Peanut Butter Blossoms
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Peanut butter and chocolate kisses in a cookie? Yes, please! These peanut butter blossoms are the cutest cookies around.
Peanut butter blossoms are soft and tender peanut butter cookies topped with milk chocolate Hershey’s kisses. They’re undeniably adorable, a breeze to make, and absolutely irresistible. For best results, use regular peanut butter, like Skippy, rather than all-natural. Regular peanut butter is creamy and thick, with added salt and sugar—it just makes better cookies. And don’t skip the final step of baking the cookies with the Hershey’s kisses for a few minutes. Most recipes don’t call for this, but I found that baking them briefly with the chocolate stabilizes the kisses, keeping their perfect shape and smooth finish.
If you enjoy peanut butter blossoms, or are a chocolate-peanut butter fan, be sure to add my buckeyes, chocolate peanut butter squares, and peanut butter pie to your baking bucket list!
“This recipe has the most peanut buttery goodness of all the Peanut Blossom recipes I’ve tried over the years. For the holidays, I roll some of the cookie balls in alternating red and green sanding sugar and some in nonpareils for a festive look.”
What You’ll Need To Make Peanut Butter Blossoms
- All-Purpose Flour: Provides structure to the cookies. Measure it by spooning it into the measuring cup and leveling it off to ensure accuracy.
- Baking Powder And Baking Soda: Help the cookies rise.
- Butter: Adds richness and a tender texture.
- Creamy Peanut Butter: Gives the cookies their distinctive flavor and chewiness. For best results, use a smooth and creamy commercial peanut butter, like Skippy. (I do not recommend all-natural or chunky peanut butter.)
- Dark Brown Sugar And Granulated Sugar: Add sweetness and help the cookies stay moist. A portion of the granulated sugar is used for rolling the cookies.
- Vanilla Extract: Enhances the cookies’ flavor with sweet, aromatic notes.
- Large Egg: Binds the ingredients together and adds moisture.
- Hershey’s Kisses: For the iconic center and a big burst of chocolate flavor.
- Jump to the printable recipe for precise measurements
How To Make Peanut Butter Blossom Cookies
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer with beaters), beat the butter, peanut butter, brown sugar, 1/4 cup of the granulated sugar, and the vanilla on medium speed until well combined, about 1 minute.
Scrape down the sides of the bowl with a rubber spatula and add the egg.
Beat until incorporated, about 20 seconds more.
Add the flour mixture to the peanut butter mixture.
Mix on low speed until just combined, scraping the sides of the bowl as necessary. Refrigerate the dough for about 1 hour, or until firm enough to roll.
Roll the dough into tablespoon-size balls, then roll in granulated sugar.
Place the dough balls 2 inches apart on a parchment-lined baking sheet.
Bake until puffed, 7 to 9 minutes.
Lightly press a Hershey’s kiss into the center of each cookie (the dough will crack slightly).
Return the cookies to the oven and bake until the cookies are golden and the chocolate is glossy, 2 to 3 minutes more.
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool to room temperature.
Repeat with the remaining cookie dough, storing the dough in the refrigerator between batches.
Make-Ahead, Freezing & Storage Instructions
The cookies can be stored in a single layer in an airtight container for up to 3 days. Additioinally, the dough can be made and refrigerated up to a day ahead of time. For longer storage, the cookie dough can be frozen for up to 3 months: Roll the dough into balls and then roll in granulated sugar. Let set on a baking sheet in the freezer for 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.)
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Video Tutorial
Peanut Butter Blossoms
Peanut butter and chocolate kisses in a cookie? Yes, please! These peanut butter blossoms are the cutest cookies around.
Ingredients
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick (½ cup) unsalted butter, softened
- 1 cup creamy peanut butter, at room temperature (I recommend Skippy Natural No Need To Stir)
- ¾ cup packed dark brown sugar
- ¼ cup granulated sugar, plus more for rolling the cookies
- 1 teaspoon vanilla extract
- 1 large egg
- 36 Hershey's kisses
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter, peanut butter, brown sugar, granulated sugar, and vanilla on medium speed until well combined, about 1 minute. Scrape down the sides of the bowl with a rubber spatula. Add the egg and beat until incorporated, about 20 seconds more. Add the dry ingredients and mix on low speed until just combined, scraping the sides of the bowl as necessary. Refrigerate the dough for about 1 hour, or until firm enough to roll.
- Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. Place about ½ cup granulated sugar in a small bowl for rolling.
- Roll the dough into tablespoon-size balls, then roll in the granulated sugar; place 2 inches apart on the prepared baking sheet. Bake until puffed, 8 to 9 minutes. Remove the baking sheet from the oven and lightly press a Hershey's kiss into the center of each cookie (the dough will crack slightly). Return the cookies to the oven and bake until the cookies are golden and the chocolate is glossy, about 2 minutes more. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat with the remaining cookie dough, storing the dough in the refrigerator between batches. Store the cookies in a single layer in an airtight container for up to 3 days.
