If I’m being honest, I tend to think of peanut butter blossom cookies as more of a holiday treat. But the truth is peanut butter and chocolate are good all year round, right? I think so.

And this peanut butter blossoms recipe could not be easier, as you do not have to bake a second time or chill the dough. Plus, I’ll share other chocolate candies you can use beyond Hershey’s Kisses.

Related: Peanut Butter Balls

Ingredients for these cookies include:

Peanut Butter – I like creamy and any brand works well (natural or conventional)
Butter
Sugars – you’ll need granulated white, brown, as well as turbinado sugar
Egg
Milk
Vanilla Extract
All-Purpose Flour
Baking Soda + Salt
Chocolate Candies for the centers – Hershey’s Kisses are the classic choice, but my favorites are actually chocolate stars and mini peanut butter cups.

Here are three tips for successful peanut butter blossom cookies:

Turbinado sugar adds a little extra crunch to the tops of these (but you can sub granulated white if you want to).

Also, there’s no need to chill the dough for this recipe. The last tip is to be sure to add the milk chocolate candy center at the very end of baking, but before you transfer these to a cooling rack.

Why are they called peanut butter blossoms?

These classic holiday cookies mimic a flower with a center, like a sunflower. The peanut butter cookie encases the chocolate center, like a flower blossoming. Or at least that was always my understanding.

Why are my peanut butter blossoms falling apart?

These are crumbly cookies. So, two tips:

The first tip is to not overbake these. If anything, you want to slightly underbake them. And second, when you add the chocolate candy center of the cookie, there’s no need to smash it down (a gentle press will do).