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Peanut Butter Blossom Cookies: Easy Holiday & Fall Treats

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These classic Peanut Butter Blossom Cookies feature soft, chewy peanut butter dough rolled in sugar and topped with a chocolate kiss. They’re quick, fuss-free, and perfect for holiday gatherings or cozy fall evenings.

Ingredients

Scale
  • 3/4 cup creamy peanut butter (smooth, not natural)
  • 1/2 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar (light or dark)
  • 1 large egg, room temperature
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 36 chocolate kisses (Hershey’s Kisses), unwrapped
  • Extra granulated sugar for rolling (optional)
  • Sea salt flakes for sprinkling (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone mats. Unwrap about 36 chocolate kisses and set aside.
  2. In a large mixing bowl, combine unsalted butter, creamy peanut butter, granulated sugar, and brown sugar. Beat with a hand mixer or stand mixer for 2-3 minutes until smooth and fluffy. Scrape down the sides.
  3. Add the egg and vanilla extract. Mix until fully combined.
  4. In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt.
  5. Gradually add the dry mixture to the wet ingredients, mixing on low speed or folding by hand until a soft dough forms.
  6. Cover the bowl and refrigerate the dough for 15-30 minutes (optional but recommended for thicker cookies).
  7. Use a small cookie scoop or tablespoon to portion out dough. Roll each piece into a ball about 1 inch in diameter. Roll balls in extra granulated sugar for a sparkly finish.
  8. Arrange dough balls 2 inches apart on prepared sheets. Bake for 8-10 minutes, until edges are just set and tops look crackly. Rotate pans halfway through if needed.
  9. Immediately press a chocolate kiss into the center of each cookie. The cookie will crack slightly around the edges.
  10. Transfer cookies to a wire rack and let cool for 15-20 minutes, allowing the chocolate to set.
  11. Once cooled, store cookies in an airtight container at room temperature for up to a week or freeze for up to 2 months.

Notes

Chilling the dough helps prevent spreading and keeps cookies thick. For gluten-free, substitute a 1-to-1 gluten-free flour blend. For vegan, use plant-based butter, a flax egg, and dairy-free chocolate kisses. Press chocolate kisses into cookies immediately after baking for best results. Store with a slice of bread or marshmallow to keep cookies soft.

Nutrition

Keywords: peanut butter blossom cookies, holiday cookies, fall treats, chocolate kiss cookies, easy cookie recipe, Christmas cookies, classic cookies, peanut butter cookies

Find it online: https://lucydishes.com/peanut-butter-blossom-cookies-easy-holiday-and-fall-treats/