Peanut Butter Blossoms Recipe

What Makes Peanut Butter Blossoms So Addictive?

A good blossom cookie nails three textures at once: a tender center, slightly crisp edges, and that melty chocolate “button” on top.
The sugar coating does more than look cuteit helps create a delicate crust so the cookie stays soft inside instead of turning into a dry peanut-butter puck.

The best part? They’re simple. No fancy piping. No candy thermometer. No existential dread. Just a bowl, a mixer (optional), and a tray that will smell like
pure happiness in about 10 minutes.

Ingredients

This is a classic, balanced formula designed for thick, crackly tops and a reliable bake. (Translation: it won’t spread into peanut butter frisbees.)

Dry Ingredients

• All-purpose flour (structure)
• Baking soda (lift + that signature crackle)
• Salt (makes the peanut butter taste louderin a good way)

Wet Ingredients

• Unsalted butter, softened (flavor + tenderness)
• Creamy peanut butter (for smooth dough and even spreading)
• Granulated sugar + light brown sugar (sweetness, chew, moisture)
• Egg (binds and helps lift)
• Vanilla extract (rounds everything out)
• Milk (optional but helpful for a softer bite)

Finishing

• Extra granulated sugar for rolling
• Chocolate “kisses” candies, unwrapped (the classic topper)

Ingredient Notes and Smart Swaps

• Peanut butter: Standard creamy peanut butter (the kind that doesn’t separate) is the most predictable.
  Natural peanut butter can work, but it may spread more and taste more intensely “nutty.” If you use it, chill the dough longer.
• Butter vs. shortening: All-butter versions taste richer; blends of butter + shortening often hold shape more firmly.
  This recipe uses butter for flavor and relies on chilling to control spread.
• Milk: A small splash can soften the crumb and help prevent dryness, especially if your flour tends to measure heavy.
• Chocolate: Classic milk chocolate is traditional, but dark chocolate or flavored varieties are fair game.
  (Your cookie tray, your rules.)

Allergy note: These contain peanuts and dairy/egg unless you swap ingredients. If you’re baking for a group, label them clearly.

Equipment

• Mixing bowl (or stand mixer bowl)
• Hand mixer or stand mixer (a spoon and some determination also works)
• Measuring cups/spoons (or a kitchen scale, if you’re feeling powerful)
• Baking sheets
• Parchment paper or silicone baking mat
• Cooling rack
• Cookie scoop (optional, but it makes uniform cookies and fewer “why are these different sizes?” arguments)

Peanut Butter Blossoms Recipe

Quick Details

• Yield: about 36–48 cookies (depending on scoop size)
• Prep time: ~15 minutes
• Chill time: 30–60 minutes (recommended)
• Bake time: 8–10 minutes per tray
• Oven temp: 375°F (190°C) for classic puff + crackle

Ingredients (Classic Batch)

• 1 1/2 cups (180 g) all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp fine salt
• 1/2 cup (113 g) unsalted butter, softened
• 1/2 cup (130 g) creamy peanut butter
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (110 g) light brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1–2 Tbsp milk (optional, for extra softness)
• 1/4 cup (50 g) granulated sugar (for rolling, approx.)
• 36–48 chocolate “kisses” candies, unwrapped

