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Peanut butter blossom They are the essential cookie for the holidays! A wonderfully soft peanut butter cookie with a Hershey kiss in the middle … perfect! Although 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 types of sugar and some other pantry ingredients. It should be noted that not all peanut butter works intermittently 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 peanut butter that no natural types have PLUS Jif is a more consistent product and tends to give you better results.

That does not mean that if you only have natural peanut butter, you should go out and get some jeep. If that’s all you have, then use it. They will come out, but may be a little flatter because of the nature of natural peanut butter. (Did anyone else struggle with mixing jars of separated peanut butter?)

How to make a peanut butter rash

I was a bit in the frenzy of eating cookies and decided to add Peanut butter blossom Into the mix! Not only are they super popular with almost everyone, but they are super simple to throw together if you have some time on hand this holiday season. They are basically a soft peanut butter cookie with a chocolate kiss in the middle. So good. For full details on how to make a peanut butter blossom, see the printable recipe card below 🙂

Prepare the dough

Preheat oven to preheat. Line two baking sheets with baking paper and set them aside. A soft blow butter and Peanut Butter In a large bowl until smooth. Measure and add 1/3 cup granulated Sugar and Brown sugar. Stir until light and fluffy. add Egg, milk, and vanilla; Mix well.

excite Flour, baking soda, And Salt Into the Peanut butter mixture Until it’s just a combination. Scrape the sides of the bowl and mix again briefly.

Scoop + dough roll

Arrange for cookies with a spoon 1 1/2 tbsp. Roll between your palms and then roll in sugar. Place on baking paper.

Cool the dough. My recipe does not require you to cool the dough, but if you are paranoid that your cookies will spread too thin, go ahead and narrow in the fridge. Cooling for 20 minutes is a good amount of time.

Bake, kiss + cool

to bake Until very light gilding in color. Cracks is fine! Once you take the cookies out of the oven, dive a Hershey’s kiss Into the center creates a crackling-looking cookie in which the bloom of these peanut butter is known.

cool On the hot baking pan and then take out to cooling grids.

Can I use other flavors of Hershey Kisses?

You can completely change what kind of kiss you use here! During the holidays a lot of different flavors should be allowed on the shelves. Milk chocolate is the classic version but you can use any combination of flavors you think will be delicious (bitter chocolate almond, maybe?).

Why is my peanut butter blossom dry and crumbling?

If your cookies turn out to be too dry and fall apart, or you baked them too long, or you added too much flour. Everyone measures flour differently, but try the spoon and level method for measuring flour. As for determining if they are baked enough, bake until they lose their glossy shine and the saucers are slightly golden.

Close-up of peanut butter blossom

Peanut butter blossom storage

Store the chilled peanut butter flowers in one layer or stack them by placing a sheet of wax paper between the layers in an airtight container for up to three days. They should stay pretty fresh and soft!

Instructions for preparation

To prepare these peanut butter blooms ahead of time, simple Freeze the dough! This can be done after rolling in sugar and can be stored in the freezer until 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 necessary advice, Duplicate this recipe. Seriously, this peanut butter blossom will pass quickly! The better the better, right?

Peanut butter blossom on a white plate

Love the peanut butter blossom? Try the other peanut butter recipes:

Anyway. Be sure to pin or save this recipe for peanut butter blossom because it is one of our favorites. Below you will find the printable recipe card, as usual.

Have a wonderful day friends! xo

Peanut butter blossom

Peanut butter blossom is the essential cookie for the holidays! They are the perfect combination of sweet, soft and peanut butter!


  • Preheat oven to 375 degrees. Line two baking sheets with baking paper and set aside.

  • Beat soft butter and peanut butter in a large bowl until well combined. Measure and add in 1/3 cup granulated sugar and brown sugar. Stir until light and fluffy. Add egg, vanilla milk; Mix well.

  • Mix flour, baking soda and salt to the peanut butter mixture until incorporated. Scrape the sides of the bowl and mix again briefly.

  • Arrange for cookies with a spoon 1 1/2 tbsp. Roll between your palms and then roll in sugar. Place on baking paper.

  • Bake for 8-10 minutes or until very lightly golden. Remove from the oven and immediately press the Hershey kiss into each cookie. Cookies will crack at the edges when you press the chocolate in … completely normal! Cool for 5 minutes on the hot baking tray and then take out to the cooling grids.

  • Store refrigerated cookies in sealed containers for up to three days.


* A recipe based on the Hershey Kiss package around the holidays.


Calories: 92JNF | Carbohydrates: 10P | protein: 2P | Oil: 5P | Saturated fat: 2P | Cholesterol: 13Mg | sodium: 118Mg | potassium: 48Mg | fiber: 1P | Sugar: 5P | vitamin: 87IU | calcium: 9Mg | iron: 1Mg

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