This easy peanut butter blossoms recipe makes the classic cookie that has been a family favorite for generations.
These soft and chewy cookies are made with a flour-free peanut butter base and topped with a chocolate Hershey's Kiss. They are the perfect combination of sweet and a little salty too.
With only five simple ingredients, minimal effort, and ten minutes of baking time, get ready to indulge in scrumptious cookies!!
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Why you'll love this recipe
✔️ This versatile recipe is naturally gluten-free and can be customized to your liking with different variations.
✔️ Peanut butter kiss cookies taste nostalgic, whisking you away to cozy holiday memories back in the good 'ol days.
✔️ Your kids will love whipping up this recipe with you-but watch out for them sneaking some Hershey's Kisses in the process! 😋
Ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- creamy or crunchy peanut butter
- granulated sugar
- egg
- pure vanilla extract
- Hershey's Kisses
Instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- In a large mixing bowl, add the peanut butter, egg, vanilla and 1 cup of granulated sugar. Using a hand mixer, mix until smooth.
- Using a small cookie scoop, portion the cookies and roll them into 1" balls. Roll them in the granulated sugar.
- Freeze the balls for 10 minutes or refrigerate them for 30.
- While the dough is cooling, unwrap the candy kisses.
- When you're ready to bake, preheat oven to 350 degrees.
- Line your baking pan with parchment paper or a silpat lined baking sheet.
- Place the cookie dough balls on the prepared baking sheet. Do not press them down.
- Bake for 10 to 12 minutes at 350 degrees.
- As soon as you remove the cookies for the oven, press the unwrapped candy kisses into the middle of the baked cookie.
- Allow to cool 10 minutes on the baking sheet before transferring to a rack to cool completely.
Equipment
- cookie sheet
- cookie scoop
- parchment paper
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FAQ's
Your favorite brand of no-stir peanut butter will do. However, I don't recommend using the kind of natural peanut butter that separates during storage. If you have to stir before using, it won't hold these cookies together.
Yes, I highly recommend this step. After all, freezing allows the dough to bake more evenly in the oven and helps the cookies maintain their shape. Plus, the chill time is only 10 minutes, so it doesn't take long!
Look for an even, golden brown surface, which may slightly start to crack. Then, try to nudge the edge of one gently with a fingernail-soft peanut butter cookies are great, but mush means they need more time.
Sure-freeze the shaped cookie balls on a prepared baking sheet until they're firm to the touch. Then, transfer them to an airtight container and freeze for four months. Heads up: you can bake frozen cookie dough. However, you'll need to add a few minutes to the baking time.
Test kitchen tips
- Use a small cookie scoop to ensure all the cookies are the same size, which helps them bake more evenly.
- If the dough seems a little too wet to roll, try adding some light brown sugar little by little until it's a better consistency.
- For best results, add the Hershey's chocolate kiss immediately after baking so the cookie is soft enough to take the shape of the "blossom."
- On that note, I recommend unwrapping the Hershey's kisses before (or during) baking so you can move quickly once they're out of the oven.
- Don't worry about underbaking these cookies. After all, they'll continue to harden and set as they cool.
- Use a wire rack after baking to let your cookies firm up. Be sure not to stack them when they're warm-keep them in a single layer.
- Try writing this cookie recipe out on a recipe card and including it with some peanut butter blossoms in your holiday gifts. Family and friends who have good taste or like to bake will love it!
Variations
Rolling the dough balls in sugar adds an extra flavorful element to the cookie. If you feel like getting a little fancy, try swapping the granulated sugar in this step for coarse brown sugar or colorful sugar crystals to add your own spin to these delicious peanut blossoms.
Then, when it comes to the chocolate topping, you have plenty of fun options, too! Milk chocolate Kisses are typically the go-to in this tried-and-true, original recipe. However, you can use dark chocolate Hershey's Kisses, white chocolate Kisses, or other flavors.
In fact, you can even experiment with different candy altogether, such as Reese's peanut butter cups, Rolos, or your favorite chocolate truffles.
Storage
Room Temperature-Store baked cookies in an airtight container at room temperature and enjoy within four or five days.
Freezer-The peanut butter cookie dough can be rolled into balls and stored in a freezer-safe ziplock or other type of container for up to four months.
You can also freeze the baked cookies in an airtight container for a little over a month.
