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    Home » Desserts » Cookies » Peanut Butter Blossom Cookies

    Peanut Butter Blossom Cookies

    Published: July 20, 2020 · Jill Baird · 5 Comments

    peanut butter blossom cookies on parchement paper

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    These Peanut Butter Blossom Cookies are an iconic holiday treat for any peanut butter lover.  They’re soft and chewy, sweet and salty and come together quickly.

    Jump to:
    • Classic Peanut Butter Blossom Cookies
    • Ingredients in Peanut Butter Blossoms
    • How to Make Peanut Butter Blossom Cookies
    • Pro Tips For Making the Best Peanut Butter Blossoms
    • Variations
    • Can I Freeze Peanut Butter Blossom Cookies?
    • More Of Our Favorite Holiday Cookies
    • Peanut Butter Blossom Cookies

    Classic Peanut Butter Blossom Cookies

    This is one of the first Christmas cookies to be made in our house, and one of the first to disappear!  But, want to know a little secret?  It doesn’t have to be December to make these Peanut Butter Blossom Cookies.  You can whip these out for a summer BBQ and I guarantee you will be the hero of the party.

    If you have kids, these are great to make with them as they can help roll in sugar or press the Hershey’s Kisses onto the tops.  Our family likes these made with creamy peanut butter, but if you like a little crunch, you can use crunchy peanut butter, or even toss some chopped dry-roasted peanuts into your dough.

    We also have listed a few variations to try if you have nut allergies, or are feeling adventurous.  These come together quickly, so you may even have time to make a couple of different versions!

    peanut butter blossom cookie dough in a bowl.

    Ingredients in Peanut Butter Blossoms

    • Butter - you want your butter to be at room temperature
    • Peanut Butter - either creamy or chunky, as long as you stick to one of the regular “no-stir” types.  
    • Brown Sugar - brown sugar keeps your cookies softer than granulated sugar, and adds a great flavor.  It is also slightly acidic so it actually is the ingredient that activates the baking soda.
    • Egg - it’s best if you pull this from the fridge ahead of time so it isn’t super chilled.
    • Vanilla Extract - you can also use imitation vanilla if that’s all that you have.
    • Salt - salt is extremely important in all baked goods.  It provides a great balance to the sweetness.
    • Milk - again, it’s best if your milk isn’t straight from the fridge, and slightly more room temp.
    • All-Purpose Flour - any brand is fine.
    • Baking Soda - this will help your cookies stay slightly fluffy. 
    • Hershey’s Kisses - this is the signature part of Peanut Blossom Cookies, but you could absolutely switch this up by using mini peanut butter cups, or chunks of your favorite chocolate bar instead.  
    peanut butter blossom cookies cooling on a baking sheet

    How to Make Peanut Butter Blossom Cookies

    1. Preheat oven to 350 degrees F.
    2. In the bowl of a standing mixer, add the room temperature butter, peanut butter, and brown sugar.  Using the paddle attachment, cream until light and fluffy, or about 3 minutes. 
    3. Add in the egg, then mix on low to combine.  Then add in the vanilla, salt and milk and mix on low to combine.
    4. In a separate bowl, whisk together the flour and baking soda, then add this to the butter mixture and mix on low, just until combined. Scrape down the sides of the bowl as needed to be sure there are no lumps of butter in your dough.
    5. Once mixed, scoop and roll the cookie dough into 1 ¼" balls and roll in sugar.  Place on a baking sheet lined with parchment paper, or a Silpat.
    6. Bake for 7-8 minutes, or until the bottoms and edges are very lightly browned and the tops begin to crack.
    7. Remove from the oven and lightly press an unwrapped Hersey's Kiss onto each of the cookies.  Let the cookies cool for 2 minutes on the baking sheet before transferring them to a cooling rack.  Enjoy!

    Pro Tips For Making the Best Peanut Butter Blossoms

    • Roll these cookies in either coarse sugar, or colored sugar if you want something a little more holiday-themed.
    • If you have the time, chill your dough for at least 30 minutes prior to rolling in sugar and baking.  This helps to prevent them from spreading in the oven.
    • If you think of it, toss your Hershey’s Kisses into the freezer ahead of time so that when you press them onto the hot cookies, they won’t be as apt to melt from the heat.  
    • We highly recommend using a small cookie scoop to scoop and portion your cookies.  It helps keep them all a uniform size.

