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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. 

Peanut Butter Blossoms broken open

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!

Peanut Butter Blossoms arranged with Hershey's kisses
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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.

Peanut Butter Blossoms fresh baked

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.

Peanut Butter Blossoms interior detail

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.

Peanut Butter Blossoms top view detail

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 arranged on wooden surface

Peanut Butter Blossoms are a Christmas Cookie favorite but you will love these classic peanut butter chocolate classics 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 interior detail
5 from 2 ratings

Peanut Butter Blossoms

Soft, chewy peanut butter cookies rolled in sugar and topped with a Hershey kiss. These cookies should be a little crisp on the outside and soft and chewy within.
Prep: 20 minutes
Cook: 8 minutes
Total: 28 minutes
Servings: 36 Cookies



  • 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.


Calories: 104kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 71mg | Potassium: 32mg | Fiber: 1g | Sugar: 7g | Vitamin A: 85IU | Calcium: 19mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 104
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Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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Recipe Rating


  1. 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!!

    1. 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!

  2. 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

  3. 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!! 🙂

  4. 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!:)

  5. 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!