Easy 3-Ingredient Peanut Butter Blossoms

4.56 from 52 votes

My 3-ingredient peanut butter blossoms use minimal ingredients but still result in a soft and chewy cookie that's topped with a Hershey kiss!

Prep Time5

Cook Time12

Additional Time1

Total Time1 17

Course: Christmas Cookies, Desserts

Cuisine: American

Servings: cookies

Calories: 220kcal

In a large bowl, stir together the sugar, peanut butter, and egg until smooth.
Scoop 12 one tablespoon-sized balls onto a baking sheet and flatten them slightly (to about ¾” thick), then chill the dough in the fridge for at least an hour.
Preheat the oven to 350 degrees F.
Remove the cookies from the fridge and bake them for 12-14 minutes or until they are golden brown around the edges, but still soft in the middle.
Let the cookies sit for 5 minutes, then add a Hershey kiss to the center of each cookie.

Mixing the dough thoroughly makes a huge difference in texture. An electric mixer and scraping the side of the bowl work great.
Line the 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.
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!
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.
Store the cookies in an airtight container on the counter for up to a week.