Large Sourdough Peanut Butter Blossoms (3 Kisses Each!)

These Large Sourdough Peanut Butter Blossoms put an extra-special spin on nostalgic peanut butter kiss cookies! Each thick, completely soft (never dry!) cookie is made with natural peanut butter and sourdough starter, rolled in sparkling sugar, then topped with three milk chocolate kisses arranged like the center of a flower. The extra kisses provide the most perfect balance of chocolate and peanut butter. With no chilling required and the option to use active starter or discard, they’re easy to make but look every bit as special as they taste!

Essentials for the Perfect Sourdough Cookie

• Digital Kitchen Scale: Thick, soft, and pillowy peanut butter blossoms depend on the right balance of flour, starter, and moisture. A digital kitchen scale removes the guesswork so your cookies spread properly while keeping those soft centers. I have used this exact scale in my kitchen for years, and it has never failed me!
• Stand Mixer: Properly mixing the butter and sugars creates the foundation for that dense, bakery-style texture. A quality stand mixer fitted with the paddle attachment makes quick work of this thick dough, but a handheld electric mixer works too. Just be careful not to overmix once the flour is added!
• Large Cookie Scoop: These large, bakery-style cookies are the perfect size for pressing in three chocolate kisses! A large cookie scoop portions the dough evenly so every cookie bakes at the same rate, giving you set edges and soft centers without some cookies becoming overdone while others remain underbaked.

Ingredients

• ⅔ cup natural peanut butter (175g): I use a natural salted, unsweetened, dry-roasted peanut butter for a deep peanut flavor. Stir extremely well before measuring! I have not tested this with mainstream peanut butters such as Jif or Skippy. If using unsalted, add another ⅛ tsp salt.
• 1 cup light brown sugar, packed (220g): Keeps the cookies soft while balancing the unsweetened peanut butter.
• 2 tbsp granulated sugar (25g): Adds sweetness and helps create softly crackled edges.
• ½ cup salted butter, softened (113g): Use “dent soft” butter, meaning it should indent with resistance when pressed, remaining cool to the touch and not shiny or oily. This usually takes 30–60 minutes at room temperature. To use unsalted butter, add ¼ tsp additional salt.
• ½ cup sourdough starter, active or discard, stirred down (150g): Either works! Cold starter helps keep this no-chill dough cool.
• 2 large egg yolks (40g): Skipping the egg whites helps to create a dense, completely soft center that is never cakey.
• 2 tsp vanilla extract (10g): Rounds out the roasted peanut butter and milk chocolate flavors.
• 1 tsp salt (6g): Balances the sweetness and enhances the peanut butter and chocolate.
• 1⅔ cups all-purpose flour, scooped directly from the bag and leveled (not spooned or sifted) (263g): This amount balances the fluid natural peanut butter while keeping the cookies soft. For best accuracy, weigh it.
• 1 tsp baking soda (6g): Provides lift, spread, and crackled tops. Use baking soda, not baking powder.
• ⅓ cup granulated sugar, for rolling (66g): Creates the sparkling, lightly crackled exterior.
• 48 chocolate kisses (3 per cookie): Three per cookie provide plenty of creamy milk chocolate in every bite. Using three kisses in the center of a large and thick peanut butter cookie really is the defining factor that sets these apart!

How to Make Large Sourdough Peanut Butter Blossoms

Step 1: Preheat Oven & Prep

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Unwrap the chocolate kisses and set aside. Pro Tip: Place the kisses in the freezer while the cookies bake to help them hold their shape when pressed into the warm cookies.

Step 2: Cream the Peanut Butter, Sugars & Butter

Beat the peanut butter, brown sugar, granulated sugar, and softened butter until creamy, uniform, and slightly aerated, about 2 minutes. If you see chunks of butter, keep mixing! This works best with a stand mixer (paddle attachment) or handheld electric mixer.

Step 3: Add the Wet Ingredients

Add the sourdough starter, egg yolks, vanilla extract, and salt. Beat until smooth and frothy. Pro Tip: Scrape down the sides of the bowl to ensure the starter and peanut butter are fully incorporated with no streaks remaining.

