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Peanut Butter Blossoms are delicious favorite cookies for holidays and more! Easy to make, this peanut butter cookie kissed with chocolate is always a hit!
For as long as I can remember, these Peanut Butter Blossoms have been a part of my favorite cookie trays. So simple to make and absolutely delicious, it is no wonder that these have always been one of my most loved cookies!
Maybe it is that little crown of chocolate in the center of each peanut butter cookie that has fueled my love for the combination of peanut butter and chocolate, or maybe it is the memories of making them as a child with my Mama.
Whatever the reason, and there are so many, these nostalgic little cookies are here to stay!
Peanut Butter Blossoms
Peanut Butter Blossoms are one of the simplest cookie recipes! They come together with ingredients you most likely already have on hand – plus the Hershey’s Kisses for the top!
Ingredients in Peanut Butter Blossoms:
Here’s what you need to make these cookies:
- Butter – Make sure softened to room temperature before you start. If you are in a hurry, take a look at How to Soften Butter in a Pinch.
- Peanut Butter – I use smooth peanut butter. I love that these are full of peanut butter for the best cookies!
- Sugars – I use both granulated and brown sugar in these cookies and then they are rolled in a bit of granulated sugar. Believe me, this makes them taste scrumptious!
- Egg – just one egg binds the cookie together
- All-Purpose Flour
- Baking Soda – to make the cookies rise
- Salt – a little bit of salt helps to bring out amazing flavor
- Milk – just a tablespoon
- Vanilla Extract – I like to use homemade, but you can use any quality vanilla extract you wish.
- Hershey’s Chocolate Kisses – the crowing glory of this peanut butter/chocolate dream combination! And it’s how these cookies get the “blossom” part of their name.
How to Make Peanut Butter Blossoms
To make them, I begin by making my soft peanut butter cookie dough. However, you don’t want these cookies to spread as much as a regular peanut butter cookies and want them to remain soft well after they have baked. This is the reason to chill the dough.
Cream Butter, Peanut Butter and Sugars: Begin by creaming together softened butter, smooth peanut butter, granulated sugar and your brown sugar with an electric mixer. If you have a stand mixer, they mix together quickly in it, but a hand mixer is what we always used growing up and it still works wonderfully for me as well!
Add the Egg: Once your butter, peanut butter and sugars are creamy and smooth, you’ll add in your egg and mix until it is fully incorporated. Your cookie dough will begin to be softer and fluffier at this point.
Whisk Dry Ingredients: Next, you’ll whisk together your flour, baking soda, and salt in a medium bowl. You’ll slowly incorporate this into your peanut butter mixture making sure to fully mix in before adding any more of your flour mixture. Continue until fully incorporated.
Add in your milk and vanilla extract and mix until incorporated.
Chill the Dough: At this point, I like to cover my peanut butter blossoms dough and chill in the refrigerator for at least an hour to overnight. You can of course bake immediately, but I always like how the cookies bake if the cookie dough has chilled prior to baking.
Prepare Baking Sheets: When ready to bake, I line a baking sheet(s) with parchment paper.
Scoop and Roll into Ball: Then scoop 1 tablespoon of peanut butter blossoms cookie dough and roll it into a ball.
Roll Ball in Sugar to Coat: Then roll the ball in a small bowl of granulated sugar to coat.
Place onto Baking Sheet: I then place the sugar-coated cookie dough ball onto the lined baking sheet about 2-inches apart from the other peanut butter blossoms cookie dough and repeat until the baking sheet is filled.
Bake: I bake my peanut butter blossoms for 8 minutes and then pop the Hershey’s Kiss onto the center of the cookie, gently pressing down to secure the Kiss into the cookie. I then bake the cookie for 2 more minutes, for a total of 10 minutes.
This allows the Hershey’s Kiss to soften just a touch without softening too much on the peanut butter blossoms. And I’ve found that the Kiss stays perfectly tender enough for eating on the cookie once the cookie has cooled! Baking it any longer makes the Kiss too soft and any shorter makes the Kiss too hard. 🙂
How to Make Ahead, Store and Freeze Peanut Butter Blossoms
To make ahead. These cookies are excellent to make ahead, especially throughout the holidays. They are some of our favorite Make Ahead Christmas Cookies. Simply prepare the peanut butter blossoms dough as instructed and store in the refrigerator for 3 to 5 days.
To store. Let the baked cookies cool completely, then place on parchment lined layers in an airtight container. The baked peanut butter blossoms cookies should stay fresh for up to one week.
To freeze. Scoop the cookie dough as directed and place onto a parchment lined baking sheet. Place the baking sheet into the freezer for 30 minutes so that each cookie dough ball individually freezes. Once frozen, transfer the frozen peanut butter blossom cookie dough balls into a zip top freezer-safe bag for up to 3 months. When ready to bake the cookies, roll the frozen peanut butter blossom dough balls in the granulated sugar and bake from frozen, adding about 3 minutes to the baking time before adding the chocolate Kiss.
Here’s my favorite Peanut Butter Blossoms recipe. I hope you love them as much as we do!
Peanut Butter Blossoms Recipe
- 1/2 cup butter (softened
- ½ cup smooth peanut butter
- ½ cup sugar plus ¼ more for rolling
- ½ cup light brown sugar
- 1 large egg
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon milk
- 1 1/2 teaspoons vanilla extract
- 48 Hershey’s kisses unwrapped
- Preheat the oven to 375º F.
- Cream together the butter, peanut butter, and the sugars until creamy. Add in the egg and mix until fully incorporated.
- Whisk together the flour, baking soda and salt in a medium bowl. Slowly add to the peanut butter mixture, making sure to fully incorporate before adding the next batch of the flour mixture. Add in the milk and vanilla extract and mix until fully combined. Refrigerate for one hour to overnight.
- Scoop about a 1-inch scoop of the peanut butter cookie dough and roll into a ball. Roll the cookie dough ball in the additional granulated sugar, place the peanut butter cookie dough ball about 2 inches apart onto the baking sheet. Bake 8 minutes and then gently press a chocolate kiss into the center of the cookie until the sides of the cookie begin to crack. Return to the oven for 2 more minutes. Remove from the oven and allow to cool.