Classic peanut butter blossoms are a tried-and-true favorite from childhood and continue to be a popular cookie of choice during the holiday season. It’s no wonder why: a chewy and soft peanut butter cookie is topped with a sweet, chocolate Hershey kiss for a delicious chocolate-PB combination that will quickly disappear from any Christmas cookie tray!

Several peanut butter blossoms on a white counter.

If you grew up with peanut butter blossom cookies as your favorite Christmas cookie, you’re not alone.

I have good memories snagging several of these off of holiday cookie trays or enjoying them in a church cookie exchange. They are a classic Christmas cookie, right up there with soft sugar cookies, frosted cutout cookies and gingerbread crinkle cookies.

What are Peanut Butter Blossoms?

Peanut butter blossoms, sometimes called Hershey kiss cookies or peanut butter kiss cookies, due to the trademark chocolate Hershey kisses that are nestled into each chewy peanut butter cookie, are delightful, easy to make, and even easier to modify based on your own preferences!

They’re the perfect cookie for this time of year, but that doesn’t mean they’re strictly for the holiday season.

Peanut butter and chocolate is a yummy flavor combination that works year-round including for birthdays and any other special occasion that could use a chocolatey, nutty treat.

Why This Peanut Butter Kiss Recipe Works

There are so many peanut butter blossom recipes to choose from these days but our version is inspired by a Betty Crocker recipe.

A few modifications like a splash of vanilla and a pinch of salt improves the classic recipe (sorry Betty). We also include different variations you can choose to put a tasty spin on the original version.

You can mix in some crushed, roasted peanuts into the peanut butter cookie. Or roll the dough balls in turbinado sugar to give them an elegant, snow crystal-like dusting.

When it comes to Hershey’s kisses these days, there are so many variations you can find so choose your favorite!

The classic milk chocolate kiss is our go-to but this recipe also works for the hot cocoa kiss, white chocolate-striped Hershey’s “hugs,” and their milk chocolate white creme chocolate Hershey kisses.

Here’s why you’ll love these peanut butter Hershey’s blossoms:

The recipe is adaptable and fun to change up with different flavor variations.
The peanut butter cookie is soft and chewy and the chocolate kiss on top gives it a rich and velvety chocolate touch.
Peanut butter chocolate kiss blossoms are fun and easy to make.
Our recipe will make a large batch which will leave you plenty for a Christmas cookie exchange, cookie platter, or any other special occasion.

A partially eaten cookie topped with a Hershey's chocolate kiss. The chocolate is warm and soft and teeth marks are showing in it.

Ingredients Needed for Peanut Butter Blossom Cookies

Here’s a quick look at the ingredients you will need for our classic peanut butter blossoms recipe.

Be sure to scroll to the bottom of the page to view all of the details and ingredient amounts in the printable recipe card.

Butter. Make sure your butter is softened and not cold so it blends well with the rest of the ingredients. You can use salted butter or unsalted butter (whatever you have on hand).
Creamy peanut butter. They’re not peanut butter blossoms without the peanut butter!
Sugars. You will need a combination of granulated sugar and packed brown sugar for the perfect amount of sweetness.
Vanilla extract. Adds a sweet vanilla flavor that compliments the peanut butter.
Egg. This helps all the ingredients bind together.
All-purpose flour. For the perfect, melt-in-your-mouth texture.
Leavening agents. You will need a combination of baking soda and baking powder to get the right amount of rise in these cookies.
Salt. Our addition to the original Betty Crocker recipe, and just a little salt adds something special.
Chocolate kisses. The chocolate finishing touch for these delicious peanut butter blossoms!
Optional ingredients. Turbinado sugar (or extra granulated sugar) is perfect for rolling the cookie dough balls in before baking. And if you want to mix some chopped roasted peanuts into the batter, it gives these cookies an extra punch of nutty flavor.

A Classic Recipe for Peanut Butter Hersheys Kiss Blossoms

This peanut butter blossoms recipe is simple to follow! Here’s a quick looks at the steps required but check out the printable recipe card at the bottom of the page for all of the details. You’ll want to save this one for your recipe box.

Butter, peanut butter, brown sugar, and granulated sugar in a mixing bowl.

Add the sugars, peanut butter, butter and vanilla to a large bowl (or bowl of a stand mixer). Beat on medium speed with an electric mixer until light and creamy.

