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, cream cheese spritz cookies and these delicious little peanut butter blossoms. Chocolate and peanut butter is a flavor combination that never goes out of style!

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.

These cookies are one of my favorite Christmas recipes. If you are looking for more holiday cheer check out my Christmas punch, Christmas cookie dough dip, reindeer chow and some of my handpicked favorite holiday recipes.

Peanut Butter Blossoms Ingredients

To make peanut butter blossoms you will need butter, peanut butter, granulated sugar, brown sugar, an egg, milk, vanilla, flour, baking soda, salt and chocolate kiss candies.

Balls of dough on a baking sheet.

How Do You Make Peanut Butter Blossoms?

Start this peanut butter blossoms recipe by making a peanut butter cookie dough. Place butter, peanut butter, granulated sugar and brown sugar in a stand mixer or use an electric hand mixer and beat them together. Add the wet ingredients, the egg, milk and vanilla extract and mix them in. Add flour, baking soda and salt. Mix them until just combined. Chill the dough and form it into balls. Roll the balls in sugar, place them on a baking sheet, chill them and bake them. 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 dough rolled in granulated sugar.

Tips For The Perfect Cookies

  • Your balls of dough should be around 1 inch in size. If you go larger, the cookie to chocolate ratio will be off and they won’t look quite as pretty.
  • Have your Hershey’s Kisses unwrapped and ready before you take the baked cookies out of the oven. Unwrapping the chocolates is a great job for little helpers.
  • I bake the cookies on a baking mat on the cookie sheet so that the cookies are easy to take off the sheet pan.
  • Firmly press you Hershey’s Kisses into the cookies so that they stick. The cookies will crack a bit which is normal.
  • After the peanut butter blossoms have Hershey’s Kisses, you can place them on a wire rack for cooling.

Quick Tip

Press a Hershey’s Kiss into each cookie before the cookies cool off.

Baked peanut butter blossom cookies on a sheet pan.

Recipe FAQs

How long do peanut butter blossoms last?

Peanut butter blossoms 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.

Can you make peanut butter blossom dough ahead of time?

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.

Should peanut butter cookie dough be refrigerated before baking?

Once you make your peanut butter cookie dough balls, you should chill them before they go into the oven. They don’t spread as much and you end up with perfectly sized cookies.

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Peanut butter blossom cookies on a cooling rack.

Flavor Variations

These peanut butter cookies are fantastic, but you can modify them to feature your favorite flavors.

  • Kisses: There’s no need to stick to plain chocolate Hershey’s Kisses. You can use different flavors of Kisses or even holiday varieties for these peanut butter blossoms.
  • Candies: You can use other small chocolate candies like caramel chocolates or small peanut butter cups instead of chocolate kisses.
  • Sugar: 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.
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!

Peanut Butter Blossoms Video

Love This Recipe?

Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

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.
Time
Prep Time20 minutes
Cook Time10 minutes
Chilling Time30 minutes
Total Time30 minutes
Course Dessert
Cuisine American
Serves 36

Ingredients 

  • 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

Instructions 

  • 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.

Notes

  1. Your balls of dough should be around 1 inch in size. If you go larger, the cookie to chocolate ratio will be off and they won’t look quite as pretty.
  2. Have your Hershey’s Kisses unwrapped and ready before you take the baked cookies out of the oven.
  3. Press a Hershey’s Kiss into each cookie before the cookies cool off.

Nutrition

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

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Comments

  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™‚