butter. The dough should feel soft and hold its shape—if it’s sticky, a sprinkle of flour helps. My biggest tip? Don’t skimp on the chilling if you want thick cookies with that perfect blossom look!

Cooking Tips & Techniques

Baking Peanut Butter Blossom Cookies is mostly straightforward, but a few tricks can make all the difference. Here’s what I’ve learned over the years:

• Chill the Dough: Even just 15 minutes in the fridge helps control spread. I skipped this once and ended up with pancake cookies (still tasty, but not Pinterest-worthy).
• Softened Butter Matters: If your butter is too cold, you’ll get dense cookies. Too melted, and they’ll spread. Room temperature is best—leave it out for 30 minutes or zap it for 10 seconds in the microwave.
• Don’t Overbake: Cookies should look slightly underdone in the center when you pull them out. They’ll finish setting on the rack. Overbaking leads to dry, crumbly cookies.
• Press Kisses Immediately: If you wait, the cookies will harden and the chocolate won’t stick. I’ve missed the window before—those kisses rolled right off!
• Rotate Your Pans: Ovens have hot spots. Halfway through baking, swap and rotate the sheets for even browning.
• Consistency Tips: Always measure flour with the scoop-and-level method. Too much flour = dry cookies. Too little = flat, greasy cookies.
• Multitasking: While the first batch bakes, roll out the next batch. It makes the process smoother and keeps things moving.

I’ve also learned that a little extra sugar on the outside adds crunch, and sea salt flakes turn these into grown-up treats. If you’re baking for a crowd, double the batch—you won’t regret it. Mistakes happen (trust me, I’ve made plenty), but even the imperfect cookies taste amazing.

Variations & Adaptations

Peanut Butter Blossom Cookies are classic, but there’s plenty of room to customize. Here are some favorite twists:

• Gluten-Free: Substitute a 1-to-1 gluten-free baking flour for the all-purpose flour. The texture stays soft and chewy—just watch the baking time, as gluten-free cookies brown faster.
• Vegan: Use plant-based butter, a flax egg (1 tablespoon ground flax + 3 tablespoons water, mixed and left to thicken), and dairy-free chocolate kisses. The results are surprisingly rich and satisfying.
• Seasonal Spice: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to the dough for a cozy, autumnal twist. I tried this last Thanksgiving, and the warm spices made the cookies extra festive.
• Chocolate Lovers: Swap chocolate kisses for peanut butter cups or chunks of dark chocolate. It’s a little decadent, but worth it!
• Nut-Free: Use sunflower seed butter or cookie butter in place of peanut butter for those with allergies. The flavor is different, but still delicious.
• Mini Cookies: Make bite-sized blossoms using a teaspoon of dough and mini chocolate kisses. Perfect for party trays or snacking.

Honestly, my favorite variation involves a dash of flaky sea salt right after pressing the chocolate. It’s subtle but makes the cookies pop. Don’t be afraid to experiment—these Peanut Butter Blossom Cookies are forgiving and fun to play with.

Serving & Storage Suggestions

Peanut Butter Blossom Cookies are best served slightly warm, when the chocolate is just set and the peanut butter aroma fills the room. Arrange them on a pretty platter for holiday parties, or pile them in a rustic basket lined with parchment for a cozy fall vibe.

Pair with a cold glass of milk, hot cocoa, or even spiced apple cider for the ultimate treat. They’re perfect alongside other holiday cookies, like snickerdoodles or gingerbread, and make a sweet finish to any meal.

For storage, keep cookies in an airtight container at room temperature for up to a week (though they rarely last that long in my house). If you want to freeze them, place cooled cookies in a freezer-safe bag and freeze for up to 2 months. Thaw at room temp—just be aware the chocolate may get a little cloudy, but it still tastes great.

To reheat, pop a cookie in the microwave for 10 seconds for that freshly baked warmth. Flavors deepen after a day or two, so don’t be afraid to make them ahead for gifting or parties. These cookies are sturdy enough to pack into treat boxes, making them ideal for sharing.

Nutritional Information & Benefits

Each Peanut Butter Blossom Cookie is approximately 110 calories, with 6g fat, 12g carbohydrates, and 2g protein. The peanut butter brings healthy fats and a bit of protein, helping you feel satisfied after just a couple bites.

If you go gluten-free or vegan, the nutritional values may shift a little, but these cookies remain a relatively wholesome treat compared to store-bought options. Just be mindful that peanut butter and chocolate do contain allergens (peanuts and milk), so check labels or use substitutes as needed.

From a wellness perspective, I love that these cookies feel indulgent without being overly sweet. The simple ingredients mean you know exactly what’s in each bite, and they’re a great way to bring a little joy to your day—one cozy, chocolatey cookie at a time.

Conclusion

Peanut Butter Blossom Cookies are the kind of treat you’ll come back to again and again—especially when chilly nights and holiday cheer roll in. The recipe is simple, flexible, and always delivers a dose of nostalgia (with a modern twist or two). Whether you stick to the classic or try one of the variations, these cookies are sure to become a staple in your kitchen.

I love this recipe because it’s fuss-free and brings people together—kids giggling as they press chocolate kisses, adults reminiscing about childhood cookie trays. Honestly, every batch feels like a little celebration. Don’t be afraid to tweak the recipe to fit your taste or dietary needs.

If you give these Peanut Butter Blossom Cookies a try, let me know in the comments! Share your own twists, or tell me which variation is your favorite. And if you’re looking for more cozy recipes, bookmark this one—you’ll want it handy for every holiday and chilly fall afternoon. Happy baking!

FAQs

How do I keep Peanut Butter Blossom Cookies soft?

Store them in an airtight container with a slice of bread or a marshmallow—the extra moisture helps keep cookies tender for days.

Can I use natural peanut butter for this recipe?

You can, but the cookies may spread more and be a bit crumbly. Traditional creamy peanut butter gives the best texture.

Can I freeze these cookies?

Yes! Freeze cooled cookies in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.

What’s the best way to press the chocolate kiss into the cookie?

Do it right after baking while the cookies are warm. Press gently, just until the cookie cracks slightly around the edges.

Can I make these cookies nut-free?

Absolutely! Substitute sunflower seed butter or cookie butter in place of peanut butter. The flavor will change a bit, but the cookies turn out delicious.

Print