Peanut Butter Blossom cookies are a timeless favorite. Passed down through generations, these peanut butter cookies topped with a chocolate kiss are perfect for holidays, parties, and everyday treats.
Every kitchen should have a few classic cookie recipes that never fail: soft, flavorful, and easy to make. These peanut butter blossoms pair peanut butter and chocolate for a crowd-pleasing combination.
🌟 What makes these cookies special?
These peanut butter blossoms are ideal for holiday baking and everyday enjoyment.
- They use simple, familiar ingredients and an easy method.
- Because the ingredients are common pantry staples, you can make them at the last minute.
- This recipe yields about 36–48 cookies—perfect for cookie exchanges or parties.
- They have a tender, melt-in-your-mouth texture and the classic peanut butter-chocolate flavor everyone loves.
🧈 Ingredient notes
Most likely you already have everything you need to make these cookies.
Butter – unsalted butter, softened to room temperature.
Peanut butter – creamy peanut butter gives the best texture.
Sugar – granulated sugar for sweetness and texture.
Brown sugar – light brown sugar adds moisture and a hint of caramel flavor.
Baking powder and baking soda – to help the cookies rise slightly and stay soft.
Salt – kosher salt is ideal; adjust if using table salt.
Milk – 1% works well, but whole, 2%, or dairy-free milk alternatives also work.
Egg – one large egg at room temperature helps the dough bind and creates tender cookies.
Vanilla – pure vanilla extract gives the best flavor.
Flour – all-purpose flour keeps the cookies classic; if you try other flours, note that texture may change.
Hershey’s chocolate kisses – milk chocolate kisses are traditional, but other flavors or dairy-free chocolate chips can be used.
✅ Step-by-step instructions
- Preheat the oven to 350°F (175°C). Place 1/2 cup granulated sugar in a small bowl and set aside for rolling the dough balls.
- In a mixer, beat the unsalted butter and peanut butter on low speed for about 1 minute, until smooth and combined.
- Add 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1 teaspoon baking powder, and 1/4 teaspoon baking soda. Mix on low until fully combined.
- Slowly add the egg, 2 tablespoons milk, and 1 teaspoon vanilla, scraping the bowl as needed to combine.
- Gradually add 2 cups all-purpose flour and beat until the dough comes together.
- Shape the dough into 1-inch balls. This is a fun step for kids to help with.
- Roll each ball in the reserved granulated sugar until coated. Place the balls about 2 inches apart on an ungreased baking sheet or on parchment-lined sheets.
- Bake at 350°F for 9–12 minutes, or until the bottoms are just lightly browned.
- As soon as the cookies come out of the oven, immediately press a chocolate kiss (or 2–3 chocolate chips) into the center of each cookie. Transfer to a wire rack to cool completely before serving.
👩🏻🍳 Recipe FAQs
Use a dairy-free milk such as almond or coconut milk, substitute dairy-free butter, and swap the milk chocolate kisses for dairy-free chocolate chips. The cookies will taste just as delicious, though their appearance may vary slightly.
You can try a 1:1 gluten-free baking flour in place of all-purpose flour. Texture may vary depending on the blend, so results can differ.
💡 Cookie baking tips
Use softened unsalted butter. Take butter out 30–60 minutes before baking so it’s slightly soft but not melty. This helps create a creamy batter and prevents cookies from spreading too thin.
Use a room temperature egg. Room temperature eggs incorporate more evenly into the batter for a smooth texture.
Add festive sprinkles before baking for a holiday look, or leave them off for a classic appearance.
⏲ Kitchen tools and equipment
A few basic tools are all you need:
- Mixer – a stand mixer or hand mixer with a large bowl makes mixing easier.
- Baking sheets – two half-sheet pans or full-size baking sheets work well.
- Parchment paper – lining pans with parchment prevents sticking and makes cleanup easier.
More Christmas dessert recipes
Chocolate Dipped Peppermint Shortbread Cookies-
Red Velvet Crinkle Cookies
-
The Best Soft Gingerbread Cookies
-
Gingerbread Cake Roll
Did you make this recipe? Please leave a 5-Star rating in the recipe card and a comment if you loved it. Thank you!
Easy Peanut Butter Blossoms
Ingredients
- ½ cup + 1 tbsp unsalted butter, softened to room temperature
- ½ cup creamy peanut butter
- ½ cup granulated sugar (plus ½ cup for rolling)
- ½ cup packed brown sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 large egg
- 2 tablespoons milk (1% or preferred alternative)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- Milk chocolate candy kisses (or dairy-free chocolate chips)
Instructions
- Preheat oven to 350°F (175°C).
- Place ½ cup granulated sugar in a medium bowl and set aside for rolling the dough balls.
- In a mixer, beat butter and peanut butter on low for about 1 minute until smooth.
- Add ½ cup granulated sugar, brown sugar, baking powder, and baking soda. Mix on low until combined.
- Slowly add the egg, milk, and vanilla, scraping the sides of the bowl as needed.
- Gradually add the flour and beat until the dough comes together.
- Shape into 1-inch balls, roll in the reserved sugar, and place about 2 inches apart on ungreased or parchment-lined sheets.
- Bake at 350°F for 9–12 minutes, until the bottoms are just lightly browned.
- Immediately press a chocolate kiss into the center of each cookie when they come out of the oven. Transfer to a wire rack to cool.
Notes
Dairy-Free variation: use almond or coconut milk, dairy-free butter, and dairy-free chocolate chips.
Gluten-free variation: substitute a gluten-free 1:1 baking flour.
Nutrition
Nutrition information is an approximation.
Please leave a star rating and comment, then share a photo of your cookies on social media.
This post was originally published February 13, 2015. It was updated and republished with new photos, clearer instructions, and additional baking tips.