Classic Peanut Butter Blossoms

Homemade peanut butter blossoms are the quintessential Christmas cookie and trademark of any holiday cookie tray. My classic recipe yields soft, peanut buttery, and easy-to-make festive cookies!

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

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. (Have to list that twice!)

This soft-baked style peanut butter cookie is a tried and true favorite (you can even find the recipe in my cookbook, Sally’s Candy Addiction). While small, these cookies pack a mighty peanut butter punch. And that’s what everyone loves about them!

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

What Makes These the Best Peanut Butter Blossoms

  • Simple + straightforward recipe
  • Mega peanut butter flavor
  • Extra soft
  • Only 30 minutes needed for dough chilling, so they’re relatively quick
  • Rolled in granulated sugar for an extra crunch– use colorful sanding sugars for a festive touch

And you have options! Instead of a Hershey’s Kiss try a peanut butter cup or chocolate heart like I do in my peanut butter cup blossoms and sparkle sweetheart cookies. Or fill with jam like in my peanut butter jam thumbprints.

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

Ingredients in Peanut Butter Blossom Cookies

Here’s what you need to make this classic Christmas cookie recipe:

  • Flour: We use all-purpose flour as the base of these peanut butter cookies.
  • Baking Soda: Baking soda helps the cookies rise.
  • Salt + Vanilla Extract: Use both salt and vanilla extract for flavor.
  • Sugars: We use a combination of granulated sugar and brown sugar in this recipe. Both for sweetness and brown sugar for softness.
  • Egg: One egg binds everything together.
  • Butter: Butter adds flavor and structure. Make sure your butter is softened to room temperature before beginning.
  • Peanut Butter: Peanut butter is the most important ingredient for peanut butter cookies. For best results, it’s best to use processed peanut butter like Jif or Skippy– the same I recommend for my peanut butter balls. I do not suggest using natural style or oily peanut butter.
  • Chocolate Kiss Candies: A necessity! This is the “blossom” part of these cookies.

Rolling peanut butter blossom cookies on

Peanut Butter Blossoms Video Tutorial

Hershey Kisses for peanut butter blossoms on

How to Make Peanut Butter Blossoms

These cookies are quick and simple– a welcome recipe during a busy holiday season!

  1. Whisk the dry ingredients together.
  2. Cream the wet ingredients together.
  3. Combine the wet and dry ingredients together.
  4. Refrigerate cookie dough. At least 30 minutes– 1 hour is ideal!
  5. Roll cookie dough into balls. Use about 1 Tablespoon of dough each.
  6. Dunk into granulated sugar. Generously coat each cookie dough ball in granulated sugar (or colorful sanding sugar, if using).
  7. Bake. Let the cookies cool for few minutes on the baking sheet.
  8. Press a chocolate kiss into each cookie.
  9. Freeze the cookies on the cookie sheet. This prevents the chocolate from melting.
  10. Remove from the freezer and enjoy!

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

The Trick to Peanut Butter Blossoms

Stick the baked cookies in the freezer to prevent the chocolate kiss candy from melting. This ensures the chocolate kiss candy stays nice and snug in the cute little peanut butter cookie.

Let me explain! When you take the peanut butter cookies out of the oven, let them cool for about 5-10 minutes. Press a chocolate kiss candy into the center and immediately stick the baking sheet into the freezer. The refrigerator works too, but the freezer is most effective at preventing any melty problems. This also helps cool the cookies quicker so you can immediately hoard them for yourself. I mean… share with your family. 🙂

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

Other Classic Christmas Cookie Recipes

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Classic Peanut Butter Blossoms

  • Author: Sally
  • Prep Time: 1 hour, 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour, 45 minutes
  • Yield: 24 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Homemade peanut butter blossoms are simple to make and a classic holiday cookie!


  • 1 and 1/4 cups (160g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) packed light brown sugar
  • 1 large egg, at room temperature
  • 3/4 cup (195g) creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 24 chocolate kiss candies, unwrapped


  • 1/2 cup (100g) granulated sugar
  • OR: 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. Roll & Coat the Dough: Scoop and roll cookie dough, about 1 Tablespoon of dough each. Roll each ball in the 1/2 cup of sugar (or sanding 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.


  1. Make Ahead Instructions: 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.
  2. Granulated Sugar: 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.
  3. Recipe excerpted from Sally’s Candy Addiction cookbook.

Keywords: peanut butter blossoms, peanut butter kiss cookies

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


  1. I’ve made these many times in the past, but I have a problem with the kisses not sticking to the cookie, even if they are slightly melted on the cookie. Any suggestions on how to make them stick? A dab of peanut butter or icing on the bottom of the kiss? Most of the time they stick but there are always some that fall off! Thank you!

    1. Hi Kathie, a dab of peanut butter or frosting would definitely help secure the kisses in place.

      1. Kathie Pipczynski says:

        Thank you! I will try that!

    2. Hi Kathie,
      After I put the kisses into the cookie I put them back in the oven for 1 minute. Then let them cool about 10-15 minutes and then put them in the fridge on the cookie sheet until kiss is firm. They don’t fall off anymore!

