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Soft, chewy peanut butter blossoms are rolled in sugar and topped with a Hershey kiss. These cookies should be a little crisp on the outside and soft and chewy within.
A Quick Look At The Recipe
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Jump to RecipePrep Time
20 minutes
Cook Time
8 minutes
Total Time
28 minutes
Servings
36 Cookies
Difficulty
Easy
Calories *
104 kcal per serving
Technique
Make cookie dough, divide and roll in sugar, bake, add Hershey's kiss.
Flavor Profile
Peanut butter cookie with milk chocolate Hershey's Kiss.
* Based on nutrition panel
My family is addicted to peanut butter blossoms, and I just love this recipe! I make these every year for Christmas or just when I have a craving. My mother always added a little bit of almond extract to her blossoms, so I add a splash, and they are so good and chewy. ⭐⭐⭐⭐⭐
Mara
These soft, chewy cookies are the perfect combination of chocolate and peanut butter. A Hershey’s Kiss is pressed into the center of a chewy peanut butter cookie. The dough is rolled in sugar for a little extra crunch!
I also made Peanut Butter Cup Blossoms with Reese’s peanut butter cups in the centers for extra peanut butter!
I am persnickety about my Peanut Butter Blossoms. {Can you even imagine?} I prefer to eat them 1-3 hours after they come out of the oven or slightly warmed up. You know, when the Kiss hasn’t quite firmed up yet, so you get a little melty, milk chocolate in each bite. That’s the stuff.
Truth be told, when cooled completely, I eat the cookie and then the Kiss.
The trick to making these soft is roll ‘em big and underbake. It’s the only way. I ruined 3 dozen cookies trying to bake 1 inch balls into soft, chewy perfection. No. Not with this recipe.
I used the Gold Standard Betty Crocker recipe but I made a few tweaks. A little vanilla, a little pinch of salt, a different baking temperature and a different order of combination of ingredients. Nothing major but sometimes it’s the little things that count.
I searched each and every single one of my old cookbooks and came up with approximately zero recipes for Peanut Butter Blossoms.
Not one.
So I did a little digging and I found that Mrs. Freda F Smith created these magical cookies for the Pillsbury National Bake Off in 1949. They were runner-up but have been gracing the cookie tray ever since. I wonder what won? Must have been awesome.
The Betty Crocker recipe is almost identical to the original recipe except it has a bit less flour, an extra egg and they eliminated the vanilla, which I unwittingly added back in!
Peanut Butter Blossoms are a Christmas Cookie favorite but I know love classic peanut butter chocolate classics like these, my peanut butter chocolate chip cookies, and my peanut butter bars recipe all year round! They are incredibly easy to make and chocolate and peanut butter is an all-year-round kinda thing.
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Peanut Butter Blossoms
Ingredients
- ¼ cup granulated sugar plus more for rolling
- ½ cup packed light brown sugar
- ½ cup butter softened
- ½ cup creamy peanut butter I use Jiff
- 1 egg
- ½ teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- pinch kosher salt
- 36 Hershey Kisses buy one 12 oz bag – you’ll have some leftover!
Instructions
- Preheat oven to 350° F.
- In a medium bowl, whisk together flour, soda, powder, and salt. Set aside.
- In a large bowl cream together butter, granulated sugar and brown sugar until light and fluffy; add peanut butter, beat until incorporated; add egg and vanilla, beat until incorporated. You can beat with a hand mixer on medium or a wooden spoon.
- Add the flour in 3 additions, mixing on low speed between each one.
- Shape dough into 2-inch balls and roll in granulated sugar. Place 2 inches apart on an ungreased, unlined baking sheet. Bake 8 minutes or until the edges just begin to crack but there are no deep crevices in the center. Immediately press a Kiss in the center of each cookie and remove to a wire rack to cool.
- Store in an airtight container. They are best eaten within 4 days.
Nutrition
Before You Go
I hope you enjoyed baking this nostalgic peanut butter cookie recipe. Explore more classics in my full collection of cookie recipes, or keep it pure peanut butter with my peanut butter cake next!
My family is addicted to peanut butter blossoms, and I just love this recipe! I make these every year for Christmas or just when I have a craving. My mother always added a little bit of almond extract to her blossoms, so I add a splash, and they are so good and chewy.
great cookies! With a 2″ cookie scoop, I was only able to get 21 cookies total, no where near 3 dozen as the recipe specified. Guess I’ll have to make another batch!!
Hi Tara, This year I made them with a much smaller cookie scoop, plus then you get more chocolate kiss for your blossom! I used a 3/4″ scoop, which I like much better!
omigosh I’m exactly the same about pb blossoms!!!
and yours look like the best evahhh!
Must.Be.Chewy!
Lindsey, Sea-Tac airport just called and said that you’d be flying in to make me these cookies, but they wouldn’t tell me an arrival time. Tell me darling, when can I expect you? 🙂 They look FABulous. But, do you do any less? Ummmmm…that would be no. It’s ALL FABulous! xoxo
ALOL! You crack me up! I wish I could fly in to bring you cookies!
I just recently posted Peanut Butter Blossoms as well. They are my favorite Christmas cookie and I agree: Underbaked and chewy are the way to go!! 🙂
Underbaking is not optional! I’ll have to check out yours!
Peanut butter blossoms are one of my favorite holiday cookies! Underbaked and chewy cookies are my weakness! I love how gorgeous and perfect yours look!:)
Mine too! My husband just cannot understand but under-baked goods lovers unite!
Peanut butter blossoms — you just can’t go wrong! They’re one of the ultimate Christmas cookies, and these look so fluffy, chewy, and perfect!