Peanut Butter Blossoms

These soft peanut butter blossoms have a rich peanut butter flavor and topped with a decadent Hershey kiss.

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Peanut butter blossoms are the kind of treat that instantly brings back memories of holiday gatherings, cookie exchanges, and cozy baking days. Our recipe delivers on the soft, chewy peanut butter base and that iconic Hershey’s Kiss nestled in the center of each cookie, creating the perfect balance of flavors in every bite.

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Let’s Dish: About These Cookies

MAIN INGREDIENTS: all-purpose flour, baking soda, salt, creamy peanut butter, unsalted butter, granulated sugar, light brown sugar, large egg, vanilla extract, Hershey’s Kiss candies
QUICK STEPS: Mix dry ingredients, beat peanut butter and butter with sugars, add egg and vanilla, combine with dry ingredients, chill dough, roll into balls and coat with sugar, bake, press Hershey’s Kiss in center, cool
TOTAL TIME AND YIELD: 2 hours 25 minutes (includes chill time), yields 28 cookies

Why This Recipe

• Chilled Dough for Perfect Shape: Chilling the dough is a key step that helps these cookies hold their shape and texture, resulting in a thick, tender peanut butter cookie that doesn’t spread too much.
• Frozen Hershey’s Kisses for Easy Handling: By using frozen Hershey’s Kisses, we make sure they hold their shape and stay in place, giving you that classic look with minimal effort.
• Step-by-Step Testing by Our Recipe Team: Our team of recipe developers tested each step to make sure the cookies have the ideal texture and flavor, with a soft, chewy center and just enough crispness around the edges.
• Perfect for Holiday Baking and Sharing: This recipe is designed for the holiday season, making it ideal for cookie trays, exchanges, or simply sharing with friends and family.

Peanut Butter Blossoms Ingredients

Peanut butter is the star of our blossom cookies, adding a rich, nutty flavor that pairs perfectly with the chocolate kisses.

The sanding sugar adds a sweet coating to our cookies before they’re baked.

The Hershey’s chocolate kisses are the perfect finish to our peanut butter blossoms, adding a burst of chocolatey goodness.

Peanut Butter Cookie Kisses Substitutions And Additions

PEANUT BUTTER: If you’d like a slightly more textured cookie, try substituting half the creamy peanut butter with a chunky peanut butter.

GRANULATED SUGAR: You can substitute raw sugar for the granulated sugar used for rolling the cookie dough balls. Raw sugar adds a slight crunch to the exterior, giving the cookies a bit of extra texture without changing the bake.

HERSHEY’S KISSES: If you’d like a twist on the classic flavor, swap the milk chocolate Hershey’s Kisses with dark chocolate or white chocolate Kisses. Dark chocolate brings a more intense cocoa flavor, while white chocolate offers a creamy sweetness.

VANILLA EXTRACT: For an added depth of flavor, you can substitute almond extract for vanilla extract. This adds a subtle, nutty taste that complements the peanut butter beautifully. Use only one teaspoon, as almond extract is stronger than vanilla.

BROWN SUGAR: For a slightly deeper molasses flavor, try dark brown sugar in place of light brown sugar. This will give the cookies a richer caramel undertone without overpowering the peanut butter.

COLORED SUGAR: Roll the cookie dough balls in colored sugar for a festive look. This addition doesn’t alter the flavor but gives the cookies a fun, holiday-ready appearance.

How To Make This Peanut Butter Blossoms Recipe

Creating peanut butter blossoms is a fun experience, filled with the sweet aroma of baking cookies. Let’s walk through the process step by step.

STEP ONE: In a medium bowl, add the all-purpose flour, baking soda, and salt. Whisk together and set aside.

STEP TWO: In a large mixing bowl, add the creamy peanut butter, softened unsalted butter, ⅓ cup granulated sugar, and light brown sugar. Using a handheld mixer on medium speed, beat until fully combined and smooth.

STEP THREE: Add the large egg and vanilla extract to the large mixing bowl. Beat again until the egg is fully incorporated, and the mixture is smooth.

STEP FOUR: Add the dry ingredients to the bowl of wet ingredients and mix on low speed just until combined. Be sure to scrape the sides and bottom of the bowl as needed to make sure the cookie dough is evenly combined.

STEP FIVE: Cover the mixing bowl with plastic wrap and refrigerate the peanut butter cookie dough for at least one hour or up to two days.

STEP SIX: Once the cookie dough has chilled, line two large baking sheets with parchment paper. Set aside. Add the remaining ½ cup granulated sugar to a small bowl.

STEP SEVEN: Using a 1 ½ tablespoon-sized cookie scoop, scoop out a level amount of peanut butter cookie dough and gently roll it in the palm of your hand to create a smooth ball.

Roll the cookie dough ball in the bowl of granulated sugar, then place it onto one of the prepared baking sheets.

