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Peanut Butter Blossoms

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These peanut butter blossoms are one of my favorite cookie recipes!  Made with the absolute softest, butteriest peanut butter cookie base. These cookies are topped off with a milk chocolate kiss for the best way to get your peanut butter and chocolate fix!

This recipe is adapted from my favorite peanut butter cookies. I think you’ll love how buttery soft the cookie base is; it’s the perfect starting point for a milk chocolate Kiss! Be sure to check out my peanut butter blossom recipe video at the bottom of the recipe card!

A plate full of soft peanut butter blossom cookies

Peanut Butter Blossoms

Happy December! We kicked off Christmas cookie season yesterday with my spritz cookies and today I’m re-sharing what just might be my favorite cookie from last year’s cookie tray: Peanut Butter Blossoms.

Zach and I are about to head out the door to pick out a Christmas tree this morning and once that’s up I’ll be in full-on baking mode. I’ve already made my sugar cookies and chocolate chip cookies, but this weekend’s agenda includes plenty more peanut butter blossoms (and maybe a video re-shoot of my Gingerbread cookies).

What are your favorite cookies to bake during the holidays?

Peanut Butter Blossom

I perfected this recipe last year, and maybe you even remember me raving about it.

Super soft, buttery, perfection. Peanut Butter Blossoms have always been a favorite cookie of mine, but I’ve improved upon them by making some key recipe modifications and I’m excited for you to try them out for yourself.

Plate full of peanut butter blossom cookies

Butter is Better

Rather than using any shortening (which many peanut butter blossom recipes call for) I use all butter in this recipe.  I’ve always believed that shortening was acceptable in peanut butter cookies, until I took it upon myself to develop an all-butter version. The butter makes the flavor deeper, richer, and just all-around much better than a shortening-based cookie. Made this way, the interiors are much softer and more melt-in-your-mouth than ones made with shortening.

I sent a batch of these in with Zach to share with his co-workers, and he said he couldn’t believe how many comments he got on how soft and delicious they were.  Once you try this butter-based peanut butter blossom recipe out for yourself, I am positive you’ll never go back to shortening.

Peanut butter cookie dough being rolled in sugar

Milk chocolate kiss candies for peanut butter blossoms

How to Decorate Peanut Butter Blossoms — Sparkly Sugar is Key!

Peanut butter blossoms wouldn’t be complete without a sparkly sugar coating around the cookies. I used an organic cane sugar because I like the coarser sugar granules, but these peanut butter blossoms work just as well with regular granulated sugar.

For the “blossom” portion (the chocolate part is the blossom, right?), I used milk chocolate Hershey’s kisses. These are traditional chocolates used for making  peanut butter blossoms, but I’ve also made them using mini Reese’s cups. Right now there are so many different varieties of kisses available now you might even want to experiment with different flavors besides milk chocolate (“hot cocoa” flavor  is next on my list!).

Freshly baked peanut butter blossoms

Enjoy!

Oh, and if you have any suggestions for puppy-proofing a Christmas tree I’m all ears! We have one feisty foster puppy left and she spends most of her time in our living room, where we plan to put our tree! 😳

How to Make Peanut Butter Blossoms

Peanut Butter Blossoms

Peanut Butter Blossoms -- Incredibly soft peanut butter cookies topped off with a milk chocolate kiss! This recipe can be doubled.
Be sure to check out the recipe VIDEO at the bottom of the post!
4.89 from 18 votes
Print Pin Rate
Course: Cookies, Dessert
Cuisine: American
Keyword: christmas cookie, peanut butter blossom, peanut butter cookie, peanut butter kiss cookie
Prep Time: 30 minutes
Cook Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 40 minutes
Servings: 24 cookies
Calories: 328kcal
Author: Sam Merritt

Ingredients

  • 10 Tablespoons unsalted butter softened to room temperature (141g)
  • 2/3 cup light brown sugar tightly packed (135g)
  • ¼ cup sugar (50g)
  • 1/2 cup creamy peanut butter (140g)
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (188g)
  • 1 Tablespoon cornstarch
  • ¾ teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup granulated sugar for rolling
  • 24 Milk Chocolate Kisses unwrapped

