These easy peanut butter blossoms are the perfect combination of peanut butter and chocolate. The peanut butter cookie base is simple to make and has less butter and sugar compared to most peanut butter cookie recipes. However, the base is FULL of peanut butter; top with a chocolate kiss and you have a great peanut butter blossom cookie!

Peanut Butter Blossoms Recipe
This peanut butter blossoms recipe is easy and delicious. The peanut butter cookie base is loaded with peanut butter flavor so if you love peanut butter, these cookies are for you! I use natural peanut butter, which creates a softer cookie that deliciously crumbles in your mouth. Natural peanut butter has no trans fat, whereas processed peanut butter has hydrogenated oils, which are a source of trans fat. I recommend checking the ingredients label the next time you're at the store! There should just be 2 ingredients max: peanuts and salt. These cookies are great any time of year but especially around the holidays when you're assembling a cookie tin or tray! I love using an ice cream scoop to evenly portion out cookie dough onto baking sheets. First, it's easy and that's reason enough! Second, the scoop shape gives the cookies a nice, circular shape. Third, it ensures each cookie is roughly the same size!
Once these cookies are scooped onto a cookie sheet (tablespoons work just fine if you don't have an ice cream scoop), you want to lightly flatten them or else the dough will bake in the shape you put it in the oven because this dough doesn't spread much. You want to just gently flatten them; you want there to be enough thickness to encase the chocolate kiss!
Ingredient Highlights - Peanut Butter Blossoms Cookies
- Natural peanut butter - like I said above, I try to only use natural peanut butter because it's less processed and has no trans fats. Processed peanut butter contains hydrogenated oils, which have trans fats in them. The natural peanut butter also gives these cookies such an intense PB flavor!
- Butter - these cookies need a littttttle bit of butter to help keep them together and add some mouthfeel.
- Brown sugar - brown sugar adds sweetness to these peanut butter blossoms. However, we use ½ cup, which is less than most recipes (and taste is not compromised)!
- Flour - I use white whole wheat flour here because the peanut butter flavor is so strong, you can't taste a "wheat" flavor at all. You could use all-purpose or regular whole wheat!
- Vanilla extract - this gives the cookies a *slight* vanilla flavor and compliments the other ingredients!
- Baking soda - this helps to leaven doughs, including cookie dough! The result of adding baking soda is a soft, fluffy cookie.
- Salt - if your peanut butter contains salt, you can omit this! You need just a hint of salt in baked goods to balance flavors.
Recipe FAQ
Yes! Typically, keeping dough cold will help prevent it from spreading when baked. With this specific recipe, you can store it in the fridge if you don't plan on baking them after making the dough. However, we recommend letting it come to room temp before baking because this dough doesn't spread much.
This dough creates a soft cookie that crumbles in your mouth when eating. However, if the cookies come out dry, I suggest cutting back on the cooking time! They may have baked for too long.
For this recipe, I just use my fingers! I gently press on the tops of each ball of dough to slightly flatten it. You don't want the dough to be too thin and wide because the cooking time will need to change and the chocolate kiss may not stick as well. You want to apply just enough pressure to slightly flatten the dough!
Other Recipes You May Like
- Healthy Buckeyes (Chocolate Peanut Butter Bites)
- Soft Peanut Butter Cupcakes (if you want a more indulgent peanut butter cookie!)
- Chocolate Chia Seed Pudding
- Frozen Chocolate Banana Sandwiches
Rate & Review
If you made my easy peanut butter blossoms, please rate and review my recipe below! I would love to hear your feedback. Also snap a photo and tag me on insta @theperfectpearr so I can see your creation!
PrintEasy Peanut Butter Blossoms
These easy peanut butter blossoms are the perfect combination of peanut butter and chocolate. The peanut butter cookie base is simple to make and has less butter and sugar compared to most peanut butter cookie recipes. However, the base is FULL of peanut butter; top with a chocolate kiss and you have a great peanut butter blossom cookie!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup (253g) natural peanut butter
- 2 Tbsp unsalted butter
- ½ cup (67g) loosely packed brown sugar, light or dark
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ¼ cup (39g) white whole wheat flour (or AP or whole wheat)
- 1 tsp salt
- 1 tsp baking soda
- 15 Hershey's milk chocolate kisses
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
- Cream peanut butter, butter, and brown sugar in a stand mixer or large bowl with a hand mixer.
- Add egg and vanilla extract and mix until combined. Scrape the bowl to ensure even mixing.
- In a small bowl, whisk flour, salt, and baking soda.
- Pour dry ingredients into stand mixer or large bowl with wet ingredients. Mix until combined.
- Using a medium ice cream scoop or tablespoon, scoop dough (~2 Tbsp size) and space evenly onto baking sheet, ~2" apart.
- Roll scoops of dough into balls and gently press the tops of each ball with your fingers to flatten.
- Bake for 13-15 minutes, or until golden brown.
- Peel chocolate kiss wrappers while cookies bake.
- Once cookies come out of the oven, immediately press one kiss onto each cookie.
- Let cool and enjoy!
Notes
- We use natural peanut butter but regular peanut butter will work.
- You can use almond, cashew, or sunflower seed butter to switch up flavors.
- You can also use dark or white chocolate kisses instead of milk chocolate!
- Store these peanut butter blossoms in an air-tight container at room temperature for up to one week or in the freezer for up to 2 months.
- You can freeze the cookies baked or the cookie dough before baking!
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7
- Sodium: 272
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 5
- Cholesterol: 14
Keywords: peanut butter cookies, peanut butter blossoms, chocolate peanut butter, easy peanut butter blossoms, peanut butter blossoms recipe, how to make peanut butter blossoms, chocolate peanut butter recipe
Brigid says
This recipe has the perfect amount of peanut butter flavor. And using a food scale made it a super fast and easy recipe to make with my toddler! Big hit and will definitely be making again!
Lauren says
Yay I'm so glad you guys liked it!!
Amber says
These cookies are absolutely delicious and I love that they're a little healthier.
Lauren says
Thank you, Amber! I love to hear it.