    Variations

    • Roll in colored sugar - red and green for Christmas, orange for Halloween ... you get the idea.
    • Substitute the Hershey’s Kisses with mini Reese’s cups, Rolos or chunks of your favorite candy bar.
    • Use this recipe for Chocolate Peanut Butter Cookies as your base, then roll in sugar and top with a kiss.
    • For nut allergies, you can substitute Sunbutter made from sunflower oil.  For strictly peanut allergies, you could also substitute another nut butter, such as almond or cashew.  The taste will be slightly different but they will still work great.
    peanut butter blossom cookies on parchment paper

    Can I Freeze Peanut Butter Blossom Cookies?

    Absolutely.  Our recommendation is that you make and scoop the dough, then freeze. You can store cookie dough this way, in freezer bags, or any other type of airtight container, for up to 3 months.

    Once you are ready to bake, remove them from the freezer and transfer to a baking sheet, lined with parchment paper or a silpat.  You can let them thaw in the fridge overnight, or else bake them straight from the freezer.  

    Either way, you’ll want to roll them in sugar just before baking, and if you are baking from frozen, add on another 1-2 minutes of baking time.

    More Of Our Favorite Holiday Cookies

    • White Chocolate and Coconut Cookies
    • Coconut Caramel Magic Bars
    • Andes Mint Cookies
    • Snickerdoodle Cookies
    • Eggnog Cookies with Eggnog Buttercream Frosting
    • White Chocolate Dipped Oreo Ornament Cookies
    Peanut Butter Cookies with criss cross marksstacked
    Print

    Peanut Butter Blossom Cookies

    These Peanut Butter Blossom Cookies are an iconic holiday treat for any peanut butter lover.  They’re soft and chewy, sweet and salty and come together quickly.
    Course Dessert
    Cuisine American
    Prep Time 15 minutes
    Cook Time 8 minutes
    Cooling Time 2 minutes
    Total Time 25 minutes
    Servings 24 cookies
    Calories 185kcal
    Author The Carefree Kitchen

    Ingredients

    • ½ cup Butter room tempreture
    • ¾ cup Peanut Butter creamy or chunky; Jif or similar brand
    • 1 ¼ cup Light Brown Sugar
    • 1 large Egg
    • 2 teaspoon Vanilla Extract
    • 1 teaspoon Salt
    • 1 tablespoon Milk
    • 1 ¾ cups All-Purpose Flour
    • ¾ teaspoon Baking Soda
    • 24 Hershey's Kisses unwrapped

    Instructions

    • Preheat oven to 350 degrees F.
    • In the bowl of a standing mixer, add the room temperature butter, peanut butter, and brown sugar. Using the paddle attachment, cream until light and fluffy, or about 3 minutes.
    • Add in the egg, then mix on low to combine. Then add in the vanilla, salt and milk and mix on low to combine.
    • In a separate bowl, whisk together the flour and baking soda, then add this to the butter mixture and mix on low, just until combined. Scrape down the sides of the bowl as needed to be sure there are no lumps of butter in your dough.
    • Once mixed, scoop and roll the cookie dough into 1 ¼" balls and roll in sugar. Place on a baking sheet lined with parchment paper, or a Silpat.
    • Bake for 7-8 minutes, or until the bottoms and edges are very lightly browned and the tops begin to crack.
    • Remove from the oven and lightly press an unwrapped Hersey's Kiss onto each of the cookies. Let the cookies cool for 2 minutes on the baking sheet before transferring them to a cooling rack. Enjoy!

    Nutrition

    Calories: 185kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 212mg | Potassium: 83mg | Fiber: 1g | Sugar: 15g | Vitamin A: 130IU | Calcium: 27mg | Iron: 1mg

    If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you helps me and other readers too! If you love Pinterest,  feel free to leave a comment and photo there too.  Also, if you like to share, use the hashtag #thecarefreekitchen on Instagram and tag me @thecarefreekitchen so I can find you and give your post some love. You can also find me on Facebook at The Carefree Kitchen. Thank you!!

    pinterst pin for Peanut butter blossom Cookies

    These Peanut Butter Blossom Cookies are an iconic holiday treat, but are perfect for any time of the year.  They’re soft and chewy, sweet and salty and come together in a snap!

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    Reader Interactions

    Comments

    1. Christina

      March 14, 2021 at 9:52 am

      I had a recipe similar to this but lost it. These are great. thanks.

      Reply
      • The Carefree Kitchen

        March 17, 2021 at 2:45 pm

        Happy baking!

        Reply
    2. Izzy

      March 05, 2021 at 11:57 am

      The taste of a Hershey's kiss together with the peanut butter cookie makes for a rather unexpected but enjoyable flavor. This is a favorite dessert recipe for sure!

      Reply
      • Carol Popp

        December 11, 2021 at 10:07 am

        Used your recipe they turned out great!

        Reply
    3. Ashley

      March 05, 2021 at 11:16 am

      We made these and they were gone quickly. So delicious!

      Reply

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