Peanut Butter Blossoms

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These peanut butter blossoms are a holiday favorite. Soft, chewy peanut butter cookies topped with a melty chocolate kiss in the center.

Homemade peanut butter blossoms on a wooden table.

These cookies are based on my family’s favorite peanut butter cookies. With just the right mix of sweet and salty, with that yummy chocolate and peanut butter combo everyone loves.

They’re perfect for Christmas cookie trays, bake sales, or anytime you’re craving a classic treat or easy dessert.

Why You’ll Love These
Peanut Butter Blossom Cookies

Classic Flavor: An old-fashioned cookie that’s always a hit on holiday trays or at bake sales.
Easy To Make: Simple pantry staple ingredients, no complicated steps, and a dough that’s easy to work with.
Make Ahead Friendly: You can chill the dough overnight for easy baking the next day, or make and freeze the cookies ahead of time.

Ingredients

1 cup peanut butter
1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 bags of chocolate candy kisses, unwrapped

How To Make Peanut Butter Blossoms

Butter, white sugar, and brown sugar in a mixer bowl.

Preheat your oven to 350°F. Then line a baking sheet with parchment paper and set aside.

In a large mixing bowl or stand mixer, cream together the butter, white sugar, and brown sugar.

Eggs and vanilla were added to the creamed butter mixture.

Wet ingredients are mixed into the creamed butter mixture.

Then add the eggs and vanilla and mix well.

Peanut butter was added to the cookie dough.

Peanut butter mixed into the cookie dough.

Next, add the peanut butter and mix until well combined.

In a separate bowl, combine dry ingredients and mix.

The dry ingredients have been added to the mixer bowl.

Peanut butter blossom cookie dough in the stand mixer.

Next, add the dry ingredients and mix well.

Peanut butter cookie dough balls on a baking sheet.

Take 1 tablespoon of cookie dough, form it into a ball, and place it on a baking sheet a few inches apart.

Bake for 10-12 minutes or until golden.

Chocolate Kisses were added to the center of the cookies.

Remove from the oven and immediately press one chocolate kiss into the center of each cookie.

Warm peanut butter blossoms on a cooling rack.

Let them cool on the baking sheet for 1 to 2 minutes, then transfer to a wire rack until fully cool.

Peanut butter blossom cookies on a wire cooling rack.

Storage & Freezing Tips

Room Temperature: Store the cooled cookies in an airtight container for up to 5 days. Make sure to place parchment paper between each layer to keep the chocolate from smudging.

Freezing Baked Cookies: Freeze baked and cooled cookies in a single layer on a baking sheet.

Once firm, transfer into a freezer-safe container with parchment between each layer. Freeze for up to 3 months. Thaw at room temperature before serving.

Peanut butter blossoms on a white plate next to a cooling rack of cookies.

More Easy Christmas Recipes

FAQ’s

No, you don’t have to refrigerate this cookie dough before baking unless you want really soft cookies. Then it’s helpful to chill the dough for a few hours or overnight.

The classic choice is to use Hershey’s Kisses for these blossom cookies. But if you want to change things up try using their milk chocolate ones instead. Another fun option is to use small peanut butter cups, or candied nuts.

Yes, you can freeze any leftover cookies in a freezer-safe container for up to 3 months.

Peanut Butter Blossoms

These peanut butter blossoms are soft, chewy, and full of rich peanut butter flavor with a classic chocolate kiss in the center. They’re easy to make, freeze beautifully, and are perfect for Christmas cookie trays or any time you need a sweet treat.

Prep Time 10

Cook Time 10

Total Time 20

Serving Size cookies

Ingredients

1 cup peanut butter
1 cup butter softened
1 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 bags of chocolate candy kisses unwrapped

Instructions

Preheat oven to 350°F. Line your baking sheet with parchment paper and set aside.
In a large mixing bowl or stand mixer, cream together butter, white, and brown sugar. Then add the eggs and vanilla and mix well.
Next, add the peanut butter and mix until well combined.
In a separate bowl, combine dry ingredients and mix. Add the dry ingredients to the creamed butter and sugar mixture, and mix well.
Take 1 tablespoon of cookie dough and form it into a ball, and place it on a baking sheet a few inches apart.
Bake for 10-12 minutes or until golden.
Remove the cookies from the oven and immediately press one chocolate kiss into the center of each cookie.
Let them cool on the baking sheet for 1 to 2 minutes, then transfer to a wire cooling rack until fully cool.

Notes

These cookies don’t need chilling, but for extra soft cookies, you can chill the dough overnight in the fridge.

Nutrition

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.

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Kim

Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.