Classic Peanut Butter Blossoms are soft and chewy peanut butter cookies with a sugary, crackled top and finished with a milk chocolate kiss! They're the perfect go-to cookie for the holiday season!
Jump to:
- These Peanut Butter Blossoms Are...
- Do I Have to Refrigerate the Cookie Dough?
- How to Make Classic Peanut Butter Blossoms
- What's the Best Way to Store These Cookies?
- How Long Will Peanut Butter Blossoms Keep?
- Can I Freeze This Cookie Dough?
- One Last Tip Before Starting
- Enjoy More Holiday Cookies from Beyond the Butter!
- 📖 Recipe
These Peanut Butter Blossoms Are...
- easy to make
- soft and chewy
- rolled in sugar to give it a sweet crackly crust
- perfect for chocolate and peanut butter lovers
- a classic and have been around since the 1950s
- a popular favorite for holiday baking
Truth be told, I never actually knew they were called peanut butter blossoms until a few years ago. Up until then, I had always referred to them as Hershey kiss cookies. Either way, they're delicious, and I have fond memories as a kid eating the ones my Grammy always made!
Do I Have to Refrigerate the Cookie Dough?
Yes. Chilling the dough helps to prevent the cookie dough balls from spreading out too much while baking.
After making the cookie dough, it must be chilled for a minimum of 1 hour or overnight.
Keep the dough covered tightly either in the mixing bowl (with plastic or reusable wrap over the top) or in a glass or plastic storage container.
How to Make Classic Peanut Butter Blossoms
Here's a quick walk-thru on making this popular holiday cookie! You can find the full recipe below.
- Whisk the Dry Ingredients Together. You can sift them together if you'd like, but it is unnecessary. A good whisk will easily do the trick.
- Blend the Wet ingredients. I recommend using either your hand mixer or stand mixer fitted with the paddle attachment for this part. Your butter should be at room temperature but not so soft it's almost falling apart when you pick it up.
- Add the Dry Ingredients to the Wet. Reduce your mixer speed for this, so your dry ingredients don't go flying!
- Chill the Dough. 1-hour minimum or, in my preference, overnight. Make sure it's chilled in a well-sealed container.
- Roll the Dough Into Balls and Coat in Sugar. 1 inch is a perfect size, and you'll yield the most amount of cookies this way. I've made them bigger, but don't recommend it. No cookie scoop is needed—just a spoon and your clean hands. Use a bowl of about ½ cup of white or organic granulated sugar to coat the cookie dough balls.
- Place On a Baking Sheet and Bake. Space them 1 ½ -2 inches apart., then bake for 7-8 minutes at 375ºF.
- Remove from Oven and Top with Chocolate Kiss. As quickly and carefully as possible—don't burn yourself—place a milk chocolate kiss on top and gently push down. This will create that nice crackle top. Bake for 2 more minutes.
- Cool on Wire Cooling Rack, then Enjoy! Let the cookies sit on the baking sheet for 5-10 minutes before transferring them to cool completely on the wire rack. Use a serving spatula to transfer them because they will be soft!
What's the Best Way to Store These Cookies?
The best way to store peanut butter blossoms is in a tightly sealed food storage container with a slice of bread cut in half.
The peanut butter blossoms will absorb the moisture from the bread, keeping them soft for much longer.
How Long Will Peanut Butter Blossoms Keep?
Using the tips above, the cookies will last up to a week at room temperature. I guarantee you, though, they won't last that long!
Can I Freeze This Cookie Dough?
Absolutely! To freeze peanut butter blossom cookie dough:
- Roll them into the 1-inch balls, but do not coat them in the sugar.
- Place them on a wax paper or parchment paper lined baking sheet, then into the freezer.
- Freeze until hard (about 1-2 hours), then place in a freezer storage bag.
- When ready to use, coat them in the sugar and bake for 9-11 minutes. Do not let them come to room temperature before baking.
- Top with the milk chocolate kiss, then back into the oven for 2 minutes more.
One Last Tip Before Starting
For a smoother process, I like to unwrap the chocolate kisses and put them in a bowl before baking the cookies. This way, you can have them ready to place on top of the cookies when they come out of the oven. You're welcome 🙂
Enjoy More Holiday Cookies from Beyond the Butter!
📖 Recipe
Classic Peanut Butter Blossoms
Author:Classic Peanut Butter Blossoms are soft and chewy peanut butter cookies with a sugary, crackled top and finished with a milk chocolate kiss! They're the perfect go-to cookie for the holiday season!