Instructions

  • Combine butter and sugars in the bowl of a stand mixer (or you may use a large bowl and an electric mixer) and beat until well combined (about 1 minute).
  • Add peanut butter, and stir well.
  • Add eggs and vanilla extract and stir until well-combined.  
  • In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
  • Gradually add flour mixture into the peanut butter batter, pausing occasionally to scrape down sides and bottom of bowl so that all ingredients are well-combined.
  • Cover dough with plastic wrap and Place in the refrigerator and chill for 30 minutes to one hour*  
  • Preheat oven to 375F (190C) and line cookie sheets with parchment paper. Pour remaining 1/2 cup of sugar into a small bowl and set aside.
  • Once dough has chilled, remove from refrigerator and roll into 2-teaspoon-sized balls. Roll completely in sugar and place on prepared cookie sheet at least 2" apart.  
  • Bake on 375F (190C) for 8 minutes.
  • Within a minute or so of removing cookies from oven, gently but firmly press a Hershey Kiss into the center of each cookie.  Allow to cool completely on cookie sheet.

Video

Notes

*Start with 30 minutes, if the dough is too sticky or cookies come out too flat, return for another half an hour. This dough may be chilled overnight if needed.

Nutrition

Serving: 1cookie | Calories: 328kcal
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

I originally shared this recipe 12/04/2017, post updated to include more tips and information 12/01/2018

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Comments

  1. SUSAN says

    January 8, 2019 at 8:33 pm


    I made these last night, instead of using Hershey Kisses, I used milk chocolate chips. I still rolled them in the sugar just like with the blossoms. After baking, the cookies were still puffed up so I just used my spatula and pressed them flat. Absolutely delicious!

    Reply

  3. Brenda says

    December 24, 2018 at 11:06 am

    Hershey kisses are not the traditional chocolate used. Brachs chocolate stars make the best cookies and they are easier to eat. We have used them for 20 years and they are readily available this time of year. I imagine Hershey co. got in there somehow to promote their product.

    Reply

  4. Andrea says

    December 24, 2018 at 1:45 am

    I want find a good cookie recipe I can make with the kisses without the peanut butter is this recipe possible with the peanut butter?

    Reply

  6. Phyllis Hall says

    December 18, 2018 at 10:40 pm


    I have been making these for years but tried this recipe and these are delicious. What a nice tender cookie.
    thanks for a great recipe.

    Reply

  9. Dani says

    December 10, 2018 at 11:42 pm


    I was in search of a pb blossom cookie and this one was awesome! I ended up rolling mine in coarse sugar before popping them into the oven to make them a bit more sparkly and they came out perfect. I made some for a Christmas party and everyone loved them. I received so many compliments! I ended up freezing some dough and I can’t wait to dig in to that soon! Thanks so much for the awesome recipe Sam. 🙂

    Reply

  10. Tanja says

    December 1, 2018 at 2:18 pm


    These look amazing! I will definitely bake them for Christmas! Do you have any tips on baking ahead and freezing holiday cookies?

    Reply

    • Sam says

      December 4, 2018 at 7:20 pm

      Hi Tanja! Most cookies can be baked ahead and frozen just fine, but it does depend on the particular recipe. These Peanut Butter Blossoms can be, just make sure to let them cool completely after baking, store in an airtight container, and let the chocolate from the kiss re-harden so that the kisses don’t get smooshed in storage. 🙂

      Reply

  11. Beth says

    December 17, 2017 at 6:18 pm


    Just finished making these. They are amazing! FYI – I live above 5,000 ft., so I increased the flour by 1/4 cup and decreased the baking time by 1 minute if anyone else needs to know. Thank you for sharing!!

    Reply

  13. Carol says

    December 11, 2017 at 1:00 pm


    Recently found your site & I’m loving all your recipes. So easy to follow & always yummy.
    Look forward to working my way through your cookie recipes over the next couple of weeks.
    Merry Christmas !

    Reply

      • Carol says

        December 23, 2017 at 11:14 am

        Made these last weekend and my husband said this was the best cookie he had ever tasted. And trust me when I say he has tasted a lot of cookies. 🙂
        Making another batch today.
        Thanks for the recipe.

      • Sam says

        December 23, 2017 at 12:57 pm

        That is awesome! They are one of my favorites, too, I’m so glad that you and your husband enjoyed them so much!!! 🙂
        Thank you for letting me know how they turned out for you, Carol!! 🙂

  14. Kelly says

    December 8, 2017 at 10:09 am


    You weren’t kidding, these are really the best peanut butter cookies I have ever had! thank you for such a great recipe, Sam! I printed it out and put it on my refrigerator so I can make it over and over again.

    Reply

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