Repeat until all the cookies have been rolled in the granulated sugar and placed on the prepared baking sheets.

STEP EIGHT: Preheat oven to 350°F. Place the prepared cookie dough balls in the refrigerator to stay chilled while the oven preheats.

This will help keep the cookies from spreading too much when baked.

STEP NINE: Place 9-12 prepared cookie dough balls, two inches apart, onto one of the prepared baking sheets.

Bake the peanut butter blossom cookies in the center of the oven for 10-12 minutes, or just until pale golden brown around the edges and the centers are set.

The cookies will start to have a cracked look from the sugar coating.

STEP TEN: Remove the baked cookies from the oven. Gently press a frozen Hershey’s Kiss candy into the center of each cookie.

STEP ELEVEN: Allow the peanut butter blossom cookies to cool on the baking sheets for five minutes before transferring them to a wire rack to cool completely at room temperature.

Repeat steps nine and ten until all the cookies have baked and cooled.

How To Serve PB Blossoms

Peanut butter blossom cookies are a versatile treat that can be served in a variety of ways. 

Enjoy them as a sweet snack with a cup of coffee or tea, or serve them as a dessert after a meal.

They’re also a great addition to a cookie platter for a cookie exchange during the holiday season.

For a fun twist, try serving your peanut butter blossoms with a scoop of vanilla ice cream. The creaminess of the ice cream pairs perfectly with the rich, nutty flavor of the cookies.

For more classic cookie recipes we think you would enjoy, don’t forget to check out our gingersnap cookies and oatmeal chocolate chip cookies.

When to Serve Peanut Butter Kiss Cookies

Holiday Cookie Exchanges: These cookies are a classic for holiday cookie swaps. Their iconic look and rich flavor make them a crowd favorite that stands out on any cookie tray.

Christmas Eve Treats: Serve a plate of these peanut butter blossoms on Christmas Eve as part of your holiday traditions. They’re a perfect pairing with hot cocoa and a cozy night in with family.

Gift Boxes and Baskets: These cookies are sturdy and keep well, making them ideal for gifting. Pack them in festive boxes or tins as a thoughtful homemade gift for friends, neighbors, or coworkers.

After-School Snacks: Surprise the kids with a plate of these cookies as a special treat after school. They’re sure to love the peanut butter and chocolate combination.

Festive Dessert Table: Add these to a dessert spread at any holiday party. They fit right in with other holiday treats and add a nostalgic, homemade touch to the celebration.

Just Because: These cookies are delicious year-round. Bake a batch whenever you’re in the mood for a comforting, classic treat—no holiday required!

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Storage Tips for Peanut Butter Blossom Cookies

Peanut butter blossoms are as easy to store as they are to make. Here’s how to keep them fresh for as long as possible.

MAKE AHEAD: You can prepare the dough for these cookies ahead of time.

Simply follow the recipe up to the point of chilling the dough, then cover and keep it in the refrigerator until you’re ready to bake.

IN THE FRIDGE: Once baked, peanut butter blossoms can be stored in an airtight container at room temperature for up to five days.

IN THE FREEZER: If you want to keep your cookies longer, you can freeze them. Place the cooled cookies in a freezer-safe container and freeze for up to two months.

When you’re ready to enjoy them, allow the cookies to thaw overnight at room temperature.

Troubleshooting Tips for Peanut Butter Blossom Cookies

Cookies Spread Too Much

Troubleshooting Tip: This is often due to using overly soft dough. Make sure to chill the dough for at least an hour before baking, as cold dough helps the cookies hold their shape. Also, keep the dough balls chilled on the baking sheet while the oven preheats, which further prevents spreading.

Hershey’s Kiss Melts or Slips Off the Cookie

Troubleshooting Tip: Freezing the Hershey’s Kisses before baking is essential, as it helps them stay intact when placed on the warm cookies. Gently press the Kiss into the cookie right after removing it from the oven, and let it cool on the baking sheet for a few minutes before moving to a wire rack.

Cookies are Dry or Crumbly

Troubleshooting Tip: Too much flour can make the cookies dry and crumbly. Measure flour accurately by using the spoon-and-level method rather than scooping directly from the bag. Overbaking can also dry out the cookies, so bake just until the edges are set and slightly golden.

Sugar Coating Doesn’t Stick Well

Troubleshooting Tip: If the sugar isn’t sticking to the dough, try rolling the dough balls in sugar immediately after shaping them. If you’re working in a dry environment, lightly dampening your hands before rolling the dough can help the sugar stick better.

Cookies Don’t Crack on Top

Troubleshooting Tip: The sugar coating is what causes the cookies to crack as they bake. Make sure to roll each dough ball thoroughly in sugar. If they’re still not cracking, try baking a test batch, and if needed, add a pinch more baking soda to encourage cracking.