Adding an egg to a bowl with creamed butter and sugar.

Beat in the egg. Scrape down the sides of the bowl, if needed.

Sift the dry ingredients into the bowl. Stir until well combined. Add the chopped peanuts, if using.

Rolling cookie dough in a dish of sugar.

Use a cookie dough scoop to shape the dough into 1-inch balls. Roll the balls of peanut butter cookie dough in some of the granulated sugar.

Twenty round balls of cookie dough on a baking sheet.

Place them on a large baking sheet and bake for 8-10 minutes or until the edges are golden brown.

Pressing a Hershey's chocolate kiss into warm peanut butter cookies.

When they’re out of the oven, immediately press a chocolate kiss in the center of each cookie.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.

Peanut butter cookies with a chocolate kiss candy in the center. The cookies are on a cooling rack.

Tips for Success

We recommend using a 1-tablespoon cookie dough scoop to make small, 1-inch balls of dough for this recipe. This will give you the perfect proportion of cookie to chocolate kiss.
Rolling the dough in turbinado sugar instead of regular granulated sugar will give the cookies an extra crunchy, crystallized outer texture that takes these to the next level of YUM.
For an extra peanut-y version of this recipe, add a handful of finely crushed, toasted peanuts to the cookie dough.

Storing Peanut Butter Blossom Cookies

Store these classic peanut butter blossoms at room temperature on a plate wrapped with plastic wrap. Or place them in a single layer in an airtight container. They will keep well for up to five days.

Warm peanut butter blossom cookies with one cookie partially eaten.

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Peanut Butter Blossoms

Peanut butter blossoms are a tried-and-true favorite from childhood. Each cookie is adorned with a Hershey's Kiss for that perfect blend of nutty and chocolaty goodness.

Inspired by a Betty Crocker classic, this version adds a dash of vanilla and a pinch of salt for a flavor that truly stands out (sorry, Betty, but salt isn't optional in these cookies).

If you want to go the extra mile with flavor, mix in some crushed, roasted peanuts. And if you want a touch of elegance, rolling the dough balls in optional turbinado sugar gives these cookies an irresistible, crystal-like coating.

With a yield of 5 dozen cookies, this recipe is ideal for gatherings, cookie exchanges, or satisfying your own sweet tooth.

5 from 13 votes

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Prep Time: 15

Cook Time: 9

Total Time: 9

Servings: dozen cookies

Calories: 64kcal

Author: Dahn Boquist

Ingredients

½ cup one stick butter, softened (113 grams)
½ cup creamy peanut butter 135 grams
½ cup granulated sugar 100 grams
½ cup packed brown sugar 105 grams
1 teaspoon vanilla extract
1 egg
1-¾ cups all-purpose flour 210 grams
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
optional ½ cup chopped peanuts

To finish the cookies

About 72 chocolate kisses
½ cup granulated or turbinado sugar to roll the cookie dough in

Instructions

Heat the oven to 375°F and line a cookie sheet with parchment paper or a silicone baking mat.
Add the granulated sugar, brown sugar, peanut butter, butter, and vanilla to a mixing bowl. Beat on medium speed until light and creamy, about 3 to 4 minutes. Beat in the egg.
Sift the flour, baking soda, baking powder, and salt into the bowl. Stir until well combined. Stir in the chopped peanuts, if using.
Use a 1-tablespoon cookie scoop to shape the dough into 1-inch balls. Roll the balls of dough in some granulated sugar. Place them on a cookie sheet about 2 inches apart.
Bake for 8 to 10 minutes or until the edges are golden brown. Immediately press a chocolate kiss in the center of each cookie.
Let the cookies cool on the baking sheet for 5 minutes then transfer them to a cooling rack to finish cooling.

Notes

The size of the cookies makes a difference. Make small 1 inch balls of dough so you have the perfect proportion of cookie to chocolate kiss. A one-tablespoon cookie scoop will give you a 1-inch ball of dough.
I love rolling the dough in turbinado sugar instead of regular granulated sugar. The larger granules of turbinado sugar add an extra crunchy, crystalized texture to the outside of the cookie.
My favorite variation: If you really love peanuts, these are wonderful if you add a handful of finely crushed, toasted peanuts to the cookie dough.