Peanut Butter Blossoms

Quick Summary

Peanut Butter Blossoms-soft peanut butter cookies topped with a chocolate kiss candy in the center. These easy peanut butter cookies are a holiday favorite!

Peanut Butter Blossoms on cooling rack

What are your go-to Christmas cookies? I want to know because I am always looking for new cookie recipes to try. BUT I do have my classics that I HAVE to make every year or it just isn’t Christmas. Peanut Butter Blossoms are one of those cookies that I make every single Christmas. They are a tradition and it isn’t Christmas until I eat at least a half dozen.

What are Peanut Butter Blossoms?

If you haven’t had a peanut butter blossom, let me introduce you. They are soft peanut butter cookies coated in sugar and topped with a chocolate kiss candy.  Yep, cookie perfection!

And a little history lesson for you because I found this interesting:) This perfect peanut butter cookie was created by Mrs. Freda F. Smith for the ninth Pillsbury Bake-Off competition. Mrs. Smith’s recipe was a finalist, but failed to win the grand prize. And fun fact, she originally named her cookies Black-Eyed Susans, but Pillsbury changed the name to Peanut Blossoms. In 1999, Peanut Blossoms received their overdue recognition and were entered into the Pillsbury Bake-Off Hall of Fame, honoring the contest’s most popular recipes.

I am not sure what Mrs. Smith’s exact recipe was, but this is the peanut butter blossom cookie I have been making for years and it is a winner. I am pretty sure she would approve:)

Peanut Butter Blossoms Cookies with Hershey's Kisses

How to Make

Peanut butter blossoms are easy to make and I am going to share a few tips to make sure you get them perfect every single time!

  • Start with the peanut butter cookie dough. All of the ingredients are basic cookie ingredients. Make sure you use creamy peanut butter and not natural peanut butter. Go with regular old peanut butter for this recipe… JIF, Skippy, or your favorite brand.
  • Make sure your butter is at room temperature and not too soft or melted. You don’t want the cookies to spread. When you touch the stick of butter it should leave a slight indent, but it should not be super soft or mushy.
  • You need one cup of granulated sugar for this recipe, but only ½ cup goes into the dough. Make sure you save a ½ cup for coating the cookie dough balls. Read the recipe closely:)
  • I use my stand mixer to make sure the butter, peanut butter, and sugars get nice and creamy. You can use a hand mixer or mix by hand, but make sure you really mix the ingredients together until they are smooth.
  • This recipe has a little milk in it to keep the dough soft and moist. I use whole milk, but any milk will work.
  • After you add the dry ingredients, don’t over mix the dough. Beat on low just until the flour disappears.
  • You do need to chill the peanut butter dough for at least 30 minutes before baking. You can chill the dough for up to 72 hours.
  • While the dough is chilling, unwrap the chocolate kisses and put them in the freezer. This will prevent the kisses from melting when you put them onto the cookies. This is an important step!
  • When you are ready to bake, roll the cookie dough into small balls, about 1 tablespoon of dough per cookie. Roll the cookies into the remaining sugar until the cookies are well coated.
  • Place the cookie dough balls onto a baking sheet that has been lined with a Silpat or parchment paper, leaving about 2-inches between each cookie. Bake the cookies for 8 or 9 minutes. Remove the baking sheet from the oven and quickly press a frozen chocolate kiss in the center of each cookie. Press until the cookie crackles. Place the baking sheet back in the oven and bake for an additional 2 minutes. Don’t leave the cookies in the oven for longer or the kisses will start to melt. Don’t over bake the cookies, you want them to stay nice and soft. They will set up as they cool!
  • Remove the cookies from the oven and let them cool on the baking sheet for 2 to 3 minutes or until they are set up enough to transfer to a wire cooling rack. Let the cookies cool completely, until the chocolate kiss is hard. To speed up the process, you can put the cookies in the refrigerator or freezer.
  • Store the cookies in an airtight container for up to 4 days.
Hershey's Kisses for Peanut Butter Blossom Cookies

Can You Freeze Peanut Butter Blossoms?

Yes! To freeze peanut butter blossoms make sure they are completely cooled and the kisses are hard. Place the cookies in a single layer in an airtight container. If you need to make two layers, place a piece of parchment paper or wax paper on top of the bottom layer. Add another layer of cookies. Seal and freeze the cookies for up to two months. You can also freeze the cookies in a freezer bag, just make sure you don’t set anything on top of the cookies in the freezer. You don’t want to smash the kisses.

Peanut Butter Blossoms are a traditional Christmas cookie and always make an appearance at cookie exchanges, parties, and on Santa’s plate. I like to add them to our neighbor cookie plates and they are always a hit! Our friends look forward to them every year!

And if you want to mix things up, you can use different Hershey’s kisses…dark chocolate, caramel, almond, or even Hugs.

Make these cookies part of your Christmas traditions. They are guaranteed to be a family favorite!

