It’s not really Christmas without Peanut Butter Blossoms. I’ve updated this classic—soft peanut butter cookies topped with a Hershey’s Kiss—to make them the best: extra peanut buttery, tender, and quick to make since the dough doesn’t require long chilling. Originally published December 16, 2021.
Table of Contents
- Peanut Butter Hershey Kiss Cookies
- Why are they called Peanut Butter Blossoms?
- Easy tips to make the best Peanut Butter Blossom Cookies
- Peanut Butter Blossoms Recipe Ingredients
- Can I use natural peanut butter?
- How to make Peanut Butter Blossoms
- Peanut Butter Kiss Cookies FAQs
- Variation on Hershey Kiss Cookies
- How do you store Peanut Butter Blossom Cookies?
- Can you make Peanut Butter Blossom dough ahead of time?
- Can you freeze Peanut Butter Blossom Cookies?
- How do you send Peanut Butter Blossom Cookies (in the mail)?
- Other cookies you are going to love for Christmas!
- Peanut Butter Blossoms Recipe
Here we are in mid‑December—are you surviving the holiday rush? For many moms, Christmas is anything but a day off; it’s the culmination of months of planning, wrapping, baking, and stuffing stockings. Still, I wouldn’t change it. The pressure and chaos make a successful Christmas feel like winning the mom Super Bowl. And if you want a Mom Super Bowl cookie on your holiday tray, Peanut Butter Blossoms are a must.
These cookies are iconic: tender, peanut‑forward, and crowned with a chocolate kiss. I’ve tweaked the traditional formula for maximum peanut butter flavor and softness. The dough is easy to work with, and the recipe is forgiving—perfect for holiday baking marathons.
Peanut Butter Hershey Kiss Cookies
Peanut Butter Blossoms should be on every holiday cookie plate. They’re everyone’s favorite for a reason: simple ingredients, dependable results, and unbeatable flavor. My version emphasizes extra peanut butter so the cookies stay moist and melt‑in‑your‑mouth soft. A couple of technique notes follow.
Why are they called Peanut Butter Blossoms?
The peanut butter cookie topped with a single Hershey’s Kiss was popularized after a 1957 Pillsbury Bake‑Off entry. The original baker, Freda Gibsonburg, reportedly meant to add chocolate chips but was out, so she pressed a whole Kiss into each cookie. Pillsbury later renamed and published the recipe as Peanut Butter Blossoms, and they’ve been a holiday classic ever since.
Easy tips to make the best Peanut Butter Blossom Cookies
To get consistent, delicious results:
- Freeze the Hershey’s Kisses so they stay put after you press them into hot cookies.
- Use a generous amount of peanut butter for flavor and moisture—this recipe calls for a full cup.
- Use regular commercial peanut butter (Jif or Skippy) rather than natural peanut butter to avoid dryness and crumbling.
- Chill the dough briefly (15 minutes) to make it easier to scoop; it’s optional but helpful.
- Make small cookie balls (about 1 inch) so each bite has a kiss and the cookies stay tender.
Peanut Butter Blossoms Recipe Ingredients
Most ingredients are pantry staples. Quantities are in the recipe card below; here’s a quick list:
- Butter
- Granulated sugar
- Brown sugar
- Peanut butter (not natural)
- Large egg
- Vanilla
- All-purpose flour
- Baking soda
- Kosher salt
- Hershey’s Kisses
Can I use natural peanut butter?
No—use regular creamy peanut butter. Natural peanut butter separates and tends to produce drier, crumblier cookies. Commercial brands give a smoother texture and the right amount of oil for moistness.
How to make Peanut Butter Blossoms
- Freeze the Hershey’s Kisses so they’re very cold when you press them into the hot cookies.
- Cream the butter, then beat in granulated and brown sugar until fluffy.
- Beat in the peanut butter, then the egg and vanilla.
- Add the flour, baking soda, and salt and mix until just combined—don’t overmix.
- Cover and chill the dough 15 minutes (or up to 2 days).
- Scoop into 1‑inch balls, roll in granulated sugar, and place on lined baking sheets.
- Bake at 350°F for 8–10 minutes until edges are set and centers look matte.
- Immediately press a frozen Hershey’s Kiss into each warm cookie, let them set on the pan about 5 minutes, then transfer to a rack to cool completely.
Freezing the Kisses and unwrapping them just before baking helps the chocolate adhere and keeps each blossom tidy. The cookies bake up plump rather than spread out, so they hold the kiss beautifully.
This recipe uses a full cup of peanut butter for pronounced flavor and extra tenderness—don’t skip it.