      1. Kathie Pipczynski says:

        Lorri-that’s a great idea! Like it even better than using a dab of peanut butter. It sounds as though it works, so I’ll give it a try. Thank you so much!

  2. Kathy O'Connor says:

    I have never heard of putting them in the freezer, and my family loves to eat them while they are still warm and the kiss melts in your mouth!

  3. This worked very well for me. I just discovered your recipes and the two that I used were terrific. I used clear sparkle sugar for mine – that made them look festive without the red and green coloring. Also I did not freeze mine. I have made these before and I find that as long as I give the cookies plenty of time to cook the kiss does not become misshapen after I insert it. It melts but if you don’t jostle it, it will return to normal eventually!

  4. Hi sally! Is there any way i can just leave the peanut butter out? Will it still taste good?

    1. Hi Hope! No, it’s the main ingredients in this recipe. Here’s a sugar cookie thumbprint you can try instead. Feel free to skip the sprinkles and use a chocolate kiss.

  5. HI Sally
    I need about 4 dozen. Have you ever doubled this particular recipe?
    I know doubling doesn’t always translate well so I thought I would ask first

    1. I have, yes! Doubling this recipe is just fine.

  6. How many cookies do you get with these peanut butter blossoms?

    1. Hi Jenny, This recipe yields 24 cookies.

  7. Some peanut butter blossom recipes end up being so dry. This one did not! I also love the freezing idea. I have always had issues with the kisses coming off but found that when I put them on the cookie and they started to melt just slightly and then stuck them in the freezer the chocolate became the glue. Love it!

  8. The cookies came out wonderfully. The recipe is written awkwardly when you are reading it online with many advertisements. List the extra sugar for rolling separately from the actual recipe ingredients in ingredient list. I am an experienced cook and this one got me. I added less brow; sugar to compensate but it was a little too late to remove it from the butter. Great recipe! They turns out perfectly with the extra white sugar.

  9. I put the unwrapped kisses in the freezer before I start preparing the dough. Then as soon as the cookies come out of the oven, I stick the frozen kiss in. The kiss melts enough on the bottom from the hot cookie but because it’s frozen, the kiss itself doesn’t melt as much.

    1. great idea! i will try tonight…just quadrupled the recipe, can’t wait to start the baking!

  10. I make this recipe and for an added twist I add Rolos instead it’s a great twist

  11. Can I make the dough a day in advance, then roll them to bake?

    1. Yes, I usually make the dough the day before! See recipe step 3.

      1. HELLA good. Rolled these in raw sugar coz i had nothing else and they were all crusty and divine. I would also recommend pushing the Hersheys Kisses on while the cookies are very hot.. I left my 3rd batch sitting a little too long and they had trouble sticking to the cookie.. but if you do it while they are hit and push fairly hard into the cookie they turn out perfect!

  12. Just made these and they look great! Only issue – when I put the chocolate kiss on after 10 mins of cooking the cookies didn’t stay together. Several of them split. Any ideas? Thanks!

    1. Hi Jen! The cookies can crack on the edges when you press in the chocolate kiss. Use your hands/fingers to press the edges back together while the cookies are still warm. You could also try baking them for 1 less minute next time. They could have been a little too dry.

  13. Hi Sally

    How long will the baked cookies last as room temperature? Should I stick them in Tupperware and put them in the fridge right away to make them last longer? They are super yummy BTW. Great recipe!!

    1. Hi Alexis! Cookies stay fresh covered at room temperature for up to 1 week. You can refrigerate if you want, but I never usually do.

  14. Great recipe! So much more moist than other recipes I have tried. I only wait about a minute to press the kiss into the cookie and have had no problems with the kiss melting. But I do put it in the freezer afterward. Works great!

  15. These came out so great! So glad I found your website! Will be trying more of your recipes!!!

  16. These spread out a little & weren’t as thick as I wanted but they tasted great!

  17. Well it’s March and we’re still baking these (typical) Christmas cookies. That’s how good they are! Don’t change a thing about the recipe. My kids love them. Very soft and easy to make,.

  18. The way this recipe is written out is confusing, I just wasted all the ingredients because I didn’t read where it said to only add 1/4 cup of white sugar… I added the entire 3/4 cup of white sugar. I’m going to bake them and hope that they turn out ok.

  19. I love this recipe! The cookies turned out well, but there were a few things I changed. I didn’t let the cookies sit for 10 minutes because the Hershey kisses didn’t stick after that long. Also the recipe says that it yields 24 cookies which I thought was WAY off. I used the tablespoon measurement like the recipe said. I doubled the recipe because I needed more cookies. Instead of around 48, I ended up with 70 cookies. They were all the same tablespoon amount of dough and look just like the picture.

  20. I made this with a twist. My peanut butter butterscotch loving husband wanted some cookies, so I made the blossoms. But, I took a spoon, put an indentation in each cookie, then put in some melted butterscotch chips. He loves them!

  21. Anything I bake from Sally’s baking addiction always turns out perfect

    1. With you on that one.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally