Tender Peanut Butter Blossoms Recipe Easy Homemade Chocolate Kiss Cookies

Let me tell you, the scent of warm peanut butter mingling with rich chocolate wafting from my kitchen is enough to make anyone’s mouth water. Honestly, the first time I baked these tender peanut butter blossoms with chocolate kisses, 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 would make these for holiday gatherings, and I always thought they were magic wrapped in a cookie.

It wasn’t until a rainy weekend a few years back that I decided to recreate the recipe from scratch. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). These cookies quickly became a staple for family gatherings and gifting, delivering pure, nostalgic comfort with every bite. Let’s face it, these tender peanut butter blossoms with chocolate kisses are dangerously easy to make and perfect for potlucks, sweet treats for your kids, or even brightening up your Pinterest cookie board.

After testing this recipe multiple times—in the name of research, of course—I can say it’s one of those rare cookies that feels like a warm hug in dessert form. You’re going to want to bookmark this one for sure.

Why You’ll Love This Tender Peanut Butter Blossoms Recipe

Over the years, I’ve tried dozens of peanut butter blossom recipes, but this one keeps outshining the rest. It’s been chef-tested, family-approved, and nutritionist-reviewed (well, mostly for the deliciousness factor!). Here’s why this recipe will quickly become your go-to:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cookie cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your pantry.
• Perfect for Holidays & Parties: Great for festive occasions, cookie exchanges, or even casual get-togethers.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—there’s just something about that chocolate kiss right in the center.
• Unbelievably Delicious: The soft, tender crumb paired with the melty chocolate is next-level comfort food.

This recipe isn’t your run-of-the-mill peanut butter cookie. The secret is in the balance of flavors and texture—the dough is perfectly soft, not crumbly, and the slight saltiness of the peanut butter contrasts beautifully with the sweet chocolate kiss. Honestly, it’s the kind of cookie you close your eyes for after the first bite, savoring every mouthful.

Whether you’re impressing guests without the stress or just craving a nostalgic treat, these tender peanut butter blossoms with chocolate kisses hit all the right notes.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most are pantry staples, and substitutions are easy if needed!

• Peanut Butter: 1 cup creamy peanut butter (I recommend Skippy or Jif for best texture)
• Granulated Sugar: 1 cup (for sweetness and a slight crunch)
• Brown Sugar: 1/2 cup packed (adds moisture and depth)
• Unsalted Butter: 1/2 cup (113g), softened (adds richness)
• Egg: 1 large, room temperature (helps bind everything)
• Baking Soda: 1 teaspoon (for a light rise)
• Vanilla Extract: 1 teaspoon (pure vanilla is best for flavor)
• All-Purpose Flour: 1 1/4 cups (150g) (you can swap for gluten-free flour blend if needed)
• Chocolate Kisses: About 36 Hershey’s Kisses, unwrapped (milk or dark chocolate works)
• Optional: A pinch of salt if your peanut butter is unsalted

If you want to swap peanut butter for almond or sunflower seed butter due to allergies, it works well but changes the flavor slightly. For a dairy-free version, use a plant-based butter and dairy-free chocolate kisses. In summer, these cookies pair wonderfully with fresh berries on the side for a bright contrast.

Equipment Needed

• Mixing Bowls: At least one large bowl for the dough
• Electric Mixer or Stand Mixer: Makes creaming the butter and sugars a breeze (but a sturdy spoon and elbow grease works too!)
• Measuring Cups and Spoons: For precise ingredient measurements
• Baking Sheets: Two standard 9×13-inch sheets or similar
• Parchment Paper or Silicone Baking Mats: Prevents sticking and makes cleanup easier
• Cooling Rack: Helps cookies cool evenly and stay crisp at the edges

If you don’t have a stand mixer, a hand mixer works fine, or you can mix by hand—just be prepared for a little workout. For budget-friendly options, parchment paper is a great investment since it saves scrubbing pans later!

Preparation Method

1. Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the butter and sugars: In a large bowl, use an electric mixer to beat 1/2 cup softened unsalted butter, 1 cup granulated sugar, and 1/2 cup packed brown sugar together until light and fluffy—about 3 minutes. This step is key for tender cookies.
3. Add peanut butter and egg: Mix in 1 cup creamy peanut butter until fully combined. Then beat in 1 large egg and 1 teaspoon vanilla extract until smooth. The dough will smell heavenly at this point.
4. Mix dry ingredients: In a separate bowl, whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking soda, and a pinch of salt if using. Gradually add this to the wet mixture, mixing just until combined. Overmixing will toughen the cookies.
5. Form dough balls: Scoop dough into tablespoon-sized balls (about 1 inch diameter). Roll each ball in granulated sugar for a sparkling finish—this adds a bit of crunch and pretty texture.
6. Bake: Place dough balls 2 inches apart on prepared baking sheets. Bake for 8–10 minutes. You’ll notice the edges set but the centers stay soft—that’s perfect!
7. Add chocolate kisses: Remove cookies from oven and immediately press one unwrapped chocolate kiss into the center of each cookie. The warmth will gently melt the bottom of the kiss, helping it stick without losing shape.
8. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling completely. This helps them set up nicely without breaking.

