Soft, chocolate-topped, and straight out of the cookie tin—peanut butter blossoms are the comfort cookie that never goes out of style.
If you grew up with these cookies on a holiday tray or at a school bake sale, you already know—peanut butter blossoms are a classic. But what makes this version stand out? The soft, chewy texture, rich peanut butter flavor, and that perfect balance of salty and sweet underneath the Wilbur Milk Chocolate Buds. Whether you’re baking for a cookie exchange or just because it’s Tuesday, this easy recipe brings a little nostalgia with every bite.
As most people know the classic peanut butter cookie uses the Hershey's Kiss. I live in Lancaster, Pennsylvania and I have the Hershey's plant not far from where I live. They have a short history about the Peanut Butter Blossoms.
But on the other hand, Wilbur Milk Chocolate Buds used to be made in Lititz. I didn't know which one to use for my cookies. But, my in-laws were big fans of the Buds so that is what I went with. So whether you're team Kiss or team Bud, these cookies deliver the nostalgic taste you remember—with a touch of creamy chocolate on top.
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Ingredients for the Best Peanut Butter Blossoms
- Butter unsalted
- Sugar
- Light brown sugar
- Peanut butter creamy
- Vanilla Extract
- 1 Egg
- All-purpose flour
- Baking soda
- Baking powder
- Kosher Salt
- Milk chocolate Wilbur Buds
Ingredients Tips!
- What kind of peanut butter is best for blossom cookies? I use Jif but if Skippy is your brand then I would use it. Traditionally you don't use the chunky style or natural peanut butter for these cookies.
- Which is better Hershey's Kisses or Wilbur Buds? Well that depends on which side of Lancaster County you live on. I prefer Wilbur buds since I think they are creamer, less grainy, and have a richer chocolate taste than Hershey's Kisses. But either will make an incredible cookie.
Step-by-Step: Soft and Chewy Peanut Butter Blossoms
Honestly, these are a very easy cookie to make, just a little prep work and mixing and they are ready for the oven.
Prep
Weigh or measure the white sugar and then add the light brown sugar to the same bowl. In another bowl weigh or measure the flour. Add to the flour the baking soda, baking powder, kosher salt and blend using a whisk. I also measure out the peanut butter in a ½ cup so it’s ready to go.
Make the Dough
1. Cube the room temperature butter to a mixing bowl.
2. On a medium mixer speed cream the butter for a minute or until you get soft looking peaks of butter. Then add the peanut butter to the butter.
3. Mix for 1 to 2 minutes, until there are no visible lumps or strands of butter.
4. Next, add both sugars and mix on a medium mixer speed for 3 minutes.
5. It will be a little grainy looking, but sugar does not dissolve into the butter.
6. Now add the egg and vanilla extract and mix. Finally add the flour and mix for about a minute.
7. Scrape down the bowl, cover with plastic wrap and chill for 30 minutes.
Shape and Bake
I used a small cookie scooper for these cookies. I also get a bowl and add about ⅓ cup of sugar for rolling the cookie dough balls.
Preheat the oven to 350°F (175°C or 180°C). And line 2 cookie sheet pans with parchment paper.
8. Take the cookie scooper and scoop out some cookie dough. Roll it into a ball shape.
9. Place the cookie ball into the bowl with the sugar and coat the ball the whole way around.
10. Place 12 sugar coated cookie balls onto one of the prepared sheet pans. Bake at 350°F (175°C or 180°C) for 8-10 minutes. Pull them out of the oven when you start to see cracks forming.
Troubleshooting & Baking Tips!
- Why are my peanut butter blossoms dry or crumbly? A couple of reasons can cause the cookies to be dry, too much flour, not enough fat (butter), and over baking the cookies.
- Do you press the kiss in before or after baking? The chocolate kiss goes in after you finish baking them. Now Hershey's kisses melt faster than Wilbur Buds. So the buds go in right after pulling them out from the oven and the Hershey's Kisses I would wait a minute or two before pushing them in the hot cookie.
Add the Chocolate Kiss
11. Once the cookies are out of the oven take a Wilbur Bud and press it down right into the middle of the cookie. There will be more cracks but that is the way they should be in my opinion.
Enjoy!
Peanut Butter Blossom FAQs
I keep my blossom cookies in a container that has a tight-fitting lid. They stay fresh for 5 to 7 days.
Both of these are fats but the butter will make a softer, chewier cookie with a buttery flavor. I am not really a fan of shortening but since it does not add any flavor it will produce a more peanut butter taste. But I am always a butter fan.
More Peanut Butter Cookie Recipes to Bake Next!
Recipe
Peanut Butter Blossom Cookies
Barbara HallWould you like to save this recipe?
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Ingredients
- ½ cup (113.5 g) Butter unsalted
- ½ cup (100 g) Sugar
- ½ cup (110 g) Light brown sugar
- ½ cup (129 g) Peanut butter creamy
- ½ teaspoon Vanilla Extract
- 1 Egg
- 1 ½ cup (187.5 g) All-purpose flour
- ¾ teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Kosher Salt
- 36 Milk chocolate Wilbur Buds
Instructions
- Weigh or measure both sugars into a bowl and set it aside. In a separate bowl, weigh or measure the flour, then add the baking soda, baking powder, and salt. Whisk to combine.
- Cube the room-temperature butter into the mixer bowl. Cream the butter on medium speed for about a minute. Add the peanut butter and mix until fully combined, with no visible lumps or streaks of butter remaining.
- Add the sugars and mix on medium speed for 3 minutes. Add the egg and vanilla extract, then blend until combined. Scrape down the sides of the bowl and add the flour mixture. Mix just until incorporated—don’t overmix. Cover and chill the dough for 30 minutes.
- Preheat the oven to 350°F (175°C or 180°C). Line two cookie sheet pans with parchment paper and grab a small cookie scoop. Add about ⅓ cup of granulated sugar to a bowl.
- Using the scoop, portion out some cookie dough and roll it into a ball with your hands. Place it in the bowl of sugar and coat it completely. Transfer the coated dough ball to the prepared sheet pan. Continue until you have 12 sugar-coated balls on the pan. Bake for 8–10 minutes, removing them from the oven once you see cracks forming on the surface.
- After removing the cookies from the oven, press a Wilbur Bud into the center of each one. Transfer the cookies to a cooling rack to let the chocolate set and harden.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
Barbara says
I wasn’t expecting to love them this much—but I do.