Peanut Butter Blossoms Cookie Recipe

Amazingly soft and sugary, these Peanut Butter Blossoms cookies are perfect for any holiday or bake sale. This classic cookie is loved by all!

These classic and iconic Peanut Butter Blossoms Cookies are soft and chewy, with a crackly sugary crust and studded with a solid milk chocolate kiss.

These classic and iconic Peanut Butter Blossoms Cookies are soft and chewy, with a crackly sugary crust and studded with a solid milk chocolate kiss.  Perfect for any holiday, bake sale or cookie exchange! #cookierecipe #cookie #Christmas #baking #peanutbutter #peanutbutterandchocolate #xmas #holidaybaking #holiday

Growing up, these cookies were a staple at every holiday gathering, every bake sale, and the cookie I hoped for every time my Mom said she was going to make cookies.  Most kids loved the classic chocolate chip cookies, but I craved the sweet and salty combination of chocolate and peanut butter!

If you have kids, this is a great recipe to make with them, as there are plenty of things they can help with in this recipe.  I love showing them how to make these peanut butter blossoms and they can’t get enough of scooping the dough, rolling it into balls, rolling dough in the sugar, and pressing the kiss into the baked cookie!

process shots for making peanut butter blossoms

My daughter’s favorite part is adding the chocolate kiss to the cookie, but I think that’s only so she can sneak extra chocolate kisses!


I’ve never tried to freeze the baked cookie, but you can absolutely freeze the dough!  I’ve found the easiest way is to roll the dough in to balls, but don’t roll in sugar yet, then freeze the dough balls individually.  When you’re ready to thaw it out, just place in the refrigerator overnight, then roll in the sugar and proceed as the recipe directs!


I’ve found they stay pretty soft and tasty for 5-7 days, as long as they’re in an airtight container on the counter.  If you’re having trouble storing the cookies without messing up the kisses, you’ll want to alternate them.  Place cookies in a single layer first, side by side.  Start your second layer by placing cookies in between the tips of the kisses.  Continue this process until all your cookies are stored.

Peanut butter blossoms cookie on cooling rack

Doesn’t that make you just want to dive in and grab one?!


Not necessarily, but the softer and warmer the dough is, the more the cookies might spread.  I found even chilling the dough for 30 minutes will yield a thicker cookie.  I usually use that chilling time to go catch up on an episode of a show on Netflix, getting my oven preheated, and getting the baking sheet ready with some parchment paper.

Some recipes use shortening to eliminate the need for chilling the dough. Making peanut butter blossoms without shortening is just as easy, and I much prefer the rich, buttery taste you get by using real butter in this peanut butter blossom cookie recipe.

Plate of peanut butter blossoms cookies


  • Refrigerate your chocolate kisses until you’re ready to use them.  I found that doing this resulted in perfectly formed kisses that don’t melt when pressed into the hot cookie.  For the first couple of hours they’ll be soft (from the heat), but they’ll firm up the longer they sit.
  • Feel free to play around with the type of chocolate kisses used.  Milk chocolate is the standard, but Hershey’s makes a LOT of different kinds.
  • When baking the cookies, watch for the edges to just turn lightly golden, and the tops will start to crack.  Before they crack, they’re still under-done in the middle, and they won’t have that classically cracked appearance.
  • Make more than you think you’ll need… seriously.  These cookies are SO many peoples’ favorite, and they’ll go quickly!
  • There’s really no need for a stand mixer here, unless you really want to use one.
  • Don’t forget to chill your dough.  It really helps keep the cookies nice and thick, and keep them from spreading too much as they bake.

