This peanut butter blossoms recipe is a holiday classic. Made with peanut butter, the dough is rolled in sugar and pressed with a chocolate kiss.
This post was originally published December 2013. It was last updated August 2020.
This marks day 12 of my 25 Days of Baking this Christmas season! Peanut butter blossoms are a fan favorite. Everyone seems to love these cookies… and what’s not to love? It’s the dynamic duo—peanut butter and chocolate. What I don’t understand is why they are only baked at Christmas. They should be enjoyed all year round!
Why this recipe works: The peanut butter cookie dough makes a soft cookie that cracks perfectly when the Hershey’s kiss is pressed on top. The cookies are not crumbly, but soft and chewy.
Step by step instructions
- Make the dough: In one bowl, whisk together the dry ingredients and set aside. In the bowl of a stand mixer, beat the peanut butter, butter, sugar and brown sugar until light and fluffy. Beat in the egg and vanilla. Add the dry ingredients to the wet ingredients.
- Bake the cookies: Scoop a tablespoon of dough and roll in to 1-inch balls. Bake at 375° F for 10 minutes.
- Add chocolate kiss: Remove cookies from oven and immediately press a chocolate kiss on top of the baked cookies. Doing this while the cookies are still warm will help the bottom of the kiss melt slightly and adhere to the cookies.
Pro tip: To make that glittery exterior, I rolled each cookie dough ball in granulated sugar. The sugar makes the cookies pretty, doesn’t it? It also adds extra depth with the cookies form those characteristic cracks in the oven.
Frequently Asked Questions
How long to peanut butter blossoms last? Peanut butter blossoms last up to 5 days in an airtight container at room temperature. This makes them good for bake sales, cookie exchanges and Christmas parties.
Can you freeze peanut butter blossoms? While freezing baked cookies works, I prefer freezing the cookie dough ahead of time and then making the cookies the day I would like to serve them. Freeze the dough in an airtight container for up to a month. Defrost the dough in the refrigerator, then roll into balls and bake according to the recipe. This helps with holiday prep and satisfies any last minute cookie cravings you might have.
If you choose to freeze baked cookies, they will last for two to three weeks in an airtight container. Defrost in the refrigerator before bringing to room temperature and serving.
Kinds of cookies to make for Christmas
In addition to peanut butter blossoms, try these classic Christmas cookies. They are sure to be a hit at your cookie exchange!
- Snowflake iced sugar cookies
- Gingerbread Crinkle Cookies
- Red velvet crinkle cookies
- Double chocolate peppermint cookies
- Holiday butter spritz cookies
- Thumbprint turtle cookies
- Gingerbread man cookies
- Snickerdoodle cookies
Try this peanut butter blossoms recipe at Christmas time or anytime for that matter! I think it’s the perfect cookie for cookie swaps during the holidays. If you try this recipe be sure to tag @ifyougiveablondeakitchen on social media so I can see your cookies!
Peanut Butter Blossoms
- 1 3/4 cup (218 g) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar
- 1/2 cup (128 g) no-stir creamy peanut butter¹
- 1/2 cup (113 g or 1 stick) unsalted butter, room temperature
- 1 egg, room temperature
- 1 tsp vanilla extract
- 30 Hershey’s Kisses unwrapped
- 1/2 cup (100 g) granulated sugar set aside to roll the dough in
- Preheat oven to 375º F. Line baking sheet with parchment paper, set aside.
- In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), combine 1/2 cup granulated sugar, brown sugar, butter, and peanut butter. Beat until combined and fluffy, about 2 minutes. Scrape down the sides when necessary. Add egg and vanilla. Beating until mixed, about 30 seconds.
- With the mixer on low, slowly add the flour mixture and beat just until combined.²
- Scoop a full tablespoon of dough and roll into 1 inch balls. Roll the cookie dough ball in the extra sugar and place on baking sheet. Place balls 1 1/2 inches apart.
- Bake for 10 minutes then remove from oven and immediately press Hershey's kisses into the center. Cookies will crack when you press the kiss in—this means you did it right! Place on wire rack and let cool.
- Peanut butter: Use regular no-stir peanut butter, not peanut butter that separates as this will affect the dough. I used Skippy all natural creamy peanut butter.
- Crumbly dough: If dough is crumbly, add another tablespoon or two of peanut butter.
- How to store peanut butter blossoms: Store cookies in an airtight container for up to 5 days.
- Chilling and freezing cookie dough: Dough may be covered and stored in the refrigerator two days before baking. Allow to come to room temperature before rolling and baking. Dough may be wrapped and stored in the freezer for up to one month before baking. Defrost in the refrigerator overnight then allow to come to room temperature before rolling and baking.
- Suggested tools: Hand mixer, mixing bowls, kitchen scale and cookie scoop.
Recipe adapted from Poormet