Peanut Butter Blossoms
Updated Oct 11, 2025
Peanut butter blossom cookies, also known as Hershey kiss cookies made with a sugar rolled peanut butter cookie base with a milk chocolate Hershey kiss.
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TRY MY PEANUT BUTTER BLOSSOM COOKIES!
To me, a peanut butter blossom, or Hershey Kiss cookie, whichever you prefer to call it, is like if a chocolate chip cookie, peanut butter cookie, and a Snickerdoodle cookie all got together and said, “How can we combine our greatness?!” Oh, I know a PB cookie base, sandy sugar coating outside, and a big, oversized chocolate kiss at the top with a slightly crumbly yet tender and oh-so-satisfying texture. I mean, you can’t go wrong here! I am going to show you how to make the BEST Peanut Butter Blossom Cookies, and I promise every bite will bring a wave of nostalgia and comfort.
Happy Cooking!
– Yumna
Peanut Butter Blossom Cookie Ingredients
- Creamy Peanut Butter: Crunchy peanut butter or your favorite nut butter also works. Here’s how to make homemade almond butter and homemade cashew butter.
- Hershey’s Kisses: I use milk chocolate, but dark chocolate or any flavor works. You can also use your favorite bite-sized candy, like peanut butter cups or Rolos.
- Dry ingredients: All-purpose flour, baking soda, and salt.
- Wet ingredients: Unsalted butter, light brown sugar, granulated sugar, egg, and vanilla extract.
How to Make Peanut Butter Blossoms
Peanut Butter Blossoms Recipe
Ingredients
For The Cookies:
- 1 stick unsalted butter at room temperature
- ¾ cup creamy sweetened peanut butter
- ½ cup packed light brown sugar
- ⅓ cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
To Finish:
- ¼ cup granulated sugar
- 24 Milk Chocolate Hershey Kisses unwrapped
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, brown sugar, and granulated sugar at medium speed for 3 minutes. Scrape down the sides of the bowl and add the egg and vanilla extract. Mix at medium speed for 1 minute.
- In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the peanut butter mixture and mix at low speed until no streaks of flour remain. Cover the bowl with cling wrap and set in the fridge to chill for 30 minutes.
- While the dough chills, preheat the oven to 350˚F. Line two rimmed baking sheets with parchment paper.
- Using a 1.5 tablespoon-size spring-loaded cookie scoop, scoop 12 dough balls onto each prepared baking sheet, about 2 inches apart. Roll into even balls, then coat each in sugar. Bake for 10–12 minutes, or until the cookies are puffed up and the edges are set.
- Remove the cookies from the oven. Working quickly, press a Hershey's Kiss into each peanut butter blossom, then transfer to a cooling rack until the cookies cool and the chocolate sets.
Equipment
Notes
- My Top Tip: Use room temperature ingredients. Make sure your butter and egg are at room temperature before you start. This helps them mix into the batter more easily.
- Storage: Store the peanut butter blossoms in an airtight container at room temperature. If you need to stack them, place a piece of wax paper or parchment paper between the layers to prevent sticking. The cookies will last for up to 7 days at room temperature, and up to 2 weeks in the fridge.
- Freezing: Freeze the peanut butter blossoms in a single layer on a baking sheet until solid. Then, transfer them to a freezer-safe bag or container. They’ll last in the freezer for up to 3 months. Thaw at room temperature and enjoy.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add nuts. Mix in a handful of chopped peanuts or almonds for extra crunch.
- Or, add chips. Stir mini chocolate chips or toffee bits into the dough for even more flavor.
- Upgrade the finishing sugar. Instead of granulated sugar, roll the dough balls in cinnamon sugar or sanding sugar before baking.
Recipe Tips
- Use room temperature ingredients. Make sure your butter and egg are at room temperature before you start. This helps them mix into the batter more easily.
- Don’t rush the stand mixer. Spend ample time creaming together the butter, peanut butter, and sugars. This incorporates air into the dough and makes lighter, fluffier cookies.
- Don’t skip the chill time. Placing the dough in the fridge before baking is crucial to the shape and texture of the cookies. You can even increase the time to 1 hour if you have time.
- Add the kisses gently. If you press the Hershey’s kisses into the peanut butter blossoms too hard, the cookies might crack.
FAQs
The cookie dough might be too warm. Make sure you chill it for at least 30 minutes before baking.
Yes, you can prepare the dough, shape it into balls, and refrigerate it for up to 3 days before baking. You can also freeze the dough balls for longer storage. If you’re baking from frozen, just add a couple of minutes to the baking time.
Comments
Loved making these with my grandkids. So good!
Yay, so happy you all enjoyed making them!! Thank you!
My kids loved them! I felt it’s too heavy and filling. But we all agreed they were delish!
So happy you all loved them!! Yay! Thanks, Arwa!
Oh my peanut butter goodness! This recipe is perfectly simple! I made with a high quality butter. The only change I made is I decreased the sugar and adjusted the ratio for more brown sugar and less white sugar because I love brown sugar. They came out so perfect! And the kids finished them off quickly with a glass of cold white milk. Yummy!
Love how you made it your own!! Thanks, Ghada! So glad you and your kids liked them!!
My son loves these and I also sub some with the baby Reese cups😍
Oh what a fun way to top these, thanks for sharing!
These were a hit with my family for Christmas. They have such great peanut butter flavor.
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