Peanut butter blossoms are a classic Christmas cookie that’s always a hit and easy to make! My recipe has 10 simple ingredients and is all about soft, peanut buttery goodness with a sweet chocolate kiss on top.
These cookies are a must for your holiday spread—they’re simple to whip up, adorable, and combine peanut butter and chocolate (I mean, who could resist?).
Peanut Butter Blossoms
While my blog focuses on healthier recipes, I believe in treating yourself every now and then with a special indulgence.
And these peanut butter blossoms are just that—a festive favorite that’s worth the occasional splurge!
They’re perfect for cookie exchanges, holiday parties, or just because you deserve something sweet. So go ahead, make a batch (or two) and enjoy!
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
Peanut Butter Blossoms Video
Is It Necessary to Use Hershey’s Kisses?
Hershey’s Kisses are the classic choice for Peanut Butter Blossoms, but you can totally mix it up!
If you're not a fan of dark chocolate, milk chocolate kisses are a great option.
If you want to skip the kisses altogether, mini peanut butter cups, candied pecans, walnuts, or even roasted peanuts will give your cookies a delicious crunch.
Ingredients
- Peanut Butter – The star of the show! Use creamy peanut butter for the best texture. It adds the perfect nutty flavor and helps bind the dough together. Use creamy peanut butter that has only peanuts and salt. Peanut butter is gluten free.
- Butter – Butter is key for adding flavor and making the cookies tender. Make sure it’s softened to room temperature before mixing.
- Sugars – A mix of granulated sugar and brown sugar gives these cookies the perfect sweetness and chewiness. Brown sugar also adds a hint of extra richness.
- Egg – One room-temperature egg helps bind everything together and adds moisture to the dough.
- Flour – All-purpose flour provides structure to the cookies. Don't add too much—follow the recipe for the best balance between soft and chewy.
- Baking soda – A small amount of baking soda helps the cookies rise and spread just the right amount.
- Salt + vanilla extract – A pinch of salt enhances the flavors, while vanilla extract gives these cookies that delicious, classic flavor.
- Chocolate kisses – The Hershey’s Kisses are what make these cookies "blossoms"! They add a sweet, chocolatey bite that perfectly complements the peanut butter flavor.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Peanut Butter Blossoms
With the step-by-step photos you'll be an expert at making peanut blossoms in no-time!
- Preheat your oven to 375°F and line your baking sheets with parchment paper.
- In a large bowl or a stand mixer with the paddle attachment, mix together peanut butter, butter, both sugars, and salt. Beat on medium speed until smooth and creamy. Add in the egg and vanilla extract, and mix until fully combined. Scrape the sides of the bowl.
- Add the flour and baking soda, then beat on low speed just until the dough comes together.
- Scoop the dough into 1-inch portions (about 1 tablespoon each) and roll them in extra sugar if you like. Arrange the dough balls on the prepared sheets, leaving about 2 inches of space between each one.
- Bake for 8 to 10 minutes, or until the cookies appear puffed and cracked with lightly browned bottoms. Press a chocolate kiss into the middle of each cookie right after baking (the cracks are normal!).
- Allow the cookies to cool on the sheet until the chocolate hardens. Enjoy or store in an airtight container for up to a week.
Can I Make the Dough Ahead of Time?
This dough is perfect for prepping in advance. You can freeze the dough in an airtight container. When you're ready to bake, just thaw it overnight in the fridge, roll it into balls, and bake as usual.
If you want to freeze the dough balls, roll them first, then flash-freeze them on a tray. Once frozen, store them in an airtight container, separated by parchment paper to keep them from sticking together.
When you’re ready to bake, let them sit at room temperature for a bit before popping them in the oven—this might take an extra minute or two to bake.
Tips
- Use a room temperature egg. Make sure your egg is at room temperature. This helps it blend smoothly into the dough, ensuring a better texture in your cookies. If you're in a rush, you can place the egg in a bowl of warm water for a few minutes to bring it to room temperature quickly.
- Measure flour correctly. Too much flour can make your cookies dry and crumbly. The best way to measure flour is with a kitchen scale, but if you don’t have one, fluff the flour in its container, spoon it into your measuring cup, and level it off with a knife. Don’t pack it down, or you’ll end up with too much flour.
- Freeze the Hershey’s Kisses (Optional). If you’re worried about the chocolate kisses melting or losing their shape, pop them in the freezer for about 10 minutes before pressing them into the cookies. This is totally optional since I’ve never had an issue with melting, but it’s a good trick if you’re concerned.
- Roll the dough balls in sugar. For extra sweetness and sparkle, roll your cookie dough balls in granulated sugar before baking. This adds a lovely crunch and sweetness to the outside of the cookies.
- Don’t overmix the dough. When combining the ingredients, mix just until everything is incorporated. Overmixing can lead to tough cookies. Stop as soon as the flour disappears into the dough.
- Bake at the right temperature. Make sure your oven is fully preheated before baking the cookies. Keep an eye on them towards the end to prevent overbaking.
- For a peanut butter nut-free alternative, you can try using sunbutter. Read more about peanut butter vs sunbutter here.
Did you know you can freeze the peanut butter and use it later?
Freezing And Storing Instructions
- To Store. Store your Peanut Butter cookies in an airtight container at room temperature for up to 3 days. If you prefer them chilled, keep them in the fridge for up to 2 weeks.
- To Freeze. Freeze for up to 2 months. Simply place the baked cookies in a freezer-safe container, separating layers with parchment paper to prevent sticking. You can also freeze the cookie dough balls before baking. Wrap them tightly in plastic wrap or foil, and store them in a freezer bag. When ready to bake, let the dough thaw or bake directly from frozen, adjusting the baking time as needed.
- To Make Ahead. You can prepare the dough ahead of time and store it in the fridge for up to 24 hours. For longer storage, freeze the dough balls and bake them directly from frozen, adding a couple of extra minutes to the baking time.
More Peanut Butter Recipes
- Buckeye Cookies
- Almond Peanut Butter Cookies
- No Bake Peanut Butter Cookies
- Air Fryer Peanut Butter Cookies
- Date Snickers Bars
Did You Like This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Recipe Card
Peanut Butter Blossoms
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- ¾ cup creamy peanut butter
- ½ cup unsalted butter, softened
- ½ cup granulated sugar plus , + ⅓ cup more for rolling
- ½ cup packed light brown sugar
- ¼ teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- 36 Hershey’s dark chocolate kisses, unwrapped
INSTRUCTIONS
- Preheat your oven to 375°F and line your baking sheets with parchment paper.
- In a large bowl or a stand mixer with the paddle attachment, mix together peanut butter, butter, both sugars, and salt. Beat on medium speed until smooth and creamy. Add in the egg and vanilla extract, and mix until fully combined. Scrape the sides of the bowl.¾ cup creamy peanut butter, ½ cup unsalted butter, ½ cup granulated sugar plus, ¼ teaspoon salt, 1 large egg, 1 teaspoon vanilla extract, ½ cup packed light brown sugar
- Add the flour and baking soda, then beat on low speed just until the dough comes together.½ teaspoon baking soda, 1½ cups all-purpose flour
- Scoop the dough into 1-inch portions (about 1 tablespoon each) and roll them in extra sugar if you like. Arrange the dough balls on the prepared sheets, leaving about 2 inches of space between each one.½ cup granulated sugar plus
- Bake for 8 to 10 minutes, or until the cookies appear puffed and cracked with lightly browned bottoms. Press a chocolate kiss into the middle of each cookie right after baking (the cracks are normal!).36 Hershey’s dark chocolate kisses
- Allow the cookies to cool on the sheet until the chocolate hardens. Enjoy or store in an airtight container for up to a week.
VIDEO
NOTES
- To Store. Store your Peanut Butter cookies in an airtight container at room temperature for up to 3 days. If you prefer them chilled, keep them in the fridge for up to 2 weeks.
- To Freeze. Freeze for up to 2 months. Simply place the baked cookies in a freezer-safe container, separating layers with parchment paper to prevent sticking. You can also freeze the cookie dough balls before baking. Wrap them tightly in plastic wrap or foil, and store them in a freezer bag. When ready to bake, let the dough thaw or bake directly from frozen, adjusting the baking time as needed.
- To Make Ahead. You can prepare the dough ahead of time and store it in the fridge for up to 24 hours. For longer storage, freeze the dough balls and bake them directly from frozen, adding a couple of extra minutes to the baking time.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Peanut Butter Blossoms: FAQs
To keep the Hershey’s Kisses from melting, press them into the warm cookies after they’ve cooled slightly. Then, place the cookies on a cooling rack to set the chocolate.
Use store-bought creamy peanut butter for the best texture and flavor. Natural peanut butter may not work as well since it separates.
YES, you can make these nut-free by swapping the peanut butter for sunflower seed butter or Biscoff spread.
Julia
these cookies will become your Christmas family tradition!