Peanut Butter Blossoms

These peanut butter blossoms are a holiday classic. A soft, chewy peanut butter dough gets rolled in sugar and pressed with a chocolate candy kiss.

Don’t tell the other desserts around here, but cookies are my favorite. Especially when they involve peanut butter… and chocolate! These classic peanut butter blossoms are something I look forward to snacking on every holiday season. They’re thick, soft and topped with a milk or dark chocolate Hershey’s kiss.

Peanut Butter Blossoms | lifemadesimplebakes.com

This recipe yields almost 5 dozen. I know! That seems like a ridiculous amount of cookies, but they’re on the small side, which means they’re great filler for cookie platters. You’ll make the dough, chill it for an hour or so, then bake them. If you don’t want to bake them off all at once, you can easily scoop the dough, roll the balls in sugar and then place them in a freezer-safe ziploc bag. They’ll stay good in the freezer for 3 months. Hello holiday prep!!

Peanut Butter Blossoms | lifemadesimplebakes.com

Grab a bag of Hershey Kisses next time you’re at the store and you’ll be ready to whip up these delicious little cookies.

Peanut Butter Blossoms | lifemadesimplebakes.com

You can bake them with or without rolling them in sugar, or you can roll them in festive sprinkles. I did all three and they were all devoured, although the kiddos really loved the Christmas colored ones!

Peanut Butter Blossoms | lifemadesimplebakes.com

Take care not to over-bake these cookies. Believe me, it’s easy to do! You’ll want to remove them from the oven when they look puffy, then press the kiss into them and pop them back into the oven to allow the kiss to melt into the cookie. Remember, these are small and peanut butter cookies can get really dry if you let them go too long. 10 minutes was the perfect amount of time for me. Let the cookies cool at room temperature for at least 20 minutes before storing them, especially if you plan on placing them on a platter, in a box or a cellophane bag.

Peanut Butter Blossoms | lifemadesimplebakes.com

If kisses aren’t your thing you can always press mini peanut butter cups into the centers of these cookies. The directions will be the same. Whether you choose kisses or cups these thick, soft peanut butter blossoms will be a hit!

Peanut Butter Blossoms | lifemadesimplebakes.com

Peanut Butter Blossoms Recipe

These peanut butter blossoms are a holiday classic. A soft, chewy peanut butter dough gets rolled in sugar and pressed with a chocolate candy kiss. 
5 from 6 votes
Pin Rate
Course: Cookies
Cuisine: American
Prep Time: 10 mins
Cook Time: 10 mins
Chill Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 60 cookies
Calories: 102kcal
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Ingredients

  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter - room temperature
  • 3/4 cup brown sugar - packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cup all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp kosher sea salt
For the Topping
  • 3/4 cup granulated sugar
  • 60 Hershey kisses - unwrapped

Instructions

  • In the bowl of a stand mixer or a large mixing bowl with a hand mixer, peanut butter and butter until light and fluffy, about 2 minutes.  Add sugars and mix until combined.
  • With mixing speed on low, add eggs one at a time, mixing well after each addition. Add vanilla extract and mix to combine.
  • In a medium size mixing bowl, whisk together flour, baking soda, baking powder and salt. With mixing speed on low, gradually add dry ingredients, mixing until combined. Cover dough with plastic wrap and place in the refrigerator to chill for 1 hour.
  • Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats.
  • Using a small cookie scoop (about 1 tablespoon in size), scoop dough into balls, then roll in sugar and place onto prepared baking sheets. 
  • Place in the oven and bake for 8 minutes, remove and press kisses into the center of each cookie. Return to the oven and bake for 2-3 additional minutes. Remove and allow to cool on the baking sheets for 3 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 60g | Calories: 102kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 52mg | Potassium: 41mg | Fiber: 1g | Sugar: 10g | Vitamin A: 55IU | Calcium: 17mg | Iron: 1mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. Just finished making these cookies and they taste delicious! Just between us, I prefer this recipe over my mom’s ; ). I noticed the step to add the sugar wasn’t listed in the recipe….unless I overlooked it. 
    Thanks again for the great recipes!

  2. 5 stars
    These are some of my favorites!! They are a must when we put together cookie plates to deliver! Peanut butter & chocolate is the greatest combination!