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Peanut Butter Blossoms are the quintessential cookie for the holidays! A deliciously soft peanut buttery cookie with a Hershey’s Kiss in the middle…perfection! While these are a classic cookie option, be sure to check out my archive of Christmas Cookie Recipes here.
Not All Peanut Butter is Created Equal
With this Peanut Butter Blossom recipe, the cookie base is made with peanut butter, two kinds of sugar, and some other pantry ingredients. Something to note is that not all peanut butter works interchangeably in this recipe. Be sure to use Jif, Skippy or any other brand of peanut butter that is not ‘natural’. You need the sweetness in the peanut butter that all-natural kinds don’t have PLUS Jif is a more consistent product and tends to give you better results.
That’s not to say if you only have all-natural peanut butter you should go out and get some Jif. If that’s all you have, then use it. They WILL turn out, but might be a little flatter because of the nature of the natural peanut butter. (Does anyone else struggle with stirring jars of separated peanut butter?)
How to Make Peanut Butter Blossoms
I’ve been on a bit of a cookie-eating binge and decided to add Peanut Butter Blossoms into the mix! Not only are these super popular with practically everyone, but they are super simple to throw together if you have a little time on your hands this holiday season. They are basically a soft peanut butter cookie with a chocolate kiss in the middle. SO GOOD. For full recipe details on how to make those delicious Hershey Kiss Cookies, see the printable recipe card down below.
Here is what you can expect when making these cookies:
Preheat Oven + Make the Dough
Preheat oven. Line two baking sheets with parchment paper and set them aside.
Beat softened butter and peanut butter in a large bowl until well blended. Measure and add in 1/3 cup granulated sugar and brown sugar. Stir until light and fluffy. Add egg, milk, and vanilla; stir well.
Stir flour, baking soda, and salt into the peanut butter mixture until just incorporated. Scrape the sides of the bowl and mix again briefly.
Scoop + Roll Dough
Scoop into cookies using a 1 1/2 tablespoon scoop. Roll in between your palms and then roll in sugar. Place on baking sheets.
About Chilling the Dough. My recipe doesn’t require you to chill your dough, but if you are paranoid that your cookies will spread too thin, go ahead and refrigerate. Chilling for 20 minutes is a good amount of time.
Bake, Kiss + Cool
Bake until very lightly golden in color. Cracks are OK! As soon as you pull your cookies out of the oven, plunge a Hershey’s Kiss into the center, creating the crackly-looking cookie that these Peanut Butter Blossoms are known for.
Cool on the hot baking sheet and then remove to cooling racks.
Can I Use Other Flavors of Hershey’s Kisses?
You can absolutely change out what type of Kiss you use here! During the holidays Hershey’s has a ton of different flavors on the shelves. Milk Chocolate is the classic version but you can use any flavor combo you think would taste good (dark chocolate almond, perhaps?).
Why Are My Peanut Butter Blossoms Dry and Crumbly?
If your cookies turn out too dry and fall apart, you either baked them too long, or added too much flour. Everyone measures flour differently, but try the spoon and level method for measuring out flour. As far as determining if they are baked enough, bake until they lose their glossy sheen and the bottoms are slightly golden brown.
Storing Peanut Butter Blossoms
Store cooled Peanut Butter Blossoms in a single layer or stack them by placing a sheet of wax paper in between layers in an airtight container for up to three days. They should stay pretty fresh and soft!
To make these Peanut Butter Blossoms ahead of time, simply freeze the dough. This can be done after rolling in sugar and can be kept in the freezer for up to 3 months.
To bake, no need to thaw these cookies before baking; just add a minute or two to the baking time.
Doubling This Recipe
Let me give you some much-needed advice, double this recipe. Seriously, these Peanut Butter Blossoms will go quickly! The more, the merrier, right?
Love Peanut Butter Blossoms? Try these other Peanut Butter recipes:
- Classic Peanut Butter Cookies
- Peanut Butter Chocolate Chip Bars
- Peanut Butter Thumbprint Cookies
- Peanut Butter Toffee Cookies
- Peanut Butter Caramel Cookies
- Peanut Butter and Jelly Bars
- Reese’s Pieces Cookies
Be sure to pin or save this peanut butter blossoms recipe because it’s one of our favorites. Below you’ll find the printable recipe card.
If you made this Peanut Butter Blossoms recipe I would appreciate it so much if you would give it a star review! Have a great day, friends!
Peanut Butter Blossoms
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper and set aside.
- Beat softened butter and peanut butter in a large bowl until well blended. Measure and add in 1/3 cup granulated sugar and brown sugar. Stir until light and fluffy. Add egg, milk, and vanilla; stir well.
- Stir flour, baking soda, and salt into the peanut butter mixture until just incorporated. Scrape the sides of the bowl and mix again briefly.
- Scoop into cookies using a 1 1/2 tablespoon scoop. Roll in between your palms, and then roll in sugar. Place on baking sheets.
- Bake for 8-10 minutes or until very lightly golden in color. Remove from oven and immediately press a Hershey's Kiss into each cookie. Cookies will crack around the edges with you press the chocolate in…totally normal! Cool for 5 minutes on the hot baking sheet and then remove to cooling racks.
- Store cooled cookies in airtight containers for up to three days.