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Indulge in the perfect balance of sweet and savory with these classic, easy peanut butter blossom cookies.
Peanut butter blossoms (also known as Hershey’s Kiss Cookies or Peanut Butter Kiss Cookies) are a classic cookie that have been a favorite among many for many years. These cookies are a perfect combination of a soft and chewy peanut butter cookie with a delicious chocolate kiss in the center. They are easy to make and are sure to be a hit with your family and friends.
The Most Popular Christmas Cookie
These cookies are often enjoyed during the holiday season, making them a staple in Christmas cookie platters and holiday cookie trays. In fact, General Mills did a survey of the most clicked Christmas cookie in each state and peanut butter blossoms were right at the top of that list! Though they are mostly made during the holidays, they are a favorite that can be enjoyed year-round!
Read Next: 25+ Easy Christmas Cookie Recipes
Ingredients in Peanut Butter Blossoms
Peanut butter blossoms are easy to make and require basic ingredients that are probably in your pantry right now. These ingredients include:
- all-purpose flour
- baking soda
- salt
- peanut butter (creamy works best)
- butter
- granulated sugar
- brown sugar
- one egg
- milk
- vanilla extract
- Hershey’s chocolate kiss candies
Making Peanut Butter Blossom Cookies
- To make peanut butter blossoms, heat oven to 350-degrees F and line a baking sheet with parchment paper. In a medium bowl, whisk the flour, baking soda, and salt together and set aside.
- In a separate large mixing bowl, beat together the butter, peanut butter, granulated sugar, and light brown sugar at medium speed until it is light and fluffy. Add in the egg, milk, and vanilla extract and mix until well combined.
- Next, gradually add the combined dry ingredients, stirring until combined. Shape dough into 1-inch balls. Roll the cookie dough balls in granulated sugar and place on the prepared baking sheet, making sure to leave about 2 inches of space between each cookie. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden brown.
- After the cookies bake, press a chocolate kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire cooling rack to cool completely. If you prefer, you can also chill the cookies in the freezer to prevent the candy kiss from melting.
Substitutions and Variations
Classic peanut butter blossoms have a Hershey’s milk chocolate kisses in the center, however, you can experiment with different types of chocolate candies to give the cookies a unique flavor. Hershey’s kisses come in all kinds of flavor variations from white chocolate to dark chocolate, to swirled flavors (or “hugs” if they still exist). I have even seen pumpkin spice, caramel filled, hot chocolate kisses, and all the crazy flavors in between. Or instead of Hershey’s Kisses in the middle, try them with Reese’s peanut butter cup minis. For a gooey caramel variation, try them with Rolo chocolate candies.
Suggestions and Tips
- You can use a hand mixer or a stand mixer to make these cookies. Switch to the dough paddle when mixing in the ry ingredients if using a stand mixer.
- Use a small cookie scoop to get consistent cookie sizes
- Peanut butter blossoms make a great gift, package them in a nice cookie jar or tin and give them to your friends and family during the holidays or for special occasions.
- These convenient cookies can be kept in the freezer, so you always have some on hand for whenever a craving strikes.
Substitutions for Allergies
One thing to keep in mind, if you’re serving them for a party and might have some guests with allergies or dietary restrictions, you can use alternative ingredients such as almond butter or sunflower seed butter for the peanut butter, also you can use vegan chocolate or non-dairy chocolate kisses to make them inclusive to everyone.
More Peanut Butter Cookie Recipes
Frequently Asked Questions
You have probably added too much flour or you haven’t used enough of the wet ingredients. We have tested this recipe many times and if you follow the recipe exactly, you will avoid any dryness.
Peanut butter blossoms should be stored in an airtight container at room temperature. They can also be stored in the freezer for up to 3 months, but make sure that they are well wrapped to prevent freezer burn.
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days before shaping and baking the cookies.
Peanut Butter Blossoms were created by Freda Smith of Gibsonburg, Ohio. She made them for the 1957 Pillsbury Bake-Off. Her recipe didn’t win the competition that year but it did get enough attention that Pillsbury included it in their next cookbook and it took off from there!
More Popular Christmas Cookies
Did you know what Peanut Butter Blossoms are now of the very most popular Christmas cookies each year? They seem to be on every Christmas cookie platter! Here are some more popular Christmas cookie ideas:
How to Make Peanut Butter Blossoms
Peanut Butter Blossoms
Video
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup creamy peanut butter
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar firmly packed
- 1 large egg at room temperature
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 tablespoon sugar regular or super fine (for sprinkling)
- 36 Hershey's Kisses (unwrapped)
Instructions
- Preheat oven to 350 degrees.In a large bowl, combine the flour, the baking soda, and the salt. Set aside.
- In a large bowl, beat the butter and the peanut butter together until fluffy.
- Add the sugars and beat until smooth.Add the egg and mix well.Add the milk and the vanilla extract.
- Add the flour mixture and beat thoroughly.
- Place sprinkling sugar — the remaining tablespoon — on a plate.Drop by rounded teaspoonfuls into the sugar, then place onto prepared cookie sheets lined with parchment paper, leaving several inches between for expansion.
- Bake for 10 to 12 minutes. Do not overbake.
- Remove cookies from the oven and immediately press an unwrapped chocolate Hershey's kiss into the center of each cookie.
- Allow cookies to cool on the baking sheets for a few minutes, then remove to a rack to cool completely.
Notes
Storing Peanut Butter Cookies
Keep your cookies from getting dry by storing them in an airtight container. The cookies will stay soft and delicious in an airtight container at room temperature for up to a week, but will last in the freezer for a couple of months! More Tips:- You can use a hand mixer or a stand mixer to make these cookies. Switch to the dough paddle when mixing in the ry ingredients if using a stand mixer.
- Use a small cookie scoop to get consistent cookie sizes
- Peanut butter blossoms make a great gift, package them in a nice cookie jar or tin and give them to your friends and family during the holidays or for special occasions.
Directions call for baking powder, but not in the list of ingredients?
Thanks for catching that! There isn’t any baking powder in this recipe, so I fixed the instructions to reflect that.