Chewy Peanut Butter Blossom Cookies Recipe Easy Homemade Treats to Try Today

Let me tell you, the scent of warm peanut butter mingling with sweet chocolate kisses wafting from my oven is enough to make anyone’s mouth water. The first time I baked these chewy peanut butter blossom cookies, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make these cookies for holiday gatherings, and every bite felt like a warm hug. I stumbled upon this recipe on a rainy weekend, trying to recreate that nostalgic taste, and honestly, I wish I had discovered it years ago.

My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). These chewy peanut butter blossom cookies quickly became a staple for family gatherings and gifting. You know what? They’re dangerously easy to make and deliver pure, nostalgic comfort in every bite—perfect for potlucks, a sweet treat for your kids, or to brighten up your Pinterest cookie board. After testing this recipe multiple times in the name of research, of course, I’m confident you’re going to want to bookmark this one!

Why You’ll Love This Recipe

There’s a reason these chewy peanut butter blossom cookies have been loved for generations, and honestly, my kitchen experiments only made them better. Here’s why you’ll want to make this recipe your go-to treat:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your pantry.
• Perfect for Any Occasion: Great for holiday cookie swaps, school bake sales, or cozy weekend baking sessions.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—because who can resist peanut butter and chocolate?
• Unbelievably Delicious: The texture is just right: chewy, soft, with a little crunch from the sugar coating, and that perfect chocolate kiss on top.

What sets this version apart? I blend in a touch of brown sugar with white sugar for that extra chewiness and fold the dough just enough to keep it tender. Plus, rolling the dough balls in granulated sugar before baking gives them that irresistible crackly edge. This recipe isn’t just good—it’s the kind of cookie that makes you close your eyes after the first bite and smile. Comfort food with a little twist, fast and fuss-free, but with soul-soothing satisfaction. You’ll impress guests without the stress, or simply turn a simple day into something memorable.

What Ingredients You Will Need

This chewy peanut butter blossom cookies recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, which means you can whip these up anytime the craving hits.

• Peanut Butter: 1 cup creamy peanut butter (I recommend Skippy for its smooth texture, but natural works too if you prefer)
• Granulated Sugar: 1/2 cup (for rolling – adds a sweet, crunchy coating)
• Sugar (for dough): 1/2 cup granulated sugar
• Brown Sugar: 1/2 cup packed light brown sugar (adds chewiness and depth)
• Unsalted Butter: 1/2 cup (softened—adds richness and tenderness)
• Egg: 1 large (room temperature for best mixing)
• Vanilla Extract: 1 teaspoon (pure vanilla gives the best flavor)
• All-Purpose Flour: 1 3/4 cups (for a tender crumb)
• Baking Soda: 1 teaspoon (helps with the rise)
• Salt: 1/2 teaspoon (balances the sweetness)
• Chocolate Kisses: About 36 Hershey’s Kisses, unwrapped (classic touch for the blossom)

If you’re feeling adventurous, you can swap all-purpose flour for gluten-free flour blend for a gluten-free option. Use dairy-free butter and egg replacer if needed for allergies. For peanut butter, a natural kind with no added sugar works, but the cookies might be less sweet (which isn’t necessarily a bad thing!).

Equipment Needed

• Mixing Bowls: A large bowl for wet ingredients and one for dry ingredients.
• Electric Mixer or Hand Mixer: Makes creaming the butter and sugars a breeze, but you can also do this by hand with a sturdy spoon if you’re up for a little arm workout.
• Baking Sheets: Two standard size sheets lined with parchment paper or silicone mats to prevent sticking.
• Measuring Cups and Spoons: Accurate measurements keep your cookies consistent every time.
• Cooling Rack: For letting those cookies cool evenly and keeping their chewiness intact.
• Small Bowls: For rolling the dough balls in sugar before baking.

If you don’t have parchment paper, greasing the baking sheet lightly works, but I prefer parchment for easy cleanup and perfect texture. A cookie scoop helps keep the dough balls uniform in size, but a tablespoon works just fine too.

Preparation Method

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats. This step sets you up for success—no sticking and even baking.
2. Cream Butter and Sugars: In a large mixing bowl, beat together 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar until creamy and fluffy—about 2-3 minutes. This helps make the cookies tender and chewy.
3. Add Peanut Butter, Egg, and Vanilla: Mix in 1 cup creamy peanut butter, 1 large egg (room temp), and 1 teaspoon vanilla extract until fully combined. The dough will start to come together, thick and rich.
4. Combine Dry Ingredients: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. This ensures even distribution of leavening.
5. Mix Dry into Wet: Slowly add the dry ingredients into the wet mixture, mixing just until combined. Don’t overmix here—overworking the dough can make the cookies tough.
6. Shape and Roll: Scoop dough by rounded tablespoonfuls (about 1 inch/2.5 cm diameter) and roll each ball in granulated sugar (about 1/2 cup set aside for rolling). This sugar coating gives the cookies their signature crackly shell and a little extra sweetness.
7. Arrange and Bake: Place sugar-coated dough balls about 2 inches (5 cm) apart on the baking sheets. Bake in the preheated oven for 8-10 minutes. The edges should look set but the centers still soft. This timing is key for that chewy texture.
8. Add Chocolate Kisses: Immediately after removing from the oven, press one unwrapped Hershey’s Kiss gently into the center of each cookie. The warmth will soften the chocolate just enough without melting it completely.
9. Cool: Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. This helps them firm up while keeping that chewy goodness inside.

