There are few holiday cookies as iconic as Peanut Butter Blossoms. With their soft, chewy peanut butter base and signature Hershey’s Kiss on top, these cookies have been a Christmas baking tradition in countless homes for generations. But here’s the secret—this classic cookie isn’t just for the holidays. It’s a year-round favorite for anyone who loves the perfect combination of peanut butter and chocolate.

Why You’ll Love This Recipe

Soft & Chewy: Buttery, melt-in-your-mouth texture every time.
Classic Family Recipe: Passed down for over 60 years—truly timeless.
Perfect for the Holidays: Ideal for Christmas cookie trays, cookie exchanges, or gifting.
Simple Ingredients: No chill required—ready in under 25 minutes.
Irresistible Flavor: The creamy peanut butter and chocolate pairing is pure nostalgia.

Time Needed

Prep Time: 15 minutes
Bake Time: 9 minutes
Total Time: 24 minutes
Servings: 36 cookies

Ingredients

½ cup unsalted butter, softened
½ cup brown sugar
½ cup granulated sugar (plus extra for rolling)
½ cup creamy peanut butter (like Jif or Skippy)
1 large egg
1 teaspoon vanilla extract
1 tablespoon milk
1¾ cups all-purpose flour
1 teaspoon baking soda
¼–½ teaspoon salt
36 Hershey’s Kisses, unwrapped

Step-by-Step Instructions

Cream the Butter and SugarsIn a large mixing bowl, cream the butter, brown sugar, and granulated sugar together for about 4 minutes, until the mixture is light, fluffy, and no longer grainy. This ensures a perfectly smooth, creamy base for your soft peanut butter cookies.
Add the Peanut Butter and Wet IngredientsBeat in the peanut butter, egg, milk, and vanilla extract. Scrape down the sides of the bowl and mix for another 1–2 minutes until everything is fully combined.
Mix the Dry IngredientsIn a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture into the wet ingredients, mixing until just combined. Avoid overmixing for the best chewy texture.
Shape the CookiesRoll the dough into 1-inch balls, then roll each in granulated sugar. This creates that classic crackly surface once baked. Place the balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
BakeBake at 375°F (190°C) for 8–10 minutes, until edges are set and tops look slightly puffy. Do not overbake—the cookies should remain soft and chewy in the center.
Add the Hershey’s KissWhile cookies are still warm, press a Hershey’s Kiss gently into the center of each one. The chocolate will soften slightly, melting just enough to adhere perfectly.
Cool & ServeAllow cookies to cool completely on a wire rack. The chocolate centers will firm up again, creating that signature glossy finish.

Chef Emma’s Tips for Perfect Peanut Butter Blossoms

Use creamy peanut butter—not natural. Natural peanut butter lacks stabilizers and can cause dry, crumbly cookies.
Always cream butter and sugar long enough for the right texture.
Unwrap Hershey’s Kisses before baking so they’re ready to press into warm cookies.
If the dough feels too soft, chill for 30 minutes before shaping.
Don’t overbake—these cookies should stay soft even after cooling.

Variations

Chocolate Peanut Butter Blossoms: Replace ¼ cup of flour with cocoa powder for a chocolatey twist.
Dark Chocolate Lovers: Use dark chocolate kisses or squares of dark chocolate for a richer flavor.
Holiday Blossoms: Roll cookies in red and green sanding sugar for a festive Christmas look.
Mini Version: Use mini Hershey’s Kisses and a smaller scoop for bite-sized party cookies.

Storage & Freezing Tips

Store Peanut Butter Blossoms in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread inside the container. You can also freeze the cookies (with or without kisses) for up to 2 months—just thaw at room temperature before serving.

Nutrition Information (per cookie)

Calories: 91
Fat: 5g
Carbohydrates: 11g
Protein: 2g
Sugar: 6g
Sodium: 102mg

Frequently Asked Questions

Q: Why are my Peanut Butter Blossoms dry?
A: Overbaking or too much flour can dry them out. Always spoon and level flour instead of scooping directly.
Q: Can I make the dough ahead of time?
A: Yes! Wrap tightly and refrigerate up to 48 hours or freeze up to 3 months.
Q: Why won’t the Hershey’s Kisses stick?
A: Press them in right after baking while cookies are still warm so the chocolate melts slightly and adheres perfectly.

Final Thoughts

These Peanut Butter Blossoms are the definition of a classic cookie—soft, chewy, rich in peanut butter flavor, and topped with that irresistible chocolate kiss. Whether you’re baking them for a holiday cookie exchange, gifting to friends, or just filling your kitchen with the scent of homemade Christmas cookies, they’re guaranteed to be the first treats to disappear from the plate. Save this recipe to your holiday baking or cookie board—it’s one you’ll make year after year.