Peanut Butter Blossoms

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This is the best Peanut Butter Blossoms recipe out there! This classic peanut butter and Hershey Kiss cookie is no-fail cookie recipe and always a big hit, especially for gifting around the holidays!

Best Peanut Butter Blossoms on cooling rack

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I love it as the holidays approach and I get to start making my favorite Christmas cookies! Whether it is for gifting, a cookie exchange, or setting out for Santa on Christmas Eve; peanut butter blossoms are a classic Christmas cookie and I have to make a batch or two every year at minimum. 

Why I love this recipe

What’s not to love about a soft peanut butter cookie topped with milk chocolate kisses? This is seriously the very best Peanut Butter Blossom cookies out there. This is one of my favorite recipes to make because you literally cannot mess it up if you follow the directions, it turns out perfectly every time and they are always a HUGE hit!

Peanut Butter Blossoms on wire rack


  • unsalted butter
  • granulated sugar
  • light brown sugar
  • creamy peanut butter
  • egg
  • milk
  • vanilla extract
  • all-purpose flour
  • baking soda
  • salt
  • Hershey’s Kisses


This is a fairly straightforward cookie recipe. You don’t even have to mix the wet ingredients and dry ingredients separately!

  1. Preheat oven and line a cookie sheet or sheet pan with parchment paper or a silicone mat.
  2. Cream together butter and sugar in the bowl of a stand mixer (affiliate link) or using an electric mixer, scraping down the sides of the bowl as needed.
  3. Add remaining ingredients other than Hershey Kisses and white sugar for rolling. Mix until the peanut butter cookie dough is completely blended, again scraping down the sides of the bowl as needed.
  4. Use a spoon or small cookie scoop to portion out about 2 tablespoons of dough. Roll 1-inch cookie dough balls and place them on the prepared baking sheet.
  5. Bake for 8 minutes (use this time to unwrap your chocolate kiss candy!)
  6. Remove cookies from the oven and immediately press a Hershey Kiss into the center of each cookie. Allow to cool on a wire rack.

Storage & freezing

Store in an airtight container up to 7 days.

I don’t recommend freezing the baked cookies but you can freeze the dough to bake later. I recommend rolling the dough into the balls and freezing in a single layer on a baking sheet or plate, then transferring the frozen dough balls to a freezer bag for up to 3 months. When ready to use the cookie dough, thaw overnight in the refrigerator and bring to room temperature before rolling in sugar and baking.


Can I use crunchy peanut butter or natural peanut butter?

I prefer creamy peanut butter in this recipe but you could use crunchy peanut butter for added texture. I do not recommend using natural peanut butter as the oil separates and it can affect the cookie’s final texture.

Do I need to chill the dough?

I normally don’t chill the dough but if your home is warm and you find your dough is very soft, popping it in the fridge for 30 minutes will ensure the cookie doesn’t spread too much.

How do I know when they are done cooking?

The cookies are done when the edges turn golden brown and the tops are just starting to crack.

You might also like these easy cookie recipes:

If you try this recipe, please comment and rate it below, I love hearing from you!

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peanut butter blossoms on cooling rack

Best Peanut Butter Blossoms Recipe – Easy Hershey Kiss Cookie

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5 from 2 reviews


This is the best Peanut Butter Blossom recipe out there! This classic cookie is no-fail and always a big hit, especially for gifting around the holidays!


  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup peanut butter
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • additional 1/3 cup granulated sugar for rolling
  • 40 Hershey’s Kisses


  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large stand mixer (affiliate link) bowl or large bowl, combine butter and sugar and mix on medium speed until blended. Add remaining ingredients except for Hershey kisses and sugar for rolling.  Mix on medium speed until uniform.
  3. Use a tablespoon or cookie scoop to scoop out dough and roll into 1″ balls. Roll balls in sugar and place on prepared baking sheet.
  4. Bake for eight minutes or until edges are golden brown and tops just begin to crack. While cookies are baking unwrap Hershey Kisses.
  5. Immediately after removing cookies from oven place Hershey Kiss in the middle of each. Allow to cool five minutes before moving to cooling rack.
  • Prep Time: 10 min
  • Cook Time: 8 minutes
  • Category: dessert
  • Method: baking
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 93
  • Sugar: 8 g
  • Sodium: 86.1 mg
  • Fat: 4.2 g
  • Carbohydrates: 12.9 g
  • Protein: 1.3 g
  • Cholesterol: 12 mg

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