Classic peanut butter blossoms are a beloved childhood favorite and a staple on holiday cookie trays. These soft, chewy peanut butter cookies are finished with a Hershey’s Kiss pressed into the center for the perfect peanut butter–chocolate pairing. They’re easy to make, simple to customize, and disappear fast at parties and cookie exchanges.
If peanut butter blossoms were one of your favorite holiday cookies growing up, you’ll recognize the comforting combination of tender peanut butter dough and a rich chocolate kiss. These cookies are as suited to winter celebrations as they are to casual get-togethers, birthday parties, or anytime you want a nostalgic, crowd-pleasing treat.
What are Peanut Butter Blossoms?
Also called Hershey kiss cookies or peanut butter kiss cookies, peanut butter blossoms are small peanut butter cookies with a chocolate Hershey’s Kiss pressed into the center right after baking. The result is a cookie with a slightly crisp edge, soft center, and a warm, melty chocolate top. The recipe is forgiving and easy to adapt with simple swaps or additions.
Why This Peanut Butter Kiss Recipe Works
This version is inspired by a classic recipe but adds a touch of vanilla and a pinch of salt to lift the flavors. The balance of granulated and brown sugar keeps the cookies moist and chewy, and a mix of baking soda and baking powder gives just the right amount of lift. The dough is easy to portion into uniform, one-inch balls so each cookie has the perfect proportion of cookie to chocolate.
You can customize the cookies several ways: fold in chopped roasted peanuts for extra texture and nuttiness, roll the dough in turbinado sugar for a sparkly crunch, or try different Hershey’s Kiss varieties—milk chocolate, white creme, or striped “Hugs”—to change the final flavor.
Ingredients Needed for Peanut Butter Blossom Cookies
Below is a concise ingredient list for this classic peanut butter blossoms recipe. Yield, prep time, and full instructions follow in the recipe section.
- ½ cup butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped salted dry-roasted peanuts (optional)
- 72 chocolate kisses (to finish)
- ½ cup granulated or turbinado sugar (for rolling)
A Classic Recipe for Peanut Butter Hershey’s Kiss Blossoms
This recipe makes about 5 dozen cookies. Prep time is roughly 15 minutes and baking time is 8–10 minutes per batch.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, beat the granulated sugar, brown sugar, peanut butter, butter, and vanilla on medium speed until light and creamy, about 3–4 minutes. Beat in the egg.
- Sift the flour, baking soda, baking powder, and salt into the bowl. Stir until just combined. Fold in chopped peanuts if using.
- Use a 1-tablespoon cookie scoop or a spoon to form 1-inch balls of dough. Roll each ball in granulated or turbinado sugar and place them about 2 inches apart on the prepared baking sheet.
- Bake for 8–10 minutes, or until the edges just begin to turn golden. Remove from the oven and immediately press a chocolate kiss into the center of each cookie.
- Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.
Tips for Success
- Use a 1-tablespoon cookie scoop to make uniformly sized 1-inch dough balls. The proportion of cookie to chocolate is ideal at this size.
- Rolling the dough in turbinado sugar adds a crunchy, crystalline texture to the exterior and looks attractive on a cookie platter.
- For an extra peanut-forward cookie, stir in a handful of finely crushed, toasted peanuts.
- Press the chocolate kiss into each cookie while it’s still warm so the chocolate slightly melts and adheres to the cookie.
Storing Peanut Butter Blossom Cookies
Store these cookies at room temperature in a single layer in an airtight container or on a plate covered with plastic wrap. They stay fresh for up to five days. For longer storage, you can freeze baked cookies in a sealed container for up to one month; let thaw at room temperature before serving.
Helpful Tools
Useful tools for this recipe include an electric mixer (handheld or stand), a large cookie sheet, parchment paper or a silicone baking mat, a 1-tablespoon cookie scoop, and a cooling rack.
Nutrition (approximate)
Per cookie: Calories: 64 kcal; Carbohydrates: 9 g; Protein: 1 g; Fat: 3 g; Sugar: 7 g; Sodium: 52 mg. Nutrition is an approximation and will vary based on exact ingredients and portion sizes.
More Recipes You’ll Love
- Chocolate Peanut Butter Tart
- Chocolate Glazed Peanut Butter Cookies
- Candy Cane Cookies
- Soft and Chewy Molasses Spice Cookies
- Florentine Cookies
Peanut butter blossoms are a quick, nostalgic cookie that’s easy to make in large batches and simple to adapt. Whether you stick with the classic milk chocolate kisses or try a different variation, these cookies are sure to be a hit whenever you bake them.