If there's one cookie that always disappears from the holiday tray first, it's peanut butter blossoms. There's just something about that mix of soft, nutty peanut butter dough and a melty Hershey's Kiss pressed into the center. Simple, classic, and always loved.
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I actually started making these when Emily was about 10 years old-she thought it was hilarious how the cookies cracked when we pressed the chocolate kisses in. Now it's one of those recipes I can't skip at Christmas (and honestly, I bake them a few random Tuesdays too).
And if you're a true peanut butter lover, you've got to try the buckeye balls recipe - they're another family favorite.
Ingredients you'll need
- Peanut butter - creamy no-stir peanut butter works best. Skip the natural kind that separates.
- Butter - softened unsalted butter. If you only have salted, reduce the added salt by ¼ teaspoon.
- Sugar - you'll need both granulated and light brown sugar. Some granulated sugar also goes on the outside before baking for a sparkly crunch.
- Egg - at room temperature so it mixes in smoothly.
- Vanilla extract - just a splash for flavor.
- Flour, baking soda, and salt - the dry ingredients that pull everything together.
- Hershey's Kisses - I like dark chocolate kisses here, but classic milk chocolate works too.
Step-by-step instructions
1. Cream the butter and sugars
In the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer and large bowl), beat together the peanut butter, softened butter, granulated sugar, light brown sugar, and salt. Mix on medium speed until creamy and fluffy.
2. Add the egg and vanilla
Crack in the egg and pour in the vanilla. Beat again, scraping down the sides once or twice so everything combines evenly.
3. Mix in the dry ingredients
Add the flour, baking soda, and salt. Mix on low speed until just combined - you'll have a soft, scoopable cookie dough at this point.
4. Shape the dough balls
Using a cookie scoop, portion out dough and roll into 1-inch balls (mine came out around 18g each). Bigger scoop? Totally fine, just don't go larger than a #60 size scoop.
5. Coat in sugar
Pour extra granulated sugar into a shallow bowl. Roll each cookie dough ball in the sugar until fully coated. You can even use sanding sugar for a pop of holiday color.
6. Bake and add the kiss
Line cookie sheets with parchment paper. Arrange dough balls about 2 inches apart and bake at 375°F for 8 to 10 minutes. The cookies should look puffy with cracked tops and lightly golden bottoms.
As soon as they come out, press a Hershey's Kiss right into the center of each cookie. The cookies will crack a little more-that's exactly what you want. Let them cool completely on the baking sheet set over a wire rack.
Storage and make-ahead tips
- Room temperature: Keep in an airtight container for up to 5 days. Slip a slice of bread in the container to help them stay soft.
- Freezing baked cookies: Wrap cooled cookies individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature.
- Freezing dough balls: Shape and sugar-coat the dough, then freeze on a baking sheet until solid. Transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 1-2 minutes to the baking time.
Top tip
Don't overbake! Pull them from the oven when the edges are just set and the tops look puffy. They'll keep baking on the sheet as they cool, which keeps them soft and chewy.
FAQ
They're soft peanut butter cookies topped with a Hershey's Kiss. The crackly edges and chocolate center make them iconic.
About 5-7 days at room temperature, or freeze them for up to 3 months.
Yes! Sunflower seed butter or SunButter works well as a swap.
Classic milk chocolate is traditional, but dark chocolate, caramel-filled, or even seasonal flavors are fun twists.
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📖 Recipe
Peanut Butter Blossoms
Simple, classic, and always loved—these soft peanut butter cookies with melty Hershey’s Kisses are a holiday (and anytime) favorite.
Ingredients
- ½ cup creamy no-stir peanut butter
- ½ cup unsalted butter, softened
- ½ cup granulated sugar (plus more for rolling)
- ½ cup light brown sugar
- ¼ teaspoon salt (omit if using salted butter)
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- Hershey’s Kisses (dark or milk chocolate)
Instructions
- In a stand mixer or large bowl, beat peanut butter, softened butter, granulated sugar, brown sugar, and salt until creamy and fluffy.
- Add the egg and vanilla extract. Beat again, scraping down sides to combine evenly.
- Mix in flour and baking soda on low speed until just combined.
- Roll dough into 1-inch balls (about 18g each) using a cookie scoop.
- Roll each dough ball in granulated sugar to coat.
- Place dough balls 2 inches apart on a parchment-lined baking sheet.
- Bake at 375°F for 8–10 minutes, until puffy with cracked tops and golden bottoms.
- Immediately press a Hershey’s Kiss into each cookie center. Let cool on the baking sheet.
Notes
Store in an airtight container at room temperature for up to 5 days with a slice of bread to maintain softness. Freeze baked cookies or shaped dough balls for up to 3 months. Don’t overbake—the cookies continue baking as they cool, keeping them soft and chewy.
Nutrition Information:
Serving Size:
1 cookieAmount Per Serving: Calories: 120Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2.5gCholesterol: 10mgSodium: 85mgCarbohydrates: 14gFiber: 0.5gSugar: 9gProtein: 2g
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