After the dough is mixed, a short chill firms it up so scooping is easier. Shape into walnut-sized (about 1 inch) balls, roll in sugar, and bake. The cookies won’t spread much—expect small, soft mounds.
Unwrap the frozen Kisses as the cookies finish baking. Press each Kiss into the center of a hot cookie; the chocolate will soften and set into the classic blossom shape as it cools.
How long to cook Peanut Butter Blossoms
Bake at 350°F for 8–10 minutes. The edges should be set and the center matte—not shiny. They’ll remain slightly puffy; that’s ideal for pressing in the kiss.
Peanut Butter Kiss Cookies FAQs
Dry, crumbly cookies usually mean too much flour or not enough peanut butter. This recipe uses a generous amount of peanut butter to keep the cookies moist. Also be sure to measure flour correctly—spoon and level for accuracy.
Common causes: handling cookies too soon after baking, underbaking, overbaking, too much flour, using natural peanut butter, overworking the dough, or an oven that runs hot. Let cookies cool and set before moving them.
Variation on Hershey Kiss Cookies
Swap the classic milk chocolate Kiss for dark chocolate, caramel‑filled Kisses, Hugs, or nut‑topped varieties. You can also top the cookies with mini Reese’s, Rolos, or a small square of chocolate bar. Rolling the dough in colored sanding sugar adds festive flair for holidays.
How do you store Peanut Butter Blossom Cookies?
Store at room temperature in an airtight container for 5–6 days. They’re best within 1–2 days of baking. Don’t refrigerate—fridge air dries cookies quickly. For longer storage, freeze (see below).
Can you make Peanut Butter Blossom dough ahead of time?
Freezing the dough: Scoop the dough into balls, flash freeze on a baking sheet for about 30 minutes, then transfer to a freezer bag. When ready to bake, roll frozen balls in sugar and bake straight from frozen; they may need an extra minute or two.
Can you freeze Peanut Butter Blossom Cookies?
To freeze baked cookies: Cool completely, flash freeze on a rack, then layer in an airtight container with parchment between layers. They keep well for 1–2 months. Thaw at room temperature in the sealed container.
How do you send Peanut Butter Blossom Cookies (in the mail)?
To mail cookies safely:
- Freeze or thoroughly cool the cookies first so chocolate doesn’t melt.
- Pack tightly in an airtight plastic container so cookies don’t shift.
- Fill empty space with crumpled parchment or wax paper, then wrap the container in bubble wrap inside a shipping box.
- Ship promptly—same‑day is best—to reduce transit time.
There you have it: a reliable, peanut‑packed Peanut Butter Blossom recipe that’s easy to make and perfect for holiday cookie plates. Enjoy warm with a glass of milk—and Merry Christmas!
Other cookies you are going to love for Christmas!
- The Best, Softest Peanut Butter Cookies of Your Life!
- Peanut Butter Oatmeal Sandwich Cookies
- Peanut Butter & Jelly Cookies
- Chewy Peanut Butter Oatmeal Cookies
- Homemade Rolo Cookies (30 minutes)
- Pecan Pralines (a candy that looks like a cookie—delicious!)
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Peanut Butter Blossoms
Ingredients
- 1/2 cup butter (1 stick)
- 1/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup peanut butter (not natural)
- 1 large egg
- 1 and 1/2 teaspoons vanilla
- 1 and 1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup granulated sugar, for rolling
- 40 Hershey’s Kisses (about half an 11 oz package)
Instructions
- Place Hershey’s Kisses in the freezer so they’re chilled when you press them into the cookies.
- In a large bowl or stand mixer, beat the butter until smooth.
- Add 1/4 cup granulated sugar and 3/4 cup packed brown sugar; beat until fluffy.
- Add 1 cup peanut butter; beat until combined.
- Add 1 egg and 1 and 1/2 teaspoons vanilla; beat until combined.
- Add 1 and 1/2 cups flour, 1 teaspoon baking soda, and 1/4 teaspoon kosher salt. Stir the dry ingredients together, then mix into the dough until just combined.
- Cover and chill dough 15 minutes to an hour (or up to 2 days).
- Preheat oven to 350°F. Line baking sheets and place 1/2 cup granulated sugar in a bowl for rolling.
- Scoop dough into 1‑inch balls and roll in the sugar; place on prepared pans.
- Bake 8–10 minutes until edges are set and centers look matte.
- Unwrap frozen Kisses. Remove cookies from oven and immediately press a Kiss into the center of each warm cookie.
- Let cookies sit on the baking pan about 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm with milk!