Peanut Butter Blossoms

a peanut butter blossom cookie

Peanut Butter Blossoms ~ they’re the most popular Christmas cookie in America, and a beloved treat the rest of the year, too, so definitely don’t save them just for the holidays!

girl holding a plate of peanut butter blossom cookies

you can’t go wrong with peanut butter blossoms

Truly, research shows this is America’s favorite holiday cookie, and I absolutely know why. A plush peanut butter cookie with a giant chocolate kiss gently smushed into its center…that’s serious stuff. If you’re looking for one homemade treat to make this season, or you want to take a plate to a neighbor, this is your cookie. You can’t argue with statistics!

peanut butter blossoms on a plate

what you’ll need

Have your ingredients at room temperature.

  • peanut butter ~ creamy, I love Jiff because I think it has the best peanutty flavor.
  • butter, unsalted
  • egg
  • sugar, both granulated and brown
  • flour
  • baking soda, baking powder, and salt
  • Hershey’s Kisses
making peanut butter cookie dough

how to make peanut butter blossoms

It’s a one bowl recipe, which might have added to its popularity!

  1. Cream together the wet ingredients.
  2. Mix in the dry ingredients just until blended.
  3. Scoop into balls and roll in granulated sugar.
  4. Bake until soft and puffed.
  5. Press a Hershey’s kiss into the center of each hot cookie.
making peanut butter blossoms

faqs and tips for making peanut butter blossoms

Can I make the dough ahead of time?

Yes, you can make the dough and refrigerate for a day or two before making these cookies.

Can I use another type of nut butter for these?

Yes, I think almond butter blossoms would be delicious! Just remember that when baking with nut butters it’s best to avoid ‘natural’ types, which separate into an oily layer and don’t work as well.

Would these work as plain peanut butter cookies?

Yes, just leave off the kisses and you’ll have a great soft and chewy pb cookie.

Would this recipe work as thumbprints?

Yes, and you could fill them with a thick jam for a delicious pb and jam thumbprint!

peanut butter blossom cookies on a baking sheet

storing and freezing peanut butter blossoms

The cookies can be stored in an airtight container, or under foil, at room temperature. They’ll stay fresh for up to 5 days.

Freeze the cookies for longer storage. Pop them in a freezer safe container and freeze for up to 3 months.

peanut butter blossom cookies on a rack

more pb love

peanut butter thumbprints on a rack
peanut butter blossom cookies on a rack
5 from 5 votes

Peanut Butter Blossoms

Peanut Butter Blossoms ~ they're the most popular Christmas cookie in America, and a beloved treat the rest of the year, too, so definitely don't save them for the holidays! 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Yield 54 cookies
Calories 80kcal
Author Sue Moran


  • 1/2 cup granulated sugar, plus more for rolling the cookies
  • 1/2 cup light brown sugar, packed
  • 1/2 cup creamy peanut butter
  • 1/2 cup unsalted butter, at room temperature
  • 1 egg, preferably at room temperature
  • 1 1/2 cups all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 54 Hershey's kisses


  • Preheat oven to 375F and line a baking sheet with parchment paper. Unwrap your Hershey's kisses and set them aside.
  • In a stand mixer or with electric beaters, combine the sugar, brown sugar, peanut butter, soft butter, and egg until smooth.
  • Add the flour, baking soda, baking powder, and salt, and mix to combine until no streaks of flour remain.
  • Scoop the dough into tablespoon sized portions and roll into round balls with your hands. Toss the balls in a small bowl of granulated sugar to coat evenly. Place on the prepared baking sheet, leaving about 2 inches of space between the cookies. Note: we found no benefit to chilling the dough, so we use it right away.
  • Bake for 8 minutes. The cookies will look puffed, and pale. Immediately, while the cookies are still hot on the baking tray, very gently press a Hershey's kiss into the center of each cookie. Note: it's important that you do this right away. Don't let the cookies cool, even for a minute.
  • Transfer the cookies to a cooling rack. Allow the cookies to fully set up before enjoying or storing them, as the chocolate kisses absorb the heat from the cookie and will be very soft while they are still warm.

Cook’s notes

  • As written, these cookies are fairly small: almost, but not quite, bite sized. I like the proportion of cookie to kiss. If you’d like to make them larger, that’s fine, just add the extra baking time.


Calories: 80kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 43mg | Potassium: 27mg | Fiber: 1g | Sugar: 7g | Vitamin A: 57IU | Calcium: 15mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
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    Leave a Reply

    Please rate this recipe!

  • Reply
    December 22, 2021 at 3:42 pm

    5 stars
    Hi Sue,
    I made it! Delicious! Thanks for the great recipes!
    Merry Christmas and all the best my friend.

  • Reply
    December 16, 2021 at 10:57 am

    5 stars
    My Dad would make these back in the ’70’s but then they were with Brach’s stars and sometimes would roll the dough ball in brown sugar or crushed peanuts before putting it on the baking sheet. Not sure where he found the recipe or was just dressing up a peanut butter cookie, but this recipe and the old, OLD Quaker oats Oatmeal Cookies make me nostalgic. So [email protected]

    • Reply
      Sue Moran
      December 16, 2021 at 11:50 am

      I agree, classic cookies bring back great memories!

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