More Peanut Butter Cookies

More Christmas Cookies

Easy Peanut Butter Blossoms Recipe

Peanut Butter Blossoms

Soft peanut butter cookies with a chocolate kiss in the center. Everyone LOVES these peanut butter cookies! 
4.89 from 17 votes


  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • ½ cup creamy peanut butter
  • 1 cup granulated sugar, divided
  • ½ cup packed light brown sugar
  • 1 large egg
  • 1 tablespoon milk
  • 1 teaspoon pure vanilla extract
  • 30 Hershey's Chocolate Kisses, unwrapped


  • In a medium bowl, whisk together the flour, baking soda and salt; set aside. 
  • Using a stand mixer or hand mixer, cream together butter, peanut butter, ½ cup granulated sugar, and brown sugar until smooth, scraping down the side of the bowl if necessary. 
  • Add the egg, milk and vanilla extract. Beat until combined. Add the flour mixture and mix on low until just combined. Don’t over mix. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. Can be chilled for up to 72 hours. Place the Hershey’s Kisses in the freezer so they are frozen when you put them on the cookies. This will help the kisses to keep their shape and not melt. 
  • When ready to bake, preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Roll the peanut butter cookie dough into balls, about 1 tablespoon of dough per cookie. Place the remaining ½ cup sugar in a small bowl. Roll the cookie dough balls in the sugar until they are generously coated. 
  • Place the cookie dough balls onto the prepare baking sheet, about 2-inches apart. Bake the cookies until they start to crack on the edges, about 8 or 9 minutes. Remove the baking sheet from oven and lightly press a frozen chocolate kiss into the center of each cookie, allowing it to crack slightly. Return to oven and bake for an additional 2 minutes. Remove from the oven and let the cookies cool on the baking sheet for 2 to 3 minutes. Transfer to a cooling rack and cool until the kisses harden. If you want to speed up the process, you can put the cookies in the freezer so the kisses will harden faster. 


Store the cookies in an airtight container for up to 4 days. 


Calories: 143kcal, Carbohydrates: 19g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 14mg, Sodium: 102mg, Potassium: 42mg, Sugar: 13g, Vitamin A: 100IU, Calcium: 17mg, Iron: 0.5mg
Keywords cookies, peanut butter, peanut butter blossoms

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I already made these cookies once this season! One of my favorites considering they involve both chocolate and peanut butter 🙂

  2. 5 stars
    This too is always on my Christmas cookie list.  However, I never put the Kisses in the freezer: the best time to eat is about 5 minutes out of the oven when the Kiss is soft and can be “mushed” on the cookie. It does require the cookies to sit for quite a while for that Kiss to harden. 🙂

  3. Why do you freeze the kiss, put it on and then bake again?  My mom would bake them and then out the kiss on when they came out .

  4. 4 stars
    This has been a Christmas tradition for my husbands family since he was a teenager. However, he always tosses the kiss and eats the peanut butter cookie. I have never thought these cookies were so great, so last year I decided to replace the hershey kiss with a small reeses peanut butter cup. We both liked them so much better this way. So play around with the recipe to your preference!

    1. I haven’t tried it but it should work well. I have had success with Cup4Cup flour in my recipes.

  5. 5 stars
    Mind-boggling formula! The treats turned out extremely wet. Ensured will make these once more!
    goggles One of my top choices considering they include both chocolate and nutty spread

  6. A family favorite. I have been making these cookies since the Pillsbury’s Best 9th Grand National Bake-off recipe book was published in 1958. The only change made is the original recipe used Crisco instead of the unsalted butter.

  7. I’m making these for Christmas. Instead of rolling them in sugar, can they be rolled in red/green/white sprinkles?—like the recipe for the “Chocolate Kiss Cookie” recipe?

  8. 5 stars
    These were so easy and amazingly delicious!!! Never froze the kiss and cooked the additional 2 minutes before but it really makes a difference because the kiss isn’t rock hard after they cool. Threw the old recipe away…this is our new favorite!

  9. 5 stars
    i love this recipe. i didn’t have any kisses but i did have chocolate peanut butter cups which substituted nicely! needless to say the cookies disappeared quickly!

  10. I loved these! I love baking and these cookies are so easy to make and there so good. I made them for my dad and he ate more than half the batch. So good. definitely recommend!

  11. Hi Maria!
    I love your recipes! 🙂 Question for you do you think this recipe would work if I substitute Almond Butter for the Peanut Butter? If so do you think I should make any additional adjustments because Almond Butter is typically thinner than PB? My husband loves these cookies (his sister has made them for years) but can’t eat them anymore because the PB bothers his stomach. Thanks again for all the great recipes!

  12. 5 stars
    Great recipe! I’ve made these for years. I’ve never done the freezer method for the kisses mine never lose their shape.

  13. I am making a platter of cookies for different neighbors and friends, and I wanted to make them a little more festive and roll them in Christmas non pareils like you do in your chocolate kiss cookies. Do you think this would work the same way?

  14. 5 stars
    Ive made many of these in my 58 years, but these peanut butter blossoms were the tastiest by far and they stayed moist for days after I made them. Thank you, Maria for another winner!!