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Classic Peanut Butter Blossoms

Soft sugar coated peanut butter blossoms topped with a chocolate Hershey’s kiss. An amazing classic cookie recipe that is perfect for any occasion!

Peanut butter blossoms on a cookie sheet.
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Peanut Butter Kiss Cookies

If you’re looking for a traditional cookie recipe, these peanut butter blossoms are perfect for you! They’ve been around for as long as I can remember and are so delicious. They are one of my favorite Christmas cookies (along with snickerdoodle cookies and my peanut butter chocolate chip cookie recipe), but are great for any time of the year too!

Peanut butter blossoms (also known as peanut butter kiss cookies or Hershey kiss cookies) are such a classic and delicious cookie recipe that have been around forever! The sugar coated peanut butter dough paired with the chocolate Hershey’s kiss is the absolute best combo. Plus the kiss cookies taste amazing with a cold glass of milk. Yum!

One thing I love about this recipe is that it’s easy enough for my kids to help with. They love to be my special helpers in the kitchen, which makes baking these blossom cookies that much more sweet. I love sharing moments like these with my kids…it’s one of my favorite parts about being a mom!

Recipe Ingredients

Don’t be alarmed with the list of ingredients! Most of these ingredients are in your pantry or refrigerator already. These easy peanut butter blossom cookies are always a family favorite this time of year!

Peanut Butter Blossoms Ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Butter: This is usually a number one ingredient that helps add in air and makes the cookies more creamy and chewy.
  • Sugar and brown sugar: These sugars are added sweetness to the blossom cookies.
  • Peanut butter: Creamy peanut butter is best. This will add the peanut butter flavor as well as a creamy texture.
  • Egg: Binds the ingredients together and holds the shape of the cookie dough when baked.
  • Milk: Gives the cookies extra creaminess.
  • Vanilla extract: Just a teaspoon!
  • Flour: Adds the consistency and gives cookies a thickness.
  • Baking soda: Brings to life the fluffiness and chewy texture once these are baked.
  • Salt: Enhances the flavors and blends them together.
  • Hershey’s Kisses: Unwrap each of the kisses. You can use either milk or dark chocolate.

How to Make Peanut Butter Blossoms

Always a classic holiday cookie to add to the cookie tray! You will love how easy this cookie recipe is to make. Whisk together in a bowl the dry ingredients and then with a mixer, blend together the wet ingredients. It is that simple to make peanut butter blossoms!

The process of making peanut butter blossom in a four step photo collage.
  1. Dough. Cream together butter and sugars, then add peanut butter and blend until the dough forms are smooth. Add egg, milk and vanilla and stir.
  2. Combine. Mix in the flour, baking soda and salt to the glass bowl. If dough is too sticky, chill for 10-20 minutes.
  3. Roll. Shape dough into 1″ dough balls (I used a small cookie scoop) and then roll in a cup sugar until fully coated. Place on a lined cookie sheet.
  4. Bake. Bake at 350°F until very lightly browned on bottoms, about 7 to 9 minutes. Immediately after the cookies come out of oven, press Hershey’s kiss into the center and transfer to a wire rack.

Tips + Variations

These peanut butter blossom cookies are fail-proof. They are so easy to make and always fun to deliver to friends and family. The peanut butter and chocolate combination are the perfect combination. Mix it up or try a few of these special tips to help you make your cookies even better this holiday season!

  • Peanut butter. Make sure to use the creamy kind (I prefer Jif or Skippy). The natural drippy type won’t give you the same soft texture.
  • Chill the dough. I recommend chilling the dough so that it’s not as sticky and easier to roll. It also helps make the cookies extra thick.
  • Adding Hershey kiss. The cookies should be warm when you press the chocolate kiss on top. If they have cooled, add the kisses to the tops and then place back in the oven for a minute or so. This will ensure that the kisses stay on top in the center of the cookies.
  • Decorations. To make them extra festive, try rolling them in colored sanding sugar instead of granulated sugar.
  • Peanut butter cup cookies. Add a Reese’s cup on top instead of a chocolate kiss. Make sure to transfer the cookies to the cookie rack before adding them, as they tend to melt quickly.
An up close photo of peanut butter blossom cookie.

