Peanut Butter Blossoms

Peanut butter blossoms are easy to make with kitchen staples. Seriously — these budget-friendly, gluten-free cookies come together with just four ingredients!

Easy Peanut Butter Blossom Ingredients

These are the four simple ingredients you’ll need to make this crowd-pleasing peanut butter blossom recipe: 

• Sugar: You’ll need white sugar for the cookie dough and to roll the dough balls in. 
• Peanut butter: Of course, you’ll need peanut butter! Opt for a creamy or smooth variety. 
• Eggs: Eggs lend moisture and help bind the peanut butter blossom cookie dough together. 
• Chocolate: Hershey’s Kisses (or another chocolate candy kiss variety) are pressed into the tops of the hot cookies for an irresistible chocolate center. 

How to Make Easy Peanut Butter Blossoms

Simply make the dough, roll it into balls, roll each ball in sugar, then bake until lightly browned. Press a chocolate kiss into each cookie and you're done! You’ll find the full, step-by-step recipe below.

How to Store and Freeze Peanut Butter Blossoms

• To store: Allow the cookies to cool completely to keep the chocolate center intact. Transfer the cookies to an airtight container, then store at room temperature for up to three days.
• To freeze: Freeze the cookie dough balls before baking. When you're ready to make them, simply bake them according to the recipe and press a fresh chocolate candy into each warm cookie. You can freeze the cookie dough for up to three months.

Allrecipes Community Tips and Praise

“Easiest recipe ever,” according to Candra Schlotterer. “[They are] gluten-free and a huge hit in my house. Everyone loves these cookies. Simple and delicious.”

“Perfect,” raves Alicia Redinger. “I love the taste...so much peanut butter flavor. I make these every year. One of my favorites.”

“Easy and delicious,” says Joan Long. “A great (shortcut) cookie to make when you want ‘homemade,’ that is quick to make. HINT: If I have leftovers, I keep them in a lidded plastic container with a piece of bread to keep them soft.”

Editorial contributions by Corey Williams