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.

peanut butter blossoms with chocolate kiss on top

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.

peanut butter blossoms on plate with red and green wrapped hershey's kisses on plate too

How to make peanut butter blossoms

  1. 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.
  2. Bake the cookies: Scoop a tablespoon of dough and roll in to 1-inch balls. Bake at 375° F for 10 minutes.
  3. 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.

Helpful Tips

When making cookies, be sure the use room temperature ingredients. This will make for a better, smoother cookie dough and softer cookies. I also encourage you to use a kitchen scale to weigh ingredients (it’s more accurate than measuring). If you want extra thick, chewy cookies, chill the dough for 30 minutes before scooping and baking.

To make that glittery exterior, roll 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. Be sure to place the milk chocolate kisses on the cookies as soon as they come out of the oven so they stick!

peanut butter blossoms on white rectangle plate with red striped kitchen cloth underneath plate

Frequently Asked Questions

How long do 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.

What peanut butter works best for peanut butter blossoms?

No-stir creamy peanut butter works best. I prefer Skippy creamy all natural peanut butter.

Why aren’t the Hershey’s kisses sticking to my cookies?

The Hershey’s kisses need to be gently pressed to the cookies as soon as the cookies come out of the oven. The warmth of the cookies will melt the bottom of the chocolate kiss and stick to the cookies. I like to unwrap the Hershey’s kisses while the cookies are baking so I’m prepared when the cookies come out of the oven.

White rectangular plate with peanut butter blossoms. Bowl of red and green hershey's kisses behind plate

Kinds of cookies to make for Christmas

Be sure to try these classic Christmas cookies. They are sure to be a hit at your cookie exchange!

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!

This peanut butter blossoms recipe makes a classic thumbprint cookie. Try this recipe for Christmas cookie swaps! |

Peanut Butter Blossoms

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.
5 (7 ratings)


  • 1 ¾ cup (218 g) all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) light brown sugar
  • ½ cup (128 g) no-stir creamy peanut butter¹
  • ½ cup (113 g or 1 stick) unsalted butter, room temperature
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • 30 Hershey’s Kisses, unwrapped
  • ½ cup (100 g) granulated sugar, set aside to roll the dough in


  • Preheat oven to 375º F.  Line baking sheet with parchment paper and set aside.
  • In a medium bowl, whisk together flour, baking soda and salt. Set aside.
  • In the bowl of a stand mixer (or using a hand mixer and a large bowl), 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, or until light golden brown, 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 cooling rack and let cool completely.


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: This happens in dry weather. 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.
Serving: 1cookie, Calories: 129kcal, Carbohydrates: 16g, Protein: 2g, Fat: 7g, Sodium: 44mg, Sugar: 9g

Recipe adapted from Poormet

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