Ingredients
- 1 ¾ cup All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup Creamy Peanut Butter
- ½ cup Unsalted Butter (room temperature)
- ½ cup Granulated Sugar
- ½ cup Light Brown Sugar (lightly packed)
- 1 Large Egg
- 2 tablespoon Milk
- 1 teaspoon Vanilla Extract
- ½ cup Granulated Sugar (additional amount for coating cookies)
- 11 oz Bag of Hershey Kisses
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.1 ¾ cup All-Purpose Flour, 1 teaspoon Baking Soda, ½ teaspoon Salt
- Using a hand mixer or stand mixer fitted with paddle attachment, cream together the peanut butter, unsalted butter, granulated sugar, and light brown sugar on medium-high speed until well blended.½ cup Creamy Peanut Butter, ½ cup Unsalted Butter, ½ cup Granulated Sugar, ½ cup Light Brown Sugar
- Add in the egg, milk, and vanilla extract. Scrape down the sides of the bowl as needed.1 Large Egg, 2 tablespoon Milk, 1 teaspoon Vanilla Extract
- Reduce the mixer speed, gradually adding in the dry mixture until completely blended.
- Place the cookie dough in a well sealed food container or tightly wrap the top of the mixing bowl with plastic wrap (or alternative) and chill the cookie dough for a minimum of 1 hour.
- After dough has chilled, line 2 baking sheets with parchment paper or silicone mats, adjust the oven rack to the 2nd level mark (just above center), and preheat the oven to 375°F.
- Using a spoon and your clean hands, shape the cookie dough into 1 inch balls, roll in granulated sugar, and place about 1 ½ - 2 inches apart on lined baking sheets.½ cup Granulated Sugar
- Bake for 7-8 minutes, then remove from oven and place a milk chocolate kiss on each cookie, pressing down gently to create the crackly cookie edges..11 oz Bag of Hershey Kisses
- Return to the oven and bake for 2 minutes longer.
- Cool cookies on baking sheet for 5-10 minutes before transferring to a cooking rack to cool completely.
- Store cookies in an airtight container with a slice of bread for up to a week.
Video
Recipe Notes
- For a smoother process, I like to unwrap the chocolate kisses and put them in a bowl before baking the cookies. This way, you can have them ready to place on top of the cookies when they come out of the oven.
- The best way to store peanut butter blossoms is in a tightly sealed food storage container with a slice of bread cut in half. The peanut butter blossoms will absorb the moisture from the bread, keeping them soft for much longer. The cookies will last up to a week at room temperature. I guarantee you, though, they won't last that long!
- To freeze peanut butter blossom cookie dough:
- Roll them into the 1-inch balls, but do not coat them in the sugar.
- Place them on a wax paper or parchment paper lined baking sheet, then into the freezer.
- Freeze until hard (about 1-2 hours), then place in a freezer storage bag.
- When ready to bake, coat them in the sugar and bake for 9-11 minutes. Do not let them come to room temperature before baking. Top with the milk chocolate kiss, then back into the oven for 2 minutes more.
- Recipe adapted from the Original 1957 Bake-off Contest Recipe and my Grammy's family recipe.
Nutrition
Calories: 107kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 66mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 65IU | Calcium: 18mg | Iron: 0.4mg
Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.
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Nicole says
While we loved these, my picky kids didn’t like the peanut butter. Can I leave it out and just do the rest? How will that change the dough?
Jennifer says
You could use almond butter in its place, but I definitely wouldn't leave it out.
Tara says
My son is allergic to peanut butter so using almond butter would be a great solution. Have you ever made them with almond butter? How do they taste compared to ones with real peanut butter?
Jennifer says
I've never made these with almond butter, but I have an almond butter chocolate chip cookie recipe that's really good. And this is going to sound like a lame answer, but the taste is more like almonds, and less sweeter than peanut butter. It's a milder taste to me. If you try it with the almond butter, I recommend using one that is no-stir and creamy.
Leigh says
Don’t do it nicole
Sue says
Can these be frozen?
Jennifer says
Yes, absolutely! Freeze the cookie dough into the balls first minus rolling them in the sugar. When ready to bake, take them out of the freezer, roll them into the sugar and bake. They do not need to defrost before baking them. You might have to add a 1-2 minutes to your baking time, so I recommend doing a test of a few first to see.
