Addictive Recipes from a Self-Taught Baker

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. I love cookie palooza. It’s my favourite time of your blogging. Also I have to admit I loved your pie week this year, that was amazing. I made your most recent brownie recipe a couple days hours ago. The dough for the rugelach is chilling. So excited for that! Thanks for all your hard work. I love you

  2. These are so super cute!! I love your cookie palooza more and more every year, Sally! And your recipes never ever fail, so this blog definitely gives me a lot of calmness and confidence when I’m baking. Thank you for everything you do!

  3. Cookie palooza is the best part of the holidays.:)

  4. Love this classic cookie.  And I’m looking forward to making those magic 5 cookies and the brownies to bring to holiday parties and to add to my mom’s cookie tray at home in a few weeks.  Great Cookie Palooza!

  5. As Mrs. Doubtfire said, “a classic never dies.” My favorite holiday cookie EVER!! 🙂

  6. I’m excited to make the whoopie pies, peppermint white chocolate cookies, and the sugar cookies! I haven’t had much time to bake because of nursing school, but once I hit holiday break my kitchen will be overrun with baked goods! Thanks for all of your hard work!

  7. Oh yum, these really are the quintessential Christmas cookie. I remember them on the cookie platters every year at my neighborhood Christmas party. I love the way food carries memories.

  8. So sad that cookie palooza is over… I made your red velvet whoopies and the ginger cookies for a party recently, SO GOOOOOODDDDD. 

  9. I love peanut butter blossoms. they are the perfect combo cookie. I would like to thank you for being you. Ever since I discovered your blog at least over 3 years ago, you have given me much more confidence with my baking skills, I know I will always learn why we do the things we do when baking. From cookies to cinnamon rolls to homemade sauces. I appreciate all your hard work. I look forward to cookie palooza every year, because I know it will be ALL about cookies. Who doesn’t love the idea of that?!

  10. I love the festive look of these retro cookies. My go to recipe for peanut blossoms is so splattered with dough, flour and who knows what else that I was going to look for a new one and here it is!!!! I have been following and learning from you for 3 years now and the cookie palooza gets better every year!!! Thank you for keeping it interesting and real!!! Bless you!!

  11. I think peanut butter cookies are my favourite kind! They’re so underrated with all the frosted and chocolate filled cookies in the world (um not that I’m complaining about the little Hersheys kiss there!) I’ve made almost every one of your peanut butter cookie recipes (and many more too!) except I haven’t tried “blossoms” because I was always unsure how to keep the Hersheys kiss in place – now I know, sticking them in the freezer is genius. Sad 2 straight weeks of cookie recipes thrown my way is over, but hey it makes room for more, different Christmas recipes. Can’t wait to see what else you come up with, have a great (baking-filled?) weekend, Sally 🙂

  12. Can you believe I have never made Peanut Butter Blossoms? (I know, right?!) I have the Bakery Style Peanut Butter Chunk dough in the fridge…I may have been sampling it this week….errr…all that peanut butter….so good! Making the Saltine Toffee this weekend…and probably more biscotti….and who knows what else!

    I don’t think you are being sappy – what you wrote is very touching because I KNOW you sincerely mean it from your heart. I don’t know how long I have been reading your blog – for years…pre-engagement and everything….and I have learned so much from you over the years. It has been fun watching your site and your talents grow and I am appreciative that you are still with us here on the web even though you are a famous cookbook author!

    Wishing you the happiest of holidays, Sally – hope you can take some time to rest a bit! Although….I wouldn’t mind more cookies either! ha ha! 🙂

    OH! Last year I made your Chewy Chocolate Chip cookies (my favorite recipe!) and made ice cream sandwiches with them for my nephew to surprise him for his birthday. He is 16 and, well, you know teens are hard to impress. This nephew is normally super generous and shares everything but my mom said he kept every single sandwich for himself. 🙂

    • Haha that is so cute about the cookie sandwiches 🙂 So much baking for you this weekend! And it’s not all covered or dipped in white chocolate. Ha! 🙂

  13. This is always a staple on our Christmas trays, from my earliest memories of childhood to today. The one difference is that instead of kisses, we always used the Brachs chocolate stars. They just make a much prettier cookie in my mind. The beautiful swirls of the star just make me happy. 🙂

    Our technique was to always put the stars on the cookie immediately after taking them out of the oven. This way, the heat of the cookie melted the bottom of the star just slightly, and that layer of melted chocolate formed the seal that fused cookie to star. We rarely had problems with the stars coming off. We also never really bothered with putting them in the freezer unless we needed to stack them right away. (Of course, because our freezers – a narrow side by side and a bottom drawer – were never very conducive to setting out a tray of cookies, we always just set them out in our enclosed/unheated garage just off the kitchen… because Iowa winter… the garage was a giant icebox. We also stored all our pre-baked cookies and candies out there too, lol. Christmastime means stacks of ice cream buckets filled with deliciousness.)

    I wonder if the flatter shape of the star vs. the kiss meant it held it shape better (less height for the chocolate to drip down) so we didn’t have to worry about melting issues. Oh, also, using the star instead of the kiss meant easier stacking/storing of the cookies, as you didn’t have the giant peak of the kiss sticking up.

    • Another reader mentioned the stars too and I’m SUPER intrigued. I’d say because they are flatter, you don’t notice them melting as much? Maybe? I always have trouble with the kisses melting so the freezer helps for sure. I’m really going to have to try the stars!

