Soft, chewy Peanut Butter Blossom Cookies topped with classic Hershey’s Kisses. Easy, nostalgic, and perfect for holidays, parties, or everyday baking.
The Best Peanut Butter Blossoms
These Peanut Butter Blossom Cookies are soft, chewy, and topped with that classic Hershey’s Kiss we all grew up loving. They’re everything a perfect peanut butter blossom should be — tender centers, crackly edges, and the ideal balance of chocolate and peanut butter in every bite. This is the recipe my family makes every holiday season (and honestly year-round), and it never disappoints.
With simple pantry ingredients and easy, step-by-step instructions, these peanut butter kiss cookies come together fast and bake beautifully every single time. Whether you’re making a holiday cookie tray, hosting a party, or just craving classic nostalgia, this recipe delivers the most reliable and delicious peanut butter blossoms you’ll ever pull from your oven.
One of my favorite traditions is filling an entire cookie tin with a nostalgic mix of treats: these Peanut Butter Blossoms, Cream Cheese Sugar Cookies, Snowball Cookies, and M&M Cookies. Together they make the ultimate holiday cookie assortment—colorful, cozy, and guaranteed to bring smiles to everyone who grabs a cookie (or three).
Tips for Baking Peanut Butter Blossoms
- Roll in sugar for that classic sparkle. Granulated sugar gives the cookies their signature crackly, sugary coating.
- Add the Hershey’s Kiss right after baking. Press it into the warm cookie as soon as it comes out of the oven so it melts just enough to stick.
- Don’t overbake! These cookies should look slightly puffy and soft when you pull them out. They firm up as they cool and stay chewy.
- Use room-temperature peanut butter. It blends better with the dough and gives you a smoother, more even cookie.
- Size them evenly. Use a small cookie scoop so all of your cookies bake at the same rate and look uniform on a cookie tray.
- Make ahead and freeze. Both the dough balls and baked cookies freeze well, making them perfect for holiday baking or cookie trays
How To Make Peanut Butter Blossoms
Preheat oven to 350 degrees. Spray 2 cookie sheets with nonstick spray or put silicone baking mats down.
In a bowl mix together butter, peanut butter, white sugar, brown sugar, egg and vanilla with hand mixer until fluffy.
Add in flour, baking powder, baking soda and salt to the same bowl. Yes, this is a one bowl cookie recipe – easy! Now keep mixing.
Shape dough into 1 inch balls, rough in sugar and place on cookie sheets.
Bake for 14-15 minutes or until the bottoms are slightly browned.
As soon as they come out of the oven press down a Hershey kiss down into the middle of each cookie. Let cool for a few minutes and then eat them all!
Storing Cookies
Store peanut butter blossoms in an airtight container at room temperature for 4–5 days. If stacking them, place parchment paper between layers to keep the chocolate kisses from smudging.
Pin for later:
The Softest Peanut Butter Blossoms You’ll Ever Make
PrintIngredients
- 1/2 cup butter softened
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- sugar to roll cookies in
- 24 chocolate kisses
Instructions
- Preheat oven to 350 degrees F.
- With mixer cream together butter, peanut butter, sugar, brown sugar, egg and vanilla until fluffy.
- Mix in flour, baking powder, baking soda and salt until all mixed.
- Shape into 1 inch balls, roll in sugar and place on lightly greased cookie sheet or silicone baking mats.
- Bake for 14 to 15 minutes or until slightly browned on bottom.
- Once out of the oven immediately press a a chocolate kiss in the middle.
- Let cool and store in airtight container.
Larry says
I was looking for a recipe to match my Mom’s and this is it. Tasted just like her cookies.
Pamela says
Happy to hear this Larry! Thanks for commenting!
kimmythevegan says
Mmmm my hubby’s grandma used to make these. Nothing beats Grandma’s cookies!
Suzanne says
I’m catching up with your fantastic cookie posts. These look so delicious.
Amy @ Elephant Eats says
Nate’s mom makes pb blossoms every Christmas, so they’re the one cookie I’m not allowed to make…but maybe I’ll just have to take this recipe and make them a different time of the year 😉
Anne ~ Uni Homemaker says
With these cookies, I’d probably have it with some coffee. If it’s something chocolatey then I would have it with milk. hee hee… Love these PB blossom cookies Pamela.
Stacy | Wicked Good Kitchen says
Beautiful Peanut Butter Blossoms, Pamela! Lovely photography. I have been baking these since high school days. Love, love, love any kind of peanut butter cookie. But, these are the best at Christmas and really stand out on cookie trays. Thanks for sharing Matthew’s Mom’s recipe with us! xo
Cecile @ My Yellow Farmhouse says
Can you believe I’ve never made these? Thanks for this great recipe – I know they’re delicious ’cause you posted the recipe !! ; o ) (Pinned it !!)
Hani/hanielas says
I’m making some right now. I know for the fact that these are super delicious. I had a chance to taste them. Yum. Merry Christmas Pamela.
Consuelo @ Honey & Figs says
PB + chocolate??? I’m not kidding, I’d definitely eat the whole batch 😉
Layla @ Brunch Time Baker says
I love peanut butter in cookies! These cookies look simply amazing!
Lidia says
Funny that this is cookie week as I’m hosting an annual cookie exchange party on Friday eve. Still don’t know what I’m baking, and your cookies sure look tempting!
The Squishy Monster says
It sure is cookie week. I’m embracing it as this won’t come around again until next year…loving these blossoms, Pamela!!