Step 4: Incorporate the Dry Ingredients

Add the flour and sprinkle the baking soda evenly over the top. Turn the mixer to low speed and stir just until the flour disappears. The dough will be thick. Critical Step: Do not overmix. Overmixing develops too much gluten and can make the cookies tough rather than soft.

Step 5: Scoop & Roll

Portion the dough into large scoops using a cookie scoop or spoon (3 tbsp / 63g each). Roll each scoop thoroughly in granulated sugar, then place 8 cookie dough balls onto each prepared baking sheet. Do not flatten. Keeping the dough rounded creates the thick, pillowy centers needed to hold three chocolate kisses.

Step 6: Bake & Add the Chocolate Kisses

Bake one sheet at a time for 14–16 minutes, rotating the pan halfway through. Remove when the edges are set and slightly golden but the centers still look pillowy and slightly underbaked. Immediately press 3 chocolate kisses into the center of each cookie, arranging them closely together in a triangle. Repeat with the second baking sheet. Recipe makes 16 cookies.

Step 7: Cool on Baking Sheet

Allow the cookies to set on the hot baking sheet for 7 minutes before transferring to a wire rack. Moving them too early may cause them to fall apart. Avoid touching the chocolate kisses until they have cooled and firmed again.

Storage Tips

Store completely cooled cookies in an airtight container for up to 5 days at room temperature.

Why This Recipe Works

These large peanut butter blossoms are intentionally sized to hold three chocolate kisses beautifully, creating an eye-catching chocolate center with plenty of chocolate in every cookie. This recipe is also formulated specifically for natural peanut butter, which is typically more fluid than mainstream brands. The formula is carefully balanced with flour to create a thick, scoopable dough without drying out the cookies, while brown sugar and egg yolks keep the centers dense and completely soft rather than cakey. It’s also designed to hold its shape without chilling.

Leaving the dough balls rounded creates thick, pillowy cookies with beautiful cracks for the three chocolate kisses to nestle into. A sparkling sugar coating adds softly crackled edges, while three kisses instead of one provide plenty of creamy milk chocolate in every bite!

The Sourdough Cookie Lady Tips

• Use well-stirred natural peanut butter. Natural peanut butter separates, so completely stir the oil back into the peanut solids before measuring. I recommend a salted, unsweetened, dry-roasted variety for the deepest peanut flavor. If using unsalted peanut butter, add another ⅛ tsp salt.
• Freeze the chocolate kisses first. Unwrap the kisses and place them in the freezer while the cookies bake. This helps them hold their pointed shape when pressed into the hot cookies. If you want to serve the cookies immediately without regard to the kisses staying perfect, then leave them at room temperature so they soften beautifully before taking a bite!
• Keep the dough balls rounded. Roll them in sugar, but do not flatten them. Their tall, rounded shape won’t spread much, which creates thick, pillowy cookies with enough room for three chocolate kisses.
• Let the butter become “dent soft.” To keep this a no-chill recipe, the butter should indent easily when pressed but still feel cool and offer some resistance. It should not look melted, shiny, or oily.
• Do not overbake the cookies. Remove the peanut butter cookies when the edges are set but the centers still look pillowy and slightly underbaked. They will continue to firm up on the hot baking sheet, creating a completely soft center instead of a dry or cakey texture.
• Measure the peanut butter, flour, and sourdough starter by weight if possible. The balance between the fluid natural peanut butter, flour, and starter moisture determines how much the cookies spread. Weighing these ingredients prevents cookies that are either too loose or overly thick and dry.

Frequently Asked Questions

Will these cookies taste sour?

The sourdough discard acts as a flavor enhancer, adding subtle depth that balances the peanut butter and chocolate. To ensure the cookies do not taste sour, use starter or discard that has been fed within the last two weeks. Older discard and the long-fermented option may create a more noticeable tang.

Can I use active starter instead of discard?

Absolutely! Both active starter and sourdough discard work well here. Because the dough is mixed and baked immediately, the starter does not need to be active for leavening. I usually use discard straight from the fridge.

Can I use regular peanut butter instead of natural peanut butter?

This recipe was formulated specifically for natural peanut butter, which is typically more fluid than mainstream brands. I have not tested it with peanut butter such as Jif or Skippy, which may produce different results than intended. For the intended texture, use well-stirred natural peanut butter and measure it by weight.

