Peanut Blossoms

Peanut Blossom Cookies: A Family Favorite with a Sweet Twist

There’s something about Peanut Blossom Cookies that brings back memories of time spent in the kitchen with family. These classic cookies are a beloved recipe in our home—soft, peanut buttery cookies topped with a chocolate kiss, baked to perfection every time.

We make these cookies year after year, and they’ve become a staple for special occasions or whenever we need a sweet treat. They’re easy to make, fun to bake with kids, and always a crowd-pleaser. Plus, I’m sharing my favorite tip to make your baking routine even easier—freeze the dough balls for quick, fresh-baked cookies anytime!

Why You’ll Love This Recipe

• Soft and Chewy: Perfectly soft peanut butter cookies with a chocolatey finish.

• Great for Make-Ahead: Freeze the dough and bake fresh whenever you want.

• Family Tradition: A timeless classic that everyone loves!

The Recipe

Ingredients:

• 1 ¾ cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• ½ cup brown sugar (packed)

• ½ cup unsalted butter (softened)

• ⅓ cup peanut butter

• ½ cup white sugar

• 1 large egg

• 1 teaspoon vanilla extract

Instructions:

1. Mix the wet ingredients: In a large mixing bowl, beat the butter, brown sugar, and white sugar until fluffy. Then add the peanut butter until smooth and creamy. Add the egg and vanilla, mixing until fully combined.

2. Combine the dry ingredients: In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.

3. Scoop the dough: Using a cookie scoop or tablespoon, portion the dough into balls.

4. Freeze the dough: Place the dough balls on a baking sheet and freeze for at least 1 hour. Once frozen, transfer them to a freezer-safe bag for long-term storage.

5. Preheat the oven: When you're ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

6. Remove 12 dough balls from the freezer. While the oven is preheating, remove your first cookie sheet's worth of dough balls and roll in granulated sugar.

7. Bake the cookies: Place the frozen dough balls on the prepared baking sheets, leaving about 2 inches of space between each. Bake for 12–14 minutes, until the edges are lightly golden and the centers are set.

8. Add the chocolate: In the last minute or two of baking, remove the cookies and gently press a chocolate kiss into the center of each cookie. Put Cookies back in the oven till done. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips for Perfect Peanut Blossom Cookies

• Freeze for Convenience: This dough freezes beautifully, making it easy to bake fresh cookies whenever you want. Double or triple the recipe and freeze the extra dough balls for quick treats later.

• Press the Chocolate Gently: Don’t push the chocolate kiss too far into the cookie; just a gentle press is enough.

• Peanut Butter Options: Use smooth peanut butter for the best texture, but crunchy peanut butter works if you like a bit of added texture!

Why These Cookies Are a Family Favorite

Peanut Blossom Cookies have been a family tradition in our house for years. There’s something special about baking them together, whether it’s for a celebration or just to enjoy a cozy afternoon.

Plus, they’re a timeless classic—soft, chewy, and perfectly sweet. Every bite is packed with that nostalgic peanut butter flavor and the perfect chocolatey finish.

I’d love to hear if you try this recipe! Tag me on Instagram @WeeknightHomemaker to share your baking creations.

Happy baking,

Lauren 💕

The Weeknight Homemaker