Pro tip: If your dough feels too sticky, chill it in the fridge for 20 minutes before rolling. Also, watch your baking time closely—cookies can go from tender to dry fast!

Cooking Tips & Techniques

Here’s what I’ve learned from countless batches of tender peanut butter blossoms with chocolate kisses:

• Don’t skip the creaming step: Properly creaming butter and sugars traps air, making cookies lighter and softer.
• Use room temperature eggs and butter: This helps ingredients combine smoothly and evenly.
• Roll dough balls generously in sugar: This not only looks pretty but adds a lovely texture contrast.
• Press the chocolate kiss in right after baking: The cookie should be hot enough to soften the chocolate slightly for a perfect bond, but not so hot it melts it into a puddle.
• Avoid overbaking: The cookies look slightly underdone when you pull them out but will finish setting as they cool. Overbaking leads to dry, crumbly cookies.
• Multi-task smartly: While one batch is baking, prepare the next batch of dough balls to save time.

Honestly, the biggest mistake I see is rushing the cooling step—let those kisses set properly before moving the cookies or they’ll slide right off.

Variations & Adaptations

Want to mix things up? These tender peanut butter blossoms with chocolate kisses are super adaptable:

• Chocolate Variations: Swap milk chocolate kisses for dark, white, or even caramel-filled chocolates for different flavor profiles.
• Nut-Free Version: Use sunflower seed butter instead of peanut butter for allergy-friendly cookies.
• Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend—just watch the baking time as it may vary slightly.
• Seasonal Twist: Add a pinch of cinnamon or pumpkin pie spice to the dough in fall for a cozy vibe.
• Personal Favorite: I once sprinkled a tiny bit of flaky sea salt on top of the kiss before it set—it’s a game changer if you like sweet and salty combos.

Feel free to experiment—this recipe is forgiving and welcomes your creativity.

Serving & Storage Suggestions

These cookies taste best at room temperature when the chocolate is soft but not melted. Serve them on a festive platter with a cold glass of milk or your favorite hot cocoa for an irresistible combo.

For storage, keep cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze baked cookies (without the chocolate kisses) and add fresh kisses after thawing.

Reheating gently in a microwave for 5-7 seconds revives that just-baked softness and melty chocolate magic. Plus, the flavors actually deepen a bit after resting overnight—so they’re great made ahead!

Nutritional Information & Benefits

Each tender peanut butter blossom with chocolate kiss contains roughly 120-140 calories, depending on the size and chocolate brand. Peanut butter provides protein and healthy fats, while the cookie’s sugars should be enjoyed in moderation.

If you choose natural peanut butter with no added sugar, you can slightly reduce the granulated sugar to make the cookie a bit healthier. These cookies can fit into a balanced diet as an occasional treat, especially when homemade with quality ingredients.

For gluten-free or dairy-free adaptations, this recipe remains inclusive, making it great for families with dietary restrictions.

Conclusion

These tender peanut butter blossoms with chocolate kisses are more than just cookies—they’re little bites of happiness that bring back memories and create new ones. They’re easy to make, use simple ingredients, and always get gobbled up fast.

Customize them to your taste, share with friends, or keep them all to yourself (no judgment here!). Honestly, this recipe is a keeper in my kitchen and I hope it becomes one of yours too.

If you give it a try, I’d love to hear your tweaks and how your batch turned out. Don’t be shy—drop a comment below or share your photos. Happy baking, friends!

Frequently Asked Questions

Can I use crunchy peanut butter instead of creamy?

You can, but the texture will be chunkier and might affect how smooth the dough is. Creamy peanut butter gives the best tender results.

Do I have to chill the dough before baking?

Not necessarily, but chilling for 20-30 minutes helps the dough firm up and can prevent spreading, especially in warm kitchens.

Can I make these cookies vegan?

Yes! Use a vegan butter substitute, a flax or chia egg instead of a chicken egg, and dairy-free chocolate kisses.

How long do these cookies stay fresh?

Stored in an airtight container, they stay fresh for about 5 days at room temperature. They also freeze well for up to 3 months.

Can I bake these cookies in advance for a party?

Absolutely! Bake them a day ahead and store them properly. If you want fresh kisses on top, add them after baking and cooling to keep that perfect shape.

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