Megan says
I prepped these then got too tired to return to baking them after they chilled in the mixing bowl in the fridge. Can I still use the batter five days later? Will it be okay for it to thaw so I can roll the dough into balls before baking it?
Jennifer says
Hmmm...if it's been 5 days I would be nervous to use it. I hate to waste food, but I wouldn't want you or anyone in your house to get sick. It's probably better to just start fresh. Sorry!
Joan OBrien says
Try stirring in 2 tbsp Applesauce
Jenn says
I make my cookie those and I keep them in the fridge for weeks on end and they are fine as long as they are refrigerated.
Anna says
Can you bake with the kiss on the top the whole time?
Jennifer says
I've honestly never tried this before. I'd imagine they would just turn into a blob of chocolate that goes over the edge of the cookies. You can always try 1 or 2 first just to see how they come out...but I think they'll just be blobs 🙂
Terry C says
No it will melt all over. Bake till cookie is light golden then take them out and immediately press the kiss into the cookie, cool on the baking sheet for 1 minute then transfer to wire rack to cool completely, no need to bake them any longer. If you want to freeze them after they have completely cooled, place on cookie sheet and flash freeze for 30 minutes then store in freezer bags. I have been making these for 50 years and with perfect success with what I am telling you I promise! 👩🍳
Rachel Edington says
Cook for 10-11 min then remove from oven and add kiss. Don’t return to oven unless you want melted kisses.
Terry C says
Absolutely!!! 👍👩🍳
Jennifer says
Mine have always done well with the 7-8 mark, then returning for 2 minutes with the kiss. They've never melted, they just become shiny and soft. If you accidentally bump them (which I've done transferring them to the cooling rack lol) they will go to a little blob. As they cool though they'll harden again.
Amber W says
Can I omit the milk or replace it with something else?
Foxylady says
Could you use crunchy peanut butter for this?
Jennifer says
I'm sorry, I've never tried it with crunchy peanut butter before. I think it would take away from the softness of the cookie, but that's just me. You can always try it out and see.
Andrea says
I usually make with crunchy peanut butter because that is the kind of peanut butter my family likes. I usually add a tablespoon more. I didn’t chill the dough. I just rolled into balls and baked. Came out just as expected. The batch made about 45 cookies. They are going fast!
Jennifer says
Thanks for your reply and feedback! I've never tried them with the crunchy peanut butter, but now I want to!
Debi says
I made these yesterday and they turned out delicious!! So soft and chewy! Thanks for the recipe!
Sam says
Anyone tried making these with almond milk vs. regular dairy milk? How did it turn out??
Alex says
I tried with oat milk and it works just fine 🙂
Jenn says
My mom always made them with the kisses while cooking...they don't melt much but the tips of the kisses usually got burnt.
Jess says
What can be used to substitute the egg?
Jennifer says
I don't know as I only tested the recipe using an egg. Sorry!
Mel says
Can I leave out peanut butter and any nut substitution....my son has allergies but I believe my kids would enjoy the cookies
Jennifer says
I'm so sorry I don't know as I've only ever made/tested them with peanut butter. You might want to just google nut-free blossom cookies and see if there is another recipe better suited for your son's allergies.
Anissa says
The texture and flavor of these cookies was amazing, I got so many complements on them! Thank you for such a detailed recipe, I didn't know that the key to them was to add the Hershey's kisses in the last 2 minutes of the bake.
Jennifer says
Yay! I'm so glad they were a big hit. Thank you for making them!
Erin says
I wish everybody would write out the recipe like you did! Having the ingredients w/amounts in the instructions was so helpful!
Jennifer says
Thank you so much! It's so nice not having to scroll up and back down repeatedly!
Nicole says
I agree I loved the ingredients next to the instructions—I hate scrolling up and down all day. Baking is hard enough as it is! Cookies turned out wonderful
Jennifer says
Thank you for making them and for the feedback on the ingredients/instructions!❤️
Kira Johnson says
I completely agree, it’s great not having to scroll back up to the ingredient list. These were a great hit in my house that I have to make more. I didn’t put the back in the oven with the kiss because I didn’t want them to melt. I baked my cookies to a light golden brown, put the kisses on, and let the sit a min on the pan. Then moved to cooling rack. The kisses were soft and melted in your mouth but if sat, they hardened back up slightly. Very delicious!
Jennifer says
Happy you enjoyed them and the ingredient/instruction feature! Merry Christmas!
