These are THE BEST classic peanut butter blossom cookies. They’re super easy to make, soft and tender, and packed with peanut butter and chocolate flavor. Roll them in regular granulated sugar for that classic look, or coat them in Christmas nonpareils for a holiday twist.
What makes these Peanut Butter Blossom Cookies THE BEST?
- Simple & Easy to make. There’s a reason your grandma made these every single Christmas and family reunion. They’re super simple and a crowd favorite. You really can’t go wrong. This recipe is adapted from the ones my family has been making since I was little.
- Freezable. Baking Christmas cookies can get so stressful if you’ve got a lot to do. This dough can be made up to 3 months ahead, frozen, and then baked when you’re ready!
- Perfect to bake with the kids. Getting the kids in the kitchen to bake up some Christmas cookies is one of my all time favorite traditions and this recipe is so simple and perfect for doing just that.
Ingredients
- Creamy Peanut Butter. You’ll want to grab the classic creamy Jif style peanut butter. The natural ones where the oil separates won’t achieve the same results.
- Sugars. This recipe uses both granulated and brown sugar for that classic taste we all know and love.
- Chocolate Kisses. I used the regular ole Hershey’s brand, but your favorite will work fine – large chocolate chips, Brach’s chocolate stars, etc…
How to make Classic Peanut Butter Blossom Cookies
In a large liquid measuring cup (or microwave safe bowl) add the diced butter and peanut butter. Microwave for 30-40 seconds, or until the butter is melted. Whisk together until smooth.
In a large mixing bowl, add the melted butter and peanut butter, and the sugars. Whisk until combined. Add the egg and vanilla and whisk until the egg is fully incorporated and the mixture is glossy.
Add the flour, baking soda, and salt and use a rubber spatula to fold together until just combined with no streaks of flour remaining. Cover with plastic wrap and chill for 30 minutes to an hour, or up to overnight.
When ready to bake, preheat the oven to 350 and line two cookie sheets with parchment paper. Use a 1 TBSP cookie scoop to portion the cookies and roll them into a ball in your hands. Roll half of the cookies into sugar, and the other half into sprinkles. Place 10 cookies on each cookie sheet with a bit of space between as the cookies will spread a bit. Bake for 10 minutes.
While the cookies bake, unwrap the chocolate kisses and make some room in your freezer to place the cookie sheet. Remove the cookies from the oven and press a chocolate kiss into the center of each one. Then, immediately place the whole cookie sheet into the freezer so that the chocolate doesn’t melt. Remove from the freezer after 10 minutes, then allow the cookies to come to room temperature and enjoy.
Peanut Butter Blossom FAQs
- Can I make these ahead of time? Yes! You can portion the dough into balls, freeze them on a sheet pan, then transfer them to a freezer bag and freeze for up to 3 months. Bake from frozen and add 2 minutes to the bake time. You can also freeze the baked and assembled cookies in an airtight container. Just let come to room temperature on the counter the day before you want to serve.
- Will any sprinkles work? I like to use the teeny tiny nonpareils, but jimmies would work well too! I wouldn’t recommend using any large sprinkles for these!
Classic Peanut Butter Blossom Cookies
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min + chill time
- Yield: 20 Cookies
Description
Soft peanut butter cookies rolled in sugar or festive holiday sprinkles and topped with a chocolate kiss.
Ingredients
- ¼ C (50 g) Granulated Sugar + extra for rolling
- ½ C (100 g) Dark Brown Sugar
- ½ C (113 g) Salted Butter, diced
- ¾ C (85 g) Creamy Peanut Butter
- 1 Lg Egg
- 1 tsp Pure Vanilla Extract
- 1 ¼ C (160 g) All Purpose Flour
- ½ tsp Baking Soda
- Pinch of Salt
- 20 Chocolate Kisses
- Christmas Nonpareil Sprinkles, optional
Instructions
- In a large liquid measuring cup (or microwave safe bowl) add the diced butter and peanut butter. Microwave for 30-40 seconds, or until the butter is melted. Whisk together until smooth.
- In a large mixing bowl, add the melted butter and peanut butter, and the sugars. Whisk until combined.
- Add the egg and vanilla and whisk until the egg is fully incorporated and the mixture is glossy.
- Add the flour, baking soda, and salt and use a rubber spatula to fold together until just combined with no streaks of flour remaining.
- Cover with plastic wrap and chill for 30 minutes to an hour, or up to overnight.
- When ready to bake, preheat the oven to 350 and line two cookie sheets with parchment paper.
- Use a 1 TBSP cookie scoop to portion the cookies and roll them into a ball in your hands. Roll half of the cookies into sugar, and the other half into sprinkles.
- Place 10 cookies on each cookie sheet with a bit of space between as the cookies will spread a bit. Bake for 10 minutes.
- While the cookies bake, unwrap the chocolate kisses and make some room in your freezer to place the cookie sheet.
- Remove the cookies from the oven and press a chocolate kiss into the center of each one. Then, immediately place the whole cookie sheet into the freezer so that the chocolate doesn’t melt. Remove from the freezer after 10 minutes, then allow the cookies to come to room temperature and enjoy.
If you loved this recipe for my Classic Peanut Butter Blossom Cookies, be sure to leave a star rating and review below and tag @buuckfarmsbakery on TikTok and Instagram. To save this recipe for later, click on the Pinterest icon on the recipe card above, or on any of the images throughout this post.
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