Related recipes
- Don't like chocolate? Blasphemy! (Just kidding.) With only four ingredients, you can whip up crispy Peanut Butter Cookies quickly.
- If you're not a nut fan, these three-ingredient Oatmeal Cookies will blow your mind with their simple prep and chewy, delicious flavor!
- Three-ingredient Rolo Sugar Cookies are a classic Christmas cookie and great for exchanges because you can make huge batches easily.
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If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating!
Peanut Butter Blossom Cookies
Ingredients
- 1 cup creamy peanut butter Or crunchy peanut butter use your favorite.
- 1 ¼ cup sugar (divided)
- 1 egg
- ½ teaspoon vanilla extract
- 18 Hershey's Kisses
Instructions
- In a large mixing bowl, add the peanut butter, egg, vanilla and 1 cup of granulated sugar. Using a hand mixer, mix until smooth.
- Using a small cookie scoop, portion the cookies and roll them into 1" balls. Roll them in the granulated sugar.
- Freeze the balls for 10 minutes or refrigerate them for 30.
- While the dough is cooling, unwrap the candy kisses.
- When you're ready to bake, preheat oven to 350 degrees.
- Line your baking pan with parchment paper or a silpat lined baking sheet.
- Place the cookie dough balls on the prepared baking sheet. Do not press them down.
- Bake for 10 to 12 minutes at 350 degrees.
- As soon as you remove the cookies for the oven, press the unwrapped candy kisses into the middle of the baked cookie.
- Allow to cool 10 minutes on the baking sheet before transferring to a rack to cool completely.
Lois says
We love this cookies. So very taste and so fun to make.
MaryB says
Such a good cookie for peanut butter lovers!
Bowl Me Over says
I hope you give them a try Mary!
Michelle Gosser says
I've made lots of these over the years, very quick and easy! There's many options when it comes to Hershey Kisses these days, making for a wide variety of flavors.
Sherri Rochester says
Thank you! I have been looking for a cookie recipe for this weekend's toy drive distribution. This is it. Yum!! Now, if I can find someone to make the hot cocoa....
Bowl Me Over says
How fun, yes it's perfect for the toy drive! If you're looking for a great cocoa recipe, this Slow Cooker Hot Chocolate is my favorite! https://bowl-me-over.com/crock-pot-hot-chocolate/ Good luck at the toy drive Sherri!
Carol Meyer says
We had new neighbors move in across the street this morning.
I made these cookies and a casserole (Rotel chicken spaghetti) and took them over as a welcome to the neighborhood.
Bowl Me Over says
Oh my that sounds like a feast Carol. What a wonderful way to welcome the new neighbors. Happy Holidays to you!
Bowl Me Over says
Which option is your favorite Michelle? I like these and the chocolate peppermint blossoms!
Bobette Larsen says
Can't beat peanut butter and chocolate.
Bowl Me Over says
I completely agree Bobette! Peanut butter blossom cookies are the best combination!
Colleen B. says
Old family favorite.
When my mom made these; no chocolate kisses back then but was able to buy the chocolate 'stars' to use to place on top of the cookies.
Just don't see them chocolate stars anymore but sure do see many different flavors of Chocolate Kisses.
Bowl Me Over says
How fun, I wish we could still get chocolate stars! That would be super cute. Thanks for sharing Colleen!!
Maureen says
My mother made these years ago and they are still a staple in our house. There are a lot of varieties out there but the peanut butter ones are the favorite of many and top of the list for many. Eat up the classic. i don't like when I get a message that I have already said this when I haven't. I don't know what the problem is but it sucks.
Carol says
I have never made these before, I will put them on my list for next year, they look amazing.
Bowl Me Over says
Enjoy Carol, I think you'll love these cookies!
Bowl Me Over says
The reason comments need to be approved is because we get a ridiculous amount of comments linking porn sites, selling sex and the most vulgar language you could imagine. I’m sorry you think that sucks, but there’s a reason, believe me.
Maureen says
My mother made these years ago and they are still a staple in our house. There are a lot of varieties out there but the peanut butter ones are the favorite of many and top of the list for many. Eat up the classic.
Bowl Me Over says
Aren't they though? These are, hands down, my Dad's favorites! Enjoy the cookies Maureen and Happy Holidays!!!