These peanut butter blossoms are chewy sugar coated peanut butter cookies topped with a chocolate kiss. A classic cookie that’s perfect for the holidays, family gatherings or an after school snack.

Around the holidays we always make stained class cookies, spritz cookies and these delicious little peanut butter blossoms. Chocolate and peanut butter is a flavor combination that never goes out of style!

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A plate with peanut butter blossoms stacked onto it.

I have been eating peanut butter blossoms my entire life, there’s just something so fun about a whole Hershey’s Kiss on top of a cookie. And the chocolate/peanut butter flavor combination just can’t be beat. Luckily this recipe is super easy to make, so I can whip up a batch of peanut butter blossoms on a moment’s notice.

How do you make peanut butter blossoms?

This recipe starts with a basic peanut butter cookie dough. The dough is formed into balls, rolled in sugar, then baked. While the cookies are still warm, a Hershey’s Kiss gets pressed into the top. The chocolate melts a bit and adheres to the cookie. Let the cookies sit for a bit so that the chocolate can firm back up, then serve and enjoy.

Balls of peanut butter cookie dough.

Tips for peanut butter blossoms cookies

  • Your balls of dough should be around 1 inch in size, don’t be tempted to go larger. If you go larger, the cookie to chocolate ratio will be off and they won’t look quite as pretty.
  • The cookie dough will stay good in the fridge for up to 3 days before you plan to use it. You can also freeze the cookie dough for a longer period of time, up to 2 months.
  • You can roll your balls of dough in granulated sugar like I’ve done here, or you can use colored sugar for the holidays, sprinkles, or even a coarser sanding sugar for a different look.
  • There’s no need to stick to plain Hershey’s Kisses. There are so many different flavors out there now to choose from, and Hershey’s Hugs would also be delicious.
  • These cookies keep for up to 5 days when stored in an airtight container at room temperature, or you can freeze the cookies for up to one month.

Balls of peanut butter cookie dough rolled in granulated sugar.

I like to chill my balls of cookie dough before they go into the oven, that way they don’t spread as much and you end up with perfectly sized cookies.

Baked peanut butter blossom cookies on a sheet pan.

Once the cookies come out of the oven, you’ll want to work fast and quickly press a kiss into each cookie because the cookie has time to cool off. You need to press the kiss in firmly so that they’ll stick. The cookies will crack a bit which is normal.

Peanut butter blossom cookies on a cooling rack.

Make sure to have your Hershey’s Kisses unwrapped and ready to go for when the cookies come out of the oven. Unwrapping the chocolates is a great job for little helpers.

A serving plate of peanut butter blossoms.

While I make these peanut butter blossoms year round, they’re especially good for the holidays. I package the cookies in little tins or cellphone bags and give them out to family, friends and teachers. Everyone just loves to receive a home baked treat!

More delicious cookie recipes

Peanut Butter Blossoms Video

5 from 21 votes

Peanut Butter Blossoms

AuthorSara Welch
A plate with peanut butter blossoms stacked onto it.
These peanut butter blossoms are chewy sugar coated peanut butter cookies topped with a chocolate kiss. A classic cookie that's perfect for the holidays, family gatherings or an after school snack.
Prep Time20 minutes
Cook Time10 minutes
Chilling Time30 minutes
Total Time30 minutes
Course Dessert
Cuisine American
Serves 36


  • 1/2 cup butter softened
  • 1/2 cup creamy peanut butter
  • 1 cup granulated sugar divided use
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 36 Hershey's Kisses unwrapped


  • Place the butter, peanut butter, 1/2 cup of the granulated sugar and the brown sugar in the bowl of a mixer. Beat until light and fluffy.
  • Add the egg, milk and vanilla extract. Beat until thoroughly combined.
  • Add the flour, baking soda and salt. Beat on low speed until just combined.
  • Cover the bowl of dough and place it in the freezer for 20 minutes to chill. 
  • Line 2 sheet pans with parchment paper or nonstick baking mats.
  • Roll the dough into 1 inch balls. Roll each ball into the remaining 1/2 cup of granulated sugar.
  • Place each ball 1 1/2 inches apart on the prepared pans. Preheat the oven to 375 degrees F.
  • Chill the pans of cookie dough in the fridge or freezer for 10 minutes before baking.
  • Bake the pans, one at a time, for 8-10 minutes or until cookies are lightly browned on the edges.
  • Remove the pans from the oven. Quickly and firmly press a kiss into the center of each cookie.
  • Let the cookies cool completely, then serve, or store in an airtight container for up to 5 days.


Adapted from the New York Times.


Calories: 123kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 92mg | Potassium: 35mg | Sugar: 11g | Vitamin A: 85IU | Calcium: 16mg | Iron: 0.4mg

This post was originally published on November 27, 2018 and was updated on October 23, 2019 with new content.

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Recipe Rating


  1. These are the easiest and yummiest cookies! Couldn’t even mess these up if you tried! These have been a holiday regular in our home for years! Thanks for sharing the recipe!!! Merry Christmas πŸŽ… πŸŽ„

  2. 5 stars
    I love chocolate kisses. Surely, will love these peanut butter cookies. They are a must to make! Thanks for sharing.

  3. 5 stars
    I make this all the time for the holiday. The chill before baking is a great tip. It really helps to minimize the cookies from expanding too much while baking. πŸ™‚