Pro tip: If your dough feels too sticky, pop it in the fridge for 15 minutes before rolling. Also, avoid overbaking—those last few minutes make all the difference between chewy and dry.

Cooking Tips & Techniques

Here’s what I learned from countless batches of chewy peanut butter blossom cookies. First, always start with room temperature ingredients—cold eggs or butter can make the dough uneven and harder to mix. Creaming your butter and sugars properly traps air, giving your cookies a light yet chewy texture.

Rolling the dough balls in sugar is more than just a cute look—it creates a textured, lightly crunchy crust that contrasts beautifully with the soft, chewy center. Don’t skip this step!

Watch your oven closely; every oven bakes differently. I recommend starting with 8 minutes and checking the cookies. You want the edges firm but the centers still soft and slightly underbaked—they’ll set up as they cool.

Multitasking tip: While cookies bake, unwrap the Hershey’s Kisses to save time. Also, cool cookies on the baking sheet first before moving them—this prevents breakage and helps keep their shape.

One time, I let mine bake too long, ending up with crispy edges and crumbly centers. Lesson learned: timing is everything with chewy cookies!

Variations & Adaptations

Want to mix things up? Here are some fun ways to tweak your chewy peanut butter blossom cookies:

• Chocolate Peanut Butter: Add 1/4 cup cocoa powder to the dry ingredients for a chocolatey twist. Dust with powdered sugar instead of granulated sugar for a softer look.
• Nut-Free Version: Use sunflower seed butter instead of peanut butter and swap Hershey’s Kisses for dairy-free chocolate chips to accommodate allergies.
• Seasonal Spice: Stir in 1/2 teaspoon cinnamon and a pinch of nutmeg for warm, cozy flavors perfect for fall or winter holidays.

For a gluten-free option, I’ve successfully swapped the flour with a 1:1 gluten-free baking blend—just watch the baking time as some blends bake faster. Personally, I once added chopped peanuts on top before baking for extra crunch—highly recommend if you’re a crunch lover!

Serving & Storage Suggestions

These chewy peanut butter blossom cookies are best served at room temperature, so the chocolate kiss is just soft enough to melt in your mouth. They pair beautifully with a cold glass of milk or a hot cup of coffee or tea—honestly, that combo can brighten up any afternoon.

Store leftover cookies in an airtight container at room temperature for up to 5 days. They stay chewy and fresh, though they might soften a bit after a few days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Just thaw at room temperature before serving.

If you want to reheat, pop them in a 300°F (150°C) oven for 5 minutes to regain that fresh-baked warmth without melting the chocolate too much. The flavors actually deepen a bit after a day or two—kind of like they’ve had time to get to know each other better!

Nutritional Information & Benefits

Each chewy peanut butter blossom cookie (about 1.5 inches/4 cm) contains roughly:

Calories	120-140
Protein	3g
Fat	7g
Carbohydrates	15g
Fiber	1g

Thanks to peanut butter, these cookies provide a bit of protein and healthy fats, making them a more satisfying treat than your average sugar cookie. Just keep in mind they do contain peanuts and dairy (from chocolate kisses), so not suitable for those with allergies. For a lighter twist, you can experiment with natural peanut butter and dark chocolate kisses, which add antioxidants.

Conclusion

If you’re after a cookie that’s chewy, sweet, and packed with the classic peanut butter and chocolate combo, these chewy peanut butter blossom cookies are well worth your time. They’re easy to customize, quick to bake, and loved by everyone who tries them. I adore this recipe because it brings back those cozy family memories while still feeling fresh and homemade.

Give it a try and make it your own—maybe add a sprinkle of sea salt on top or swap the kisses for peanut butter cups. I’d love to hear how you adapt and enjoy these cookies, so please leave a comment or share your photos. Remember, baking is as much about joy and creativity as it is about the final treat. Happy baking, friends!

FAQs About Chewy Peanut Butter Blossom Cookies

Can I use chunky peanut butter instead of creamy?

You can, but chunky peanut butter will add texture bits to the cookies. If you like a little crunch, go for it! Just note the dough may be a bit less smooth.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened but not melted, and chill the dough for 15-30 minutes before baking if your kitchen is warm. Also, don’t overcrowd the baking sheet.

Can I make the dough ahead of time?

Absolutely! Refrigerate the dough for up to 24 hours before baking. This can actually improve the flavor and texture.

What’s the best way to store leftover cookies?

Store in an airtight container at room temperature for up to 5 days or freeze for longer storage, as mentioned above.

Can I substitute the chocolate kisses with something else?

Yes! Mini peanut butter cups, chocolate chips, or even a dollop of Nutella work great as alternatives.

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