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My Peanut Butter Blossoms Recipe is the perfect holiday cookie! In fact, they’re the perfect cookie for anyone that loves peanut butter, all year long. I’ve been making these cookies my entire life and they’re easy enough you can make them too!

plate with blossom cookies


BEST Peanut Butter Blossoms Recipe

These Christmas cookies remind me of childhood! I’ve been making some sort of blossom cookie practically my entire life. As much as I love making new flavors of cookies, the classics always have a place in my kitchen.

Blossom Cookies debuted at a Pillsbury Bake-Off in 1957 and have been a classic Christmas cookie ever since. I don’t understand why people only make them at Christmas though; I make them all year (especially since my husband LOVES peanut butter).

When they’re hot from the oven a Hershey’s Kiss is pressed on top, creating that classic peanut butter and chocolate combination. It’s no wonder these guys have been popular for over 60 years.

I’ve edited the original Pillsbury Peanut Butter Blossom Cookie recipe and instead used my favorite peanut butter cookie recipe. The result: a soft and chewy peanut butter blossom that is the perfect Christmas cookie for your holiday cookie trays!

Ingredients in blossom cookies

Ingredients Needed

  • Unsalted Butter: make sure it’s room temperature. I use butter instead of shortening. I find that using butter creates a softer and chewier cookie that’s less likely to get hard or crunchy.
  • Peanut Butter: Don’t use a natural peanut butter – only one that’s no-stir. I use creamy peanut butter.
  • Sugars: I use a combination of light brown sugar and granulated sugar to keep them soft.
  • Milk: My secret peanut butter cookie ingredients
  • Flour: use all-purpose – be sure to measure it correctly.
  • Hershey’s Kisses: for topping – be sure to unwrap them.

How to make Peanut Butter Blossoms Recipe?

  1. Cream the butter and sugar with peanut butter. Add egg, vanilla, baking soda, and salt to the wet ingredients. You can use a hand mixer or a stand mixer fitted with the paddle attachment.
  2. Mix in the flour.
  3. You do not have to chill the dough! Once you have the cookie dough it’s time to scoop. Shape dough into 1-inch balls and roll in granulated sugar. Place on dough balls on baking sheet and bake until puffed.
  4. While the cookies are still hot, press chocolate kiss candies into the cookie.
blossom cookie cut in half

Expert Tips

  • The main difference between this cookie and my original is that, after I scoop them, I roll them in sugar and bake them in a ball. Peanut Butter Blossoms don’t have the criss-cross marks that traditional PB cookies have. Instead they stay puffy in the oven, perfect for that Hershey’s Kiss.
  • I also bake these smaller than my traditional cookies. Normally I use a 2-tablespoon cookie scoop for all my cookie baking, but for these I use a 1-tablespoon scoop. That means I get more cookies (perfect for a cookie exchange) but the smaller size is the perfect fit for the Kiss.
  • You know the cookies are done baking when they’re puffed, no longer glossy, and the edges are light golden brown.
plate with blossom cookies

FAQ

How long do Peanut Butter Blossoms Cookies last?

They’ll last about 4-5 days on the counter, in an airtight container (if they last that long!)

Can you freeze these to make ahead?

The best thing about this cookie recipe: you can freeze them! I make them ahead and freeze them for up to a month. This makes them easy to make for the holidays! (Learn how to freeze desserts.)

What are my peanut butter blossoms dry?

Usually cookies are too dry when you’ve over baked them or added too much flour. Be sure to measure your flour using the spoon and level method, and make sure to bake them until they just lose their glossy sheen and have slightly golden bottoms.

Why do my peanut butter blossoms cookies go flat?

This is a good question – because they really shouldn’t flatten. Did you add too much baking soda? The peanut butter keeps them in a ball and they flatten when you press the Kiss on top. However, if they happened to flatten too much, you can try chilling the dough before baking. That should help – or it’s possible you didn’t add enough flour.

plate with blossom cookies

Easy Peanut Butter Blossoms Recipe

5 from 19 votes
These are the perfect classic peanut butter cookies with kisses! This easy cookie is soft and chewy and topped with a chocolate kiss. This cookie will remind you of your childhood!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Yield 40 cookies
Serving Size 1 cookie

Ingredients
 

  • ½ cup unsalted butter, softened (113 g)
  • ¾ cup creamy peanut butter (213g)
  • ¾ cup light brown sugar, packed (138g)
  • ¼ cup granulated sugar (50g), plus more for rolling
  • 1 teaspoon vanilla extract (5ml)
  • 1 large egg
  • 1 tablespoon milk (15ml)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¾ cup all-purpose flour (248g)
  • 40 Hershey's Kisses or a few more
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Instructions

  • 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 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.
  • Fill a bowl with additional granulated sugar, about 1/2 cup.
  • Scoop 1 tablespoon balls of dough and roll in sugar. Place 2-inches apart on prepared cookie sheets. Meanwhile, unwrap the Heshey's Kisses.
  • Bake for 9-13 minutes, or until the edges are just golden brown and the tops are no longer glossy. Immediately place a Kiss in the center of each cookie. Allow to cool before removing from cookie sheets.

Recipe Video

Recipe Notes

Use other kinds of candy for a new flavor Blossom:
  • Mini Reese’s Peanut Butter Cups
  • Rolos
  • Other flavor Hershey’s Kisses
  • Mini Snickers
  • Or any other small candy!
Store in an airtight container for up to 4 days or freeze baked cookies for up to 3 months.

Recipe Nutrition

Serving: 1cookie | Calories: 152kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 122mg | Potassium: 73mg | Sugar: 9g | Vitamin A: 130IU | Calcium: 13mg | Iron: 0.6mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

These easy Peanut Butter Blossoms will remind you of your childhood; they’re a classic holiday cookie recipe that’s also the best peanut butter cookie ever!

Favorite Cookie Recipes

Last Updated on November 21, 2023



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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12 Comments

  1. I love your recipe. A true favorite in my family. I enjoy all of your recipe videos.
    What kind of mixer are you using?

    1. This one is a bowl mixer (like Bosch) but I didn’t like it – it was hard to clean and had too many little pieces!

  2. I LOVE your recipes! So easy and delicious! I made the peanut butter Texas sheet (bundt) cake for a fund raiser at my Lodge last night. It sold for $40!

    I am looking forward to making more of your recipes.

  3. Hi- I’m using salted butter and can’t find how much I should reduce the salt amount in the notes. Does anyone know?