If you love classic peanut butter blossoms but you’re looking for a small batch recipe that delivers big flavor without a bunch of leftovers, you’re in the right place. These soft and chewy peanut butter cookies topped with dark chocolate kiss are a nostalgic favorite, now perfectly scaled for smaller households, quick baking sessions, or when you just want a sweet treat without overdoing it.
This easy peanut butter blossoms recipe comes together fast and uses simple pantry ingredients you likely already have on hand. Whether you’re baking for a cozy night in, a small gathering, or just satisfying a peanut butter craving, these classic cookies offer the perfect balance of nutty sweetness and chocolate. There is nothing fussy about this recipe either. You’ll start by baking a soft, peanut butter cookie. Then once they are hot out of the oven, you’ll press a dark chocolate kiss into their center. It’s really that simple. Good luck keeping them around!
Ingredients
- 5 tablespoons unsalted butter
- 1/3 cup light or dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/3 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- dark chocolate kisses
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
Step 1: Whisk dry ingredients together. Add all-purpose flour, baking soda, and salt to a small bowl and whisk to combine. Set aside.
Step 2: Cream the butters and sugars. In a large mixing bowl, combine the unsalted butter and both sugars. Cream together on medium speed until well combined. About 1 minute.
Step 3: Mix in the egg yolk and vanilla extract. Add the egg yolk and vanilla extract. Beat until well combined.
Step 4: Mix in the peanut butter. Add the creamy peanut butter and beat until fully combined.
Step 5: Stir in the dry ingredients. Add the dry ingredients and stir until just combined.
Step 6: Cover and chill the dough for 1 hour. Cover and chill the dough in the refrigerator for 1 hour.
Step 7: Unwrap the chocolate kisses. While the dough is chilling, unwrap a dozen chocolate kisses.
Step 8: Scoop the cookies. Preheat oven to 325°F. Line a baking sheet with parchment paper. Scoop out cookies using a #40 (1.5 tablespoon) cookie scoop.
Step 9: Roll in sugar. In a small bowl, add a few tablespoons granulated sugar. Roll each cookie into a ball and then roll in sugar to coat completely.
Step 10: Bake. Bake for 10 minutes or until the cookies look puffy and are beginning to crack slightly. Remove cookies from oven and allow to cool for a few minutes.
Step 11: Press in chocolate kiss. Then press a chocolate kiss into the center of each cookie.
Step 12: Place in freezer for 10 minutes and then enjoy. Then immediately transfer the cookies to the freezer for 10 minutes to prevent the chocolate kiss from melting. If your baking sheet doesn’t fit in the freezer, gently transfer the cookies to a plate instead. Then remove from the freezer and enjoy!
Why you’ll love these peanut butter blossoms
- Classic flavor combo – Soft, chewy peanut butter cookies paired with dark chocolate centers create the nostalgic taste everyone loves.
- Perfectly portioned – A small batch recipe that makes just enough for sharing (or not), ideal for weeknight baking or small households.
- Peanut butter lover’s dream – Packed with creamy peanut butter flavor in every bite, balanced perfectly with a hint of sweetness.
- Great for any occasion – From holiday cookie trays to casual cravings, these cookies always fit the moment.
- Kid-friendly and fun to make – Rolling the dough and pressing in the chocolate makes this a great recipe to bake together.
- Customizable – Swap the chocolate centers, roll in festive sugars, or add a twist to make them your own.
Tips for the best peanut butter blossoms
- Use Softened Butter – Make sure your butter is softened (not melted) so it creams smoothly with the sugars, creating a soft and tender cookie texture.
- Roll in Sugar Generously – Coating the dough balls in sugar adds a slight crunch and classic sparkle to the finished cookies.
- Don’t Overbake – The cookies should look set but still soft in the center when you take them out. They’ll continue to firm up as they cool.
- Press the Chocolate Kiss after a few minutes – Gently press the chocolate kiss into the center after a few minutes so it sticks without cracking the cookie too much.
- Place in Freezer for 10 minutes – Then immediately place the cookies in the freezer to prevent the chocolate kiss from melting. If your freezer doesn’t have room for the baking sheet, you can place the cookies on a smaller tray or plate.
Frequently asked questions
A little cracking is normal, but excessive cracking usually means the dough is too dry or there’s too much flour. Make sure you’re measuring flour correctly and not overmixing.
Let the cookies cool for a few minutes and then press it gently into the center while the cookies are still warm so it adheres properly.
Yes! Chill the dough for at least 1 hour to help control spreading.
Store them in an airtight container at room temperature for up to 4–5 days.
Yes! You can substitute with peanut butter cups, or even a square of chocolate pressed into the center.
Yes, just substitute a 1:1 gluten-free flour blend.
Yes! Try rolling the dough in colored sugar for holidays, or drizzle melted chocolate on top for a decorative finish.
Keep the scooped dough in an airtight container and place it in the refrigerator. When the craving hits, bake a few at a time and don’t forget to press in the chocolate kiss!
Did you make this?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Peanut Butter Blossoms
Ingredients
- 5 tablespoons (71g) unsalted butter (softened)
- 1/3 cup (70g) light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 1/3 cup (85g) creamy peanut butter
- 1/2 cup (64g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- dark chocolate kisses
Instructions
- Add all-purpose flour, baking soda, and salt to a small bowl and whisk to combine. Set aside.
- In a large mixing bowl, combine the unsalted butter and both sugars. Cream together on medium speed until well combined. About 1 minute.
- Add the egg yolk and vanilla extract. Beat until well combined.
- Add the creamy peanut butter and beat until fully combined.
- Add the dry ingredients and stir until just combined.
- Cover and chill the dough in the refrigerator for 1 hour.
- While the dough is chilling, unwrap a dozen chocolate kisses.
- Preheat oven to 325°F. Line a baking sheet with parchment paper. Scoop out cookies using a #40 (1.5 tablespoon) cookie scoop.
- In a small bowl, add a few tablespoons granulated sugar. Roll each cookie into a ball and then roll in sugar to coat completely.
- Bake for 10 minutes or until the cookies look puffy and are beginning to crack slightly. Remove cookies from oven and allow to cool for a few minutes.
- Then press a chocolate kiss into the center of each cookie.
- Then immediately transfer the cookies to the freezer for 10 minutes to prevent the chocolate kiss from melting. If your baking sheet doesn't fit in the freezer, gently transfer the cookies to a plate instead. Then remove from the freezer and enjoy!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