- Make-Ahead Instructions: The dough can be made and refrigerated up to a day ahead of time.
- Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months: Roll the dough into balls and then roll in granulated sugar. Let set on a baking sheet in the freezer for 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.)
Nutrition Information
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- Serving size: 1 cookie
- Calories: 157
- Fat: 9 g
- Saturated fat: 4 g
- Carbohydrates: 18 g
- Sugar: 12 g
- Fiber: 1 g
- Protein: 3 g
- Sodium: 61 mg
- Cholesterol: 12 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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What temperature bake on
They get baked at 350°F/175°C. Hope you enjoy!
I have struggled for years to find a reliable peanut butter blossom cookie recipe that tastes peanut butter-y AND holds their shape well and consistently. THIS RECIPE IS THE BEST and will be my go to from now on! THE BEST PART is the part DEFINITELY NOT to be skipped – adding the kisses to the cookies and baking them for another two minutes makes the chocolate softer. One of my family’s complaints about PB blossoms is that the kisses are too hard to eat with the cookie. Even the next day the kisses were STILL SOFT. Thank you Jenn for this (yet another) amazing recipe and technique!
Just finished making these yummy Peanut Butter Blossoms. This will now be my ‘Go-to’ recipe. It says up to three days in air-tight container….Oh, Oh! What happens to them if you keep longer? If you can would keeping them in the fridge work???
Another Hit…thank You! Liz
Hi Liz, So glad you like them! You can certainly keep them longer than 3 days; they’re just at their best then. You can store them in their fridge, which may extend their life by a few days. Just bring to room temperature before serving.
Hi Jenn,
Just made the Peanut Butter Blossoms for a Holiday Cookie Exchange for tomorrow Saturday, 12/9/23. I made them a little smaller than recipe indicated so I would get 5 dozen without doubling the recipe. They turned out fabulous. My husband doesn’t care for anything with Peanut Butter, but already has “tasted” several of these cuties. Thank you for your wonderful cooking site. I just love your recipes. Enjoy a wonderful Holiday Season and a great Happy New Year. Looking forward to more great recipes and great inspiration for cooking.
Thank you, Linda M.
I believe I went exactly by the recipe and they turned out great!
Hi, Jenn! I love every single recipe that I have made from your site and am looking forward to making these. What size scoop (disher) are you using? The ratio to the kiss is perfect and looks so pretty.
P.S. – Thank you for always answering questions.
Hi Terri, So glad you like the recipes! I just roll these into balls with my hands, but if you want to use a scoop, you’ll need a #60. Enjoy! 😊
Thank you for your quick response. I was referring prior to rolling by hand in the video you are using a scoop to portion out the amount to roll and am wondering what size that scoop is.
Hi Terri, I forgot that used a scoop in the video. If I’m understanding your question correctly, the answer is the same — it’s a #60 scoop (which is the equivalent of 1 tablespoon). Please LMK if I’m misunderstanding. 🙂
Thank you!
These look fabulous, has anyone made with extra crunchy peanut butter, will they come out ok?
Hi Karen, for the best results, I’d definitely stick with smooth peanut butter.
Hi Jenn,
I live in Ireland and they don’t sell Hershey Kisses here. Can I substitute it for dark chocolate mini squares from a good chocolate bar like Lindt or Cadbury?
Btw, I love everything I’ve made on your site! So thank you!
Thanks!
Vanessa
Sure, that should be fine (and so glad you like the recipes)!
Hello, Jenn,
My husband and I have just recently discovered you and your amazing site.
This week we’ve had what we are calling a “Jenn Fest” — making your Cheesy Baked Spaghetti Squash with Marinara Sauce (yours) – twice, it’s that good, and your Italian Meatloaf/Parmesan Smashed Potatoes/Big Italian Salad – all so fabulous.
It’s time to focus on Christmas baking and will be making these Blossoms. Don’t have any kisses on hand — do you think a chocolate ganache might work as a substitute?
From our home to your site, thank you for all the deliciousness this week –looking forward to many more!
I’m thrilled that you’ve had a “Jenn Fest” with my recipes — that’s so flattering! 💗
For the cookies, is the ganache solidified – like rolled into truffle form?
Thanks, Jenn. I did make the ganache – with bittersweet chocolate chips, cream, espresso powder and Kahlua.
Piped into “kisses” formation and let set for at least 2 hours. Three would probably have been better. Was apprehensive to place them in cookies and continue cooking for a couple of minutes but no problem. Everyone enjoyed them which always makes me smile! 😀
Sounds like a great workaround — glad to hear they worked out! 🙂
I haven’t made these yet but found a Chanukah recipe for these that you can roll in blue and white sprinkles and instead of a kiss on top, you unwrap chocolate coins (gelt) and refrigerate the coins, then place one on top of each cookie. I think that would work with these, too, but haven’t started my baking yet for the holiday.