Peanut Butter Blossoms are a holiday classic that never disappoint, and they’re incredibly easy to make! With just 10 simple ingredients, this cookie recipe delivers soft, peanut buttery cookies topped with a sweet chocolate kiss.

Peanut Butter Blossoms

These classic festive cookies are perfect for your holiday spread. They’re quick to prepare, super cute, and combine the irresistible flavors of peanut butter and chocolate.

Whether for cookie exchanges, holiday parties, or just because you deserve a treat, these Peanut Butter Blossoms along with my spritz and gingerbread cookies, are a festive favorite. So go ahead—bake a batch (or two) and enjoy!

🛒Ingredients

Peanut butter – The star of the show! Use creamy peanut butter for the best texture, as it adds the perfect nutty flavor and helps bind the dough together. Opt for creamy peanut butter with just peanuts and salt for the best results. It’s naturally gluten-free.
Butter – Butter is essential for adding flavor and creating tender cookies. Make sure it's softened to room temperature before mixing.
Sugars – A blend of granulated sugar and brown sugar gives these cookies the ideal sweetness and chewiness. The brown sugar also adds a touch of richness.
Egg – One room-temperature egg helps bring everything together and adds moisture to the dough.
Flour – All-purpose flour provides structure to the cookies. Be sure to follow the recipe measurements for the perfect balance between soft and chewy.
Baking soda – A small amount of baking soda helps the cookies rise and spread just right.
Salt + vanilla extract – A pinch of salt enhances all the flavors, while vanilla extract adds that classic, irresistible taste.
Chocolate kisses – Hershey’s Kisses are what make these cookies "blossoms"! They add a sweet, chocolatey bite that pairs perfectly with the peanut butter flavor.

👩‍🍳 You'll find the complete list of ingredients below the recipe card.

🥣How To Make Peanut Butter Blossoms

Preheat your oven to 375°F and line your baking sheets with parchment paper.
In a large bowl or using a stand mixer with the paddle attachment, combine peanut butter, butter, both sugars, and salt. Beat on medium speed until the mixture is smooth and creamy. Add the egg and vanilla extract, then mix until fully incorporated. Scrape down the sides of the bowl as needed.
Add the flour and baking soda, and mix on low speed until the dough comes together. Scoop the dough into 1-inch portions (about 1 tablespoon each) and roll them in extra sugar, if desired. Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each.

Bake for 8 to 10 minutes, or until the cookies are puffed, cracked, and lightly browned on the bottoms. As soon as they come out of the oven, press a chocolate kiss into the center of each cookie (the cracks are perfectly fine!).
Let the cookies cool on the sheet until the chocolate hardens. Enjoy them right away or store in an airtight container for up to a week.

Do You Have to Use Hershey’s Kisses?

While Hershey’s Kisses are the traditional choice for Peanut Butter Blossoms, feel free to get creative!

If dark chocolate isn’t your thing, milk chocolate kisses are a perfect alternative.

Or, if you’d rather skip the kisses, try using small peanut butter cups, candied pecans, walnuts, or even roasted peanuts for a delicious crunch.

📋Tips

Use a room temperature egg. It helps everything blend better and creates a smoother dough. If you’re in a rush, just place the egg in warm water for a few minutes to speed it up.
Measure the flour correctly. Too much flour can lead to dry cookies. I always fluff the flour, spoon it into the measuring cup, and level it with a knife.
Freeze the Hershey’s Kisses (optional). If you’re worried about them melting, pop them in the freezer for about 10 minutes. I’ve never had issues, but it’s a good trick if you're concerned.
Roll the dough balls in sugar. For a little extra crunch and sweetness, I roll the dough in granulated sugar before baking—it gives the cookies a lovely sparkle.
Don’t overmix the dough. I mix just until everything is combined. Overmixing can make the cookies tough, so once the flour disappears, I stop.
Bake at the right temperature. Preheat the oven and watch the cookies closely as they bake to avoid overbaking.
Nut-free alternative. If you need a peanut butter alternative, try using sunbutter—it works wonderfully!

Make the Dough Ahead of Time

Simply freeze it in an airtight container. When you’re ready to bake, thaw the dough overnight in the fridge, then roll it into balls and bake as usual.

If you prefer, you can freeze the dough balls. First, roll them, then flash-freeze them on a tray.

Once frozen, transfer them to an airtight container, separating the layers with parchment paper to prevent sticking.

When it’s time to bake, let the dough balls sit at room temperature for a few minutes before baking. They may take an extra minute or two to bake.

🍱Storing the Cookies

🍱To Store. Keep your cookies in an airtight container at room temperature for up to 3 days. If you want them chilled, pop them in the fridge where they’ll stay fresh for up to 2 weeks.
🥶Freezing. Freeze the baked cookies for up to 2 months. Just place them in a freezer-safe container, separating layers with parchment paper. If you want to freeze the dough balls, wrap them tightly in plastic wrap or foil and store them in a freezer bag. When you’re ready to bake, either thaw the dough or bake directly from frozen, adjusting the time as needed.

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Peanut Butter Blossoms Recipe