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!

overhead image of peanut butter blossoms with white, green, and red sugar

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!

peanut butter blossoms on a white plate

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 Kisses 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.

overhead image of peanut butter blossoms on a white plate

Ingredients in Peanut Butter Blossom Cookies

Here’s what you need to make this classic Christmas cookie recipe. You can find the full printable recipe below.

  • 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.

2 images of peanut butter cookie dough ball in a bowl of white sugar and balls of dough in bowls of green sugar and red sugar

Peanut Butter Blossoms Video Tutorial

unwrapped Hershey's kisses

Overview: How to Make Peanut Butter Blossoms

You can find the full written recipe below, but let me walk you through these steps so you understand the process before starting. These cookies are quick and simple– a welcome recipe during a busy holiday season.

  1. Whisk the dry ingredients together. Flour, baking soda, and salt.
  2. Work on the wet ingredients. This includes creaming the butter and sugars, adding the egg, peanut butter, and vanilla.
  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.

peanut butter blossoms on a silpat baking mat after baking

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. 🙂

peanut butter blossoms with white, green, and red sugar on a cooling rack

Other Classic Christmas Cookie Recipes

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overhead image of peanut butter blossoms on a white plate

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 (156g) 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’s room in your freezer because the cookies will need to be placed inside to prevent the chocolates from melting.
  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


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

    1. 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!

      1. I recommend using a sweetened PB like Jif or Skippy.

      2. 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.

  2. 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?

    1. After 5-10 minutes of cooling.

  3. Colleen Leonard says:

    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!

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

    2. 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.

    3. Mine fell apart when I placed the kiss on top. Didn’t matter if I waited for them to cool down a bit or not. Ended up having throw about six away. The taste is good, though.

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

  5. 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?

    1. 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.

  6. 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!

  7. 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. 

    1. Mmm… now that way sounds so good too!

  8. 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

  9. 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?

    1. Yes, red sprinkles would be great!

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

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

  12. Are you suppose to cool on the counter or on the baking sheet for 10 min after you take them out?

    1. I recommend cooling on the baking sheet.

  13. Monica Gaddis says:

    Hi Sally! I love this recipe and have made it for years but since last Christmas we discovered that our 13 month old has a peanut allergy 🙁 Do you think this recipe would be successful with sunbutter? He can also do cashew or almond butters.

    1. Hi Monica! Some readers have made these with sunflower seed butter with success! I haven’t personally tried it, but I can’t see any issues with the replacement. 🙂

  14. These are soooo yummy!! My husband wanted Peanutbutter Blossoms and I knew Sally would have an amazing recipe and she did! The dough was easy to make and was delicious (I couldn’t stop eating it! ). I let the dough chill for an hour and they took about 15 minutes to cook. The dough made about 20 cookies (I made them bigger) and I couldn’t wait to dig in. They were so filled with peanutbutter and the sugar coating added a nice crunch. Highly recommend!

  15. Amazing recipe. However, I keep having trouble with FLAT cookies. Any idea why? I chilled the recipe for 30 mins. None of my ingredients are expired. I did cut the recipe in half by weight. Could this have been the culprit?

    1. Hi Cecilia! I assume it’s halving the recipe. If you try the full recipe, let me know if they turn out better for you. Chilling for an extra 30 minutes will help and, if you’re interested, I wrote a blog post with 10 tips to help prevent cookies from over-spreading not too long ago. 🙂

  16. Hi Sally! Can the peanut butter be substituted for sun butter? If so, would the amount be the same? My daughter has a peanut allergy

    1. Yes, definitely! Same amount.

  17. Sandra Nakama says:

    I made these cookies and they are delicious

  18. Sally, can you substitute Nutella for the peanut butter? I read somewhere that Nutella is a possible substitute for peanut butter (similar in consistency, but different in flavour of course). Someone in my family has a serious peanut allergy, but I love the look of these cookies so would like to make them, but with Nutella. Thanks, I appreciate it.

    1. Yes, Nutella should work for this recipe.

  19. I haven’t made Peanut Butter Blossoms for years but recently decided to make them after scoring a ton of Hershey kisses on clearance after Easter. After reading through a few recipes on the web, I chose your recipe and one from NYTimes Cooking. The two recipes are quite different. I followed both recipes without any changes, using Skippy Natural Creamy Peanut Butter. Since I could not bake them the same day, I made both doughs and let them sit in the fridge overnight. I allowed both doughs to come to room temperature before I scooped and formed the cookies. I can honestly say that your recipe is the better of the two. The peanut butter flavor is more intense and the cookie has a better texture and appearance. The NYTimes cookies split more when I pressed in the kisses; your cookies didn’t crack as much. Thank you for this recipe – this will be my go-to recipe from now on when I’m craving peanut butter blossoms.

  20. Hi Sally!
    Someone in my family has a serious peanut allergy, so I wondered if I could substitute the peanut butter for Nutella. I read a bunch of the comments and someone has already asked that question and you said yes. So now I’m wondering if I could turn these into thumbprints maybe? And fill with Nutella, because you can never have to much Nutella 🙂 I think I would let the cookies cool completely before I fill them with Nutella to prevent melting. Thanks!

    1. Hi Sarah! I can’t see why not! Make sure you sufficiently chill the cookie dough and even the shaped thumbprints before baking. You’ll want them extra cold so they hold their shape. You can even add 1-2 extra Tablespoons of flour to help soak up the fat/liquid. Extra flour helps prevent over-spreading.

  21. Made these many times and they are great! Freezing the dough for the first time, do I roll in the sugar/colored sugar before freezing? Thank you Sally! You are my go to for all my baking!

  22. 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.

    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!

  23. 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!

  24. 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.

  25. 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!

  26. 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.

  27. 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!

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

  29. 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.

  30. 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.

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