  14. I’m obsessed with SBA! I look forward to checking my inbox every morning

  15. Thank you so much for your blog and all of the wonderful recipes, baking tips, sprinkle excitement, and genuine joy that each and every post shows. As we know I bake as many of your recipes as I can fit into my life and I have yet to stumble upon one that wasn’t incredibly delicious. Your blog is a happy place that I go to each and every day to read new recipes, reread old recipes, pump myself up about what I’m going to bake soon, and feel peaceful. Blogging is definitely the right path so keep doing what you are doing and spreading joy. Love you Sally <3 Continuing with the sap here 🙂 Also, Christmas cookies are how I began baking when I was little so the cookie palooza is one of my favourites! 

  16. Ahhh there are so many options!!! All your recipes look so good that I’m having a hard time deciding which ones to make this year. Peppermint Mocha cookies are at the top of the list for sure though.
    Sally, I really appreciate how much hard work and love you put into your site. You are amazing at what you do, and put of all the millions of blogs out there, I can confidently say what I’ve said ever since I’ve found yours- that it’s my favorite. Keep up the good work!!!

    • Thank you for following along and commenting, Grace! Sincerely appreciated. Peppermint mocha cookies are a must, agreed. I’m making them next week for a party!!

  17. Oh, this is the perfect recipe to make with my neighbor’s little girls! I promised them we would bake cookies together sometime this month and this will be a great recipe for that. I’m also going to make the rugelach this weekend and maybe the chocolate sugar cookies for a change!
    Sally, you are very lucky that you have found your “calling” at your age and that you get to wake up and do something you love everyday. Many people spend a lifetime searching for their passion. We are all lucky as well, because we get to see the fruit of your labor everyday! Thanks for all you do and for enriching all our lives by encouraging us to bake & cook for our family and loved ones.

    • Thank you for the thoughtful comment, Lisa. Sending you lots of hugs during all your holiday celebrations and baking! Enjoy the rugelach, I LOVE it.

  18. I make these every year for our Christmas brunch because they are my mother’s favorite! I love the festive look of the red and green sugar. I loved cookie palooza–making the peppermint and brown butter cookies this weekend–and it definitely helps me get excited for your cookie cookbook! I love your recipes and your positive spirit, and I’m thrilled to be a part of helping make your dreams possible.

  19. My grandma used to make these for us every year and now I carry on the tradition. AND I totally get your words about what you’ve found in baking– JUST last night I told me husband that I needed to go to my happy place, and I went in the kitchen and whipped up a batch of your cake batter cookies with holiday sprinkles. Baking and cooking is one way we spread peace and love to others! Cheers and thank you for sharing your stories with us!

  20. I love the idea of adding sprinkles to peanut butter blossoms to make them more festive!

  21. Sally, you are so sweet! I am so grateful that you have made blogging and baking your life’s work. You are one of my most trusted sources for baking and other recipes. I love the thought and detail that you put in to every post and every recipe. All the hard work that you do is very much appreciated. Thank you for making the world a little sweeter!

  22. Thank you, Sally for all the fun cookie ideas. You did not disappoint this year. My granddaughter and I are planning another baking day soon. She always wears her “baking shoes” – a pair of fancy, sparkly, sequined party shoes, which reminds me of sprinkles and colored sugars. My 95 yr. old mother made cinnamon stars for many, many years. Thanks for including them; they were a trip down memory lane for my family.

    (May I make a “request” for 2017 – would it be possible to include the option to make the printed version of the recipes in bigger fonts for those of us that are a little older, and have become visually challenged. That would be greatly appreciated. ) Continued success to you doing what you love!

    • Great suggestion, Barbara! I can check about the fonts. Also, I am smiling ear to ear reading about her “baking shoes” — that is just too cute. Thank you for sharing! 🙂

  23. My mom and I make these every year for Christmas but we use the chocolate stars on top. While we have our favorites that we make every year it’s nice to always try something new too and we have found many new favorites from your Cookie Palooza.

  24. Ooooh, I can’t wait to make these!!!

  25. Thanks for all the great recipes. I’m making your Raspberry Almond Thumbprints, Peppermint White Chocolate, Brown Butter Sugar, and PB Blossom cookies as we speak. I’m not much of a baker, but I follow your recipes and they work! I even got the ingredients to try the Salted Caramel Cinnamon Macarons :). One of the biggest helps for me is your “kitchen wisdom/hints” about baking. I now chill cookie dough and use a scale to measure the ingredients. It has helped a lot. Thanks to you, I’m no longer ashamed of my cookie baking :).

    • THIS is why I blog! Thank you so much for all your comments, especially this heartfelt note. Sounds like a full day of baking 🙂

  26. Sally, thank you for all of your wonderful recipes. I enjoy checking my email to see what baking surprise you have for us. And your helpful tips are great. Thanks again. Happy holidays! 

  27. Awwe these remind me of my Nanny. I love how you added the colors though =)

  28. Ahhh you end on yet another classic Sally! And just when I didn’t think I’d make this timeless classic either (because lets face it you can’t make EVERY single cookie recipe)…but these look so festive and yummy and soft! I love the idea of sticking the cookie in the freezer…BRILLIANT! I’m glad you’re sticking with this Sally…you were meant to blog! Your personality so comes through on it! I look forward to getting your blog in my inbox everyday! Do not change a thing! Can’t wait for the surprise Monday!
    Thanks for all you do in the kitchen everyday!

    • Thanks so much for all of your continued support Sharon! Love reading your comments. I’m making these peanut butter blossoms again during Christmas. You’re right, we can’t make them all but these are a MUST!

  29. So funny- I was just about to make these and was hoping you had a recipe for these…so great that you posted this today!

  30. Sally, these peanut blossoms are so pretty! I may just have to add them to my All Sally cookie baking this year, which will include your new brownies, brown butter sugar cookies, magic 5 holiday style, monster cookies with dark holiday m&ms, and your fabulous double chocolate crinkle cookies (I made them last year and they were unbelievable!). 

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