My peanut butter blossoms are made with the softest, butteriest peanut butter cookie base and topped off with a sweet milk chocolate kiss! They’re a classic holiday cookie that’s both fun and easy to make! Recipe includes a how-to video!
Homemade Peanut Butter Kiss Cookies
Peanut butter blossoms have always been my favorite cookie on the holiday cookie tray. They’re the perfect combination chocolate and peanut butter (like my peanut butter chocolate cake!), and they are so easy to make. Plus, they’re just so pretty with their sparkly exteriors!
My recipe is made without shortening and instead uses butter for super soft, and, well, buttery results. You’ll love this swap (I do the same in my peanut butter oatmeal cookies!) and how nice the results are!
Today’s recipe is adapted from my favorite peanut butter cookies. You’ll simply prepare the dough, let it chill for 30 agonizing short minutes, roll the cookies in sugar, and bake. Once they’re out of the oven, top them off with a Hershey kiss (a fun task for the kids), and you’re done. So simple!
Serve these alongside sugar cookies and your other favorite holiday cookies and they’ll be a guaranteed hit!
What You Need
Here are the key ingredients in my super soft peanut butter blossoms:
- Butter. Rather than using shortening (which many recipes call for) I use all butter in this recipe. The butter makes the flavor deeper, richer, and just all around much better than a shortening-based cookie. Made this way, the interiors are much softer and more melt-in-your-mouth than ones made with shortening.
- Peanut butter. Do not use the natural/sugar-free peanut butter that separates. Unfortunately, the cookies just won’t bake up the same and tend to become dry and crumbly. Stick with classic peanut butter (Skippy, Jiff, store brand, etc.).
- Sugar. These cookies wouldn’t be complete without a sparkly sugar coating. I personally like to use an organic cane sugar (the granules are more coarse), but regular granulated sugar would work too. Inside the cookies we’ll use a combination of granulated and light brown sugar for depth of flavor and a nice chewy texture.
- Cornstarch. Cornstarch is my secret weapon for soft cookies that hold their shape! I use it in my M&M cookies, whipped shortbread, thumbprint cookies, and so many others.
- Hershey kisses. Milk chocolate Hershey’s kisses are traditional, but you can use dark chocolate or pretty much any other flavor you like.
SAM’S TIP: I’ve also made these cookies with mini peanut butter cups instead of kisses. Use whichever you prefer here–both work great!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Peanut Butter Blossoms
- Combine the wet ingredients – Cream together the butter and sugars, then stir in the peanut butter. Mix in the eggs and vanilla until well combined.
- Add the dry – Combine the dry ingredients in a separate bowl, then gradually add them to the wet ingredients. Scrape down the sides and bottom of the bowl as needed.
- Chill and roll – Cover and chill the dough in the fridge for at least 30 minutes, then scoop into 2 teaspoon-sized balls. Roll the dough through sugar before placing on a parchment-lined cookie sheet.
- Bake, top, and enjoy! Bake the cookies for 8 minutes at 375F. Remove from oven and add Hershey kisses to the centers. Let cool completely on the baking sheet before enjoying!
SAM’S TIP: Your cookies may look slightly underdone when they come out of the oven–that’s okay (ideal, actually!)! Letting the cookies finish baking on their sheets makes for super soft, tender results. If you were to bake them completely in the oven, they would be hard and crumbly once cooled.
Frequently Asked Questions
The most likely reason for this is not measuring flour properly or over-baking. Make sure you either spoon and level (no scooping!) or use a kitchen scale to measure your flour, and let your cookies finish baking outside the oven on their cookie sheets.
Yes! Just let them cool completely before storing in an airtight container in the freezer. They should last about three months stored this way. See also my post on how to freeze cookie dough.
I do not recommend using natural peanut butter (the kind that separates) here or in any of my other recipes. Use normal, creamy peanut butter for best results.
I hope you love my version of this classic cookie ❤️
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Peanut Butter Blossoms
Ingredients
- 10 Tablespoons (141 g) unsalted butter softened to room temperature
- ⅔ cup (135 g) light brown sugar tightly packed
- ¼ cup (50 g) granulated sugar
- ½ cup (140 g) creamy peanut butter
- 1 large egg room temperature preferred
- ½ teaspoon vanilla extract
- 1 ½ cups (188 g) all-purpose flour
- 1 Tablespoon cornstarch
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup granulated sugar for rolling
- 24 Milk Chocolate Kisses unwrapped
Recommended Equipment
Instructions
- Combine butter and sugars in the bowl of a stand mixer (or you may use a large bowl and an electric mixer) and beat until well combined (about 1 minute).10 Tablespoons (141 g) unsalted butter, ⅔ cup (135 g) light brown sugar, ¼ cup (50 g) granulated sugar
- Add peanut butter and stir well.½ cup (140 g) creamy peanut butter
- Add eggs and vanilla extract and stir until well-combined.1 large egg, ½ teaspoon vanilla extract
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.1 ½ cups (188 g) all-purpose flour, 1 Tablespoon cornstarch, ¾ teaspoon baking soda, ¾ teaspoon salt
- Gradually add flour mixture into the peanut butter batter, pausing occasionally to scrape down sides and bottom of bowl so that all ingredients are well-combined.
- Cover dough with plastic wrap and Place in the refrigerator and chill for 30 minutes to one hour*
- Preheat oven to 375F (190C) and line cookie sheets with parchment paper. Pour remaining ½ cup of sugar into a small bowl and set aside.½ cup granulated sugar for rolling
- Once dough has chilled, remove from refrigerator and roll into 2-teaspoon-sized balls. Roll completely in sugar and place on prepared cookie sheet at least 2″ apart.