Step-by-Step Instructions

1. Prep your station.
   Line 2 baking sheets with parchment. Unwrap your chocolate candies now (future you will be grateful).
   If your kitchen is warm, pop the unwrapped chocolates in the freezer while you bakethis helps them keep their shape when pressed in.
2. Mix dry ingredients.
   In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. Cream butter + peanut butter + sugars.
   In a large bowl, beat softened butter and peanut butter until smooth.
   Add granulated sugar and brown sugar; beat until lighter and fluffy, about 2–3 minutes.
4. Add egg, vanilla, and milk (if using).
   Beat in the egg and vanilla until fully combined. Mix in milk if you want a softer texture.
5. Combine.
   Add the flour mixture to the wet mixture and mix just until you don’t see dry streaks.
   Don’t overmixovermixing can make cookies tougher.
6. Chill the dough.
   Cover and refrigerate 30–60 minutes. This helps control spread and makes rolling easier.
7. Preheat oven.
   Heat oven to 375°F (190°C).
8. Scoop, roll, and coat.
   Scoop dough into 1-tablespoon portions (or about 25 g each) and roll into balls.
   Roll each ball in granulated sugar and place on baking sheets about 2 inches apart.
9. Bake.
   Bake 8–10 minutes, until the edges look set and the tops show slight cracks.
   They should look a little underdone in the centercarryover heat finishes the job.
10. Add the “blossom.”
    Remove from the oven and immediately press one chocolate candy into the center of each cookie.
    The cookie will crack around the edgesthat’s the signature look.
11. Cool.
    Let cookies rest on the baking sheet 5 minutes, then move to a rack to cool completely.
    If your chocolate looks too soft, chill the tray for 10 minutes to help it set.

Pro Tips for Picture-Perfect Blossoms

1) Chill the Dough (Yes, Even If You’re Impatient)

Chilling firm-ups the fat so the cookies don’t spread too fast before the outside sets.
It also makes rolling neat balls easierno sticky hands, no dough drama.

2) Don’t Overbake

If you wait until the cookies look fully done in the oven, you’ll end up with dry cookies after they cool.
Pull them when the edges are set and the tops are just starting to crack.

3) Freeze the Chocolate Candies

A quick freezer rest helps the chocolates hold their shape when pressed into warm cookies.
Your blossoms will look sharper, and the chocolate sets faster.

4) Use a Cookie Scoop for Consistency

Uniform dough balls bake evenly. That means fewer cookies that are “kind of perfect” and fewer that are “why is this one the size of Nebraska?”

5) Avoid Hot Baking Sheets

Putting dough on a hot sheet speeds up spreading before baking begins.
If you’re reusing a baking sheet, let it cool or rinse it under cool water and dry it first.

Fun Variations (Because Rules Are Optional in Cookie Land)

Swap the Chocolate Topper

• Dark chocolate candies for a less-sweet bite
• White chocolate or swirled varieties for a “fancy cookie tray” vibe
• Caramel-filled candies for a gooey center (press gently!)

Chocolate Peanut Butter Blossoms

Add 2–3 tablespoons of unsweetened cocoa powder and reduce flour slightly (about the same amount) for a chocolate dough base.
The peanut butter still shines, but now it’s wearing a chocolate tuxedo.

Gluten-Free Option

Use a trusted 1:1 gluten-free all-purpose flour blend and chill the dough longer.
Gluten-free dough often benefits from extra rest so it hydrates properly.

Nut-Free Option

If you need to avoid peanuts, sunflower seed butter can work.
Expect a slightly different flavor and possibly a greenish tint from a natural reaction (harmless, but surprising if you weren’t warned).

Make-Ahead and Storage

How to Store Baked Cookies

• Room temperature: Airtight container, 4–7 days (best texture in the first 3–4)
• Freezer: Freeze in a single layer, then transfer to a container; good for about 2–3 months

Freeze the Dough (The Ultimate Future-You Gift)

1. Roll dough into balls (skip the sugar roll for now if you prefer).
2. Freeze on a lined tray until firm.
3. Transfer to a freezer bag or container.
4. When ready to bake: thaw 10–15 minutes, roll in sugar, then bake as usual (may need +1 minute).

Troubleshooting

My Cookies Spread Too Much

• Dough wasn’t chilled long enough
• Butter was too soft or melty
• Baking sheet was warm
• Too little flour (spoon-and-level or use a scale)

My Cookies Are Dry

• They baked too long (pull them earlier)
• Too much flour (a very common culprit)
• Try adding 1 tablespoon of milk next batch for a softer bite

My Chocolate “Kiss” Melted or Slumped

• Freeze the candies before pressing
• Let cookies cool 2 minutes before adding the chocolate
• Chill the tray briefly after adding the chocolate to help it set

The Chocolate Won’t Stick

• Press the candy in while the cookie is still warm
• Press straight down gentlydon’t twist
• Let cookies rest on the sheet pan a few minutes before moving

FAQs

Can I bake them at 350°F instead of 375°F?

