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Easy Peanut Butter Blossoms Recipe

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Quick and easy peanut butter blossoms recipe, requiring simple ingredients. These classic peanut butter thumbprint cookies with chocolate are soft & chewy.
Course Cookies, Dessert, Snack
Cuisine American
Prep Time 10 mins
Cook Time 10 mins
Chill time 10 mins
Total Time 30 mins
Servings 32 Cookies
Calories 176
Author CakeWhiz


  • 1/2 cup Coconut oil
  • 3/4 cup Peanut butter Creamy
  • 1 tsp Vanilla extract
  • 2 tbsp Milk Whole
  • 1/3 cup Brown sugar
  • 1/3 cup Granulated Sugar
  • 1 1/2 cup All-purpose flour
  • 1/4 cup Whole wheat flour
  • 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1 Egg Large
  • 1 packet Vital Proteins Collagen Peptides Optional
  • 1/2 cup Sugar For rolling cookie dough balls
  • 1/2 cup Peanut butter For filling cookies
  • 32 Hershey's Kisses For filling cookies
  • 1/3 cup Melted chocolate For drizzling, Optional


  • In a mixing bowl, add coconut oil, peanut butter, vanilla extract, milk, brown sugar, granulated sugar and mix everything together until smooth.
  • Add all-purpose flour, whole wheat flour, baking powder, baking soda, salt, egg, collagen peptides and mix everything until mixture becomes crumbly. 
  • Scoop out small portions of the dough and form balls. 
  • Roll the balls in a bowl of granulated sugar.
  • Place them on a cookie tray, lined with parchment paper. Gently press your index finger in the center of each cookie to make a dent. 
  • Chill tray for 10 minutes to prevent spreading. 
  • Bake at 350 degrees for about 10 minutes or until the edges are firm and golden brown. 
  • If the centers of the cookies have filled in during baking, use the back of a wooden spoon to deepen the holes again. Do this quickly before the cookies have a chance to cool down. 
  • Once the cookies cool down, fill the centers with peanut butter and a Hershey's kisses. Drizzle with melted chocolate (optional) and Enjoy!



  • Read all my tips above.
  • The dough will be crumbly but if it's hard to handle and form into balls, add a little more milk.
  • Heat peanut butter in the microwave to make it easier to fill cookies.  
  • Leftovers can be stored in a cookie jar at room temperature for up to 3 days. 


Calories: 176kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 6mg | Sodium: 91mg | Potassium: 90mg | Fiber: 1g | Sugar: 11g | Vitamin A: 5IU | Calcium: 20mg | Iron: 0.6mg