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+ servings
Overhead closeup image of peanut butter blossoms | All Images © Beyond the Butter™

Classic Peanut Butter Blossoms

Author: Jennifer
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!
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Course Cookies, Dessert
Cuisine American
Servings 48 cookies


  • 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


  • In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  • 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.
  • Add in the egg, milk, and vanilla extract. Scrape down the sides of the bowl as needed.
  • 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.
  • 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..
  • 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.


Recipe Notes

Recipe adapted from the Original 1957 Bake-off Contest Recipe and my Grammy's family recipe.
Keyword classic peanut butter blossoms, cookies, hershey kiss cookies, hershey kisses, pb blossoms, peanut butter blossoms, peanut butter cookies
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