Are there other names for this type of cookie?

Yes! These cookies are also commonly called peanut butter Kiss cookies or Hershey’s Kiss cookies. The original cookie was named Black-Eyed Susans before it became known as Peanut Butter Blossoms. The defining feature of my recipe, however, is the larger size with three chocolate kisses instead of one!

Are peanut butter blossoms supposed to crack when adding the chocolate kisses?

Yes! Some cracking is desirable and gives peanut butter blossoms their signature appearance. Use a light hand and press each kiss only deeply enough to hold it securely. Pressing too firmly can split the cookie and create cracks that are very large. The goal is to nestle the kisses into the soft center, not bury them.

Do I have to freeze the chocolate kisses?

Freezing is not required, but it helps the kisses hold their pointed shape after they are pressed into the hot cookies. Unwrap and freeze them while the cookies bake so they are ready to use immediately. If you’re serving the cookies immediately, I prefer to leave the kisses at room temperature so that they are perfectly soft and melty when serving, but that is just a preference!

Why did my cookies come out cakey instead of soft?

Cakey cookies are commonly caused by adding too much flour, using whole eggs instead of egg yolks, or overbaking. Weigh the flour, use only the yolks, and remove the cookies when the edges are set but the centers still look pillowy and slightly underbaked. Mix on low speed only until the flour disappears to avoid a tough, bread-like crumb.

Do I have to chill the dough before baking?

No! This is a no-chill recipe, so the cookies can be baked immediately. For a long-fermentation option, refrigerate the dough for up to 3 days. Before baking, let it sit at room temperature for about an hour, or until soft enough to scoop and roll.

Can I freeze sourdough cookie dough?

Absolutely! For best results, follow this flash-freezing method:

1. Scoop: Portion the sourdough peanut butter blossom dough into scoops (3 tbsp / 63g each) and place them on a parchment-lined baking sheet. They can be close together, but make sure they are not touching. Do not roll them in sugar yet.
2. Flash Freeze: Place the sheet in the freezer for about 1 hour, or until the dough balls are firm to the touch.
3. Store: Transfer the frozen dough balls into a gallon freezer bag. They can be stored in the freezer for up to 3 months!

Pro Tip: Double the recipe and intentionally freeze an extra batch! This gives you ready-to-bake sourdough peanut butter blossoms whenever that sweet tooth hits. Just make sure you have plenty of chocolate kisses on hand!

Tips For Baking Frozen Dough:

Thaw Partially: For best results, allow frozen dough to sit at room temperature for 30–60 minutes before baking. Once the surface has softened, roll each dough ball in granulated sugar. This helps achieve a texture and baking time nearly identical to a fresh batch of dough.

Potentially Increase Bake Time: You may need to add 1–2 minutes to the baking time if the dough is still colder than fresh dough would be.

Add the Chocolate Kisses: Immediately after removing the cookies from the oven, press 3 chocolate kisses into the center of each cookie as directed in the recipe.

How to Make Long-Fermented Sourdough Peanut Butter Blossom Cookies

To long-ferment the dough for deeper flavor and a slower fermentation option that some bakers prefer, follow these simple directions:

1. Prepare: Follow the recipe directions to make the dough, but do not scoop or roll it in sugar yet.
2. Cold Ferment: Cover the bowl with plastic wrap, or transfer to an airtight container. Refrigerate for 1–3 days. Note: The longer the dough ferments, the more noticeable the sourdough tang may become.
3. Bring to Room Temp: Dough temperature significantly affects how much the cookies spread. Remove the dough from the refrigerator about 1 hour before baking, or allow it to rest until it is soft enough to scoop easily.
4. Scoop & Bake: Portion the softened dough into scoops (3 tbsp / 63g each), roll thoroughly in granulated sugar, and bake according to the recipe directions. Immediately press 3 chocolate kisses into each warm cookie.

Troubleshooting: These cookies are intentionally thick and do not spread as widely as many of my other sourdough cookie recipes. If they remain unusually thick, however, the dough was probably still too cold when it went into the oven.

Love this recipe? Pin it to your sourdough board and follow The Sourdough Cookie Lady on Pinterest for more!

More From The Sourdough Cookie Lady

Large Sourdough Peanut Butter Blossoms Recipe: