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Chocolate Peanut Butter Blossom Cookies are a fun new way to make a classic cookie recipe. Chocolate peanut butter cookies are topped with HERSHEY’S KISSES and will become your new favorite holiday cookie!

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Plate full of chocolate peanut butter blossoms with Hershey kisses sprinkled on plate

Twist on Classic Peanut Butter Blossoms

I have been making blossom cookies since I was a little girl baking holiday cookies with my mom. We used to clip recipes out of magazines and plan for weeks what we’d make, then spend an entire weekend making all sorts of different cookies to give as gifts.

Peanut Butter Blossoms were, and still are, one of my absolute favorites, and I make them every year for my husband because it’s one of the cookies he’ll actually eat (he’s in love with that chocolate and peanut butter combo).

Why you’ll love this recipe

This recipe is a twist on that classic:

  • Peanut butter cookie turned chocolate!
  • Soft thanks to my secret peanut butter cookie ingredient
  • Rich chocolatey flavor – they’re made with Hershey’s Unsweetened Cocoa
  • Classically topped with HERSHEY’S KISSES Milk Chocolates!
ingredients in blossom cookies

Ingredients in Chocolate Peanut Butter Blossoms

  • Butter: You’ll need unsalted butter that has been softened. If you use salted butter, omit the salt in the recipe.
  • Peanut Butter: Creamy peanut butter is perfect for this recipe, be sure to use a no-stir peanut butter.
  • Sugar: I use a combination of granulated and packed brown sugar.
  • Egg: Be sure to buy large eggs.
  • Baking Soda: All of my peanut butter cookies are leavened with baking soda!
  • Vanilla and Salt: For flavor
  • Cocoa Powder: This is what makes them nice and chocolatey! Be sure to buy Hershey’s Unsweetened Cocoa Powder (not Dutch Process).
  • Flour: All-purpose flour is best for cookies (be sure to measure it correctly).
  • HERSHEY’S KISSES: Don’t forget the most important part! Unwrap delicious Kisses. The iconic shape and decorative red, green and silver foils you find at the holidays make these KISSES a festive treat for candy dishes or baking something special this holiday.
how to make chocolate peanut butter blossoms collage

How to make Chocolate Peanut Butter Blossom Cookies

  1. Cream together the peanut butter, butter, and both sugars. The mixture will be nice and smooth.
  2. Add the egg, vanilla, baking soda, salt and milk and mix until smooth.
  3. Then mix in the cocoa until it’s completely blended. Add the flour and a nice rich cookie dough will form.
  4. Scoop 1-tablespoon sized balls of dough and roll between your palms. Roll each ball in granulated sugar and place 2-inches apart on baking sheet.
  5. Bake 8-12 minutes, or until the edges are no longer glossy looking. Immediately press unwrapped HERSHEY’S KISSES in the center of each cookie. Let cool completely before removing from the pan.
cookie dough ball in bowl of granulated sugar

Secret Ingredient for Peanut Butter Cookies

My secret ingredient for peanut butter cookies has always been a bit of milk! Adding the milk keeps these nice and soft. You can substitute nondairy milk if you prefer.

How to Store Blossom Cookies

Store these in an airtight container at room temperature for up to 4 days. Or, you can freeze them for up to 3 months.

Plate full of chocolate peanut butter blossoms with Hershey kisses sprinkled on plate

Pro Tips for Making Chocolate Blossom Cookies

  • Be sure to measure your flour correctly – spoon and level it. Don’t pack it!
  • Same goes for the cocoa – measuring it correctly is so important.
  • Don’t over bake these cookies. They are done when they just lose their glossy sheen.
  • These do not flatten in the oven – they stay puffy so they create that flower look when the KISSES are pressed on top.
Chocolate peanut butter blossom cookies surrounded by Hershey kisses and a spoonful of peanut butter


How do you know when blossom cookies are done baking?

Since these are chocolate cookies, you can’t check to see if they’re golden brown, but as soon as they lose their glossy sheen, they are done baking.

When do you add the HERSHEY’S KISSES when making blossom cookies?

As soon as the cookies come out of the oven, press the unwrapped KISSES on the top.

Why do you have to let the cookies cool on the cookie sheet?

When you add the KISSES to the tops of the cookies the heat of the cookie will melt them. They’ll keep their shape, but then as the cookies cool the KISSES will harden back up. It’s important not to move the cookies during this process so the KISSES don’t collapse.

What are substitutions for these cookies?

You can substitute vegan butter sticks for the butter, and nondairy milk for the milk.

Can I use Dutch Process cocoa in cookies?

Not in this recipe – the baking soda will interact with that kind of cocoa so it is not recommended.

Can I use natural peanut butter?

Use only a no-stir kind of peanut butter – not a natural kind. This recipe hasn’t been tested with natural peanut butter and that kind usually behaves differently in recipes.

Can I substitute other nut butters or non-nut butter?

You can substitute for the peanut butter as long as it’s a no-stir (not natural) kind of nut butter or nut butter substitute.

Plate full of chocolate peanut butter blossoms with Hershey kisses sprinkled on plate

Chocolate Peanut Butter Blossom Cookies

5 from 36 votes
A twist on a classic holiday cookie – make chocolate peanut butter cookies topped with HERSHEY'S KISSES!
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Yield 36 cookies
Serving Size 1 cookie


  • ½ cup (113g) unsalted butter , softened
  • ¾ cup (200g) creamy peanut butter (use a no-stir peanut butter)
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 tablespoon (5ml) milk
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (40g) HERSHEY’S Unsweetened Cocoa Powder
  • 1 ½ cups (186g) all-purpose flour
  • 36 HERSHEY'S KISSES Milk Chocolate (unwrapped)
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  • Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper.
  • Place butter and peanut butter in a large bowl. Using a hand or a stand mixer, mix until combined then add both sugars. Cream until smooth. Mix in egg, vanilla, and milk and mix on medium speed until combined.
  • Mix in baking soda, cocoa, and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing.
  • Place some additional granulated sugar in a small bowl. Scoop 1-tablespoon sized balls of dough and roll into balls, then roll to coat in the sugar. Place 2-inches apart on prepared cookie sheets.
  • Bake for 8-12 minutes, or until tops are no longer glossy. Immediately upon removing cookies from the oven press a Hershey’s Kiss in the center. Allow the Hershey’s Kiss to cool completely before removing the cookies from the cookie sheet.
  • Store in an airtight container for up to 4 days or freeze for up to 3 months.

Recipe Video

Recipe Notes

  • May substitute vegan butter sticks for the butter.
  • May substitute nondairy milk for the milk.
  • Use a no-stir peanut butter. May substitute equal amounts of any other no-stir (not natural) nut butter or nut butter substitute.
  • Do not use Dutch Process Cocoa.

Recipe Nutrition

Serving: 1cookie | Calories: 101kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 60mg | Potassium: 68mg | Fiber: 1g | Sugar: 6g | Vitamin A: 86IU | Calcium: 10mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Other Amazing Blossom Cookies

Chocolate Peanut Butter Blossoms are chocolate peanut butter cookies with Hershey’s Kisses pressed on top! These are a twist on the traditional peanut butter blossoms.

Last Updated on November 21, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. Excellent. I told my husband he could have one. So he ate four. My 3-y/o granddaughter and I made these yesterday to give to neighbors. I guess I’ll be making another batch!
    These are almost like a brownie in cookie form!