3-Ingredient Peanut Butter Blossoms

My 3-ingredient peanut butter blossoms are so simple but are always such a crowd-favorite! I make them with peanut butter and chocolate to get a soft cookie that’s simply irresistible.

My Easy Peanut Butter Blossoms

My 3-ingredient peanut butter blossoms became “my thing” at my friend group’s annual cookie swap without me ever planning it. The first year I brought them, I’d been so busy prepping for the holidays, I ran out of time and had to throw together something really simple with minimal ingredients.

At first, I felt guilty when I saw all the beautifully decorated cutouts and elaborate truffles. But I remember a friend taking one of my peanut butter blossoms, then pausing mid-conversation and saying, “Okay… who made these?” I felt like I’d just pulled off a magic trick!

By the third year, people weren’t even subtle about it. They’d walk in the door and ask whether “the peanut butter ones” had arrived yet. 

My daughter Leah has been asking for them every Christmas now and I don’t even hesitate to put them on my cookie tray platter because they’re so easy to make!

I’ve made other blossom-style cookies over the years, even fancy versions with extra ingredients, but my three-ingredient base never lets me down. There’s something so charming about how unfussy they are, and the peanut butter and chocolate combo can’t be beat!

For more peanut butter recipes, check out my peanut butter M&M cookies, peanut butter dip, peanut butter cup cookies, peanut butter pie with Cool Whip, and peanut butter balls!

Peanut Butter Blossom Cookies Ingredients

• Granulated sugar – This sweetens my cookies and helps create that chewy texture I love. If I ever want them slightly less sweet, I reduce it by a tablespoon or two.
• Creamy peanut butter – The base of the dough that gives my cookies their soft, chewy texture. My kids prefer the classic creamy kind, but natural peanut butter works if it’s stirred well and the consistency is smooth.
• Egg – This is what holds everything together since my recipe doesn’t use flour. I always use room-temperature eggs for the smoothest dough.
• Hershey’s kisses – These give the blossoms their signature look. I’ve used milk chocolate, dark chocolate, and even seasonal flavors when I want something fun!

How to Make 3-Ingredient Peanut Butter Blossoms

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Add the sugar, peanut butter, and egg to a large bowl and stir until the peanut butter cookie dough is smooth.

STEP TWO: Use a small cookie scoop to form 12 one-tablespoon-sized balls onto a prepared cookie sheet. Gently press them with the back of a spoon to flatten them to about ¾-inch thick.

STEP THREE: Chill the cookie dough balls in the fridge for at least an hour. Preheat the oven to 350 degrees F near the end of the chilling time.

STEP FOUR: Bake the cookies for 12-14 minutes, or until the edges are golden brown and the center is still soft.

STEP FIVE: Let them cool for at least 5 minutes on a wire rack, then immediately press a Hershey’s chocolate kiss in the center of each one.

Tips For the Best Peanut Butter Blossoms

• Mixing the dough thoroughly makes a huge difference in texture. I use an electric mixer and scrape the side of the bowl to ensure everything is evenly mixed.
• I line my baking sheet with parchment paper to keep the cookies from sticking to the pan and make cleanup a breeze.
• Chilling the dough in the fridge for at least an hour prevents the cookies from spreading too fast as they bake, which helps them keep that chewy texture.
• Spacing the cookie dough balls out gives them room to spread without merging. I give each one about 2 inches of room.
• I always keep an eye on the timer and take the cookies out as soon as the edges have started to turn golden. It’s very important not to overbake them!
• I let the cookies cool on a wire rack for about 5 minutes before pressing a Hershey kiss into the center of each cookie to make sure the chocolate doesn’t melt too much.

Easy Peanut Butter Cookies Variations and Substitutions

• I sometimes add dark chocolate chips to the cookie dough to give my peanut butter blossoms extra richness.
• Using natural peanut butter gives the cookies a deeper peanut flavor.
• Adding mini peanut butter cups on top makes them extra indulgent. My son Connor loves this double peanut butter version!
• I occasionally add a handful of chopped nuts to give my blossoms some nice texture and crunch.
• I love using all kinds of kisses in the center! Dark chocolate kisses, caramel filled, and white chocolate kisses are some of my favorite alternatives to the classic milk chocolate.
• For a super festive cookie, I’ll add some sprinkles on top right before the cookies go into the oven.

3-Ingredient Peanut Butter Blossoms FAQs

Why are my peanut butter blossoms falling apart?

When my cookies fall apart, it’s almost always because the cookies were overbaked. I keep a close eye on the oven and take the peanut butter blossoms out as soon as the edges start to set and turn golden, around the 12-minute mark.

How to store leftovers

I store my cooled 3-ingredient peanut butter blossoms in an airtight container on the counter, and they stay wonderfully soft for up to a week. If I want to freeze them, I place them in a single layer on a baking sheet to firm up before transferring them to a freezer bag.

More Easy Christmas Cookie Cookies and Treats

• Butterscotch chip cookies
• Fudge cookies
• Buckeyes
• Crockpot Christmas crack
• Turtle cookies
• Christmas sugar cookies