Homemade Peanut Butter Blossom Cookies, also known as peanut butter kiss cookies, are a classic dessert during the holiday season and a staple on every cookie platter. These soft, nutty treats, adorned with a sweet chocolate kiss, are absolutely irresistible. If your family is anything like ours, these peanut butter blossoms are sure to become a year-round favorite at your house!

peanut butter blossoms with Hershey's hugs.

Why These Peanut Butter Blossom Cookies Are the Best You’ll Ever Make

There’s more than one reason why everyone loves peanut butter blossoms. Apart from being utterly delicious, they’re also: 

  • Made with simple ingredients
  • Quick and easy to create. 
  • Soft, thick, and chewy
  • Loaded with rich, nutty flavor and plenty of chocolate.  
  • Great to prepare in advance for holiday parties and gifting. 
peanut butter blossoms on a cooling rack with a bowl of peanut butter on the side.

Ingredients You’ll Need

Below is an overview of the key ingredients and instructions. Be sure to scroll down to the recipe card for the complete details! 

  • Flour – We use all-purpose flour for the base of the dough. However, if needed, a 1:1 gluten-free all-purpose flour can be substituted. 
  • Butter – We recommend using unsalted butter. If salted is all you have, just be sure to reduce the amount of extra salt included. 
  • Peanut Butter – This is crucial to creating peanut butter blossom cookies. For the best results, use processed varieties like Jiff or Skippy just like we do in our soft peanut butter cookies and peanut butter chocolate chunk cookies. Natural peanut butter tends to separate, which can cause your cookies to become runny. 
  • Sugar – A combination of granulated sugar (white sugar) and light brown sugar helps sweeten the cookies while keeping them soft and moist. 
  • Large Egg – Just one egg is needed to help create a rich flavor and hold the batter together. We haven’t tested this recipe with egg substitutes and can’t guarantee your results if you do. 
  • Chocolate Kiss Candy  – Classic peanut butter blossoms use milk chocolate kisses, but you could use dark chocolate, white chocolate, or swirled varieties, too! 
  • Baking Staples – Baking soda, kosher salt, and pure vanilla extract are used to help create fluffy cookies with the best flavor. 
peanut butter blossoms on a wire rack.

Step-By-Step Instructions to Create Perfect Peanut Butter Blossom Cookies

If you’ve ever made peanut butter cookies, you already know how to make this recipe! It just requires a few little tweaks. 

  1. Prepare. Preheat your oven, and line a cookie sheet with parchment paper or a slipmat
  2. Mix the dry ingredients. Sift the flour, baking soda, and salt together in a large bowl. 
  3. Cream the wet ingredients. Use an electric mixer to cream the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and beat again. 
  4. Combine the wet and dry ingredients. Gently mix the flour mixture into the bowl of wet ingredients, stirring just until no streaks remain. 
  5. Portion. Use a small ice cream scoop to portion the dough into 1-inch balls, rolling them between your palms. Arrange the cookie dough balls on the baking sheet, leaving space in between each piece. 
  6. Bake. Transfer the baking sheet to the preheated oven, and bake until the cookies are light brown and puffed up. 
  7. Top. Immediately press the chocolate candies into the center of each cookie, pressing down until they crack just slightly. 
  8. Cool. Allow the cookies to cool slightly on the pan. Then, transfer them to a wire rack to cool completely. 
Precut Baking Parchment Paper Sheets

Baking should be a smooth process; now, it could really be one. These pre-cut, no-curl parchment paper sheets are there to support your cookies, cakes, breads etc in their baking process. They can withstand up to 450° of heat without curling! Natural, unbleached baking paper for ovens- these sheets are nature’s best.

03/13/2024 11:09 pm GMT
Peanut butter blossom cookies.

