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Peanut Butter Blossoms

Peanut But­ter Blos­soms are anoth­er Christ­mas clas­sic. Who does­n’t love the peanut but­ter and choco­late com­bi­na­tion? It’s only nat­ur­al to pair them in a scrump­tious hol­i­day cookie. 

peanut butter blossoms
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These will be some of the first cook­ies to dis­ap­pear off your hol­i­day dessert table! It does­n’t hurt that they’re so easy to make, either. Enjoy!

Peanut Butter Blossoms

How to Make Peanut Butter Blossoms

cookie dough scoop

Mix up the dough accord­ing to the recipe instruc­tions. Chill for at least 30 min­utes to make the dough easy to work with. This last part of the process is very much the same as for the Snick­er­doo­dles we made, yesterday.

Use a *cook­ie dough scoop to mea­sure out 1 1/2 inch cook­ie dough balls. Roll them in gran­u­lat­ed sug­ar and place them on a greased or lined bak­ing sheet. Bake at 350° for 8–10 minutes. 

dough balls

When you remove the pan from the oven, set it on a cool­ing rack and then press one Her­shey’s kiss into the cen­ter of each hot cook­ie. Allow to set for 2 or 3 min­utes and then trans­fer the cook­ies from the bak­ing sheet to the cool­ing rack.

How sim­ple is that?! These are so good. You’re gonna love them!

peanut butter blossoms

The Recipe

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peanut butter blossoms

Peanut Butter Blossoms

  • Author: Glen­da Embree
  • Total Time: 20 min­utes
  • Yield: 3 dozen 1x


Units Scale
  • 1/2 cup dark brown sugar
  • 1/2 cup sugar
  • 1/2 cup but­ter, softened
  • 1/2 cup peanut butter
  • 1 large egg
  • 1 tea­spoon vanilla
  • 1 3/4 cup flour
  • 1 tea­spoon bak­ing soda
  • 1/4 tea­spoon salt

For dec­o­rat­ing cookies:

  • 1/2 cup sug­ar (for rolling)
  • 36 choco­late kiss­es unwrapped


  1. In the bowl of a *stand mix­er (or large mix­ing bowl if mak­ing by hand), cream the but­ter, peanut but­ter and sugars.
  2. Beat in the egg and vanilla.
  3. Add flour, bak­ing soda and salt and mix until all ingre­di­ents are thor­ough­ly combined.
  4. Cov­er the bowl and refrig­er­ate for at least 30 min­utes, to make the dough eas­i­er to handle.
  5. Add the sug­ar to a small bowl.
  6. Drop 1 1/2 inch diam­e­ter cook­ie dough balls into the sug­ar, with a *cook­ie scoop.  Roll the balls until they are com­plete­ly coated.
  7. Place the cook­ies on a greased cook­ie sheet and bake at 350° for 8–10 min­utes.  Cook­ies should be light­ly gold­en brown tops and they will have cracks.  Remove them as ear­ly as you see those cracks appear if you like soft­er, chewier cookies.
  8. Remove from the oven and imme­di­ate­ly push 1 Her­shey’s kiss into the cen­ter of each indi­vid­ual cook­ie.  It’s impor­tant to do this while the cook­ies are still hot.
  9. Place cook­ies on a cool­ing rack to cool.
  10. Store in an air­tight container.
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Cat­e­go­ry: Dessert, Cook­ies
  • Cui­sine: Amer­i­can

You might also like my Snick­er­doo­dles recipe or Pota­to Chip Cook­ies.

potato chip cookies

2 thoughts on “Peanut Butter Blossoms”

    • Yay! Glad they turned out so well! Dif­fer­ences in the size of scoop used could account for the yield vari­ance. Thanks so much for stop­ping by to vis­it and let me know you had made them. Have a won­der­ful­ly blessed Christ­mas and a Hap­py New Year!


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