If you love classic peanut butter blossoms but always wish they had just a little more peanut butter, these Double Peanut Butter Blossoms are about to be your new favorite. They’re soft, chewy, rolled in sugar, and baked until perfectly puffed… then finished with a warm dollop of sweet peanut butter before pressing in a chocolate kiss. It tastes like the iconic cookie you grew up with, but richer and even more irresistible. What’s better than that? 😉
These disappear fast in our house, and they’re one of those “I’ll just have one more” cookies. They’re simple, nostalgic, and that extra peanut butter on top takes them from really good to dangerously good. If you loved my cookie butter blossoms, this recipe hits the same sweet spot with a peanut buttery twist.
Why You’ll Love These Cookies
- Double the peanut butter flavor without changing the classic blossom vibe
- Soft and chewy every time
- A warm peanut butter center that hugs the chocolate kiss
- Quick, easy, and perfect for holidays, parties, or last-minute baking
- No chilling — you’re welcome
The Peanut Butter Topping
Right after the cookies come out of the oven, you’ll gently press a well into the center and spoon in a tiny dollop of sweetened peanut butter. This melts just slightly so the kiss nestles in perfectly. It’s not stuffed, just an extra layer that adds flavor and makes every bite more peanut buttery.
I use a 2:1 ratio of peanut butter to powdered sugar so the mixture stays thick and creamy without turning into a glaze. It’s basically a softer version of peanut butter frosting — just enough sweetness, not too much. I like to use very soft or even melted butter.
Recipe Tips
- Use a 1 tablespoon cookie scoop. This gives you the perfect size for a clean center well and helps the cookies stay thick. I love this set of 3 and use the smallest one for these cookies.
- Use the back of a teaspoon to press the well as soon as they come out of the oven. Don’t wait because they firm up fast.
- Don’t overfill the center. A ½ teaspoon is plenty. The kiss will compress it as it sits.
- If your kisses soften too much while you unwrap them, pop them in the fridge for 5–10 minutes before baking.
- Want them extra chewy? Don’t overbake. Pull them when the edges are just set.
- Roll the dough in granulated sugar for that classic blossom sparkle.
- For a deeper PB flavor, add a tiny pinch of salt to your PB topping mixture.
How to Store
These keep well for 4–5 days in an airtight container at room temperature. They also freeze beautifully, just freeze baked cookies on a sheet tray, then store in a freezer bag for up to 2 months.
Whether you’re making these for a holiday cookie swap, a weekend bake, or just because a peanut butter craving hit, these Double Peanut Butter Blossoms always deliver. They have that nostalgic, classic feel with just the right twist to make them extra special. I know you’re going to love them as much as we do — and if you make a batch, tag me so I can see your cookies!
Double Peanut Butter Blossom Cookies
Ingredients
For the cookies:
- ¾ cup creamy peanut butter
- ½ cup salted butter room temperature. You can use unsalted if you prefer
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 tsp vanilla extract
- ¼ cup whole milk room temperature
- 1 egg room temperature
- 1 ¾ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- ¼ cup granulated sugar for rolling
For the topping:
- ½ cup creamy peanut butter warmed in the microwave to make whisking easier
- ¼ cup powdered sugar
- ¼ tsp vanilla extract
- 48 Hershey kisses
Instructions
For the cookies:
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper. In a bowl using a hand held mixer or the bowl of a stand mixer, beat the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg, vanilla and milk. Add in all of the dry ingredients and mix until combined.
- Scoop dough into 1 tablespoon dough balls. Roll each in granulated sugar and place on the prepared sheet, spaced about 1-2 inches apart.
- Bake for 8–10 minutes, just until the edges are set and the tops look puffy.
For the topping:
- While the cookies bake, whisk together the warmed peanut butter, vanilla extract and powdered sugar until smooth and thick. Set aside.
For assembly:
- As soon as the cookies come out of the oven, use the back of a teaspoon to gently press a well into the center of each warm cookie. Spoon ½ teaspoon of the peanut butter mixture into each well.
- Immediately press a chocolate kiss into the peanut butter so it settles nicely into the center. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.