Plate of peanut butter blossoms cookies with milk



Peanut butter blossoms cookie with bite taken out of it

These classic and iconic Peanut Butter Blossoms Cookies are soft and chewy, with a crackly sugary crust and studded with a solid milk chocolate kiss.  Perfect for any holiday, bake sale or cookie exchange! #cookierecipe #cookie #Christmas #baking #peanutbutter #peanutbutterandchocolate #xmas #holidaybaking #holiday

Peanut Butter Blossoms Cookie Recipe

Amazingly soft and chewy, these Peanut Butter Blossoms cookies are perfect for any holiday or bake sale.
5 from 29 votes
Prep Time 10 mins
Cook Time 9 mins
Total Time 19 mins
Servings 36 cookies
Calories 123


  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 cup granulated sugar (for rolling)
  • 36-48 chocolate kisses, unwrapped


  • In a large mixing bowl, add brown sugar, 1/2 cup granulated sugar, softened butter and peanut butter. Using a hand mixer (or stand mixer if you have one), beat on MED speed until light and fluffy, about 1-2 minutes.
  • Add egg and vanilla and beat until well mixed. Add flour, baking soda, and salt, and beat on LOW until combined and no flour streaks remain. Scrape the bowl if needed.
  • Cover bowl with plastic wrap and refrigerate for 30 minutes or more. Add unwrapped chocolate kisses to a bowl and refrigerate as well, until ready to add to baked cookies.
  • When ready to bake, preheat oven to 375 F degrees. Line a baking sheet with a sheet of parchment paper and set aside. Add final 1/2 cup granulated sugar to a small shallow bowl, and set aside.
  • Using a small cookie scoop (1.5 tablespoon size is perfect), or your hands, shape dough into balls a little larger than 1 inch in diameter. Gently roll balls in bowl of granulated sugar to coat on all sides.
  • Place approximately 2 inches apart on prepared baking sheet and bake 9-10 minutes, until lightly golden brown and tops of cookies have a cracked appearance.
  • Press a chocolate kiss into the center of each cookie, then remove to a cooling rack to continue cooling.


  1. Recipe makes approximately 36-48 cookies.
  2. Prep time doesn't include chilling time, as this will vary from individual to individual.
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

Recipe originally posted on Spend with Pennies, where I contribute recipes monthly.


These classic and iconic Peanut Butter Blossoms Cookies are soft and chewy, with a crackly sugary crust and studded with a solid milk chocolate kiss.  Perfect for any holiday, bake sale or cookie exchange! #cookierecipe #cookie #Christmas #baking #peanutbutter #peanutbutterandchocolate #xmas #holidaybaking #holiday

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Recipe Rating

54 comments on “Peanut Butter Blossoms Cookie Recipe”

  1. Mmm mmm! These made a wonderful surprise for the kindergartners. Thank you.

  2. Cookies are delicious my baking time was closer to 10 minutes. Instructions are easy to follow. Thank you!

  3. My dough is chilling, but I mistakenly used 1/4 tsp iodized salt instead of 1/4 tsp kosher salt. Will it be ok or do I need to double the rest of the recipe to fix it? Thanks!

  4. Can you use chunky peanut butter with this recipe?

  5. I use a little extra peanut butter and add an egg or else the dough is too dry. Other than that, this has been my favorite blossom recipe thus far! Try drizzling chocolate over all the cookies for chocolate in every bite! Today I’m going to see if they’ll be firm enough to make thumbprints for my own PB&J cookie.

    • Best peanut butter blossoms! Instead of Hersey Kisses I use mini Reeses cups. I get sooo many compliments on these cookies!

  6. I used Hershey Special Dark nuggets instrad of kisses, and coconut sugar with a touch of maple syrup instead of brown sugar. Outcome was excellent!


  8. I do not want to go to store but do not think that I have enough kisses to make a full recipe. I do, however, have extra m and m’s on hand. Could I perhaps place a cluster of those in the center. I also have Hersheys Hugs which would probably work well also. What do you think?

  9. Very good recipe but need help with baking in higher altitude (I’m only at 3,500 elevation).  My cookies flat after out of oven, any tips?

  10. Very easy to make.  They came out delicious!

  11. Just wondering if the dough is supposed to be super gooey/sticky or if I had done something wrong? Tried to roll them out but couldn’t because it just kept sticking to my fingers!

  12. I am not great at baking and hesitant to try new cookie recipes, but decided to give this one a try for Christmas. I absolutely loved the way they turned out. So easy and very good. My family loved it and I decided to experiment with different types of hershey kisses.( hot chocolate flavor was my favorite. I am going to start following your website now.

