Peanut Butter Blossoms are a classic soft peanut butter cookie topped with a chocolate Hershey kiss for a simple and amazing cookie!
There are a few cookies that are holiday baking musts for me, and peanut butter blossoms are one of them!
They are a rich, soft, and chewy, peanut butter cookie rolled in sugar and topped with a chocolate kiss. They’re a perfect cookie, and so good for chocolate and peanut butter lovers!
My husband recently requested these cookies and told me these and classic chocolate peanut butter no bake cookies are his all time favorite. Now that I know that I can use them as my secret weapon for when our kitchen is already a mess, if I make these he’ll forgive me 😉 they are filled with love and kisses after all.
These peanut butter blossom cookies are easy to make, and so delicious. They’re a classic cookie and everyone needs a go to recipe like this, and I hope this becomes yours too!
They are perfect for just enjoying, sharing with neighbors for the holidays or just when you’re craving something sweet!
Peanut Butter Blossoms
- 1/2 cup butter (1 stick, softened)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3/4 cup creamy peanut butter
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking soda
- 1 1/2 cups flour (start with 1 1/4 cup and add the last 1/4 cup 1 TBS at a time till dough is a good texture)
- 1/4 cup sugar (for rolling cookie dough balls in)
- 30 Hershey kisses (unwrapped)
- Preheat the oven to 350 degrees.
- Combine butter, peanut butter, sugar, and brown sugar in a large bowl and mix together till creamy.
- Stir in the vanilla and the egg and mix till just combined.
- Add salt, baking soda, flour and mix. (Start with 1 1/4 cup flour and add more in one tablespoon at a time until the cookie dough is a good texture, not to sticky, and not too dry)
- Roll cookies into 1 tablespoon sized balls. Place into remaining sugar and roll to coat.
- Place balls on a cookie sheet lined with parchment or silicone, about 2 inches apart from each other.
- Bake for 8-9 minutes until the cookies are golden and just start to crack.
- Remove cookies from the oven and push a chocolate kiss into the top of each cookie (they will crack more).
- Allow cookies to set on pan for another 3-4 minutes, then carefully move to a cooling rack and allow to cool completely.
Photos and Post updated: 11/26/17
Whitney Shurtliff says
These cookies are soo good! I love that they can be made at any time of the year, especially Christmas. I love to give them out as neighbor gifts for Christmas. This recipe is a must keep.
These were simple and my 5 year old loved helping with making them! Delicious classic.
Karen carr says
So yummy & simple! 8 minutes on the dot, I pulled them out & put the blossom on and they were perfect. I tend to overcook so knowing the 8 min mark was important for me. Delicious!
You say add egg..But it is not listed in the ingredients. How many???
They look just so delicious
Oops! I corrected it, its just 1 egg!
Gena Weaver says
Egg is still not listed. I’ve made these many times and have loved the recipe but followed the ingredient list today without reading instructions and didn’t add the egg… explains why they were a flop lol. Will for sure remember that egg next time. I kept thinking “I can’t believe I never noticed this was an egg free recipe…oh well.” Should have followed my instinct.
Im so sorry Gena! I edited the recipe and it must not have saved. It should be 1 egg! If you want to email me at firstname.lastname@example.org I will send you a gift card to cover the ingredients so you can try again!
My cookies fell apart. The receipt I had called for 10-12 minutes in an oven preheated at 350 degrees. It also called for 1 3/4 cup of flour. Was that the reason they fell apart?
Aimee Berrett says
Hi Trish, so sorry your cookies fell apart. Did you use my recipe or another recipe you had. If you used the 1 and 3/4 cup sugar and baked for 10+ minutes my guess is that your cookies were over baked and with more flour they would be drier as well, so both of those could be why they fell apart
Awesome recipe! The cookies turned out perfect! I baked mine for 9 minutes. I also waited two minutes for them to cool, before putting on the kisses. So nice that this recipe doesn’t have shortening like my cook book recipes. Thank you for sharing!
just gone done making these and I was nervous because my dough was a bit crumbly and, especially after reading other comments, I wasn’t sure what to expect. I doubled the recipe so I made quite a few batches and picked up a tip or two along the way:
–make sure you combine your ingredients well
–add the kisses immediately after removing the cookies from the oven, I did that before even putting in my next batch. have your kisses unwrapped and ready to go before the timer goes off
–8 minutes is really all these need…they don’t change in color much so don’t be tempted to leave them in longer, they don’t need it
–let them sit for a minute or two before removing them from the pan and then handle them carefully, these are sensitive little cookies that need some TLC until they are completely cooled!
all in all, these were a bit more difficult than I remembered them being but mine turned out fine.
Aimee Berrett says
Lauren, thanks for your tips. I guess I should have been more clear in my instructions, cause I did add the kisses right away and cooked them exactly 8 (no longer). I am very glad you got them to work for you!
We made these today and like Angela the cookies did not spread out and fell apart once kisses we’re placed on them which was a big disappointment as we have used other recipes for these cookies and have made them many, many times! The only thing that seems odd is that in almost all the recipes we find online they use baking soda or combination of baking soda and baking powder. We did not find another recipe that only uses baking powder.
Aimee Berrett says
Traci, I’ll have to double check the recipe and make sure I didn’t type it wrong and mean baking soda. However that wouldn’t have made any difference with the cookies crumbling. The cookies shouldn’t spread out very much at all, as they are supposed to be nice and puffy.
Was your dough very dry? I wonder if your flour is denser than mine? Also its possible you baked your cookies just slightly longer and that would cause them to dry out more as well. Sorry I can’t present you with an immediate solution as I haven’t had any problems with these cookies!
I made these and thought it’d be simple but wasnt.i did step by step directly on the steps and it sucked.the cookies never worked out! I tried putting the kisses on them and they all broke and dell apart.made them for thanksgiving and it went so wrong.gonna try another one cuz they said it breaks a lil but it did nothing but that
Aimee Berrett says
Angela, I’m sorry the cookies didn’t work out for you. Was your dough already very crumbly before it was baked? You have to press the kisses very carefully into the top of the cookie, and you don’t press them all the way in, and you need to do it while the cookies are still warm which should help prevent crumbling some too. Good luck with your next attempt!
Numbers Cookie Cutters says
These are adorable. And they look relatively easy to make… beautiful…simply beautiful!!
Such a classic cookie that doesn’t go wrong.
Beautiful pictures. Now I want cookies.
I used to steal all the peanut butter blossoms that my mom would bring home for the cookie exchange! Love them!
Your PB Blossoms look perfect! Looks like the cookie crumb is oh, so soft and the chocolate kiss is melted just right. Yum!
Liz Berg says
Oh, yum!!! We love peanut blossoms…and I suddenly have a huge craving!!!