Peanut Butter Blossoms

Peanut Butter Blossoms are timeless, classic cookies perfect for the holiday season. A peanut butter cookie topped with a chocolate kiss.

Peanut Butter Blossoms Cookies

If there is one cookie in this world I think needs to be on every cookie tray; it’s this Peanut Butter Blossoms Cookie recipe. I don’t think I’ve celebrated a holiday season or bake sale without these timeless treats!

Although most of you are probably familiar with these cookies, some of you may not be. These cookies have a soft peanut buttery cookie, rolled in sugar, then baked before being topped with a chocolate candy kiss.

Recipe for Peanut Butter Blossoms

• all-purpose flour
• baking soda
• salt
• butter – I prefer to use unsalted butter so I can control the amount added to the recipe
• creamy peanut butter
• granulated sugar
• packed light brown sugar
• egg – I always use large eggs
• milk – use whatever kind you have on hand – or water
• vanilla extract
• Hershey’s Kisses – there are all kinds of varieties but for this recipe, I think milk chocolate is best. Dark chocolate would be another great choice! Feel free to experiment to find your favorite!

How to make Peanut Butter Blossoms

1. Preheat oven to 375°.
2. In a medium bowl, stir together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and peanut butter with an electric mixer until well combined. Add granulated sugar and brown sugar; beat until fluffy. Add the egg, milk, and vanilla; beat well. Gradually beat the flour mixture into the peanut butter mixture.
4. Shape dough into 1-inch balls. Roll in granulated sugar, if desired. Place on ungreased cookie sheet.
5. Bake 8-10 minutes or until lightly browned. Immediately press a Hershey Kiss into the center of each cookie. Allow the cookies to cool on the pan for 3 minutes before transferring to a wire rack to cool completely.

Peanut Butter Blossoms FAQs

Recipe Tips

• Be sure to use a cookie scoop or tablespoon measure to ensure all of your cookies are uniform in size.
• It’s best to keep the cookie dough right about 1-inch so they bake properly.
• For pretty holiday cookies, roll your cookie dough balls in colored sugar or sprinkles before baking.
• To ensure your kisses don’t over melt, you can refrigerate them before adding them to the tops of the cookies.

Other recipes you may enjoy

• Carrot Cake Blossom Cookies
• Best Peanut Butter Recipes!
• Peanut Butter Cookie Bars
• Chocolate Blossoms
• Italian Anise Cookies

Peanut Butter Blossoms

Jamie Sherman

Peanut Butter Blossoms are timeless, classic cookies perfect for the holiday season. A peanut butter cookie topped with a chocolate kiss.

4.54 from 26 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

Servings 45 cookies

Calories 96 kcal

Equipment

• Stainless Steel Wire Cooling Rack – Heavy Duty Commercial Quality
• Small Cookie Scoop
• Silicone Spatula Set of 4
• Pyrex Glass Mixing Bowl Set (3-Piece)
• Stainless Steel Measuring Cups – 5 Piece Stackable Measuring Set
• Stainless Steel Metal Measuring Spoons, Fits in Spice Jar, Set of 6 with bonus Leveler
• Hand Mixer with Snap-On Case
• 15-Inch Nonstick Baking Sheet

Ingredients

  

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• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter, softened 1 stick
• ¾ cup creamy peanut butter
• ⅓ cup granulated sugar
• ⅓ cup packed light brown sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• Additional granulated sugar for rolling (optional)
• 45 – 50 Hershey’s Kisses unwrapped

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Instructions

 

• Preheat oven to 375°.
• In a medium bowl, stir together the flour, baking soda, and salt. Set aside.
• In a large bowl, beat the butter and peanut butter with an electric mixer until well combined. Add granulated sugar and brown sugar; beat until fluffy. Add the egg, milk, and vanilla; beat well. Gradually beat the flour mixture into the peanut butter mixture.
• Shape dough into 1-inch balls. Roll in granulated sugar, if desired. Place on ungreased cookie sheet.
• Bake 8-10 minutes or until lightly browned. Immediately press a Hershey Kiss into the center of each cookie. Allow the cookies to cool on the pan for 3 minutes before transferring to a wire rack to cool completely.

Notes

• Be sure to use a cookie scoop or tablespoon measure to ensure all of your cookies are uniform in size.
• It’s best to keep the cookie dough right about 1-inch so they bake properly.
• For pretty holiday cookies, roll your cookie dough balls in colored sugar or sprinkles before baking.
• To ensure your kisses don’t over melt, you can refrigerate them before adding them to the tops of the cookies.

Nutrition

Serving: 1cookieCalories: 96kcalCarbohydrates: 10gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 11mgSodium: 75mgPotassium: 34mgFiber: 0.4gSugar: 6gVitamin A: 70IUCalcium: 15mgIron: 0.3mg

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.

Tried this recipe?Let us know how it was!

Originally published on December 16, 2014. Updated on September 28, 2021.