These classic Peanut Butter Blossom Cookies are among my most popular Christmas cookies. These delectable cuties are slightly chewy, packed with extra peanut butter flavor, and topped with a dark chocolate kiss.
These scrumptious peanut butter cookies are a must-make for all my cookie-loving friends and neighbors. They are easy, quick to come together, and the ultimate loved classic Christmas cookie.
These cookies—my pecan snowballs, spritz cookies, and peppermint chocolate thumbprints—make an awesome presentation for your holiday cookie trays.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Butter: unsalted. If using salted butter, eliminate the added salt.
- Sugar: I like a mixture of granulated and brown sugar.
- Peanut butter: use creamy peanut butter, not the all-natural that can separate.
- Vanilla extract: the pure stuff, please
- Chocolate kisses: you can substitute different flavored kisses, such as dark chocolate, white chocolate, milk chocolate, or mini peanut butter cups.
How to Make Peanut Butter Blossoms
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Combine the flour, baking soda, baking powder, and salt in a medium bowl.
- Using a stand mixer with a paddle attachment, cream the butter, sugars, and peanut butter until light and fluffy.
- Add the egg and the vanilla to the butter mixture and mix just until incorporated.
- Reduce the speed to low and add the dry ingredients. Scrape down the bowl and beaters as needed.
- Refrigerate the cookie dough for a couple of hours. Roll the dough into about one-inch balls. Roll the balls in granulated sugar and place the dough balls on a prepared baking sheet.
- Bake until very lightly browned. When you remove the cookies from the oven, top them with a chilled kiss.
- Cool the cookies on a wire rack.
Preparation Tips
- Before you start your cookies, place the Hershey Kisses in the freezer. This helps them keep their original shape when placed on the hot cookies.
- Plan, as this dough must be refrigerated for a couple of hours.
- Place the cookie on the sheet about two inches apart. They don’t rise or spread much, but the hot oven air needs to circulate between the cookies.
- If you have time, do a test run with one or two cookies. This will help establish the baking time.
- Unwrap your chocolate kisses right before your cookies are done. That way, you will be ready to go. I pause for about 1 minute before putting the chocolates on to prevent them from melting. I am usually unwrapping the last few kisses.
- These cookies must cool completely before stacking, as the chocolate kisses are soft. It will harden again, but it can take several hours.
Storage
Freeze these cookies for four to six weeks. Because of the chocolate, I don’t like to go much longer than that. Simply double-wrap in freezer bags and place in a sturdy container. The dough can be double-wrapped and frozen for two months.
Store baked cookies in an airtight container for up to one week.
More Cookie Recipes
Peanut Butter Blossoms
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter softened 1 stick
- ½ cup sugar
- ½ cup brown sugar
- ⅔ cup creamy peanut butter
- 1 egg room temperature
- 1 teaspoon vanilla extract
- ¼ cup sugar
- 36 chocolate kiss candies
Instructions
- Place your wrapped chocolate kisses in the freezer. Preheat oven to 350 degrees. Cover baking sheets with silicone mats or parchment paper.
- In a medium bowl, combine your flour, baking soda, baking powder, and salt.
- Using a stand mixer with a paddle attachment or an electric hand mixer on medium speed, cream the butter, sugars, and peanut butter until light and fluffy. Add the egg and the vanilla to the butter mixture and mix just until incorporated. Reduce the speed to low and add the dry ingredients to the wet ingredients in several increments, mixing until combined. Scrape down the bowl and beaters as needed.
- Cover and refrigerate the dough for 2 hours. Place 1/4 cup sugar in a small bowl. Roll the dough into 3/4 to 1-inch balls. Roll the dough balls in the granulated sugar and place on the baking sheet about 2 inches apart. Bake for 8-10 minutes or until very lightly browned. Unwrap the chocolate kisses while the cookies are baking.
- Remove the cookies from the oven. After 1 minute, place 1 unwrapped chocolate kiss in the center of each cookie, pressing down gently and ever so slightly. Remove cookies to a cookie cooling rack and allow to fully cool. Store in an airtight container for up to a week.
Notes
Nutrition
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Tanya Mchorgh
This blog post has my mouth watering just reading about these classic Peanut Butter Blossom Cookies! The description of them being chewy, loaded with peanut butter goodness, and adorned with a dark chocolate kiss is absolutely irresistible. It’s no wonder these cookies are a Christmas favorite; they sound like the perfect treat for the holiday season. Pairing them with Buttery Pecan Snowball Cookies and Peppermint Chocolate Thumbprint Cookies for a holiday cookie tray is a fantastic idea, adding a delightful variety that’s sure to impress everyone. Thanks for sharing this delectable holiday recipe inspiration!
Beth Pierce
The pleasure is all mine. I sure hope you enjoy them, Tanya!
Chris
Great classic cookies that everyone loves. They make a beautiful and tasty addition to our holiday cookie trays every year. You just can’t go wrong.
Samantha
We love these peanut butter blossoms. They are always a hit and so easy to make. I make them every year for the holidays but honestly I wouldn’t mind having a few right now.
Beth Pierce
I agree 100%
Ben
These are some great cookies. I bake cookies every year for the holidays, and I like to do test runs. It’s an excuse to eat cookies. LOL. I did a test run of these last night, and they’re fantastic.
Beth Pierce
Thanks, Ben! So glad that you liked the peanut butter blossoms.
rebecca
yum! these are such classic cookies, your version is so easy and peanut buttery
Beth Pierce
Thank you, Rebecca! So glad that you liked the cookies.
dana
These were perfection! PB + chocolate are one of my favorite treat combos. I just can’t get enough of it. These will absolutely be part of my xmas cookie army this year!
Holley
Every year I make peanut butter blossom cookies and try a new recipe each time. This recipe is by far my new favorite! Thanks for sharing!
Beth Pierce
You are most welcome. Holley!
Suja
Delicious yet simple cookie recipe that the whole family loved. Can’t wait to make them again!
Beth Pierce
Thanks, Suja! So glad that you liked the cookies.
Denise
Can you freeze the unbaked balls in freezer before baking?
Beth Pierce
Sorry about the delay. Yes you can.
Betty
Can I use gluten-free flour in this recipe?
Beth Pierce
I am not sure. Maybe one of the readers will know.