Classic Peanut Butter Blossoms

Super soft and simple classic peanut butter blossoms for your holiday baking! Recipe on

Closing out cookie palooza with a throwback from 2013 and from Sally’s Candy Addiction! Peanut butter blossoms are easily one of the best Christmas cookies on this planet because they’re (1) easy to make (2) super cute (3) peanut butter + chocolate and (4) peanut butter + chocolate. They’re the trademark of any Christmas cookie tray, so it’s no wonder why we visit this classic peanut butter cookie recipe so often. And why I published it in my latest book!

Super soft and simple classic peanut butter blossoms for your holiday baking! Recipe on

It’s been an extremely exciting, cookie-filled 2 weeks here on SBA during our 2016 cookie palooza. Can I admit that I’m sad to say goodbye to cookies every single day? Though, if we’re being honest, I’m in the middle of writing Sally’s Cookie Addiction so guess what? There’s still cookies every single day. I tested 8 new recipes for the book yesterday!

Before I get to the recipe, I want to thank each and every one of you for the excitement and support during my cookie paloozas every year. As each year passes, I feel more and more confident that this blog and crazy strange blogging world is the right path for me. (I actually have a surprise post coming on Monday talking more about all this!) As we are deep into the season of giving and gratitude, I simply want to thank you for helping me confidently find my place in the world. And maybe, hopefully, this is a shared feeling. I hope that baking has given you the same calmness, confidence, and meaning. Um, sorry for randomly being SO SAPPY right there.

Super soft and simple classic peanut butter blossoms for your holiday baking! Recipe on

I have one more thing to discuss, though.

I’m truly honored to team up with The Great American Milk Drive this month. This is a collaborative effort between Feeding America, America’s dairy farmers, and milk companies. This holiday season, thanks to the generosity of donors across the country, The Great American Milk Drive will deliver its 1 MILLIONTH gallon of milk to the Feeding America network of food banks. This is a significant milestone and one that certainly should not go unnoticed. Why? More than 46 million Americans (12 million of them children) are served by Feeding American food banks every year. Milk is one of the most requested, albeit least donated items since it is perishable. Families and children are missing out on milk and its essential nutrients.

You Can Help Too

Now I’ve been tinkering with how to phrase this for weeks because I always feel resistant asking others for help, but if you are interested… your efforts can help this holiday season. Any heartfelt donation will deliver milk to families in need in your own community who may otherwise go without. You can donate just $5 or any amount you choose.

We don’t usually talk about these things here on SBA, which is why today’s message feels different. But with a presence on the internet, I feel it is my duty to inform readers not only about cookies and baking, but that there are ways you can make a difference. Thank you so much for reading this AND for being apart of this year’s cookie palooza.


Rolling peanut butter blossom cookies on

Hershey Kisses for peanut butter blossoms on

Let’s talk about cookies!

This soft-baked style peanut butter cookie with or without (hi 2012!) a chocolate kiss is a favorite.  The cookies are small, but packed with peanut butter flavor. The cookie dough is very soft so I suggest at least 30 minutes (1 hour, preferably) in the refrigerator before you begin rolling. Speaking of rolling… add a little color to your peanut butter blossoms with sanding sugar sprinkles. Aren’t these so fun? I’m obsessed. I used red sanding sugar sprinkles and green sanding sugar sprinkles for Christmas, but you can find a plethora of colors. To keep things real, I rolled some cookies in granulated sugar too. I love the mix of all three together!

Super soft and simple classic peanut butter blossoms for your holiday baking! Recipe on

Just look how soft they are!

I like peanut butter blossoms to be a smaller size so the chocolate kiss candy fits nice and snug in the cute little cookie. One thing I always like to do when making them: stick the baked cookies in the freezer to prevent the chocolate kiss candy from melting. Let me explain. When you take the peanut butter cookies out of the oven, let them cool for about 5-10 minutes. Then press a chocolate kiss candy into the center and immediately stick the baking sheet into the freezer. So make sure you’ve got some room in there! The fridge works too, but the freezer helps the most to prevent any melty problems.

