3-Ingredient Peanut Butter Blossoms

Make these 3-ingredient peanut butter blossoms once, and you’ll be hooked. Seriously, who can resist soft, chewy peanut butter cookies topped with rich, perfectly sweet Hershey’s kisses? I know I can’t! These delightful cookies will be at the center of my holiday cookie platter this year because I want to give family and friends the gift of peanut buttery, chocolatey goodness!

Jump to Recipe

Peanut butter is great. Chocolate is amazing. But the two combined in one treat? Nothing beats that! And that’s not even the best part – my 3-ingredient peanut butter blossoms are a breeze to make. Make them in no time using only 3 ingredients for the cookies plus some Hershey’s Kisses.

Peanut butter blossoms are a classic Christmas cookie, making the perfect edible holiday gift for your loved ones. Of course, my family also enjoys them year-round because they’re just too cute and good to resist!

Why You’ll Love This Recipe

• Quick to prepare: These peanut butter blossoms come together with just 10 minutes of prep time and 12 minutes of baking time, perfect for when you need a fast, homemade treat. No freezing cookie dough required!
• Simple ingredients: All you need is peanut butter, sugar, an egg, and Hershey’s Kisses to make this well-loved holiday treat. 
• Comforting flavors: The combination of creamy peanut butter and rich chocolate creates a classic, comforting flavor that everyone loves. 
• Classic Christmas cookie: Peanut butter blossoms are a holiday favorite, making them an ideal addition to cookie exchanges, gift baskets, or holiday parties. 
• All-around treat: From a casual snack at home to a dessert at holiday gatherings, 3-ingredient peanut butter blossoms are versatile. The recipe can also be easily doubled or halved for personal enjoyment or for a crowd!

How to Make 3-Ingredient Peanut Butter Blossoms

I made sure that my recipe is the easiest one ever. I make the dough, form it into balls, press the chocolate, and bake – all in under 25 minutes. Thankfully, the kisses don’t melt too much in the oven. Their shape is still quite recognizable after cooking.

There’s another way to make these that involves baking the cookies first and then pressing the chocolate kiss in while cookies are still warm. I don’t like this way as much because the pressure breaks the cookie apart in a forceful way and you miss the warm melty texture of the baked chocolate.

Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.

Ingredients You Need

• Peanut butter: I use thick and creamy commercial peanut butter from Jif or Skippy. I don’t recommend using all-natural peanut butter because their oily consistency can make the dough too wet, leading to cookies that don’t hold their shape.
• Sugar
• Egg: Holds the ingredients together and adds moisture to the dough to create the perfect chewy texture.
• Hershey’s Kisses: The iconic rich chocolate topping that complements the peanut butter base and creates the classic peanut butter blossom look. I use milk chocolate kisses but dark chocolate kisses work great, too.

Step-By-Step Instructions

Make these 3-ingredient peanut butter blossoms in 3 easy steps! My kids love making these cookies with me – they help unwrap the Hershey’s kisses and they enjoy pressing the chocolate into the dough!

Step 1: Make the dough

First, preheat the oven to 325 F. Line a baking sheet with parchment paper.

Next, mix peanut butter, sugar, and egg in a medium bowl, either by hand or with an electric mixer. Scoop 1 tablespoon of dough at a time and roll it in your hands until it is well formed and smooth. Repeat with remaining dough.

Step 2: Add the chocolate

Arrange the balls on a baking sheet with space between them so they can spread while baking. Gently press the chocolate kiss into the center of each ball. 

Step 3: Bake

Bake for 12 minutes until the tops are golden brown. I found that the lower the temperature, the better. When I cooked a batch at 350 F, the bottoms of the cookies burned. The low, gentle heat lightly toasts the nut butter and bakes the eggs. Also, don’t worry about cracks, that’s how the cookies form. It’s normal! 

Remove from the oven and let cool on the sheet for 5 minutes until firm enough to transfer to a cooling rack.

Substitutions

The cookies themselves only call for 3 basic ingredients. You most likely have all these in your kitchen, but feel free to substitute with these if you don’t:

• Peanut butter: Prefer not to use peanut butter? Substitute with sunflower seed butter or Biscoff spread for nut-free peanut butter blossoms. 
• Sugar: Swap out granulated sugar with brown sugar, or use 50 percent white, 50 percent brown sugar.

Variations

I make 3-ingredient peanut butter blossoms a lot (and so will you), so I like to switch it up once in a while for added fun. Try these equally amazing variations:

• Replace Hershey’s Kisses with mini Reese’s Peanut Butter Cups for an extra dose of peanut butter goodness. 
• Instead of Hershey’s Kisses, press your thumb into the center of the dough before baking and fill it with a small dollop of your favorite jam for a peanut butter and jelly-inspired treat.
• Use Nutella instead of peanut butter in the dough for a rich, chocolate-hazelnut twist.
• Mix cocoa powder into the dough for a double-chocolate version of the classic.
• Add some quick oats to the dough for added texture. I love the chewiness of this one!
• Mix in ground cinnamon to the dough to add a warm, spiced flavor to the cookies. Alternatively, you can roll the dough in cinnamon sugar before baking. I love this cozy, fall-inspired version of the cookies!
• The same goes for rainbow sprinkles – add some sprinkles to the dough or roll the cookie dough balls in sprinkles before baking to add color and fun, perfect for parties or celebrations!

Expert Tips

• Use a cookie scoop: I found that using a cookie scoop to portion the dough makes uniformly-sized cookies that bake perfectly. Your peanut butter blossoms will look more adorable if they’re all the same size!
• Roll the dough in sugar: If you want slightly crispier cookies, roll the dough balls in granulated sugar before baking – this adds a subtle crunch to every bite.
• Don’t overbake: Bake the cookies  just until they’re set around the edges. They may seem soft when you take them out of the oven, but they will firm up as they cool. Over-baking will dry out the cookies and you will lose their soft, chewy texture.
• Let the cookies cool: Don’t skip this step – it prevents the cookies from breaking apart while they’re still soft after baking.

How to Store This Recipe

Transfer peanut butter blossoms into an airtight container and keep at room temperature for up to 3 days, preferably in a cool, dry place and away from heat sources to prevent the chocolates from melting. If preferred, store in the fridge for up to 1 week or in the freezer for up to 1 month.

If the dough was made ahead, place it in an airtight container and store in the refrigerator for up to 1 day before baking. You can also freeze the dough for up to 1 month – make dough balls, roll in granulated sugar, and set in the freezer for 1 hour on a baking sheet. Once set, transfer to an airtight container. Bake as needed directly from the freezer. 

What to Serve with 3-Ingredient Peanut Butter Blossoms

3-ingredient peanut butter blossoms are already sweet and satisfying, so I just enjoy them with a cold glass of milk or a warm cup of coffee or hot cocoa, depending on my mood. Top the cookies with whipped cream or a drizzle of warm chocolate for an extra-indulgent dessert, or pair with vanilla ice cream for a delightful weekend treat. Finally, serve them alongside other festive cookies at holiday parties.

More Christmas Treats To Try

• Saltine toffee recipe (Xmas crack)
• Cinnamon palmiers
• Almond crescent cookies
• 3-ingredient fudge
• Peppermint ice cream

If you make these 3-ingredient peanut butter blossoms, please leave a review. I really appreciate each and every 5-star rating and review comment!