Recipe FAQs

Why are they called peanut butter blossoms?

The recipe was developed by a contestant in the Pillsbury Bake-Off. He developed a peanut butter cookie and pressed a Hershey kiss on top.

Why are my peanut butter blossoms dry?

If your cookie blossoms are dry, there may be too much flour and not enough liquid. The balance has to be there in order for these cookies to be soft and chewy. You can add a Tablespoon or two of milk to the dough.

How do you fix crumbly peanut butter cookie dough?

Adding in more milk, oil, shortening, or an egg will help bind the cookie dough back together. You do not need to use all of these suggestions but add a little more of one and/or an egg when mixing together.

Why are my peanut butter blossoms flat?

This will be the result if the cookie dough has too much butter and it is sticky then the dough will need to be chilled for 20 to 30 minutes.

Storing & Freezing

The first question that is always asked on cookies is how can they be stored. Cookies are so easy to store and with different options too! Storing cookies is made easy with these different ways.

  • Storing: They will keep for about a week, if stored in an airtight container or bag at room temperature. Just make sure to let them cool completely before storing.
  • Freezing baked cookies: Once they have cooled, add to an airtight freezer container. I like to assemble the cookies in layers, with a piece of parchment paper between each layer. They will keep in the freezer for about 3 months.
  • Freezing the dough: Make dough according to instructions, then shape and roll the cookies. Place on a baking sheet in the freezer for about 30 minutes, or until the dough has hardened. Then transfer to a freezer bag or container and freeze for up to 3 months. Let thaw on a baking sheet while the oven warms, then bake as directed.

5 star review

“Such an easy recipe to follow and tastes DELICIOUS! Way better than the recipe on the bag of Christmas Hersey chocolate kisses.”

A peanut butter blossom with a bite out of it.

Do you love peanut butter and chocolate combination?! Then these peanut brownies, Oreo peanut butter pie, or this chocolate peanut butter fudge are the perfect dessert for you.

More Cookies Recipes You’ll Love

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peanut butter kiss cookies

Peanut Butter Blossoms

5 from 36 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Soft sugar coated peanut butter blossoms topped with a chocolate Hershey's kiss. An amazing classic cookie recipe that is perfect for any occasion!
Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins
Servings: 36



  • ½ cup butter (or shortening)
  • ½ cup granulated sugar (more for rolling)
  • ½ cup light brown sugar , packed
  • ¾ cup creamy peanut butter
  • 1 egg
  • 2 Tablespoons milk
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cup all-purpose flour , spooned and leveled
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 36 Hershey’s Kisses (unwrapped)


  • Preheat oven to 350°F. Line two baking sheets with parchment paper or a baking mat and set aside. Cream butter and sugars. Add peanut butter and blend until smooth. Add egg, milk and vanilla.
  • Next add the flour, baking soda and salt. Mix just until combined. Refrigerate 10-20 minutes if the dough is too sticky to handle. 
  • Roll dough into 1″ balls (I use a full small cookie scoop). Roll in sugar and then place onto prepared baking sheet. 
  • Bake for 7-9 minutes or until the top no longer looks dough (do not let the bottoms brown or the cookies will be dry instead of soft. Remove from oven and let sit on the pan for a couple minutes.  
  • Press Hershey's kiss into cookie about a minute after the cookies come out of the oven. If the cookies have cooled slightly, put the cookies back in the oven for 1 minute once the kisses are on top to ensure they stay on top of the cookie.



Recipe slightly adapted from Hershey’s.
Recipe change (9/16/20): I reduced the flour by 1/4 cup to create less cracking. If your dough is too sticky, try adding 1-3 Tablespoons extra flour. 


Calories: 140kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 123mg | Potassium: 54mg | Sugar: 9g | Vitamin A: 10IU | Calcium: 10mg | Iron: 0.6mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

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