  13. They turned out great and so yummy.

  14. Love these cookies..I used Hershey Kisses with Caramel in the middle, the bottom melted into the cookie a little, added a delicious caramel yum.

  15. I used a level tablespoon to spoon out each cookie and the recipe only yielded 35 cookies.  I’m a bit disappointed in the cookie count but other than that I like this recipe.  It’s great for when you haven’t got shortening in the cupboard. 

  16. These cookies were very easy to make and turned out AMAZING! I will definitely be making these again!

  17. Great recipe! I used it to make my Christmas Eve cookies this year. They were so soft and puffy!

  18. Well ive only eaten a warm cookie but it was great. Excited to share then tomorrow on Christmas eve! The only thing i found was that my yeild was only about 24 cookies! Maybe i screwed up somewhere but i rolled them into 1 inch balls abs they came out great and look like the photo! Anyways, delicious. Just not as many as i was hoping for

  19. The best cookies I’ve ever made!! YUM!

  20. Great recipe! I haven’t made these in about 20 years, made a double batch for grandkids,
    I’m pretty sure they’ll disappear in about an hour. Really good tips, I never refrigerated the other
    kisses, & it’s a big help. Thanks so much! Granny.

  21. My peanut butter blossoms always seem to spread and turn into a thin cookie instead of the chunky goodness around the chocolate kiss! Any idea why? Thank you!

    • Hmm, how frustrating for you! I’ve never had that problem, but here are my tips for a non-spreading cookie. Make sure you’re using real butter, not margarine. Margarine will spread, quite a bit. Also, chilling the dough really helps keep the cookies nice and thick. If you did chill the dough, maybe chill a bit longer next time 🙂

    • It might depend on your altitude. Add a tablespoon or so more flour and see if that makes a difference. 

    • If you are high altitude, 5280+, you need to adjust. Less sugar, more flour, etc. 

  22. I made a double batch tonight for Christmas. Turned how perfect! Thank you for sharing.

  23. This was a huge hit at the Christmas party ! I made 30 and I had barely 10 left ! Forgot the butter so I used county crock with calcium and they were delicious ! So goey… may not have been done all the way but everyone didn’t seem to mind 

  24. This was a really perfect recipe, the tips of refrigerating the dough and kisses really made these turn out perfect! I doubled it for a cookie exchange. YUM

  25. The Peanut Butter Blossoms turned out deliciously! Crispy on the outside and soft chewy on the inside. We used Dark chocolate kisses instead of milk chocolate. Thank you!

  26. These turned out so great! They look pretty and turned out exactly like the picture. Not too dry and very tasty! 

  27. I have baking powder not baking soda!!  Do I need baking soda?

  28. This is a good version of this recipe. I used the skippy natural PB very nice peanutty taste.
    i recommend rolling the dough into smallish balls a maybe dime size to get the right size and

    • Dime size balls? That’s way too small. You want the dough to mound around the kiss (like the picture.) A chocolate kiss won’t even fit on a dime sized ball of dough! I make these cookies every year for the holidays and the recipe instructions for 1-inch diameter balls are spot on!

  29. Hi Amanda, can I use regular table salt or Himalayan salt if I dont have kosher? Would it be the same amount? Thanks!

  30. I tell in green and red sugar for christmas

  31. Delicious and classic peanut butter blossom cookie. I made a batch yesterday for my great niece and nephew, they loved them. They have been around for a long time but I haven’t made them in years. So yummy, thanks for sharing.

  32. I doubled this recipe and the result was perfection! I baked for nine minutes and used Hug Kisses and the seasonal Hot Cocoa Kisses.

  33. How inviting these cookies look! So perfect for Christmas plate!

  34. These are perfect holiday treat!

  35. Oh my gosh, these looks insanely delicious! It will quickly disappear on our table, need to make these!

  36. I’m sure my children will be delighted with these cookies. I LOVE how easy and delicious this is! Good idea! Looks very tasty!

  37. My grandma used to make these and they bring back so many happy memories. One of my all-time favorites!

  38. My mom used to make these for me all the time when I was growing up! My favorite cookie!

  39. I have made these cookies for 22 years using this recipe. This is the best recipe for peanut butter cookies. Everyone raves about them and I am queen for a day.