This also helps cool the cookies quicker so you can (immediately hoard them for yourself) share with your family.

And have you tried them with peanut butter cups yet? Omg.

Super soft and simple classic peanut butter blossoms for your holiday baking! Recipe on

Have fun baking cookies this weekend!

Classic Peanut Butter Blossoms


  • 1 and 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar, divided1
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg, at room temperature
  • 3/4 cup (194g) creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 24 chocolate kiss candies, unwrapped
  • optional: 1/4 cup green sanding sugar and 1/4 cup red sanding sugar


  1. Whisk the flour, baking soda, and salt together. Set aside.
  2. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in 1/4 cup of granulated sugar and the 1/2 cup of brown sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and mix on high until combined.
  3. Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for at least 30 minutes in the refrigerator (and up to 1 day). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread much.
  4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside. Also, make sure there is room in your freezer because they will later need to be placed inside to prevent the Kisses from melting on the warm cookies.
  5. Scoop and roll cookie dough, about 1 Tablespoon of dough each. Roll each ball in the remaining 1/2 cup of sugar and arrange on the baking sheet about 2 inches apart. Bake for 10 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow to cool for 10 minutes.
  6. Press a chocolate kiss candy into each cookie on 1 of the baking sheets until it sticks. Place the baking sheet in the freezer so the chocolate does not melt. Remove after 10 minutes in the freezer. Repeat with 2nd baking sheet of cookies.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 1 day. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

Recipe Notes:

  1. You'll only need 1/4 cup of granulated sugar for the cookie dough and the other 1/2 cup will be for coating in step 5. Or you can use sanding sugar to coat the cookies instead, noted as optional in the ingredient list. If using sanding sugar, you do not need the extra 1/2 cup of granulated sugar.

Recipe excerpted from Sally's Candy Addiction cookbook

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


This concludes the 2016 cookie palooza! Let’s rewind:

  1. Red velvet whoopie pies
  2. Rugelach (King Arthur Flour’s highly rated recipe!)
  3. Magic 5 cookies, holiday style
  4. Crisp molasses cookies ♥
  5. Salted chocolate pistachio shortbread
  6. Peppermint white chocolate cookies, the most festive
  7. Seriously fudgy homemade brownies (omg)
  8. Brown butter sugar cookies
  9. Maple cinnamon star cookies
  10. TODAY!!

Hope you all had as much fun as I did. Which have been your favorites?

This recipe is in partnership with The Great American Milk Drive. 

Classic, soft-baked, and absolutely irresistible EASY peanut butter blossoms! Cookie recipe on



  1. Bec on December 10, 2016 at 12:19 am

    Love the idea of these – as soon as I saw the Christmas colours I was hooked – awesome!

  2. Courtney on December 10, 2016 at 8:00 am

    Can you use natural peanut butter when you make these? Thanks and Happy Holidays!

    • Brittany on December 10, 2016 at 2:17 pm

      I am wondering the same thing! Did you use a sweetened peanut butter like Jif/Skippy or a natural type (dry roasted peanuts with or without salt)? Thank you so much!

      • Sally on December 12, 2016 at 12:13 pm

        I recommend using a sweetened PB like Jif or Skippy.

      • Wildfire on January 30, 2017 at 11:40 am

        I made these using Skippy All Natural peanut butter, and they turned out GREAT. It wasn’t Christmas and I didn’t have any of the large kisses so I just added 1 cup mini chips to the batter, and pressed top like regular peanut butter cookies….will try peanut butter chips next batch. In any case they turned out “perfecto! ” Thanks for the great recipe.

