Peanut Butter Blossoms
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Peanut Butter Blossoms (Hershey Kiss Cookies) are pillowy soft peanut butter cookies rolled in sugar & topped with a Hershey’s Kiss.
This Peanut Butter Blossoms Recipe is a holiday staple. Make them to serve after your prime rib dinner or glazed rack of pork. (Although, we love them all year!)
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Peanut Butter Blossoms
Peanut Butter Blossoms
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Peanut Butter Blossom Ingredients
- Butter – Softened. I like salted, but unsalted works too.
- Peanut butter – Creamy (crunchy will work in a pinch).
- Brown sugar – Gently packed.
- Egg – Large or medium (we used large).
- Milk – Preferably whole milk.
- Vanilla – Real vanilla extract.
- Flour – All purpose, not self rising.
- Baking powder & baking soda – Pay close attention when measuring.
- Sugar – Granulated.
- Chocolate – Kiss candies.
How do you make peanut butter blossoms? (step-by-step)
⭐ First, beat together butter and peanut butter. Add brown sugar and beat until smooth.
⭐ Next, add the egg, milk and vanilla and beat. Add flour, baking powder and baking soda and beat until smooth.
⭐ Then, roll the cookie dough into balls and roll in the granulated sugar to coat. Place on a lined baking sheet and bake.
⭐ Finally, press a chocolate kiss into the center of each cookie once you take them out of the oven. Allow to cool completely.
Preparation
Can you make peanut butter blossoms ahead of time?
These cookies can be prepared several days in advance. Keep them in a sealed container in a cool/dry place. The do not require refrigeration.
How do you keep peanut butter blossoms soft?
The key to keeping these cookies soft is to not overbake. You’ll want to pull them out of the oven and add the chocolate kiss as they’re just barely done. Don’t wait for them to turn dark or golden brown.
Leftovers and storage
How long do peanut butter blossoms last?
They will last for several days (up to a week) at room temperature if stored in a sealed/airtight container. For longer keeping, freeze them.
Can you freeze peanut butter blossom cookies?
Yes, allow the cookies to cool completely then store in a freezer-safe/airtight container. Thaw slowly for best results. I like to move mine to the refrigerator for a day and then to room temperature.
Peanut butter blossom variations
🌈 Try rolling these in sprinkles or colorful sugar for holidays and celebrations
🍪 Swap the peanut butter dough for ginger cookie dough
🥜 Use butterscotch candy, peanut butter cups, or seasonal kisses
Tips and tricks
🥜 Make gluten-free peanut butter blossoms by swapping the dough recipe for our classic peanut butter cookie recipe to make these gluten free!
🧊 Refrigerate the Hershey’s chocolate kisses before pressing them into the warm dough so the chocolate doesn’t melt.
✅ You can chill the dough before baking to keep spreading to a minimum.
What to eat with peanut butter blossoms (serving suggestions)
These are often a holiday treat, but honestly I think they’re fun all year long. I like to serve these after a lunch of stovetop macaroni and cheese with fresh fruit or sliced raw veggies.
Other cookie recipes to enjoy
- Easy monster cookies
- Cookies and cream cookies recipe
- White chocolate cranberry oatmeal cookies
- Classic chocolate chip cookies
- See all our easy cookie recipes
More delicious peanut butter desserts
- No bake peanut butter balls
- Peanut butter lush recipe
- PB&J cookies
- Peanut butter fruit dip
- Peanut butter chocolate chip cookies
Savory peanut butter recipes
- One pan peanut butter chicken
- Peanut butter and jelly hand pies
- Asian peanut sauce
- See all our peanut butter recipes!
Tools we love
- Silicone baking mats – These are a must have when baking cookies. Nothing sticks!
- Bakers half sheet – We use these constantly for baking, roasting, and serving.
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How to Make Peanut Butter Blossoms
Peanut Butter Blossoms
Ingredients
- ½ cup butter softened
- ½ cup creamy peanut butter
- ¾ cup packed brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 ¾ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup granulated sugar
- 30 chocolate kiss candies
Instructions
- Beat together butter and peanut butter.
- Add brown sugar and beat until smooth.
- Add the egg, milk and vanilla and beat until smooth.
- Add the flour, baking powder and baking soda and beat until smooth, scraping down sides as necessary.
- Roll the cookie dough into 1 inch balls and roll in the granulated sugar to coat. Place 2" apart on a lined baking sheet.
- Bake at 350 degrees for 10 to 12 minutes.
- Immediately press a chocolate kiss into the center of each cookie once you take them out of the oven.
- Allow to cool completely.
Video
Notes
Nutrition
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Peanut Butter Blossoms
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These are my favorite cookies! We make them all year long. The only challenge is getting them made before my kids eat all the kisses.
I love making these with the kids! Thank you!
These are my favorite cookies!! This recipe is fantastic!