Baking Tips

  • Keep the candies in the freezer. If you’re worried about the chocolate melting, transfer them to the freezer for about ten minutes before topping the cookies. This will keep them solid. 
  • Work quickly. You want to have all your kisses unwrapped and ready to go. The key to getting them to stick is to press them into the dough as it’s warm so it solidifies around the chocolate. 
  • Chill the dough. Chilling the dough isn’t completely necessary for this recipe. We don’t! However, if the dough becomes super soft and you’re having trouble rolling it, transferring it to the fridge for an hour or so is a great way to help it hold its shape. 
  • Use room temperature ingredients. Allow the butter and egg to sit out and come to room temperature before you begin. This will make them easy to blend into the dough, preventing you from overmixing the batter. 
  • Measure carefully. For the best results, use a food scale to measure the flour. Or, if that isn’t an option, use the spoon and level method instead. 
  • Add more sugar. If you want super festive, sparkly peanut butter blossom cookies, roll the cookie dough balls in sanding sugar before baking. 
a white bowl of cookies with Hershey's hugs.

Common Questions About This Peanut Butter Blossom Cookies Recipe

Can I make this recipe nut-free? 

Yes, the taste and texture will change slightly, but feel free to use any nut or seed butter you like best. Almond butter, cashew butter, sunflower seed butter, or even Biscoff spread all taste great. 

Do I have to use Hershey’s Kisses? 

Nope, any chocolate “kiss” candy can be used. Or get creative, and experiment with bite-sized pieces of any of your favorite candies. 

Can you make the dough ahead of time? 

Yes! These cookies are great to prepare in advance. Store unbaked dough covered in the fridge for up to three days. 

Alternatively, you can freeze all of the dough in an airtight container. Or, portion the cookie dough balls, and freeze them on a baking sheet before transferring them to an airtight container. Place a sheet of parchment paper between each layer to prevent them from clumping together! The dough will keep for up to three months. 

Thaw it in the fridge overnight, or bake it from frozen, adding a few minutes as needed. 

How do you store leftover cookies? 

Leftover cookies can be stored in an airtight container at room temperature for up to one week. 

Can I freeze this recipe? 

Yes, baked peanut butter blossoms can be frozen for up to three months. Allow them to thaw in the fridge overnight before serving. 

If you’re as enthusiastic as we are about filling up your holiday dessert table with sweets or gifting homemade sweets, you’ll love these holiday cookie recipes!

peanut butter blossoms with Hershey's hugs.

Peanut Butter Blossom Cookies

5 from 1 vote
Author: Food Dolls
Servings: 60 cookies
Prep: 5 minutes
A fun take on a classic Christmas cookie recipe, these peanut butter blossom cookies are soft, chewy, and full of nutty chocolate flavor!


  • 1 ¾ cups all-purpose flour leveled
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 8 Tablespoons unsalted butter room temperature
  • 2/3 cup smooth peanut butter
  • ½ cup granulated sugar + more for rolling
  • ½ cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 5 dozen one 11-ounce package Hershey’s Kisses, frozen


  • Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper.
  • In a large bowl, sift the flour, baking soda, and salt. Set aside.
    1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt
  • Use an electric mixer to cream the butter, peanut butter, granulated sugar, and brown sugar. Add the egg and vanilla, and beat again until well blended.
    8 Tablespoons unsalted butter, 2/3 cup smooth peanut butter, ½ cup granulated sugar + more for rolling, ½ cup light brown sugar, 1 large egg, 1 teaspoon vanilla extract
  • Gently mix the flour mixture into the bowl of wet ingredients, stirring until no streaks remain.
  • Use a small ice cream scoop to portion the dough into 1-inch balls, and roll them into circles. Place the dough on the cookie sheet roughly 2 inches apart.
  • Bake for 8-10 minutes or until the cookies are light brown and puffed.
  • Remove the cookies from the oven, and immediately press a Hershey’s kiss into the center of each cookie allowing them to crack slightly.
    5 dozen
  • Cool slightly, and enjoy.
  • Store in an airtight container at room temperature for up to 1 week.


Serving: 1cookie | Calories: 202kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 139mg | Potassium: 60mg | Fiber: 1g | Sugar: 16g | Vitamin A: 127IU | Calcium: 34mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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