- Bake on 375F (190C) for 8 minutes.
- Within a minute or so of removing cookies from oven, gently but firmly press a Hershey Kiss into the center of each cookie. Allow to cool completely on cookie sheet.24 Milk Chocolate Kisses
Notes
*Chilling
Start with 30 minutes, if the dough is too sticky or cookies come out too flat, return for another half an hour. This dough may be chilled overnight if needed.Storing
Store in an airtight container at room temperature for up to one week.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I originally shared this recipe 12/04/2017, post updated to include more tips and information 12/01/2018
Leslie
Hi there! I just realized I used baking powder instead of baking soda. The dough is chilling in the fridge now. Is it a waste; should I start over? Or do you think the cookies will turn out ok? Not sure if these ingredients are interchangeable or not. Thanks so much for the recipe. I’ve already made your sugar cookies and gingerbread men too! Delicious!!
Sugar Spun Run
Hey, Leslie! It happens. I would try baking one and seeing how it turns out. You should be ok. Let me know how they turn out. 🙂
Kelly
Have you ever made these in a mini muffin tin with a peanut butter cup?
Sam
I have not, but I think that would work! Just keep in mind that the baking time may vary.
Marissa
Could you over chill the dough by chance? I’m planning on prepping the dough and chilling it while we do church service. But, I don’t want to chill it for to long. Probably for about 3-5 hours.
Sugar Spun Run
Hi, Marissa! You can. It may just need to sit a room temperature when you take it out for a little bit so the dough can be more manageable to work with. I hope that you enjoy the peanut butter blossoms. 🙂
Kelly
Perfection! I’ve used other recipes and I would be disappointed because they were too flat. This recipe is perfect, and I’ll never use any other recipe again.
Not only were they perfect, plump, and beautiful, they were delicious!! Wouldn’t change a thing. Thank you!
Sugar Spun Run
Thank you so much, Kelly! I am so glad that you enjoyed the peanut butter blossoms. 🙂
Eileen
They look beautiful! Funny….this is the first time I ever used a cookie scoop thanks to you! I have 2 college sons who will just love these cookies….(not to mention my husband, daughter and adult son….did I mention my mother-n-law) Thank you! Merry Christmas!
Sugar Spun Run
I love it, Eileen! I am so glad that the peanut butter blossoms have become a family favorite. Thank you so much for commenting. Happy Holidays to you! 🙂
Melissa Willison
I. Ever heard of using cornstarch in these cookies. Why is that?
Sugar Spun Run
Hi, Melissa! The cornstarch helps the cookies from spreading and helps make a tender soft cookie. 🙂
Marilyn
Is parchment paper a must ? I didn’t have that, or plastic wrap when preparing these. So I covered the bowl in the fridge with tin foil…… to chill, and I will be using just a regular cookie sheet to bake them.
Surprising my fiancé here within minutes. Wish me luck !
Marilyn
Sugar Spun Run
Hi, Marilyn! Covering it in foil will work just fine. I can’t wait to hear how they turn out. 🙂
Marilyn
These cookies turned out perfect ! My fiancé loved them.
I would like to try the organic sugar next time tho.
Also I sprinkled a bit of left over sugar on them too.
Thank you very much for the recipe that didn’t fail !
Merry Christmas !
Marilyn
Sugar Spun Run
That is wonderful, Marilyn! I am so glad that he enjoyed them. Merry Christmas to you too! 🙂
Liz
I’m looking forward to trying these. What kind of peanut butter do you think is best? We have a “natural” one without sugar and one with sugar in it. I find the peanut butter can make or break a cookie. Your suggestion would be helpful.
Sugar Spun Run
Hi, Liz! I don’t recommend natural peanut butter. I typically use a generic or Jiff. I hope you enjoy the cookies. 🙂
Liz
Thanks! I’m sure I will. 🙂
Mischa
Have you made these without the chocolate kiss? Just curious if they would make a super awesome plain peanut butter cookie?
Naomi Blankemeyer
These cookies were absolutely amazing. They looked absolutely amazing also!
Sam
I am so glad you enjoyed the cookies, Naomi! 🙂
FC
Great cookies. Soft and chewy. Next time can you take a picture of the inside of the cookie as well? Mine seem under cooked but perhaps they are supposed to be like that.
Thanks
Sam
I am so glad you enjoyed them! They are supposed to be a very soft cookie, did you let them cool completely on the pan? I know I can be really impatient sometimes and take them off a little early. If you did let them cool on the pan, they may have just needed another minute in the oven. 🙂
JESSICA MOORE
So, so, so, so good! Thank you, thank you, thank you!!! I have tried so many peanut butter cookie recipes, trying to find something similar to my grandma’s, and I have failed so many times.
These were SO delicious, and did I say thank you? Haha…
Sam
I am so glad you enjoyed them so much, Jessica! 🙂
Dmk
Best version of these cookies ever!!
Sam
So happy you enjoyed them! I definitely think so, too 🙂
JD
Too soft for my liking. The butter was dominating. I’ll stick to the standard recipe next time.
Sam
Buttery and soft are kinda what these cookies are all about (it is up there in bold in the description, after all) 😉
I understand that everyone has different preferences but I’m taking this comment as a compliment. Thank you for giving your feedback though, JD!
C
If i wanted to add chopped nuts how much would you recommend?
Sam
I would probably keep it under a cup, just add until you are satisfied. 🙂
C
Thank you! These are the BEST peanut butter cookies I have ever tasted!! This is now the only recipe I will ever use.
Sam
I am so glad you enjoyed them! 🙂