Yes. Many bakers prefer 350°F for slightly thicker, slower-baked cookies.
If you use 350°F, expect to bake closer to 9–12 minutes depending on size and your oven.

Do I really have to roll them in sugar?

You don’t have to, but it helps with texture and gives that signature sparkle and slight crunch on the outside.
If you skip it, the cookies will still taste goodjust a little less “classic blossom.”

How do I keep them soft?

Don’t overbake, store airtight, and consider adding a small slice of bread to the container (it helps maintain moisture).
Also: resist the urge to leave the container open while “sampling.” (I said what I said.)

Final Thoughts

Peanut Butter Blossoms are the kind of cookie that makes people hover near the dessert table “just to talk,” then mysteriously leave with one in each hand.
They’re simple enough for a weeknight bake, nostalgic enough for holidays, and flexible enough to customize without causing cookie chaos.

If you’re baking for a crowd, double the batch and freeze half. It’s not overkillit’s strategy.

Experience Section: of Real-Life Peanut Butter Blossom Wisdom

The first time I made Peanut Butter Blossoms, I assumed they’d be “easy.” And they are… in the same way assembling furniture is “easy” if you ignore the part
where you suddenly have three extra screws and a growing sense of betrayal. The cookies tasted great, but the tops looked like a chocolate landslide had rolled
through my kitchen. That day taught me the first law of blossoms: warm cookies are powerful, and chocolate is easily convinced to lose its shape.

My second batch was a redemption arc. I unwrapped the chocolates before I even touched the flourbecause nothing makes you panic like a timer, a hot tray,
and 48 tiny wrappers that suddenly feel emotionally complicated. I also tossed the unwrapped chocolates into the freezer while the cookies baked.
When I pressed them in, the candies stayed crisp and defined instead of looking like they needed a nap. It was such a small change, but it made the cookies look
bakery-readylike I had my life together, at least in cookie form.

Another lesson: chilling the dough isn’t a suggestion. One year, I skipped it because I was “in a hurry,” which is a phrase that usually means
“I am about to create a bigger problem.” The cookies spread too much, and the kisses sat on top like little hats on wide, flat faces. Cute? Sure. Classic? Not so much.
The next batch got a proper chill, and the difference was immediate: rounder shape, prettier cracks, and a softer center. The dough was easier to roll, too,
which meant less sticking and fewer moments of dough glued to my palms like I’d shaken hands with a peanut butter monster.

I’ve also learned that blossoms are the ultimate “make people feel cared for” cookie. Bring a plate to a gathering and watch what happens:
someone will say, “Oh wow, my grandma used to make these,” and suddenly you’re hosting an accidental nostalgia party.
They’re especially perfect for cookie swaps because they travel welljust let the chocolate set fully before stacking.
If you’re packing them, place parchment between layers, and don’t store them in a warm car unless you want a modern art interpretation of a blossom.

My favorite personal touch is rolling half the dough balls in coarse sanding sugar for sparkle and leaving the other half in plain sugar for the classic look.
It’s the same cookie, but it makes your tray look like you planned a theme. (And if anyone asks, yes, it was completely intentional.)
If you’re baking with kids or friends, blossoms are also delightfully interactive: everyone wants to be the “kiss presser,” because it’s the fun finishing move.
Just set a rule: press gently and don’t wiggle the candy, or you’ll create cracks so dramatic they deserve their own reality show.

In short, Peanut Butter Blossoms are more than a recipethey’re a small tradition you can repeat anytime you need a guaranteed win.
Once you get the timing down, they’re almost unfairly reliable. And if you mess up? Call them “rustic,” pour a glass of milk, and continue living your best life.