Name: Peanut Butter Blossoms
Prep time: 15 min
Cook time: 8 min
Total time: 1 h 23 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour, spooned and leveled; ¾ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, room temperature; ⅔ cup creamy peanut butter; ¼ cup granulated sugar; ½ cup packed light brown sugar; 1 egg, room temperature; 1 teaspoon vanilla extract; 1 tablespoon milk; 30 to 36 Hershey’s Kisses; Sugar Coating:; ½ cup granulated sugar (for rolling)

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Soft, chewy, and bursting with nostalgic flavor, Peanut Butter Blossoms are a classic cookie that bring joy to every holiday cookie tray. Each cookie features a melt-in-your-mouth peanut butter base rolled in sugar and topped with a rich chocolate kiss. Perfect for gifting, sharing, or indulging with a cup of milk.

Peanut Butter Blossoms

Why You’ll Love This Recipe

Classic holiday favorite with timeless appeal
Soft and chewy peanut butter cookie base
Sweet sugar coating adds sparkle and crunch
Perfect balance of salty-sweet flavor
Kid-friendly and crowd-pleasing treat
Easy to make with simple pantry ingredients
Freezer-friendly for make-ahead baking
Customizable with different chocolate toppings
Great for cookie exchanges and holiday parties
Comforting and nostalgic with every bite

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour, spooned and leveled
¾ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, room temperature
⅔ cup creamy peanut butter
¼ cup granulated sugar
½ cup packed light brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 tablespoon milk
30 to 36 Hershey’s Kisses

Sugar Coating:

½ cup granulated sugar (for rolling)

Directions

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, beat the butter and peanut butter until creamy (about 1–2 minutes).
Add brown sugar and ¼ cup granulated sugar. Beat on medium speed until smooth.
Beat in the egg until fully incorporated.
Mix in the vanilla extract and milk until combined.
Gradually add the dry ingredients and mix on low speed until just combined.
Cover the dough and chill in the refrigerator for 1 hour.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Place the remaining ½ cup granulated sugar in a small bowl.
Scoop 1 tablespoon of dough, roll into a ball, and roll in the sugar. Place on the baking sheet 2 inches apart.
Bake for 8–10 minutes, just until the tops begin to crack. Do not overbake.
Remove from oven and cool for 5 minutes.
Press a Hershey’s Kiss gently into the center of each cookie.
Allow cookies to cool on the baking sheet for 5–10 minutes before transferring to a wire rack.

Servings and timing

Servings: 30 cookies
Prep Time: 15 minutes
Chill Time: 1 hour
Bake Time: 8–10 minutes
Total Time: 1 hour 23 minutes
Calories: Approximately 136 kcal per cookie

Variations

Chocolate Swap: Use dark chocolate kisses, peppermint kisses, or caramel-filled versions for variety.
Nutty Additions: Stir in chopped roasted peanuts for a crunchy texture.
Gluten-Free Version: Use a 1:1 gluten-free flour blend.
Mini Blossoms: Use smaller scoops of dough and mini kisses for bite-sized treats.
Double Chocolate: Mix cocoa powder into the dough for a chocolate-peanut butter base.
Sugar-Free: Substitute with sugar alternatives and sugar-free chocolate kisses.

Storage/Reheating

Room Temperature: Store cookies in an airtight container for up to 5 days.
Freezer (Baked): Freeze in a single layer, then transfer to a freezer-safe container for up to 3 months.
Freezer (Unbaked Dough): Freeze dough balls (without sugar coating) for up to 2 months. Roll in sugar and bake from frozen, adding 1–2 minutes to baking time.
Reheating: Warm cookies in the microwave for 10 seconds for a soft, fresh-out-of-the-oven feel.

FAQs

What type of peanut butter is best for Peanut Butter Blossoms?

Creamy, processed peanut butter like Jif or Skippy works best for a smooth, uniform texture.

Can I use natural peanut butter?

It’s not recommended as natural peanut butter may cause the cookies to spread too much due to its oil separation.

Do I need to chill the dough?

Yes, chilling helps prevent spreading and improves the cookie’s texture.

Can I freeze the cookie dough?

Absolutely. Roll into balls and freeze before baking. Just coat in sugar and bake from frozen.

How do I stop the chocolate kiss from melting?

Let cookies cool for 5 minutes before pressing in the chocolate. This keeps the kiss intact.

Can I make these cookies ahead of time?

Yes, they store well and can be made several days in advance or frozen.

Why are my cookies dry?

Overbaking or too much flour can cause dryness. Be sure to spoon and level your flour and bake just until the tops crack.

Can I make them without the chocolate?

Yes, they’ll still be delicious as sugar-coated peanut butter cookies.

What’s the best way to store these cookies?

Keep them in an airtight container at room temperature. Avoid stacking while still warm.

Can I use other types of candy?

Definitely! Try mini peanut butter cups, chocolate squares, or even truffles for a twist.

Conclusion

Peanut Butter Blossoms are a time-honored classic, beloved for their soft texture, sugary coating, and iconic chocolate center. Whether you’re baking for the holidays or simply satisfying a sweet craving, this easy and delicious cookie recipe is sure to become a staple in your kitchen. Bake a batch, share with loved ones, and savor the simple joy of homemade goodness.