These Peanut Butter Blossom Cookies are the quintessential holiday treat made with creamy peanut butter dough and topped with melted Hershey’s Kisses. They’re ready in under 15 minutes, require simple pantry ingredients, and create that perfect sweet-salty balance ideal for cookie exchanges or family baking sessions.

This updated classic from my childhood baking days remains one of my most requested cookie recipes. There’s something magical about pressing those chocolate kisses into warm peanut butter cookies that transforms simple ingredients into holiday magic. I’ve made these for years during Christmas cookie exchanges and they never disappoint—perfect alongside my classic chocolate chip cookies or as a sweeter alternative to cranberry orange cookies. The aroma of peanut butter and chocolate baking together makes the whole house feel like the holidays.

Gathering Your Peanut Butter Blossom Essentials

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Creative Peanut Butter Blossom Twists

• Chocolate Peanut Butter Version: Add ¼ cup cocoa powder to dry ingredients for double chocolate experience
• Holiday Sprinkles Edition: Roll dough balls in colored sugar before baking for festive appearance
• Different Chocolate Toppers: Substitute kisses with Rolos, peanut butter cups, or chocolate stars

My Secrets for Perfect Blooms Every Time

• Butter Temperature Matters: Use properly softened butter that yields to gentle pressure for ideal creaming
• Don’t Overbake: Cookies continue cooking on hot baking sheet—remove when edges just begin browning
• Timing Is Everything: Press kisses immediately after baking while cookies are still warm and pliable
• Cooling Patience: Allow cookies to set completely on baking sheet before transferring to racks

Keeping Your Holiday Blossoms Fresh

• Store: Keep in airtight container at room temperature for up to 1 week—layers separated by parchment
• Freeze: Freeze unbaked dough balls for 3 months or baked cookies for 2 months in freezer bags
• Refresh: Warm slightly cooled cookies in 300°F oven for 2 minutes to soften if they become crisp
• Make-Ahead Tip: Prepare dough up to 3 days ahead and chill until ready to bake and assemble

Frequently Asked Questions

More Holiday Cookie Classics to Try

• Brown Butter Chocolate Cookies
• Chewy Lemon Cookies
• Peanut Butter Bars
• S’mores Bars
• Cinnamon Roll Sugar Cookies
• Churro Cheesecake

Why These Peanut Butter Blooms Become Family Tradition

With their perfect sweet-salty balance and nostalgic chocolate topping, these peanut butter blossom cookies earn their place as holiday classics. They’re simple enough for beginner bakers yet impressive enough for cookie exchanges. That moment when warm cookies melt the chocolate kisses creates baking magic that keeps families coming back year after year.

Peanut Butter Blossom Cookies

Make classic Peanut Butter Blossom Cookies with Hershey’s Kisses! This easy recipe creates soft peanut butter cookies topped with melted chocolate in just 35 minutes prep.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 36 cookies

Calories 110 kcal

Equipment

• oven
• baking sheet
• parchment paper
• mixing bowl
• whisk
• electric mixer
• spatula
• measuring cups
• measuring spoons
• knife
• cutting board
• wire rack

Ingredients

  

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter softened (1 stick)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup creamy peanut butter
• 1 large egg at room temperature
• 1 teaspoon vanilla extract

For Assembly

• 1/4 cup granulated sugar for rolling
• 36 Hershey’s Kisses unwrapped

Instructions

 

• Preheat your oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper to prevent sticking. Unwrap all of the Hershey’s Kisses and set them aside so they’re ready to go when the cookies come out of the oven.
• In a medium bowl, whisk together the 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt until well combined. Set this dry mixture aside.
• In a large mixing bowl, using an electric mixer (either stand or hand-held) on medium speed, cream together the 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, and 1/2 cup creamy peanut butter. Beat for 2 to 3 minutes, scraping down the sides of the bowl as needed, until the mixture is light and fluffy.
• Add the 1 large egg, at room temperature, to the creamed mixture and beat until just combined. Stir in the 1 teaspoon vanilla extract.
• Gradually add the reserved dry ingredient mixture to the wet mixture, beating on low speed until just combined and a soft, cohesive dough forms. Be careful not to overmix; stop as soon as no dry streaks of flour remain.
• Place the 1/4 cup granulated sugar for rolling into a small, shallow bowl. Scoop rounded tablespoons of dough (about 1.5 inches in diameter). Roll each dough ball between your palms to form a smooth sphere, then roll each sphere in the granulated sugar to coat evenly. Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets.
• Bake for 8 to 10 minutes, or until the edges are lightly golden and the centers appear set but still soft and slightly puffy. Immediately upon removing the baking sheets from the oven, gently press one unwrapped Hershey’s Kiss into the center of each warm cookie. The chocolate will soften and melt slightly into the cookie.
• Allow the cookies to cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. This crucial step helps the cookies set properly and allows the chocolate to firm up.

Notes

Unwrap all Hershey’s Kisses before starting. Let cookies cool on the baking sheet for 5 minutes to set properly.

Keyword chocolate, cookies, Hershey’s Kisses, peanut butter