Colleen M. says
These peanut blossoms are delish! Directions are simple and super easy to follow. I especially like how the ingredients are listed again in the step by step directions! No need to scroll back and forth. Anyways, made my dough on Saturday and it chilled in the fridge overnight. Baked on Sunday and they were perfectly soft, peanut buttery, chocolatey goodness! Thanks for sharing the recipe!
Jennifer says
Thank you for making them, Colleen!
Alaina says
I just want to say THANK YOU from the bottom of my short attention spanned-heart for including the measurements again as the recipe is followed. I’ve never seen anyone do this before and I’ve always wished they did! Thank you ❤️
Jennifer says
You're so welcome! The constant up, down, up, down scrolling while making a recipe has always bugged me (and never helped my short attention span either), so I decided to add this feature. So happy I did and glad you love it too!
Holly says
Thank you for listing the ingredients with the directions!! Soo much easier to follow a recipe when it’s on your phone and not having to scroll up and down 😂!
I’m making these cookies this afternoon !
Jennifer says
You're so welcome! Happy baking!❤️
Elsa says
A staple for all my holiday trays—thanks for an awesome recipe that is easy & delicious.
Jennifer says
Thank YOU for making them!
Jennifer Minarik says
I’m doubling the recipe, and don’t have enough butter. Can I sub 8oz. of margarine or butter flavored shortening for half the butter?
Jennifer says
With the shortening, your cookies may not spread quite as much, but either should be fine!
Nikki says
We make these every year and they’re delicious. I just want to say how nice it is that you list the measurements under each step! Why doesn’t everyone do this?! No scrolling on your screen with messy hands! Genius! Thank you and Merry Christmas!
Jennifer says
Thank you for making them every year! And so glad you enjoy the ingredients with the instructions feature! Merry Christmas!
Julie S. says
THANK YOU for putting the ingredient amounts in the instructions, brilliant!
Also, do I HAVE to use parchment paper? Or could I use a non stick baking pan?
Thanks!
Jennifer says
You're so welcome! I've always used either parchment paper or silicone baking mats when baking cookies, but if you have a non-stick baking sheet, that should be fine to leave the paper off.
Jenn H says
Easy! Look just like pic!
Michelle says
These are legit the best peanut butter blossoms myself and my husband have ever had. Thank you for the recipe!
Jennifer says
I'm so pleased you and your husband love them; thank you!
Kristen says
This recipe is going in the cookie recipe vault! 👏🏼 Only addition, was adding extra peanut butter (I always do that!). But these???? Are the most PERFECT peanut butter blossom cookies I’ve ever had! And your tips & tricks truly helped in “making” the most perfect cookies. Thanks for making me look like an amazing baker!! 😊
Jennifer says
Yay! Reading this makes me incredibly happy; thanks! I'm glad they turned out perfect, and I totally hear you on adding a little extra peanut butter. I do that too on occasion 🙂 Hope you had a wonderful Christmas and have a happy new year!
Brooke says
This recipe honestly isn’t good. My cookies have been in the oven for 15 minutes and won’t even bake in the inside. Yes I followed the recipe exactly so somethings wrong with it. Never had trouble making these before. Definitely don’t suggest this recipe.
Jennifer says
Bummer, I'm sorry to hear this recipe didn't work for you. I've been making these for a long time and have never had any issues, so you may want to get an oven thermometer to ensure your oven isn't off because that can affect the results. Happy baking and hope you find the recipe that best works for you!
Natalie says
These are fantastic! I’ve made this recipe a few times, but the last time I made them I used some Reese’s Peanut Butter cups in place of the chocolate kisses. I’m a huge peanut butter fan so this made them 10 times better! Also the Peanut Butter cups stay soft after they have cooled unlike the chocolate kiss that can be hard. The only thing is they can get pretty melty so putting them in the fridge fist helps, and I also don’t put them on until the cookies are done and coming out of the oven.
Jennifer says
Thank you for making them, Natalie! And for the Reese's peanut butter cup tip!
Amanda says
OMG Jennifer!!!
I bake a lot and use Pinterest and other online recipes. NEVER, EVER have I used a recipe that shows you the ingredients and their amounts in the directions!!! This was AWESOME! Saved me time from having to scroll up to look at the amounts needed! I hope everyone appreciates this little touch and I will be following you now!
Jennifer says
Oh, am I so glad to hear you love it, thank you! The scrolling up and down has always bugged me; so glad I added it! Thankyou for the follow too!