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Peanut Butter Blossoms are the quintessential cookie for the holidays! They are the perfect combination of sweet, soft, and peanut buttery goodness! Be sure to check out my other amazing cookie recipes while you’re at it.
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 hand this holiday season. They are basically a soft peanut butter cookie with a chocolate kiss in the middle. SO GOOD.
Main Ingredients Needed
The only ‘special’ ingredient you need that you might not have on hand is the Hershey kisses. But those aren’t hard to find around town, especially in the month of December where every retailer is throwing candy your way. Beyond that, this recipe is straightforward, here’s what you’ll need:
- Butter – softened. This is used for flavor and structure.
- Peanut Butter – Be sure to use Jif 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 tends to give you better results in the final finished product. 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. I’m just warning you that in my experience, they will taste better with the other kind of peanut butter.
- Granulated Sugar – to sweeten inside and out.
- Brown Sugar – for sweetness and for that soft texture.
- Egg – used as a binder.
- Milk – softens the cookies even more!
- Vanilla Extract – for flavor.
- All-Purpose Flour – the base that fills these cookies out.
- Baking Soda – aids in the rising process.
- Salt – to balance flavors.
- Hershey Kisses – the ‘blossom’ to these Peanut Butter Blossoms! Plus chocolate and peanut butter are a perfect combination!
Can I use other flavors of Hershey Kisses?
You can absolutely change out what type of Kiss you use here! During the holidays Hershey 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?).
How to Make Peanut Butter Blossoms
For full details on how to make Peanut Butter Blossoms, see the recipe card down below 🙂
Step 1: Preheat + Prep
Preheat oven to 375 degrees. Line two baking sheets with parchment paper and set them aside.
Step 2: Make the Dough
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.
Step 3: 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.
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 away. Chilling for 30 minutes is a good amount of time.
Step 4: Bake, Kiss + Cool
Bake 8-10 minutes or until very lightly golden in color. Cracks are OK! As soon as you pull your cookies out of the oven, plunge a Hershey kiss into the center creating a crackly looking cookie that these Peanut Butter Blossoms are known for.
Cool 5 minutes on the hot baking sheet and then remove to cooling racks.
Storing Peanut Butter Blossoms
Store cooled Peanut Butter Blossoms in airtight containers 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 quick! The more the merrier, right?
Love Peanut Butter Blossoms? Try these other 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
ANYWAYS. 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, as usual.
Have a great day, friends! xo
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 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 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 8-10 minutes or until very lightly golden in color. Remove from oven and immediately press a Hershey kiss into each cookie. Cookies will crack around the edges with you press the chocolate in…totally normal! Cool 5 minutes on the hot baking sheet and then remove to cooling racks.
- Store cooled cookies in airtight containers for up to three days.