Last Updated on June 18, 2025 by Jennifer Osborn
Peanut Butter Blossom Cookies are a perfect marriage of salty peanut butter and sweet milk chocolate from the kisses. These are a great cookie recipe for a new baker to make since it's a drop cookie dough.
Are you craving the perfect combination of peanut butter and chocolate in a soft, chewy cookie? Look no further than my Best Peanut Butter Blossoms Cookie Recipe!
Jump to:
About Peanut Butter Blossoms
This beloved classic gets a delicious twist with a few simple tricks that take the flavor and texture to the next level.
Whether you’re baking for the holidays, a cookie swap, a wedding cookie table or just because, this recipe is sure to become your go-to.
Oozing with a strong peanut butter flavor and a sweet chocolate kiss on top, these cookies are a perennial favorite.
Plus, they’re easy to make, perfect for baking with kids, and guaranteed to bring smiles to everyone who tastes them.
Ready to bake the best peanut butter blossoms you’ve ever had? Let’s get started.
Blossoms are essentially a drop cookie dough gussied up with a roll in sanding sugar and topped with a Hershey kiss.
More classic recipes you'll love are Congo Bars, Easy, Chewy M&M Cookie Bars + What to Make with M&M's, Soft Chocolate Chip Cookies and Chocolate Rice Krispie Treats.
Recipe Notes
My best tip for making Peanut Butter Kisses is to weigh the peanut butter on a digital kitchen scale. For one batch of peanut butter blossoms dough you'll want 120 grams of peanut butter.
Put a piece of wax paper on the scale and scoop out spoonfuls of peanut butter plopping them onto the scale until you reach 120 grams.
This method is quicker than packing peanut butter into a measuring cup.
And, you won't have a sticky measuring cup to wash.
You can just push the peanut butter blob into the cookie dough and toss the wax paper.
I despise washing measuring cups sticky with peanut butter.
It takes forever to get it really clean and then your sponge reeks of peanut butter and then the other dishes aren’t getting clean because you’re using a peanut butter laden sponge.
But I digress.
Some bakers wonder if they should top the cookies with Hershey kisses before baking the cookies.
Absolutely not. Wait until the cookies are done baking, then top with kisses.
Hershey Kiss Alternatives
If you want to make Peanut Butter Blossom Cookies and you're out of chocolate kisses, there are substitutions.
- Make blossom toppers by melting chocolate in a mold and using those.
- I've used also three semi-sweet morsels on each cookie before.
- Use Brach's Milk Chocolate Stars
- Use a different variety of kiss other than milk chocolate. There are white chocolate, dark chocolate, kisses stuffed with almonds and mint truffle.
Flour Tip ⬇️
Too much flour or not enough can ruin your batch of cookie dough. Weighing flour is best using a kitchen scale but failing that, use the dip and sweep method to measure your flour. Pour flour into a bowl and fluff it up with a spoon. Now spoon flour into your measuring cup until slightly heaped. Then slide a butter knife or a bench scraper across the top of the measuring cup to remove the excess.
Making Ahead and Storing
You can make peanut butter blossoms up to three days ahead if you're storing on your countertop. Any longer than that you should freeze the dough and/or the cookies.
Peanut Butter Blossoms freeze beautifully for up to three months. You can either freeze the balls of dough and then top with chocolate after removing from freezer and baking.
OR you can bake and freeze chocolate and all. There is a chance that your chocolate might get a little bloom on them.
If you're going to freeze the cookies with the kisses on top, be sure that the cookies are completely cool before layering with wax paper or parchment and tucking into a freezer safe container.
One tip is to put the kisses in the cookies tip side down so that you're freezing flat cookies instead of bumpy ones.
Freeze up to to three months ahead as long as you're double wrapping with wax paper and then tucking them into a freezer safe container.
PIN FOR LATER
Cookie Baking Advice
You may find these baking posts helpful: from How to Avoid Flat Cookies How to Freeze Cookie Dough, Room Temperature Butter for Baking to Salted or Unsalted Butter for Cookies? to Do I Need A Cookie Scoop?, Cookie Size Chart to What Should a Beginner Bake? to Where Can I Buy Sprinkles?, Why is my sugar cookie dough too sticky? and Cookie Holidays. What is Sanding Sugar and Do I need Parchment Paper? might also be helpful. This Cuisinart 5-speed is my favorite hand mixer.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Kitchen Serf.
Recipe
Peanut Butter Blossom Cookies (Perfect for New Bakers)
Peanut Butter Blossoms are a peanut butter drop cookie dough rolled in sanding sugar, baked and topped with milk chocolate Hershey kisses.
Ingredients
- ½ cup (104g) granulated sugar
- ½ cup (99g) packed brown sugar
- ¾ cup (190g) creamy peanut butter
- ½ cup butter, (one stick), room temperature
- 1 large egg, room temperature
- 1 ½ cups (192g) all-purpose flour
- 1 teaspoon baking soda
- Granulated sugar or sanding sugar (for rolling balls of dough approximately ½ cup)
- 36 Hershey Kisses (unwrapped)
Instructions
In a large mixing bowl with an electric mixer or in the bowl of your stand mixer, beat butter for one minute.
Add sugars and beat until aerated or pale yellow.
Add egg..
Continue beating for another minute.
Add peanut butter and beat another two minutes or until the peanut butter is thoroughly combined with the cookie dough.
Add flour and baking soda and beat until just combined. Don’t over beat or your cookies will be tough.
Spread out a large piece of plastic wrap.
Scoop out the cookie dough onto the wrap and cover the dough completely.
Flatten the dough into a disk like pie crust. This will make it easier to portion into balls of dough once chilled.
Or you can portion into balls and then chill the balls, up to you.
To bake:
Preheat oven to 375°F.
Put sanding sugar into a shallow plate or bowl.
Using a cookie scoop or a spoon, portion dough into one-inch scoops and roll in sanding sugar until thoroughly covered.
Bake 12 cookies at a time on a parchment-lined baking sheet.
Bake for 10 minutes or until lightly puffed and golden brown
When cookies are done, they’ll have cracked a bit and will be golden.
While cooking are baking, unwrap Hershey kisses.
Remove cookies from oven, place an unwrapped Hershey kiss in the middle of each cookie and press down just slightly.
Let cookies cool on a wire rack or on a piece of parchment paper or a plate.
Store in between pieces of wax paper in an airtight container.
Cookies will keep about three days at room temperature.
Recommended Products
This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.
-
KitchenAid Artisan Series 5 Quart Tilt Head Stand Mixer with Pouring Shield KSM150PS, White -
KitchenAid Classic Bamboo Spatula Set, set of 2, Aqua Sky
-
HERSHEY'S KISSES Milk Chocolate Candy Party Pack, 35.8 oz
-
Etekcity Food Scale, Digital Kitchen Scale, 304 Stainless Steel, Weight in Grams and Ounces for Baking, Cooking, and Meal Prep, LCD Display, Medium
Nutrition Information
Yield 36 Serving Size 1Amount Per Serving Calories 71Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 13mgSodium 64mgCarbohydrates 7gFiber 0gSugar 3gProtein 1g
Comments
No Comments