Peanut Butter Blossoms are a classic peanut butter cookie recipe everyone loves. Chocolate candy is nestled in the center of a chewy sugar-coated cookie for an easy and delicious dessert!
Hershey’s Peanut Butter Blossoms are the traditional version of this peanut butter and chocolate treat. And while everyone loves a classic, you can make a few other versions simply by adding different candies in the middle!
You can also use Rolos or peanut butter cups for an extra pop of flavor. I actually swapped traditional Hershey Kisses for Brach’s chocolate stars. Or, use truffles and make these adorable Spider Cookies!
Why I Love This Recipe
- No Chilling – Since this recipe doesn’t require you to chill the dough before baking, you can be pulling the first batch out of the oven in less than 30 minutes.
- Customizable – As I said before, there are tons of candy options you can use for the center of these peanut butter blossom cookies!
- Super Soft – These cookies are pillowy and chewy and will be an instant family favorite!
- Very Easy – This is a very easy and straightforward recipe. The fanciest thing you’ll use is a cookie scoop and you can always measure the balls out with a good old fashioned tablespoon if needed.
Peanut Butter Blossoms Ingredients
These cookies are made with pantry staples such as flour, baking powder, baking soda, salt, sugars, peanut butter, eggs, vanilla extract, and butter. Then choose your favorite chocolate candy to pop in the center!
How To Make Peanut Butter Blossom Cookies
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper and set aside. Whisk together the flour, baking soda, baking powder, and salt in a large bowl and set aside. Then cream together the butter, peanut butter, light brown sugar, and a 1/2 cup of granulated sugar.
Add egg and vanilla and beat until fully incorporated then add the flour mixture just until combined.
Use a medium cookie scoop to portion out the dough and roll it between your palms. Then roll the ball shaped dough in the remaining granulated sugar and place them on the prepared baking pan 2 inches apart.
RECIPE TIP: If you don’t have a medium cookie scoop, use about 1 1/2 tablespoons of dough to form your balls.
Bake for 8 minutes, then remove and press the candy into the center of each of the cookies, then bake for an additional 2 minutes. The cookies should be light golden brown around the edges.
Let cool on the baking sheet for a couple of minutes before transferring to a cooling rack to cool completely.
How Long Do Peanut Butter Blossoms Last?
These treats will stay at their tastiest for about 3 days. Store them in an airtight container and keep them at room temperature. Make sure to squeeze out any excess air.
Can You Freeze Peanut Butter Blossoms?
Once cooled, place the Peanut Blossoms in a single layer in an airtight container, then put it in a freezer bag.
The cookies will stay good for up to three months. This makes them perfect to have on hand for the holiday season — or any occasion!
Another Peanut Butter Blossoms Recipe hack: You can freeze the peanut butter cookie dough, too!
Make the dough according to the recipe, then roll into balls and coat in sugar. Place the balls on a sheet or plate lined with wax paper, then freeze until firm, about an hour.
Once they no longer stick together, you can store the dough balls in a freezer bag; place them in a second freezer bag to ensure freshness. You can use the frozen dough for up to 6 months.
The other great thing about this hack is you can bake the frozen dough without thawing it first. Simply add a few minutes to the baking time.
And of course, make sure you have some milk chocolate kisses on hand to press into the middle. This Peanut Butter Blossoms Cookie Recipe is as versatile as it is delicious!
More Baked Treats With Candy
If you love candy-studded confections, these recipes are also filled with extra goodies:
- Monster Cookies – Loaded with mini M&M’s, Heath Toffee Bits, Mini Reese’s Pieces, mini chocolate chips, shredded coconut, and chocolate sprinkles.
- Twix Caramel Brownies – A must-try for caramel and Twix lovers!
- Easter Cake Mix Cookies – A festive treat featuring pastel-colored M&M’s and sprinkles.
- Butterfinger Pudding Cookies – Moist, chewy, and deliciously buttery with a bit of crunch!
Peanut Butter BlossomsPin It For Later
Click the button above to save this delicious recipe to your board!
👋 Let’s Connect!
If you’ve tried this recipe please let me know how you liked it in the comments below and leave a review, I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos! You can also Subscribe to my Newsletter so you never miss a delicious recipe again!
Peanut Butter Blossoms
- Preheat the oven to 350°F and line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt and set aside.
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter, peanut butter, light brown sugar, and ½ cup of granulated sugar until light and fluffy.
- Scrape down the sides and bottom of the bowl and beat in the egg and vanilla until well combined.
- Add in the dry ingredients and mix just until incorporated.
- Use a medium cookie scoop to portion out the dough and roll into balls. Roll the dough in the remaining ½ cup of granulated sugar and place the balls on the prepared baking sheet about 2-inches apart and bake for 8 minutes.
- Remove from the oven and press the candy into the center of the cookie and bake for an additional 2 minutes.
- Remove from the oven and allow the cookies to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
- Use chocolate stars, chocolate kisses, peanut butter cups, chocolate truffles, and more and candy options.
- If you want even puffier cookies, chill the dough balls for 30 minutes before rolling in sugar and baking.
- These cookies are best within 4 days and stored in an airtight container at room temperature.
- Cookie dough balls can be prepared up to 1 day in advance.
- Cookies may be frozen in a freezer bag for up to 3 months.
Recipe adapted from Brach’s.