My peanut butter blossoms are made with a soft, buttery peanut butter cookie base and finished with a sweet milk chocolate kiss. They’re a classic holiday favorite—easy to make and delightful to share. Recipe includes a how-to video!
Homemade Peanut Butter Kiss Cookies
Peanut butter blossoms are one of the most beloved cookies at holiday gatherings. The combination of peanut butter and chocolate is timeless, and these cookies are both simple to prepare and attractive on the cookie tray. This version uses butter instead of shortening for a richer flavor and an exceptionally tender, melt-in-your-mouth texture.
This recipe is adapted from a favorite peanut butter cookie base. You’ll make the dough, chill it for a short time, roll the balls in sugar, and bake. Immediately after they come out of the oven, press a Hershey’s Kiss into the center of each cookie, then let them cool. It’s a fun, family-friendly project and easy to double if you want more.
What You Need
Key ingredients and why they matter:
- Butter. Using all butter gives deeper, richer flavor and softer interiors compared with shortening-based recipes.
- Peanut butter. Use classic creamy peanut butter (not the oil-separating natural variety) for proper texture and structure.
- Sugar. A sparkly sugar coating finishes the cookies. Inside, a mix of granulated and light brown sugar adds chew and flavor depth.
- Cornstarch. A small amount of cornstarch keeps cookies soft while helping them hold their shape.
- Hershey kisses. Milk chocolate kisses are traditional; dark or other flavored kisses work well too.
SAM’S TIP: Mini peanut butter cups can be substituted for the kisses if you prefer—both are delicious.
This overview explains the main components and their role. For the full ingredient list and step-by-step instructions, see the recipe section below.
How to Make Peanut Butter Blossoms
- Combine the wet ingredients. Cream the butter with the sugars, then blend in the peanut butter. Add the egg and vanilla and mix until smooth.
- Add the dry ingredients. Whisk flour, cornstarch, baking soda, and salt in a separate bowl, then gradually mix into the wet ingredients, scraping the bowl as needed.
- Chill and shape. Cover the dough and chill for at least 30 minutes. Scoop 2-teaspoon-sized balls, roll them in granulated sugar, and place on parchment-lined baking sheets about 2 inches apart.
- Bake and finish. Bake at 375°F (190°C) for about 8 minutes. Remove from the oven and press an unwrapped chocolate kiss into the center of each cookie. Let cool completely on the baking sheet for the best texture.
SAM’S TIP: Cookies may look slightly underbaked when you pull them from the oven—that’s ideal. Letting them finish on the sheet yields soft, tender cookies instead of hard, crumbly ones.
Frequently Asked Questions
Dry cookies are usually caused by too much flour or over-baking. Spoon and level your flour (or use a kitchen scale) and avoid baking until fully firm—allow them to finish on the baking sheet off heat.
Yes. Cool completely, then store in an airtight container in the freezer for up to three months. You can also freeze shaped dough—see recipe notes for options.
I don’t recommend natural peanut butter that separates, as it can yield dry, crumbly cookies. Use regular creamy peanut butter for best results.
I hope you enjoy this version of a classic cookie ❤️
Enjoy!
Let’s bake together! I walk through the steps in the written recipe and accompanying video below. If you make this recipe, tag me on Instagram or share photos—I love seeing your results!
Peanut Butter Blossoms
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Equipment
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Mixing bowls
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Cookie scoop
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Baking sheet
Ingredients
- 10 Tablespoons (141 g) unsalted butter, softened to room temperature
- 2/3 cup (135 g) light brown sugar, tightly packed
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (140 g) creamy peanut butter
- 1 large egg, room temperature preferred
- 1/2 teaspoon vanilla extract
- 1 1/2 cups (188 g) all-purpose flour
- 1 Tablespoon cornstarch
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup granulated sugar for rolling
- 24 Milk Chocolate Kisses, unwrapped
Instructions
- Combine butter and both sugars in the bowl of a stand mixer (or a large bowl with an electric mixer) and beat until well combined, about 1 minute.
- Add the peanut butter and mix until incorporated.
- Add the egg and vanilla extract, stirring until well combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Gradually add the dry mixture to the peanut butter batter, pausing to scrape the bowl so everything mixes evenly.
- Cover the dough and place in the refrigerator to chill for 30 minutes to 1 hour. If the dough is still sticky, chill longer.
- Preheat the oven to 375°F (190°C). Line cookie sheets with parchment paper. Pour the 1/2 cup granulated sugar for rolling into a small bowl.
- Once chilled, roll dough into 2-teaspoon-sized balls, roll each ball in granulated sugar, and place on the prepared cookie sheet at least 2 inches apart.
- Bake at 375°F (190°C) for 8 minutes.
- Within a minute of removing the cookies from the oven, gently press an unwrapped Hershey’s Kiss into the center of each cookie. Allow cookies to cool completely on the baking sheet before removing.
Notes
*Chilling
Start with 30 minutes of chilling. If dough is too sticky or cookies spread too much, chill for another 30 minutes. Dough can be chilled overnight if needed.
Storing
Store in an airtight container at room temperature for up to one week.
Nutrition
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Calories: 176kcal
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Carbohydrates: 22g
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Protein: 3g
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Fat: 9g
Nutrition information is automatically calculated and should be used only as an approximation.
Like this? Leave a comment below!
I originally shared this recipe 12/04/2017; post updated with more tips and information 12/01/2018.