Peanut Butter Flavor is Too Mild

Troubleshooting Tip: For a stronger peanut butter flavor, use a high-quality, creamy peanut butter like JIF, which offers a richer taste than some natural or low-fat versions. Make sure to avoid using natural peanut butter that separates, as it can affect the consistency and flavor.

Cookies Are Hard or Dense

Troubleshooting Tip: Overmixing the dough can make cookies hard and dense. Mix just until the ingredients are combined to avoid over-developing the gluten. Additionally, baking the cookies too long can make them hard, so keep an eye on the baking time and pull them from the oven as soon as the edges start to set.

Cookies Stick to the Baking Sheet

Troubleshooting Tip: To prevent sticking, line your baking sheets with parchment paper or a silicone baking mat. This makes it easy to remove the cookies without them sticking or breaking apart.

Why Peanut Butter Blossoms are the Best

Peanut butter blossoms are more than just a cookie – they’re a celebration of sweet, simple pleasures.

Perfectly Balanced Flavor: The combination of creamy peanut butter and a rich Hershey’s Kiss creates a classic flavor pairing that’s just the right mix of salty and sweet.

Tested for Ideal Texture: Our team has carefully tested each step to make sure the cookies bake up soft and chewy with just enough structure to hold that chocolate center without falling apart.

Easy, Reliable Steps: With clear, step-by-step instructions, even novice bakers can achieve consistent, bakery-worthy results.

These peanut butter blossoms are more than just cookies—they’re a classic treat with their soft, chewy peanut butter base and signature chocolate center. They’re a crowd-pleaser that never disappoints. This recipe is designed to give you bakery-quality results right in your own kitchen. Get ready to enjoy a treat that’s both timeless and unforgettable—one bite, and these cookies will become a cherished part of your baking lineup.

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Peanut Butter Blossoms

5 from 1 vote

These soft peanut butter blossoms have a rich peanut butter flavor and topped with a decadent Hershey kiss.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 28

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Ingredients

  

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• 1 ½ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup creamy peanut butter JIF brand used
• ½ cup unsalted butter very soft room temperature
• ⅓ + ½ cup granulated sugar (⅓ cup for the cookie dough and ½ cup for rolling the cookie dough balls in to coat)
• ⅓ cup light brown sugar packed
• 1 large egg room temperature
• 2 teaspoons vanilla extract
• 28 Hershey’s Kiss candies unwrapped and frozen

Instructions

 

• In a medium bowl add the all-purpose flour, baking soda and salt. Whisk together and set aside.
• In a large mixing bowl, add the creamy peanut butter, softened unsalted butter, ⅓ cup granulated sugar, and light brown sugar. Using a handheld mixer on medium speed, beat until fully combined and smooth.
• Add the large egg and vanilla extract to the large mixing bowl. Beat again until the egg is fully incorporated and the mixture is smooth.
• Add the dry ingredients to the bowl of wet ingredients and mix on low speed just until combined. Be sure to scrape the sides, and bottom, of the bowl as needed to ensure the cookie dough is evenly combined.
• Cover the mixing bowl with plastic wrap and refrigerate the peanut butter cookie dough for at least 1 hour, or up to 2 days.
• Once the cookie dough has chilled, line two large baking sheets with parchment paper. Set aside.
• Add the remaining ½ cup granulated sugar to a small bowl.
• Using a 1 ½ tablespoon-sized cookie scoop, scoop out a level amount of peanut butter cookie dough and gently roll it in the palm of your hand to create a smooth ball. Roll the cookie dough ball in the bowl of granulated sugar, then place it onto one of the prepared baking sheets. Repeat until all the cookies have been rolled in the granulated sugar and placed on the prepared baking sheets.
• Preheat oven to 350* F. Place the prepared cookie dough balls in the refrigerator to stay chilled while the oven preheats. This will help keep the cookies from spreading too much when baked.
• Place 9-12 prepared cookie dough balls, 2 inches apart, onto one of the prepared baking sheets. Bake the peanut butter blossom cookies in the center of the oven for 10-12 minutes, or just until pale golden brown around the edges and the centers are set. The cookies will start to have a cracked look to them from the sugar coating.
• Remove the baked cookies from the oven. Gently press a frozen Hershey’s Kiss candy into the center of each cookie.
• Allow the peanut butter blossom cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely at room temperature.
• Repeat steps 10 and 11 until all the cookies have baked and cooled.

Notes

• Ensure your butter is softened and your egg is at room temperature for the best results.
• You can place the unwrapped kisses in the freezer for 10 minutes before placing them in the center of the baked cookies. This should keep the chocolate from completely melting.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.

Nutrition

Calories: 130kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 108mg | Potassium: 53mg | Fiber: 1g | Sugar: 6g | Vitamin A: 110IU | Calcium: 18mg | Iron: 1mg

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