My Sourdough Peanut Butter Blossom cookies are a soft, nostalgic classic with a subtle tang from sourdough discard and a rich peanut butter base. Each one is topped with a melty Hershey’s Kiss, making them the ultimate bite-sized treat for peanut butter lovers.
These cookies have all the charm of the version you grew up with—only better. The sourdough discard adds just enough depth to balance the sweetness, and the texture is irresistibly chewy and soft.
These cookies feel right at home during the holidays, especially Christmas cookie trays and holiday swaps. But they’re also a year-round favorite for school lunches, bake sales, and nostalgic weeknight baking.
Their cozy peanut butter base and signature chocolate center make them perfect for fall and winter gatherings, while their simplicity and charm make them ideal for birthday parties or “just because” baking too.
If you love these cookies, try my Chocolate-Stuffed Sourdough Peanut Butter Cookies, or go classic with my Sourdough Peanut Butter cookies—two more crowd-pleasing cookie recipes that never last long!
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Ingredients
- Unsalted butter, softened
- Brown sugar
- White sugar
- Vanilla extract
- Egg
- Egg yolk
- Sourdough discard
- Creamy peanut butter
- All-purpose flour
- Baking soda
- Fine sea salt
- Granulated sugar (for rolling)
See recipe card for quantities.
Four-Step Overview
Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Make the Dough: Cream butter, and sugars; mix in vanilla, egg, yolk, sourdough discard, and peanut butter. Stir in dry ingredients until combined.
Step 2: Chill & Scoop: Chill dough for 1 hour, then scoop into balls and roll in sugar.
Step 3: Bake: Bake at 350°F for 8–10 minutes, until edges are set and centers look slightly soft.
Step 4: Add Kisses: Immediately press a Hershey’s Kiss into each warm cookie and cool completely.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Substitutions
- Peanut Butter: Creamy is best, but crunchy works for a little texture!
- Egg yolk: Don’t skip it—it adds richness. If needed, replace it with a tablespoon of milk.
Variations
Feel free to customize! Here are a few fun ways to change it up:
- Use different kisses: Swap in dark chocolate, caramel-filled, or even hugs for a twist on the classic.
- Coat in sprinkles: Roll the dough in colorful sprinkles instead of sugar for holidays or birthdays.
- Mini blossoms: Use a small cookie scoop and mini kisses for bite-sized versions perfect for parties.
Equipment
- Kitchen scale
- Stand mixer
- Measuring spoons
- Spatula (for stirring the dough)
- Plastic wrap or lid (to cover and chill ganache)
- Whisk (for dry ingredients)
- 2-tablespoon cookie scoop
- Baking sheet
- Parchment paper
- Large round cookie cutter (at least 6 inches wide) or wide glass for shaping (optional)
- Cooling rack
Storage
Store cooled cookies in an airtight container at room temperature for up to 4–5 days. They also freeze beautifully—just let them cool completely and freeze in a single layer before transferring to a zip-top bag.
For make-ahead convenience, you can freeze the unbaked dough balls (without the kiss), then bake from frozen, adding a few extra minutes to the bake time.
Audrey's Tip
Press the Hershey’s Kiss into the cookie right after baking while they’re still warm—the residual heat softens the chocolate just enough to create that perfect melty center. Let them cool completely before stacking to avoid smudging!
Related
Looking for other recipes like this? Try these:
Sourdough Peanut Butter Blossom Cookies
Ingredients
- 170 g unsalted butter ¾ cup, softened
- 150 g brown sugar ¾ cup
- 100 g white sugar ½ cup
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 100 g sourdough discard ⅓ cup
- 250 g creamy peanut butter 1 cup
- 270 g all-purpose flour 2 ¼ cups
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 67 g sugar ⅓ cup, for rolling the dough balls
- 24 Hershey kisses
Instructions
Make the Dough
- Cream butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and white sugar together until light and fluffy (about 2–3 minutes).
- Add wet ingredients: Mix in the vanilla extract, egg, and egg yolk until smooth. Stir in the sourdough discard and peanut butter until fully combined.
- Add dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined—don’t overmix. No need to chill.
Bake the Cookies
- Preheat oven: When ready to bake, preheat to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop and roll: Scoop about 2 tablespoons of dough per cookie and roll into smooth balls. Roll each ball in granulated sugar if desired, then place on the baking sheet about 2 inches apart.
- Bake: Bake for 8–10 minutes, or until the edges are set and the centers look slightly underbaked. Use a large cookie scoop to "scoot" the hot cookies into perfect circles if desired.
Add the Kisses
- Press in chocolate: Immediately after baking, gently press a Hershey’s Kiss into the center of each cookie. The cookie will crack slightly around the edges—this is perfect!
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely and allow the chocolate to set.
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