  3. DiB on December 10, 2016 at 9:30 am

    Yum. Don t care for the looks of the cookie with the colored sugar. Will just make using the granulated sugar

  4. Lane on December 10, 2016 at 11:34 am

    I make peanut butter blossoms every year! I will use your recipe this year. I love to try them with different flavor kisses. Used caramel kisses last year, I bought the hugs swirled kisses this year!! Can’t wait to make them today! 

  5. Lilly on December 11, 2016 at 5:58 am

    They look delicious! And I’m really glad your cookie palooza was such a success, thoroughly enjoyed it and your blog is just awesome 🙂 Well deserved!

    Have a lovely Sunday!

  6. Mauricio on December 12, 2016 at 1:01 pm

    Hi Sally, is the chocolate kiss candy inserted into the cookie just after it comes out of the oven or after 10 minutes of cooling?

    • Sally on December 13, 2016 at 8:41 am

      After 5-10 minutes of cooling.

  7. Colleen Leonard on December 14, 2016 at 4:22 pm

    Mine really crumbled when I put the chocolate on top.
    Is that over baking, or maybe not letting them cook enough?
    I have half in the freezer so I can do better next time I hope!

    • Sally on December 15, 2016 at 3:41 pm

      Overbaking is typically the culprit when that happens to me. I’d bake a minute less.

    • liz on December 18, 2016 at 11:36 pm

      Same thing just happened to me :(. the whole cookie just crumpled when I tried gently to insert the kiss. This has never happened with other recipes. ugh   luckily I have half left and came looking for answers. its hard to tell if baked. ill try this next 12 cookies and hope for the best.

  8. Nicole on December 15, 2016 at 3:55 pm

    Always love these cookies! Another thing I do to present too much melting is to freeze the kiss chocolate before I put them on the cookies. And I never thought to roll them in colors. How fun!

  9. Amy on December 15, 2016 at 4:58 pm

    Mine came out dry and crumbly. Did I overtake or was it something else? 

  10. Jasmine Gonzalez on December 16, 2016 at 2:09 pm

    I LOVE the colored sugar on these cookies, give such a nice contrast! I will definitely do the colored sugar when I make these!

    • Sally on December 16, 2016 at 2:19 pm

      And it’s so easy to do! Have fun!!

  11. Hayley on December 18, 2016 at 11:50 am

    So, Sally, I want to try these, but I’m not comfortable putting a (hot) fresh from the oven baking tray into the freezer with the cookies on them. Can the cookies be transferred to a room temperature baking tray after coming out of the oven instead, and frozen with the Hersheys kiss on that?

    • liz on December 18, 2016 at 11:38 pm

      you are supposed to cool them on the counter for 10 minutes before putting on the kiss.THEN put in the freezer. its a bit confusing in the directions unless you read carefully I think. By then the pan isn’t really hot. its more to keep the kiss from forming a chocolate puddle

    • Sally on December 19, 2016 at 9:14 am

      Yep, you can transfer them to a room temperature pan if you’d prefer to do that. They do need to cool for a few minutes after baking before you can transfer them though.

      • Hayley on December 19, 2016 at 11:47 am

        Makes more sense then what I was thinking. Trying these today! 🙂

  12. Andrea on December 22, 2016 at 11:06 pm

    Just a tip: I have a really small freezer (condo life), so I froze the kisses before placing them on the cookies (vs putting the tray of cookies in the freezer, which isn’t an option for me). It worked great — no melting issues. Awesome recipe and amazing blog. Love it!

  13. Samantha on January 6, 2017 at 8:21 pm

    Hello – these are the first cookie I remember loving as a little girl in the early 1960’s!  I have to disagree with the way you finish them.  We always insert the chocolate kiss for the last minute or so of baking – while cookies are still in the oven.  Yes, it softens the kiss just so and just perfect.  To each his own, I guess!  Thanks for all of your great recipes. 

    • Sally on January 7, 2017 at 8:57 am

      Mmm… now that way sounds so good too!

