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Nothing beats classic Peanut Butter Blossom Cookies! Made with a soft and tender peanut butter cookie topped with a sweet and rich chocolate kiss, this easy recipe delivers the ultimate treat. And while peanut butter blossoms are a must for any holiday cookie tray, they can and SHOULD be enjoyed year round!
Tips for Perfect Peanut Butter Blossoms
From Copycat Reese Cups to Peanut Butter Buckeyes to Tagalong Cookies, it doesn't get much better than the combination of peanut butter and chocolate. But when it comes to cookies, Peanut Butter Blossoms stand out as a favorite. And with a few tips, you can enjoy the best version of this classic cookie.
- Size matters. Use a cookie scoop to keep cookies uniform for even baking.
- Prep Hershey Kisses Before Baking. Unwrap candies before baking for quick assembly.
- Keep the Chocolate from Melting. After wrapping the chocolate kisses, keep them away from the oven and direct sunlight coming in from a window. If your house is on the warm side, pop the kisses in the fridge until you are ready to add them to the cookies Sounds silly, but I have learned this tip the hard way! Slightly melted chocolate kisses are messy and hard to handle.
- Bake Immediately OR Chill the Dough. Just like my easy chocolate chip cookies, you can bake these cookies immediately to satisfy you craving ASAP. But if you want to get a jump start on say holiday baking, prep this dough (and my cut-out sugar cookie dough) up to 72 hours before baking.
Happy Cooking! xo Kristen
Notes on Key Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Peanut Butter: For the best texture and results, use shelf-stable creamy, peanut butter--not peanut butter that needs refrigerated after opening.
- Butter: Unsalted, room temperature butter. Have salted butter? No problem, just omit the added salt in the cookie dough.
- Sugar: For a soft, chewy, rich peanut butter cookie use a combination of both granulated sugar and brown sugar. Both dark and light brown sugar work equally well.
- Hershey Kisses: Milk chocolate Hershey Kisses are the classic topping for Peanut Butter Blossoms, but dark chocolate kisses are amazing in my opinion!
How To Make Peanut Butter Blossom Cookies
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Cream wet ingredients. Begin this easy peanut butter cookie dough by mixing together the butter, peanut butter, sugars, vanilla, and egg together until light and fluffy.
- Combine dry ingredients. Don't be tempted to just add the dry ingredients to the wet ingredients. You want to first sift or whisk the flour, baking soda, baking powder, and salt, which will ensure the ingredients are evenly distributed through the cookie dough.
- Gently fold dry ingredients into wet ingredients. Combine the wet and dry ingredients until the batter just comes together and the flour is fully moistened. You don't want to overwork your batter, as this will result in a tough cookie.
- Shape and roll in sugar. Use a cookie scoop or tablespoon measuring spoon to portion out the dough and then roll into a ball. Roll the cookie dough ball in granulated sugar and place on baking sheet. Be sure to space the cookie dough 2 inches apart to allow for some spreading of the cookies.
- Bake. Bake the cookies until they are puffed up and the edges are set and slightly golden.
- Add Hershey Kiss. As soon as you take the cookies out of the oven, add an unwrapped Hershey Kiss, pushing into the cookie. It is okay if the cookies crack a bit--they are supposed to!
Recipe Modifications
- Gluten-Free: I have made these peanut butter blossoms with an all-purpose 1:1 gluten-free flour blend with success.
- Swap out the Hershey Kiss. Try miniature peanut butter cups, festive chocolate stars for the holidays, heart-shaped chocolates for Valentine's Day, or experiment with flavored kisses like dark chocolate or truffle for a fun twist on this classic cookie. You can even dip the cookies in melted chocolate for a delicious Muddy Buddy Cookie!
Storage/Make-Ahead Instructions
- Store Baked Cookies: Let the cookies cool, transfer to an airtight container, and store at room temperature for up to 5 days. Due to the addition of the Hershey Kiss, I don't recommend freezing these cookies.
- Refrigerate Dough: Prepare dough up to baking, cover the mixing bowl, and refrigerate for up to 3 days. You may need to add a minute or two to the baking time.
More Delicious Cookie Recipes
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Peanut Butter Blossom Cookies
Made with a soft and tender peanut butter cookie topped with a sweet and rich chocolate kiss, this easy recipe delivers the ultimate treat.
Ingredients
- ½ cup creamy peanut butter
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar, plus more for rolling
- ½ teaspoon vanilla extract
- 1 large egg, at room temperature
- 1¾ cups all-purpose flour, spooned and leveled
- ¼ teaspoon table salt
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- 36 Hershey Kisses, unwrapped
Instructions
- Preheat oven to 375℉/190℃.
- In a large mixing bowl or bowl of a stand mixer, cream together ½ cup creamy peanut butter, ½ cup unsalted butter, ½ cup brown sugar, ½ cup granulated sugar, ½ teaspoon vanilla extract, and 1 large egg on medium speed until creamy and well combined, scraping down the sides as needed.
- In a separate medium bowl, whisk together the 1¾ cups all-purpose flour, ¼ teaspoon table salt, ½ teaspoon baking soda, and ¾ teaspoon baking powder to evenly combine. Add the flour mixture to the creamed peanut butter mixture and mix together using a wooden spoon or on low speed until the flour is just incorporated into the wet ingredients.
- Place about ½ cup of granulated sugar in a shallow bowl. Shape dough into 1-inch balls, roll to coat in sugar, and place 2 inches apart on an ungreased cookie sheet.
- Bake for 9-11 minutes or until puffy and the edges are set and golden. Remove the cookies from the oven, and place an unwrapped Hershey's Kiss in the center of each cookie. Let the cookies sit on the baking sheet for 2-3 minutes to finish setting up. Note: If your house is on the warmer side and you notice your kisses quickly melting, transfer the cookies to the freezer or refrigerator for 5-10 minutes to stop the cooking process and set the chocolate.
- Transfer the cookies to a cooling rack to cool completely.
Notes
Storage: Store cooled peanut butter blossoms in an airtight container at room temperature for up to 5 days. While you can freeze these cookies for up to 1 month in a freezer-safe container, keep in mind that the color of the chocolate kiss may alter slightly.
Peanut Butter: I highly recommend using shelf-stable creamy peanut butter, rather than all-natural peanut butter that needs refrigeration after opening.
Brown Sugar: I have made these cookies using both light and dark brown sugar. The dark brown sugar adds a richer molasses taste to the cookies, but both varieties result in a tasty cookie.
Soft vs Chewy Peanut Butter Blossom Cookie: Bake immediately for soft, yet SLIGHTLY chewy peanut butter blossom cookies or chill the dough for at least 30 minutes for softer, fluffier cookies.
Nutrition
Calories: 110kcalCarbohydrates: 13gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 12mgSodium: 38mgPotassium: 41mgFiber: 0.4gSugar: 9gVitamin A: 85IUCalcium: 19mgIron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
This recipe was originally shared in 2022.
These are seriously one of the best cookies!! Chocolate & peanut butter together is delicious!! These will make the goodie plates every year!
They really are so good! We enjoy them yearly, and I am so happy to hear you will be doing the same now.
My all time favorite Christmas cookie! So delicious!!
So happy to hear you enjoyed this recipe Jamie!
I just made another batch! So easy to make and delicious. Seriously the best recipe!
Fabulous! I love hearing you enjoyed this recipe so much, Will!