  14. Linda Stark on January 12, 2017 at 7:18 pm

    First let me say I am not a huge fan of anything peanut butter or chocolate…I know that should be a crime, but my neighbors, whom I cook for quite often are. So I have found myself recently making a lot of peanut butter cookies. And a hobby of mine is researching, experimenting, tweaking and reading reviews and sometimes finding ways to make things easier on myself. I have used your many times as one of my go to sites. And I have left two reviews in probably two years and those two had a tweak or two. That all said I wanted you to know this is the best PB cookie recipe I have yet to find. I did not change a single thing except freezing the kisses because of full small freezer. This recipe is amazing. I bit in to one (I don’t give anything out that does not taste good to me) they were like biting into a fluffy peanut buttery cloud without being overly sweet absolutely amazing!!! I would highly recommend to anyone that wants to make this don’t change a thing and follow the directions exactly. They are absolutely wonderful. Thank you for a wonderful site and a lot of incentive with my hobby

    • Sally on January 13, 2017 at 4:17 pm

      What a compliment, Linda! So happy you like this recipe as is!!

  15. Sammy on February 3, 2017 at 10:53 pm

    Hey Sally! I wanted to make these for the SuperBowl and bake these cookies red- (Go Falcons 😉 would it work if I rolled them in red sprinkles instead of sugar?

    • Sally on February 4, 2017 at 6:25 pm

      Yes, red sprinkles would be great!

  16. Ruby on April 6, 2017 at 11:09 pm

    i made these for a party.  Everybody (including myself) loved them. Using dark chocolate kisses takes it to a new level of yummy.

  17. Schuyler on December 1, 2017 at 5:04 pm

    These have been my favorite cookie for as long as I can remember. I’ve never tried adding the kiss so long after getting them out of the oven–the recipe I’ve used has you put them back in the oven for one minute after adding the kiss to them. I love how it keeps the kiss a bit soft even days later!

  18. Kayla on December 17, 2017 at 8:38 pm

    Is it normal for the inside of the cookie to look semi raw, especially right beneath where the chocolate kiss is? I am not quite sure if my oven is baking them at a correct temperature, if I simply did not bake them long enough, or if this is perfectly normal. Thoughts anyone?

    • Sally on December 18, 2017 at 11:09 am

      Hi Kayla! It sounds like the cookies may have been underbaked if they look raw. If you decide to try them again, try baking for a minute or 2 longer. Do you own an oven thermometer? I know my oven temperature is off and I’m able to control my settings with a thermometer.

      • Kayla on December 18, 2017 at 11:32 am

        I will have to purchase one, as my oven is quite old. I was not sure if this was normal after pressing the kiss into the cookie. Thank you for the advice, I will be cooking them longer next time!

  19. Aimee on December 21, 2017 at 8:29 am

    These cookies are AMAZING. They stay fluffy and taste delicious. 

  20. Chuey on September 6, 2018 at 2:16 am

    Hi, thanks so much for putting this recipe up, I’ve been making these since the 70s. Unfortunately can’t find my recipe, but you’ve saved the day, yay!

    One step you have is totally unnecessary, though. (However you might wish you had at least three cookie sheets, to keep a steady production flow going.) When I make these, I press the kisses into the hot-from-the-oven cookies (let cookies set for about 5 min after removing from oven). Then you just let them cool, out of the way, where nobody will touch them (because they’ll try), and that chocolate will melt but hold its shape, just like chocolate chips. Then as they cool, they harden back to original firmness/shape. I do think they turn out a tad softer than a kiss straight out of the bag, easier to bite into, when completely cooled.

    Anyway, putting a hot cookie sheet into a freezer full of food can’t be good for said food, not to mention possibly warping your cookie sheets from cooling too quickly. Not to mention the plastic parts of your freezer interior being affected. Not to mention the cookie texture would suffer because of condensation of cold air on the hot cookies! Plus I just just don’t have that kind of room in my very disorganized freezer!

    Can’t wait to make these again, thanks for saving the day with your recipe.



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